white chicken chili stove top

There’s nothing quite like a warm bowl of chili. My favorite white chicken chili stove top creation is both hearty and wonderfully creamy. It’s packed with tender chicken and flavorful cannellini beans. This recipe truly shines with its simple stovetop preparation.

I often make this for busy weeknights. It’s a comforting meal that always gets rave reviews from my family. Plus, it reheats beautifully, making leftovers a weeknight savior.

Why I Love This Recipe

This white chicken chili stove top recipe is a real winner for so many reasons!

• It’s incredibly easy.
• It comes off the stove so fast.
• The flavor is out of this world.
• It’s super versatile.

Honestly, it’s my go-to for those chilly evenings. It’s quick enough for a weeknight rush, yet impressive enough for company.

white chicken chili stove top Ingredients

Get ready to gather some wonderful ingredients! This white chicken chili stove top recipe uses simple components. They come together for an amazing meal. It’s a perfect blend of textures and tastes. You’ll love how easily they transform into a creamy, comforting chili. The exact amounts are in the recipe card.

• Chicken: Boneless, skinless thighs or breasts. They provide the hearty protein base.
• Olive Oil: For sautéing. It helps build flavor early.
• Onion: A large one, diced. It adds sweetness and depth.
• Garlic: Two cloves, minced. Garlic brings that essential savory punch.
• Jalapeño: One, seeded and minced (optional). Use this for a touch of heat.
• Chicken Broth: Four cups. This is the flavorful liquid foundation for our chili.
• Cannellini Beans: Two 15-ounce cans, rinsed and drained. Their creamy texture is key.
• Green Chiles: One 4-ounce can, chopped. These add a mild, earthy flavor.
• Cumin: 1 ½ teaspoons. Cumin provides a warm, earthy spice note.
• Oregano: One teaspoon, dried. Oregano adds a lovely herbaceousness.
• Smoked Paprika: ½ teaspoon. Smoked paprika lends a subtle smoky sweetness.
• Salt and Pepper: To taste. They enhance all the other flavors.
• Heavy Cream or Half-and-Half: ½ cup. This creates that signature creamy richness.
• Lime: One, juiced. The lime adds brightness and cuts through the creaminess.
• Fresh Cilantro: ¼ cup, chopped. Cilantro provides a fresh, herbaceous finish.

Substitutions and Tips

Feel free to swap out ingredients as needed! If you don’t have cannellini beans, great northern beans work well too. For a richer flavor, consider using chicken thighs. They stay wonderfully moist. If you like things extra spicy, leave the jalapeño seeds in. Or, add a pinch of cayenne pepper. Fresh cilantro really makes a difference, but parsley is a decent substitute if needed. You can also make this chili ahead of time. The flavors truly deepen overnight. Just reheat gently on the stove.

How to Make white chicken chili stove top

Let’s get cooking! Making this delicious white chicken chili stove top is a breeze. We’ll follow simple steps for a fantastic result. Everything happens right in one pot. That means less cleanup for you!

Browning the Chicken

Start by heating the olive oil. Use a large pot or Dutch oven. Get it nice and hot over medium-high heat. Season your chicken pieces well. Add them to the hot pot. Brown them on all sides. This step adds great flavor. Remove the chicken and set it aside. Don’t wipe out the pot!

Sautéing the Aromatics

Now, add your diced onion. Cook it in the same pot. You want it to soften, which takes about 5 minutes. Then, add the minced garlic and jalapeño. Cook them for just one more minute. Do this until they smell amazing and fragrant. This builds a wonderful flavor base for our stove top chili.

Building the Flavor Base

Pour in the chicken broth. Scrape the bottom of the pot. Get all those tasty browned bits mixed in. This is where so much flavor hides. Return the browned chicken to the pot. Add the rinsed cannellini beans next. Stir in the chopped green chiles too. Add the cumin, oregano, and smoked paprika. Give it all a good stir to combine.

Simmering to Perfection

Now, bring the mixture up to a boil. Then, reduce the heat to low. Cover the pot tightly. Let it simmer gently. You’ll want to let it cook for at least 25 to 30 minutes. This helps the flavors meld beautifully. It makes this white chicken chili so delicious.

Finishing Touches

Uncover the pot. Stir in the heavy cream or half-and-half. Add the fresh lime juice. Sprinkle in the chopped cilantro. Cook for about 5 more minutes. This allows the chili to thicken slightly. Taste your creation carefully. Adjust the salt and pepper if needed. Serve this creamy chicken chili hot. Enjoy every comforting spoonful!

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How to Store white chicken chili stove top

This white chicken chili stove top is a fantastic make-ahead meal. It stores beautifully. Let the chili cool completely. Then, transfer it to an airtight container. It will keep in the refrigerator for about 3 to 4 days. For longer storage, you can freeze it. Pack it into freezer-safe containers or bags. It stays good in the freezer for up to 2-3 months. Reheat leftovers gently on the stove or in the microwave. The flavors often taste even better the next day!

Tips for Success

• Always taste and adjust seasoning before serving.
• For extra creamy white chicken chili, add a dollop of sour cream.
• Don’t skip browning the chicken; it builds essential flavor.
• This stove top chili freezes well, so make a double batch!
• Use quality chicken broth for the best flavor base.
• A squeeze of lime juice really brightens this dish.

Kitchen Tools You’ll Need

• Large pot or Dutch oven. A sturdy soup pot works too.
• Cutting board and knife. Use any sharp knife.
• Measuring cups and spoons. Standard kitchen sets are fine.
• Wooden spoon or spatula. A heat-resistant silicone one is great.
• Can opener. Essential for beans and chiles.
• Citrus juicer. You can squeeze the lime by hand.

Serving Suggestions

• Top with shredded cheese, sour cream, or avocado.
• Serve with warm cornbread or crusty bread.
• A side of tortilla chips adds a nice crunch.
• A crisp green salad complements the rich chili.
• Enjoy with a refreshing glass of iced tea.

Frequently Asked Questions

Can I make white chicken chili stove top ahead of time?

Absolutely! This white chicken chili stove top is even better made ahead. Prepare it completely, then cool and store it in an airtight container in the fridge. Reheat it gently on the stove. The flavors meld together beautifully overnight.

What kind of chicken is best for this stove top chili?

Boneless, skinless chicken thighs are my top pick for this stove top chili. They stay incredibly moist and tender, even after simmering. Chicken breasts work too, but be careful not to overcook them. They can become dry more easily.

How can I make this white chicken chili stove top spicier?

For a spicier kick in your white chicken chili stove top, leave the seeds in the jalapeño. You can also add a pinch of cayenne pepper along with the other spices. Some folks even like to add a dash of hot sauce when serving.

Can I substitute the cannellini beans in this stove top chili?

Yes, you can! If cannellini beans aren’t your favorite, or you just don’t have them, great northern beans are a fantastic substitute. They have a similar creamy texture and mild flavor for this stove top chili. Navy beans or even butter beans will also work.