Spicy White Chicken Chili

There’s something truly comforting about a hearty bowl of chili, and this Spicy White Chicken Chili offers a delightful twist on a classic. Packed with tender chicken, creamy Great Northern beans, sweet corn, and a gentle kick of heat from green chiles and jalapeños, it’s a dish that warms you from the inside out. The blend of cumin and oregano adds a fragrant depth that makes every spoonful a pleasure.

This recipe is a lifesaver on busy weeknights, coming together quickly without sacrificing flavor. It’s also a crowd-pleaser, perfect for potlucks or casual gatherings, and the leftovers are even better the next day, making meal prep a breeze.

Why I Love This Recipe

There are so many reasons this Spicy White Chicken Chili is a staple in my kitchen. It’s incredibly:

• Quick & Easy: Seriously, dinner is ready in under an hour.
• Flavorful: The balance of warmth and savory notes hits the spot.
• Versatile: It works for a casual Tuesday night or a cozy weekend get-together.
• Comforting: It’s like a warm hug in a bowl on a chilly evening.

Spicy White Chicken Chili Ingredients

The magic of this Spicy White Chicken Chili truly comes alive with its carefully chosen ingredients. Each element plays a part in creating a rich, satisfying, and wonderfully balanced dish. You’ll find all the exact measurements in the printable recipe card below.

• Olive Oil: It’s the base for sautéing, helping flavors meld.
• Boneless, Skinless Chicken Breasts: These provide the tender, hearty protein.
• Yellow Onion & Jalapeño Peppers: These aromatics build savory depth and the essential kick.
• Garlic: It adds that unmistakable, fragrant warmth we all love.
• Chicken Broth: This liquid base brings everything together beautifully.
• Great Northern Beans: So creamy and mild, they add great texture.
• Whole Kernel Corn: A touch of sweetness and a fun pop in every bite.
• Diced Green Chiles: These offer a mild, smoky heat.
• Ground Cumin, Dried Oregano, Chili Powder: This spice trio defines the chili’s unique character.
• Salt: It makes all the other flavors sing.
• Monterey Jack Cheese: It melts to creamy perfection, adding a lovely finish.
• Fresh Cilantro: This brings a bright, fresh contrast to the rich flavors.

Substitutions and Tips

• For a Milder Kick: If you prefer less heat, simply remove all the seeds and membranes from your jalapeños before mincing. You can even skip the jalapeño on occasion.
• Bean Buddies: Cannellini beans or even navy beans work wonderfully as substitutes for Great Northern beans if that’s what you have on hand.
• Corn Corner: Frozen or canned corn are equally delicious. No thawing needed for frozen corn!
• Cheese Choices: Feeling adventurous? Pepper Jack cheese adds even more spice. A mild cheddar offers a slightly different, but equally tasty, flavor.
• Flavor Deep Dive: For an even richer, more complex taste, let your chili simmer on low heat for up to two hours. Patience truly pays off here!
• Vegetarian Version: Easily make this a vegetarian delight by omitting the chicken. Add an extra can of beans or some diced firm tofu for a satisfying, meat-free meal.

How to Make Spicy White Chicken Chili

This Spicy White Chicken Chili comes together easily. Follow these simple steps for a delicious meal.

Sauté the Chicken

Heat one tablespoon of olive oil. Use a large Dutch oven or pot. Cook cubed chicken over medium-high heat. Browning it first adds great texture. Remove chicken from the pot. Set it aside for now.

Build the Flavor Base

Add the chopped onion and minced jalapeño. Cook them in the same pot. They should soften nicely. This takes about five minutes. Then, stir in the garlic. Cook for another minute. Make sure it smells fragrant. Don’t let the garlic burn.

Combine and Simmer

Pour in four cups of chicken broth. Scrape up any browned bits. This adds even more flavor. Add Great Northern beans. Also add the corn. Include diced green chiles. Stir in cumin, oregano, chili powder, and salt. Mix it all well. Ensure spices are distributed evenly.

Add Chicken and Simmer

Return the browned chicken to the pot. Lower the heat to low. Cover the pot with a lid. Let the chili simmer gently. Simmer for at least 30 minutes. For deeper flavor, simmer up to two hours. This allows flavors to really meld together.

Finish with Cheese and Cilantro

Turn off the heat. You are almost ready to serve. Gradually stir in eight ounces of Monterey Jack cheese. Keep stirring until it melts. This creates a creamy texture. Finally, stir in fresh cilantro. This adds a bright, fresh taste. Your white chicken chili is ready!

How to Store Spicy White Chicken Chili

Properly storing your Spicy White Chicken Chili ensures its deliciousness for future meals. Let it cool to room temperature first. Then, transfer it to an airtight container. Refrigerated, it stays good for 3-4 days. The flavors often deepen overnight. This makes leftovers especially tasty. For longer keeping, freeze the chili. Use freezer-safe containers or bags. It will last up to 2-3 months. Thaw it overnight in the fridge. Then, reheat before enjoying again.

Tips for Success

• Taste and adjust seasonings before serving.
• Don’t overcrowd the pot when browning chicken.
• Simmering longer develops deeper flavors for your chili.
• Ensure garlic is fragrant but not burnt.
• Melt cheese off the heat to prevent separation.

Kitchen Tools You’ll Need

Having the right tools makes cooking this Spicy White Chicken Chili a breeze. You likely have most of these on hand already!

• Large Dutch oven or heavy-bottomed pot: For even cooking.
• Cutting board and sharp knife: Essential for chopping veggies and chicken.
• Measuring cups and spoons: For accurate ingredient amounts.
• Wooden spoon or spatula: To stir and combine everything.

Serving Suggestions

This Spicy White Chicken Chili is a dish that loves to be dressed up! Here are a few favorite ways to serve it:

• A dollop of cool sour cream or Greek yogurt is divine.
• Creamy sliced avocado or a scoop of guacamole adds richness.
• Warm tortilla chips or fluffy cornbread are perfect pairings.
• A sprinkle of extra cilantro or shredded cheese adds the final flourish.

Frequently Asked Questions

Can I make this Spicy White Chicken Chili ahead of time?

Absolutely! This chili is a wonderful make-ahead dish. Prepare it fully, let it cool, then refrigerate for up to three days. The flavors meld beautifully, making it even tastier. Just reheat it gently on the stovetop or in the microwave.

How can I adjust the spice level of this white chicken chili?

You have several ways to manage the heat. For less spice, remove all seeds and membranes from the jalapeños. You can also use less jalapeño or skip it. If you crave more heat, add a pinch of cayenne pepper or a bit of your favorite hot sauce.

What are some good vegetarian alternatives for this recipe?

To make this a vegetarian Spicy White Chicken Chili, simply leave out the chicken. You could substitute with another can of beans, like cannellini or black beans. Diced firm tofu or shredded jackfruit also make great hearty, meat-free additions.

How long does the leftover Spicy White Chicken Chili last?

Your delicious leftover white chicken chili will keep well in the fridge for 3 to 4 days. Store it in an airtight container. The flavors actually deepen over time. So, it might taste even better the next day!

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