This Easy White Chicken Chili recipe is the perfect healthy and comforting recipe. Packed with flavor and basic ingredients and ready in under 40 minutes, it is sure to become a family favorite!
The easiest white chicken chili
I have to admit, I never had white chicken chili a ton growing up. But like any busy mom, I love delicious, easy, one-pot meals that pack a flavor punch. This recipe has quickly become one of my favourite meals to have on hand for quick dinners.
I love that the recipe is flexible and I can make it in the dutch oven or crockpot depending on how much time I have. It includes a combination of chicken, garlic, beans, and spices which give it a nice consistency and flavor.
I love doubling the batch and saving half for another meal or eating throughout the week for lunch. The combination of chicken and beans make it an excellent high protein meal that keeps me on track with my fitness goals.
Ingredients in white chicken chili recipe
There are quite a few ingredients but all staple items used to give this dish great flavor and consistency. There is nothing worse than making a batch of chili only for the flavor to fall flat. You won’t get that with these ingredients as each one compliments each other and makes this chili taste amazing.
Ingredients you will need:
- White Beans (canned or soaked overnight and pre-cooked)
- Chicken Broth
- Smoked Paprika
- Chili Powder
- Greek Yogurt
- Lime Juice
- Skyr yogurt (or greek)
- Pickled Jalapeno
- Tortilla Chips
When chili is missing something
When Chili is missing something it can often taste too flat and meaty, if that makes sense. Usually when that happens its because there is a lack of flavour or spices that give traditional chili a punch of flavour.
In this recipe there are a few options or substitutions you can make to ensure the chili has flavour and spice to your liking. I enjoy this chili a little spicier and like to add 2 chipotle peppers in adobe when making it. What I found however, is my youngest two (age 3 and 5) don’t appreciate that spice as much as I do.
If you want flavor without too much spice, the combination of smoked paprika and tomatoes will give you a similar flavor without the added heat. I love smoked paprika and put it in almost everything I make. If you are new to smoked paprika don’t be scared! It has an incredible flavor profile that is sure to keep your chili from falling flat.
When chili is too spicy
Have you ever made something too spicy and wondered how you can fix it? It has happened to me before, I thought I had the chili powder in my hand but it was the cayenne. Duh. If it happens to you here are two quick fixes that will fix any dish that is too spicy.
- Diluting a spicy dish: The first and easiest way to save a spicy dish is to dilute it. This can typically be done by doubling all of the ingredients except for the spice. So if the recipe calls for 3 chicken breasts and 2 cans of beans, add another 3 chicken breasts and 2 cans of beans. The silver lining is you are essentially doubling the recipe and can freeze half for another week.
- Balancing the heat: The second way to save an overly spicy dish is to dilute the heat. This is typically done by adding dairy and sweetness, and works best doing both options together. The casein in dairy binds to the spice and therefore moves it off your tongue down into your digestive tract. Which may or may not cause another problem if you are sensitive in that area but hey, at least your tongue wont be on fire anymore! Adding a dash of sweetness such as honey will also offset the heat but be careful not to add so much that it completely alters the flavour of the dish.
How to cook chicken chili in the slow cooker
If you choose to cook this recipe in the slow cooker it is super easy. Just combine all the ingredients into the slow cooker and set on low 5-6 hours or high for 4 hours.
I do not recommend adding uncooked beans to the slow cooker unless you soak them overnight. In my experience, even with the slow cooker on high, the beans will not cook in the allotted time if they are not pre-soaked.
How to store chili
As with any chili recipe I recommend storing it in an airtight glass container in the fridge where it will last 3-4 days.
Easy White Chicken Chili Recipe (Stovetop or Crockpot)
- 2 tbsp olive oil
- 1 yellow onion
- 2 cloves garlic, minced
- 3 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1/4 tsp cayenne
- 1 tsp smoked paprika
- 2 cans organic white beans, drained and rinsed
- 3 chicken breasts, boneless and skinnless
- 4 cups chicken broth (veggie works too)
- 1 can fire roasted tomatoes
- 1 cup corn (canned or frozen), drained
- 1 lime, juiced
- 1/2 cup skyr yogurt (greek works too)
- Combine all ingredients in a crock pot and set on low 5-6 hours or high for 4 hrs. Remove chicken and shred with fork then add chicken back to pot. Top with your favourite toppings.
- Saute onions in olive oil in a dutch oven or pot until soft and translucent, about 3-4 minutes. Add garlic and stir for one minute. Add in all the spices and stir to combine.
- Add chicken, broth, beans, fire roasted tomatoes and corn to the pot. Bring to a boil, then reduce heat to a simmer and continue to cook for 20 minutes or until chicken is cooked through (time will vary depending on size of chicken breasts).
- Once chicken is cooked remove from pot and turn off heat. Shred chicken with two forks. Using a hand blender or regular blender, blend half the soup to create a creamy texture. Return chicken with its juices back to pot.
- Add in the lime juice and skyr (or greek) yogurt and stir until combined. Add your favorite toppings and enjoy!