Easy White Chicken Chili Recipe

Ingredients

Canned Goods:

Canned goods are an essential component in many recipes, including our beloved Easy White Chicken Chili. When it comes to canned ingredients, understanding their roles and benefits can enhance the flavor and convenience of your cooking.

For this particular recipe, we rely on several types of canned goods: diced green chilies, diced tomatoes with green chilies, chicken broth, and condensed cream of chicken soup.

Canned diced green chilies add an intense, smoky heat to our white chili. They’re a staple in many southwestern recipes and provide a concentrated flavor boost without the hassle of roasting fresh peppers.

Diced tomatoes with green chilies, on the other hand, introduce a tangy, slightly sweet dimension. These canned tomatoes are often made from crushed or diced fresh tomatoes that have been cooked down to remove excess liquid, leaving behind a rich, intense flavor compound.

Chicken broth serves as the foundation of our white chili’s liquid base. It adds moisture and helps to balance out the richness of the cream of chicken soup.

Finally, condensed cream of chicken soup is used to enrich the overall flavor and texture of the dish. This canned product combines chicken broth with a mixture of milk or cream powder and other seasonings to create a creamy, savory sauce.

Incorporating these canned ingredients allows us to quickly build a robust, flavorful base for our white chili. They’re convenient, shelf-stable, and readily available in most supermarkets – making them an essential tool in any home cook’s arsenal.

1 can (14.5 oz) diced tomatoes

The first ingredient we’ll be discussing in this recipe is one can (14.5 oz) of diced tomatoes.

Diced tomatoes are a staple in many cuisines, particularly in Mexican and Italian cooking.

They add a burst of juicy sweetness to dishes and can be used as a base for soups, stews, sauces, and even casseroles.

In the context of this Easy White Chicken Chili Recipe, diced tomatoes play a crucial role in adding moisture, flavor, and texture to the dish.

One (14.5 oz) can is equivalent to about 2 cups of fresh or canned crushed tomatoes.

Canned diced tomatoes are pre-cooked and ready to use, which makes them an ideal choice for busy home cooks.

They’re also a cost-effective option compared to using fresh tomatoes, which may require additional cooking time and effort.

Diced tomatoes have a soft, pulpy texture and a mild acidity that helps balance out the richness of the chicken and cream in this recipe.

The acidity in diced tomatoes also helps to break down connective tissues in the meat, making it tender and easier to digest.

When using canned diced tomatoes, be sure to rinse them under cold water before adding them to your recipe to remove excess salt and sodium.

This simple step can help reduce the overall sodium content of your dish and make it a healthier option for those who are watching their salt intake.

Diced tomatoes are a versatile ingredient that can be used in a variety of recipes, from traditional dishes like pasta sauce and salsa to more modern creations like this Easy White Chicken Chili Recipe.

1 can (15 oz) red kidney beans, drained and rinsed

In the Easy White Chicken Chili Recipe, one key ingredient is the 1 can (15 oz) red kidney beans.

The primary task in utilizing this ingredient is to ensure they are drained and rinsed thoroughly.

To drain the beans, carefully open the can and pour off the liquid from the can into a colander or strainer placed over a sink or bowl.

Next, rinse the red kidney beans with cold water under gentle flow to remove any excess salt, flavorings, or preservatives that may be present in the canned product.

This step not only freshens the taste but also helps reduce the sodium content of the dish.

It is recommended to pat the rinsed beans dry with a paper towel to help them mix evenly with other ingredients and prevent an overly watery consistency in the finished chili.

Now, these ready-to-use red kidney beans are prepared for addition to the Easy White Chicken Chili Recipe, enhancing its flavor and nutritional profile with plant-based protein, fiber, and essential minerals such as potassium and iron.

Poultry & Meat:

The star ingredient of this _Easy White Chicken Chili_ recipe is, of course, chicken breast or thighs.

You can use either boneless and skinless chicken breasts or bone-in chicken thighs for this recipe. Both will yield delicious results, but the cooking time may vary slightly depending on the cut of meat you choose.

**Boneless and Skinless Chicken Breasts**: These are a great option if you want leaner chili with less fat. They cook quickly and evenly, making them ideal for busy weeknights or special occasions.

Bone-In Chicken Thighs: If you prefer a heartier and more flavorful chili, use bone-in chicken thighs instead. The bones will add depth to the broth, while the connective tissue will make the meat tender and fall-apart.

As for other ingredients, you’ll need some aromatics like _onion_, bell pepper, and garlic, which will form the foundation of your chili’s flavor profile.

The classic combination of **ground cumin** and chili powder adds warmth and a hint of smokiness to this recipe, while a pinch of salt and pepper enhance the overall taste.

Of course, no white chicken chili is complete without a can of _diced green chilies_ or chopped fresh green chilies for added heat and flavor. Feel free to adjust the level of spiciness to your liking by using more or fewer chilies.

Lastly, you’ll need some _heavy cream_ or half-and-half to add richness and a luxurious texture to this chili recipe. You can also use coconut milk or Greek yogurt for a dairy-free alternative, if preferred.

1 lb boneless, skinless chicken breast or thighs, cut into bitesized pieces

The first ingredient we need for this Easy White Chicken Chili Recipe is 1 lb boneless, skinless chicken breast or thighs. It’s essential to cut these into bite-sized pieces, approximately 1/2 inch in size. This will ensure that the chicken cooks evenly and quickly throughout the recipe.

When selecting chicken breasts or thighs for this recipe, make sure they are fresh and free of any visible signs of spoilage. You can also consider using frozen chicken if you have it on hand, just be sure to thaw it first according to package instructions.

It’s worth noting that using boneless, skinless chicken breast will result in a slightly leaner and milder flavor compared to chicken thighs. If you prefer a heartier, more robust taste, chicken thighs may be the better choice for your Easy White Chicken Chili Recipe.

In either case, it’s crucial to cut the chicken into uniform pieces so that it cooks consistently throughout the recipe. This will help prevent some areas from becoming overcooked while others remain undercooked.

Instructions

Cook the Chicken:

To cook the chicken for the easy white chicken chili recipe, start by preparing a large pot with 1-2 cups of water over medium-high heat.

Rinse 1 pound of boneless, skinless chicken breasts under cold running water, and pat them dry with paper towels to remove excess moisture.

Add the chicken breasts to the pot and bring the water to a boil. Once boiling, reduce the heat to low and let it simmer for about 7-8 minutes or until the internal temperature of the chicken reaches 165°F (74°C).

After 7-8 minutes, remove the chicken from the pot using tongs or a slotted spoon and place it on a clean cutting board. Let the chicken rest for 2-3 minutes to allow the juices to redistribute.

Shred or chop the cooked chicken into bite-sized pieces using two forks, making sure to pull the meat in the direction of the fibers for tender and easy-to-eat strips.

Return the shredded chicken to the pot with the remaining broth, if there’s any, and stir well to combine. Proceed with adding your desired ingredients such as diced onions, garlic, white beans, and spices to create a delicious and creamy white chicken chili.

Heat 2 tablespoons of olive oil in a large pot over mediumhigh heat.

To prepare a delicious and easy white chicken chili, follow these instructions carefully to ensure that you achieve the perfect blend of flavors.

The first step in preparing this dish is to heat 2 tablespoons of olive oil in a large pot over medium-high heat. This initial step sets the stage for the development of rich and deep flavors throughout the recipe.

Once the oil is heated, add 1 large onion, diced, and sauté until it becomes translucent, which usually takes about 5-7 minutes. Stir occasionally to prevent burning and to promote even cooking.

After the onion has been cooked, add 3 cloves of garlic, minced, and continue to stir for another minute, allowing the flavors to meld together. Be cautious not to let the garlic burn, as this can ruin the entire dish.

Next, add 1 pound boneless, skinless chicken breasts, cut into small pieces, to the pot. Stir occasionally as the chicken cooks through until it is no longer pink, usually about 5-7 minutes.

Once the chicken has been cooked, add 2 cups of chicken broth and 1 can (14 oz) of diced green chilies to the pot. Stir well to combine, then bring the mixture to a simmer.

Reduce heat to medium-low and let the chili simmer for 10-15 minutes, allowing the flavors to meld together and the liquid to thicken slightly.

About 5 minutes before serving, stir in 1 cup of half-and-half or heavy cream. This will add richness and creaminess to the dish, balancing out the spicy and savory flavors.

Taste and adjust seasoning as needed with salt and pepper. Serve hot, garnished with chopped fresh cilantro or scallions for added freshness and color.

**Tips and Variations:**

1. For a spicier chili, add diced jalapenos or serrano peppers to the pot.
2. To make this dish vegetarian, replace the chicken with cooked beans or tofu.
3. Experiment with different types of cheese, such as Monterey Jack or Pepper Jack, for added flavor and texture.
4. Serve this chili with a variety of toppings, including shredded cheese, sour cream, diced tomatoes, and crushed tortilla chips.

Add the chicken and cook until browned on all sides and cooked through, about 57 minutes.

The key to a successful recipe lies in the instructions provided. Clear and concise guidelines enable individuals to follow along with ease, resulting in a dish that meets their expectations.

When it comes to cooking, specific measurements are crucial for achieving the desired flavor and texture. In the case of this Easy White Chicken Chili Recipe, exact quantities are necessary to maintain the right balance of ingredients.

The instruction “Add the chicken and cook until browned on all sides and cooked through, about 57 minutes” stands out as an example of a specific directive. This command assumes that the individual has access to the necessary cooking equipment and is familiar with basic kitchen techniques.

However, some individuals may benefit from more detailed explanations or visual aids. For instance, those who are new to cooking might appreciate additional guidance on how to properly cook chicken, such as ensuring it reaches a safe internal temperature or recognizing signs of doneness.

In terms of format, recipes can be presented in various ways. Some recipes use numbered lists for steps, while others employ bullet points. The following is an example of the instruction broken down into step-by-step directions using both formats:

1. Add 1 lb boneless, skinless chicken breasts to a large pot or Dutch oven.
2. Cook over medium-high heat until browned on all sides, about 5-7 minutes per side.

• Reduce heat to medium-low and continue cooking for an additional 45-50 minutes, or until chicken is cooked through.
• Remove chicken from the pot and set aside to rest before shredding or chopping as desired.

In conclusion, instructions play a vital role in guiding individuals through recipe preparation. By providing clear guidelines, specific measurements, and step-by-step directions, recipes can be successfully followed by cooks of varying skill levels.

Add Aromatics & Simmer:

To create this delicious and comforting Easy White Chicken Chili Recipe, you’ll need to follow a series of steps that involve adding aromatics and simmering the dish. Here’s a step-by-step guide:

**Step 1: Sauté the Aromatics**

• Add two tablespoons of olive oil to a large pot or Dutch oven over medium heat.
• Once the oil is heated, add one small onion, diced, and three cloves of garlic, minced.
• Cook the onion and garlic until they’re softened and fragrant, stirring occasionally.

**Step 2: Add the Protein and Spices**

• Add one pound of boneless, skinless chicken breast or thighs to the pot.
• Cook the chicken until it’s browned on all sides and cooked through.
• Remove the chicken from the pot and set it aside for later.
• Add a teaspoon of ground cumin, a teaspoon of paprika, and a pinch of salt to the pot.

**Step 3: Add the Aromatics and Liquid**

• Add two cups of chicken broth, one cup of half-and-half or heavy cream, and one can (14.5 oz) of diced green chilies to the pot.
• Stir well to combine, then add the browned onion and garlic back into the pot.

**Step 4: Simmer and Reduce**

• Bring the mixture to a simmer over medium-low heat.
• Let it cook for 20-25 minutes or until the chili has thickened slightly and the flavors have melded together.
• During this time, you can also add in some diced bell peppers, sliced jalapeños, or chopped fresh herbs like cilantro or parsley to give the chili an extra boost of flavor.

**Step 5: Serve and Enjoy!**

• Taste and adjust the seasoning as needed.
• Serve the Easy White Chicken Chili hot, garnished with some diced fresh herbs or a dollop of sour cream, if desired.

Remove the chicken from the pot and set aside.

To complete this step, carefully grasp the chicken with a pair of tongs or a slotted spoon and lift it out of the pot.

Holding the chicken steady, gently slide the tongs or spoon under the pieces to avoid breaking or tearing them apart.

Once you have a secure hold on the chicken, slowly tilt the pot and allow the excess broth to drain off the meat.

This step is crucial in preventing a mess and ensuring that the chicken remains intact.

Place the removed chicken pieces onto a clean plate or tray, making sure they are no longer in contact with the hot liquid.

Set the plate aside for now, as we will return to it later to shred or chop the cooked chicken into smaller pieces.

This step marks an important milestone in our white chicken chili recipe, and it’s essential to complete it accurately to achieve the best results.

Reduce heat to medium and add another tablespoon of olive oil.

The instructions for this Easy White Chicken Chili Recipe are crucial for achieving the perfect balance of flavors and textures in the dish. Reducing the heat to medium at this stage is essential as it prevents the ingredients from burning or scorching, which can ruin the entire recipe.

By decreasing the heat level, you create a more even cooking environment that allows the flavors to meld together harmoniously. This step also enables you to sauté the ingredients gently without introducing any bitterness or acrid notes into the chili.

Adding another tablespoon of olive oil is a deliberate decision aimed at enriching the flavor profile and enhancing the overall aroma of the dish. The extra oil serves as a catalyst for the Maillard reaction, a chemical process that occurs when amino acids and reducing sugars interact with heat. This reaction contributes to the development of complex flavors and browning of the ingredients.

From a practical perspective, introducing additional olive oil helps maintain moisture levels within the dish, preventing it from drying out or becoming too thick. This step also ensures that each ingredient is coated evenly with oil, promoting consistent cooking results throughout.

Add the onion, garlic, and chili powder, and cook until the onion is translucent, about 5 minutes.

Instructions for cooking a delicious and easy White Chicken Chili are as follows:

Add the onion, garlic, and chili powder to the pot or pan where you will be sautéing your ingredients. This initial step sets the stage for developing the flavors that will make up the core of this mouth-watering dish.

Next, cook until the onion is translucent, which generally takes about 5 minutes. The onion’s transformation from its raw state to a translucent one is an indication that it has begun to break down and release its natural sweetness, creating a rich base for your chili.

It is essential to note that the type of pan you use can significantly impact this process. A stainless steel or cast-iron pan works well for sautéing onions as they retain heat evenly and distribute it efficiently throughout the cooking area.

The addition of garlic to the pot adds a depth of flavor that complements the onion perfectly, while the chili powder brings a bold and slightly spicy taste, which is quintessential in a great chili. The combination of these three ingredients marks the beginning of your journey towards crafting an outstanding White Chicken Chili Recipe.

Variations & Tips

Add Some Heat:

To add some heat to your Easy White Chicken Chili Recipe, consider incorporating various spices and ingredients that will give it a bold and spicy flavor. Here are some variations and tips to get you started:

Spicy Variations:

Option 1: Jalapeño or Serrano Peppers

• Add diced jalapeños or serranos to the pot for an extra kick of heat.
• You can also add a teaspoon of jalapeño or serrano pepper powder for added depth.

Option 2: Chipotle Peppers in Adobo Sauce

• Add one to two chipotle peppers, depending on your desired level of heat, to the pot for a smoky and spicy flavor.
• You can also use chipotle pepper powder as a substitute.

Option 3: Cayenne Pepper or Red Pepper Flakes

• Add a pinch of cayenne pepper or red pepper flakes to the pot for an intense and spicy flavor.
• You can adjust to taste, as cayenne pepper and red pepper flakes can be quite potent.

Other Ingredients to Add Heat:

Option 1: Green Chilies

• Add diced green chilies for a mild to medium heat level.

Option 2: Diced Tomatoes with Green Chile

• Use canned or fresh diced tomatoes with green chile for added flavor and heat.

Tips for Adjusting Heat Level:

Add a Little at a Time: Start by adding small amounts of the desired spicy ingredient to the pot, then adjust to taste. This will help you avoid overpowering the dish with too much heat.

Be Mindful of Spice Combinations: Some spices and ingredients can interact in unexpected ways, creating an intense or unpleasant flavor. Be cautious when combining different types of peppers, spices, or chili flakes.

Experiment and Taste as You Go: This is the most crucial tip for adjusting heat level to your liking. Taste and adjust the seasoning frequently while cooking to ensure that you’re achieving the desired balance between flavors and heat.

For an extra spicy kick, add some diced jalapenos or serrano peppers to the pot with the onions and garlic.

To add an extra spicy kick to your Easy White Chicken Chili, you can incorporate a few different variations and tips into your recipe.

Spicy Pepper Additions: For those who enjoy a little heat in their meals, consider adding some diced jalapenos or serrano peppers to the pot with the onions and garlic. These peppers pack a punch of flavor and can add an intense spicy kick to your chili.

Other Variations:

• Add a splash of cumin or smoked paprika to give your chili a smoky, earthy flavor.
• Incorporate some diced bell peppers or tomatoes for added sweetness and texture.
• Try using different types of beans, such as black beans or pinto beans, to change up the flavor and texture of your chili.

Additional Tips: To take your Easy White Chicken Chili to the next level, consider the following tips:

• Use high-quality chicken broth for a rich and flavorful base.
• Add a splash of heavy cream or half-and-half to give your chili a creamy texture.
• Experiment with different types of cheese, such as cheddar or Monterey Jack, to add extra flavor to your chili.

Serve and Enjoy: Once you’ve added your desired variations and tips, serve your Easy White Chicken Chili hot, garnished with diced onions, sour cream, and shredded cheese. This delicious and easy recipe is perfect for a weeknight dinner or a casual gathering with friends.

Make it Thick & Creamy:

To make a delicious and creamy white chicken chili, you’ll want to focus on a few key elements that will bring out the best flavors in this dish.

Variations & Tips

Pick the Right Pepper: While traditional recipes use green chilies, you can substitute with roasted or diced red peppers for a milder flavor. Alternatively, use hot peppers like jalapeno or serrano for an extra kick of spice.

Don’t Overprocess: Avoid over-processing the chili, as this can make it too thick and lose its texture. Instead, let it simmer gently to allow the flavors to meld together.

Use High-Quality Chicken:

A good quality boneless chicken breast or thighs will make a huge difference in the flavor of your white chicken chili. Opt for organic or free-range options whenever possible.

Optional Ingredients:

• Diced Tomatoes: Add 1 can (14 oz) of diced tomatoes to give your chili a slightly tangy flavor and add more moisture.
• Cream Cheese: Stir in 8 ounces of softened cream cheese to make the chili even creamier and richer.

Prep & Storage Tips:

Make Ahead: Prepare the white chicken chili up to two days in advance and store it in an airtight container in the refrigerator. Reheat gently when you’re ready to serve.

Serve with Toppings: Set out bowls of shredded cheese, diced onions, sour cream, cilantro, or tortilla chips for guests to customize their own chili bowls.

Tips for a Thick & Creamy Consistency:

• Add More Cheese: Stir in 1/4 cup (or more) of shredded cheddar cheese to thicken the chili and add extra flavor.
• Simmer Longer: Allow the chili to simmer for an additional 10-15 minutes, or until it has thickened to your liking.

By following these variations & tips, you’ll be able to create a deliciously thick and creamy white chicken chili that’s sure to please even the pickiest eaters!

To thicken the chili, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth, then stir into the pot. For a creamier version, stir in 1/4 cup of heavy cream or halfandhalf.

To thicken the chili to your desired consistency, you have a few options. For a more authentic and rustic texture, try using **cornstarch** as an thickening agent.

Mix 1 tablespoon of _cornstarch_ with 2 tablespoons of water until smooth, then stir into the pot. This will help to thicken the chili without adding any extra flavor or calories.

For a creamier version of the white chicken chili, you can try stirring in some heavy cream or half-and-half. Start by mixing 1/4 cup of **heavy cream** or _half-and-half_ with a tablespoon of flour to prevent it from separating when added to the hot chili.

Stir in the cream mixture and cook for an additional 10-15 minutes, allowing it to thicken and heat through. This will give your white chicken chili a rich and creamy texture that’s perfect for a cold winter night.

An alternative way to add creaminess to your chili is by using **Greek yogurt** or _plain yogurt_. Mix in 1/4 cup of **yogurt** with some chopped fresh herbs like parsley or cilantro, then stir into the pot. This will not only add a tangy flavor but also help to thicken the chili slightly.

Another option is to use **cottage cheese** as a thickening agent. Simply mix 1/4 cup of _cottage cheese_ with some chopped fresh herbs and stir it into the pot. The cottage cheese will melt and blend in with the chili, adding a creamy texture without any extra fat or calories.

Remember to adjust the amount of **cream** or **yogurt** according to your personal taste preferences. If you prefer a thicker, creamier chili, add more; if you like it thinner, use less.

Additionally, you can try using other ingredients as thickening agents such as _mashed potatoes_ or cooked and mashed vegetables. Just be sure to adjust the seasoning accordingly to balance out the flavors in your white chicken chili.