Why You’ll Love This this Yummy Homestyle White Chicken Chili
This white chicken chili is like a warm hug in a bowl, creamy and comforting without being too heavy on your stomach.
The great northern beans give it that perfect hearty texture while the green chilies add just enough kick to wake up your taste buds, but not enough to send you running for milk.
Plus, it comes together in about 20 minutes, which means you can have dinner on the table faster than you can decide what to watch on Netflix tonight.
Ingredients List
This white chicken chili keeps things simple with ingredients you probably already have hanging out in your pantry, plus a few fresh additions that make all the difference.
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 (4 ounce) can chopped green chilies, drained
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 (16 ounce) cans Bush’s Best great northern beans
- 1 (14 1/2 ounce) can chicken broth
- 1 1/2 cups finely chopped cooked chicken breasts
- Shredded Monterey Jack cheese
- Sour cream
- Salsa
Here’s what’s working in your favor health-wise:
- Great northern beans pack serious fiber and protein, keeping you full without the food coma.
- Chicken breast brings lean protein to the party without excess fat.
- Using olive oil instead of butter gives you those heart-healthy fats.
- The cumin and green chilies add flavor without sodium overload, though you might want to check your chicken broth label if you’re watching salt intake.
Step by Step Directions
This hearty white chicken chili comes together in about 20 minutes using just one skillet and delivers maximum comfort with minimal effort.
- Heat 3 tablespoons olive oil in a large skillet over medium heat.
- Add 1 finely chopped medium onion and cook for 4 minutes until transparent.
- Stir in 1 (4 ounce) can drained chopped green chilies, 3 tablespoons all-purpose flour, and 2 teaspoons ground cumin.
- Cook and stir the mixture for 2 minutes.
- Add 2 (16 ounce) cans Bush’s Best great northern beans and 1 (14 1/2 ounce) can chicken broth.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer for 10 minutes or until the chili has thickened.
- Stir in 1 1/2 cups finely chopped cooked chicken breasts and cook until heated through.
- Serve hot with shredded Monterey Jack cheese, sour cream, and salsa as desired.
For an even smoother consistency, consider using a premium kitchen stand mixer to blend a portion of the chili before adding the chicken.
Substitutions and Variations
- Different cheese game – Sharp cheddar, pepper jack, or even crumbled queso fresco instead of Monterey Jack, depending on what’s lurking in your fridge
- Broth alternatives – Vegetable broth keeps it lighter, while adding a splash of white wine gives it a subtle depth that makes people ask what your secret ingredient is
- Make it chunky – Use whole beans instead of the typical great northern texture, or add diced potatoes for a more stew-like consistency that’s perfect for cold nights
Additional Things to Serve With This Dish
This chili practically begs for some crusty bread to soak up every last drop of that creamy, spicy goodness.
- Cornbread – Whether you go for the sweet, cake-like version or the more savory Southern style, it’s like they were made for each other.
- Warm flour tortillas – Perfect for making impromptu quesadillas with any leftover chili, or just for that satisfying wrap-and-dip action.
- Baked sweet potato – Split it open, fluff it up, and ladle that chili right on top for a surprisingly hearty meal that feels both comforting and somewhat virtuous.
- Simple green salad – Something crisp and fresh to cut through all that creamy richness, maybe with a lime vinaigrette that echoes the chili’s southwestern ambiance.
- Tortilla chips – Because sometimes you just want to turn dinner into an elevated nacho situation, and honestly, who’s going to judge you for that?
- Rice or quinoa – Stretches the meal further and gives you something to pile all those toppings on, plus it soaks up the broth like a delicious little sponge.
Cooking Tips & Tricks (Chef’s Notes)
Getting this chili just right is mostly about patience and not overthinking things, though I do have a few tricks that’ll save you from potential kitchen disasters.
- Don’t skip browning the flour – Those two minutes of cooking the flour with the spices might seem pointless, but trust me, raw flour tastes awful and won’t thicken your chili properly.
- Mash some of the beans – Take about half a cup of those great northern beans and give them a rough mash with a fork before adding them back in. It creates this lovely thick texture without turning everything into baby food.
- Season the chicken beforehand – If you’re cooking chicken specifically for this recipe, season it well with salt, pepper, and a pinch of cumin so it doesn’t taste like flavorless protein chunks floating around.
- Let it rest off the heat – Give your finished chili about 10 minutes to just sit there and think about life. The flavors meld together beautifully and the thickness settles into perfection.
- Taste as you go – Every can of green chilies has a different heat level, and some chicken broth is saltier than others, so keep tasting and adjusting because nobody wants bland chili or a salt bomb.
- Make it ahead if possible – This is one of those magical dishes that tastes even better the next day. Something about overnight hibernation in the fridge just makes all those flavors become best friends.
Nutritional Facts
This hearty white chicken chili packs plenty of protein and fiber while staying relatively light compared to traditional red chili recipes.
- Calories per serving: Approximately 320-350 calories (based on 6 servings)
- Protein powerhouse: Each bowl delivers about 25-30 grams of protein from the chicken and great northern beans
- Fiber content: Around 8-10 grams per serving, thanks to those nutrient-dense beans
- Fat content: About 12-15 grams, mostly from the olive oil and any cheese toppings you add
- Carbohydrates: Roughly 25-30 grams per serving, primarily from the beans
- Sodium consideration: Can range from 800-1200mg depending on your chicken broth choice and added salt
- Calcium boost: Great northern beans and cheese toppings contribute significant calcium
- Iron content: Beans provide a good source of plant-based iron
- Low saturated fat: Most fats come from heart-healthy olive oil rather than saturated sources
- Gluten consideration: Contains a small amount of all-purpose flour for thickening
- Customizable calories: Toppings like sour cream, cheese, and salsa can add 50-150 extra calories per serving
Fun “Did You Know?”
Beyond those impressive nutritional benefits, white chicken chili holds some fascinating secrets that’ll make you appreciate this comfort food even more.
Did you know white chili originated in Southwestern cuisine during the 1980s as a creative twist on traditional red chili? The Great Northern beans I use aren’t just tasty—they’re actually heirloom varieties that Native Americans cultivated for centuries.
Here’s something cool: white chili freezes better than red versions because the beans and chicken maintain their texture perfectly.
Plus, the lighter color comes from using chicken broth instead of tomatoes, creating that signature creamy appearance.
