Pin This hearty white chicken chili has been my budget-saving secret for years. It's deceptively creamy without being heavy on dairy, thanks to a clever bean trick I discovered during a particularly tight month when feeding my family of four.
I first created this recipe during a snowstorm when we were low on groceries but craving comfort food. What started as kitchen improvisation has become our most requested family meal during cold months.
Ingredients
- Boneless skinless chicken breast or thighs: adds lean protein without breaking the bank. Look for family packs on sale and freeze portions for later use.
- Great northern beans: provide hearty texture while being mild enough to take on the chili flavors. Rinse well to reduce sodium.
- Cannellini beans: are our secret ingredient. When blended they create a velvety base that makes this chili exceptionally creamy.
- Poblano pepper: offers gentle heat and authentic flavor. Green bell pepper works well as a milder substitute.
- Jalapeño: adds customizable spice. Remove seeds and membranes for less heat.
- Cumin ground: fresh from whole seeds provides superior flavor if you have the time.
- Smoked paprika: contributes deep smoky notes without needing expensive smoked ingredients.
- Sour cream or Greek yogurt: lends tanginess and creaminess. The yogurt option reduces calories while maintaining flavor.
Instructions
- Prepare the Secret Base:
- Blend one can of cannellini beans with a cup of chicken broth until completely smooth. This creates a velvety base that will give your chili body and richness without loads of cream or cheese. Make sure to blend thoroughly for at least 30 seconds until no bean pieces remain.
- Build the Flavor Foundation:
- Heat olive oil in your Dutch oven over medium heat until it shimmers. Add diced onion and poblano pepper, cooking until they soften but not brown, about 4 to 5 minutes. Stir occasionally to prevent sticking. This aromatic base flavors the entire dish.
- Add Aromatics:
- Stir in minced garlic and jalapeño if using. Cook just until fragrant, about one minute. Be careful not to burn the garlic as it will become bitter. You should smell the wonderful aroma releasing into the kitchen.
- Brown the Chicken:
- Add chicken pieces to the pot, stirring occasionally until they develop a light golden color, about 4 to 5 minutes. They don't need to cook through completely at this stage. The goal is to build flavor through light browning.
- Bloom the Spices:
- Sprinkle all the spices over the chicken and vegetables, stirring to coat everything evenly. Cook for about 30 seconds until the spices become aromatic. This blooming process releases essential oils in the spices, intensifying their flavors.
- Combine and Simmer:
- Pour in the remaining chicken broth, blended bean mixture, and whole beans. Stir well to incorporate everything, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer, then reduce heat to low. Cover and let cook for 20 minutes, stirring occasionally.
- Add Creaminess:
- Stir in milk and sour cream until fully incorporated. Simmer uncovered for 3 to 5 more minutes to allow the flavors to meld and the chili to thicken slightly. The mixture should coat the back of a spoon but still be soupy.
- Finish and Garnish:
- Taste and adjust seasoning as needed, adding more salt or spices to your preference. Ladle into bowls and top with your favorite garnishes. The lime squeeze at the end brightens all the flavors.
Pin The blended cannellini beans are truly the hero of this dish. I discovered this technique by accident when trying to hide more protein in meals for my picky eater. Not only did it make the chili creamier, but it also stretched our food budget considerably by reducing the amount of dairy needed.
Make-Ahead Strategies
This chili actually improves with time as the flavors meld together. You can prepare it up to two days ahead and refrigerate in an airtight container. When reheating, add a splash of broth if it has thickened too much. I often make a double batch on Sunday for easy weeknight dinners.
The chili also makes an excellent freezer meal. Cool completely before transferring to freezer containers, leaving about an inch of headspace for expansion. Freeze for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Budget-Stretching Tips
This recipe already stretches your dollar, but you can make it even more economical. Use chicken thighs instead of breasts they typically cost less and stay more tender. Buy dried beans instead of canned and cook them yourself for significant savings. When peppers are in season, dice and freeze extras for winter use.
Leftovers transform beautifully into other meals. Thin with additional broth for a soup, use as a filling for burritos, or spoon over baked potatoes for a complete meal. One batch can easily become three different dinners with a bit of creativity.
Serving Suggestions
Serve this chili with warm cornbread or tortilla chips for dipping. A simple side salad with a vinaigrette dressing provides a fresh contrast to the rich chili. For a festive gathering, set up a toppings bar with all the garnishes so guests can customize their bowls.
For a fun twist, serve the chili over a small portion of cooked rice or quinoa to stretch it even further. This works especially well for hearty appetites or growing teenagers who always seem hungry.
Dietary Adaptations
Dairy Free Version
Replace the milk with unsweetened almond milk or additional chicken broth. Skip the sour cream and cheese, or use plant based alternatives. The blended beans provide enough creaminess that you won't miss the dairy.
Vegetarian Variation
Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans for protein, or include 1 cup of corn kernels and 8 ounces of diced mushrooms sautéed until golden for texture and umami flavor.
Low Sodium Option
Use no salt added beans and broth, then adjust seasoning to taste with fresh herbs and spices rather than additional salt. This significantly reduces sodium content while maintaining flavor.
Pin The blended cannellini beans are truly the hero of this dish. I discovered this technique by accident when trying to hide more protein in meals for my picky eater.
Recipe Questions & Answers
- → What makes this white chicken chili creamy without using heavy cream?
The secret to the creamy texture is blending cannellini beans with chicken broth. This creates a thick, velvety base that adds richness without relying on excessive dairy, though a small amount of milk and sour cream is still added for flavor.
- → Can I make this chili ahead of time?
Absolutely! This chili actually improves with time as the flavors meld together. Make it a day ahead and refrigerate. When reheating, you may need to add a splash of broth if it's thickened too much in the refrigerator.
- → How spicy is this white chicken chili?
As written, this chili is mild to medium in heat. The jalapeño is optional, so you can control the spice level. For a milder version, omit the jalapeño entirely. For more heat, include the jalapeño seeds or add a pinch of cayenne pepper.
- → Can I freeze this chili?
Yes, this chili freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth if needed to reach desired consistency.
- → What can I substitute for the great northern beans?
Navy beans or cannellini beans make excellent substitutes for great northern beans in this chili. They have similar mild flavors and creamy textures that work well with the other ingredients.
- → How can I make this chili in a slow cooker?
Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the blended beans, whole beans, and broth. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the dairy during the last 30 minutes of cooking.