Thursday, March 19, 2015

White Chicken Chili

White Chicken Chili - get the recipe at barefeetinthekitchen.com
White Chicken Chili is a creamy soup filled with tender chunks of chicken, soft white beans, green chile and plenty of spices. Truly more soup than chili, this has been one of our favorite rainy day meals for several years now.

White Chicken Chili is a well-established favorite in my house and I double the recipe almost every time I make it. This soup freezes well and it's the most popular soup in our freezer anytime the kids spy it there.

I've lost track of how many times I've made this recipe, in all of it's variations, over the past few years. Served on it's own for a simple meal, with a side of bread or a salad, as an afternoon snack; there isn't a wrong way to make and serve this soup.

COOK'S NOTE: I've included directions below for making this soup on the stove, in the crock-pot, and even as a lightning fast 15 minute meal made with pre-cooked chicken.

White Chicken Chili
recipe adapted from Mel's Kitchen Cafe
Yield: 4-5 servings (I usually double the recipe, so we have leftovers.)
(printable recipe)

1 pound chicken breasts, cut into 1/2" pieces
1 medium onion, chopped into 1/2" pieces
2 cloves fresh garlic, minced, or 1 1/2 teaspoons garlic powder
1 tablespoon olive oil
3 cups cooked great northern beans, or 2 cans
2 cups chicken broth, or (1) 14 ounce can
(1) 7 ounce can of chopped green chili
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy cream

STOVE-TOP DIRECTIONS: In a large saucepan, over medium heat, heat the oil. Add the chicken, onion, fresh garlic and saute until the chicken is no longer pink. Add the broth, beans, chile and the spices. Bring to a boil.

Reduce the heat and simmer uncovered for about half an hour. Remove from the heat. Whisk together the sour cream and heavy cream, pour into the hot soup and stir to combine. Serve immediately. Enjoy!

15 MINUTE DIRECTIONS: In a large saucepan, over medium heat, heat the oil. Add the onion, fresh garlic and saute 2 minutes, until fragrant. Add the broth, beans, chile and the spices. Bring to a boil. Add 3 cups COOKED chopped chicken. Reduce the heat and simmer uncovered for 5 minutes. Remove from the heat. Whisk together the sour cream and heavy cream, pour into the hot soup and stir to combine. Serve immediately. Enjoy!

CROCK-POT DIRECTIONS: Combine all ingredients (except the sour cream and heavy cream) in a crock-pot set to LOW heat. I've made this with both fresh and frozen chicken breasts. When cooking in the crock-pot, it isn't necessary to dice the chicken first. Cook for 5-7 hours, if the chicken is frozen, if will take the full 7 hours. (I've also cooked this on high, when in a hurry. It takes about 3-4 hours that way.)

Once the chicken is cooked and tender, shred lightly with two forks or tongs. Toss it in the juices as you shred gently. Whisk together the sour cream and heavy cream until smooth and then pour over the mixture in the crock-pot. Stir to combine and cook on low for another half hour or so, until the soup is warm throughout. Enjoy!

FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top. I've also prepped all ingredients except the cream and sour cream and frozen the uncooked mixture in a large Ziploc freezer bag. When ready to cook, thaw completely and then cook as outlined above.

Creamy White Chicken Chili recipe that can be made in the crock-pot or on the stove - get the recipe at barefeetinthekitchen.com

{originally published 11-10-11 - recipe notes and photos updated 3-19-15}

ONE YEAR AGO: Chewy Caramel Turtle Bark
TWO YEARS AGO: Salted Caramel Frosting
THREE YEARS AGO: Un-Stuffed Sweet Potatoes with Spinach

40 comments:

  1. I've never had a white chili before but I've always thought it looks like the ultimate comfort food! Need to try.

    ReplyDelete
  2. Now this is a chicken chili I can get behind. I love how creamy and wonderful it looks! Will definitely be trying this one soon! Thanks for sharing, Mary!

    ReplyDelete
  3. The temps are dropping up here again this weekend... this is exactly what we will need to warm up! Looks amazing!

    ReplyDelete
  4. I make white chili quite often but have never thought to do it in the crock pot. I think this is a perfect meal idea for tonight!

    ReplyDelete
  5. creamy rich and luscious looking--I can easily see why this was so enjoyed by your family.

    ReplyDelete
  6. I never knew white chili existed, in my mind I always imagine red when chili comes to mind. This sounds like a worthy competitor:)

    ReplyDelete
  7. I made white chicken chili last year and was so disappointed but the recipe was nothing like this! Another home run - it looks so delicious and hearty. Great photos too!

    ReplyDelete
  8. This is so unusual, and I agree with Joanne, the ultimate in comfort food. I'm looking for recipes for my crockpot these days, thanks Mary!

    ReplyDelete
  9. I make something very similar but it doesn't use either sour cream or heavy cream. Instead it calls for half a package of melted cream cheese and a bit of mashed potatoes. I also usually add corn, a sweet red bell pepper and WAY more green chilies than your recipe calls for. We buy green chilies in giant frozen blocks here and I usually just toss a whole one in there and skip the cayenne. I actually used to puree a block of silken tofu and add it to the mix, but since I'm no longer able to eat soy, I think I'll try it with chicken and see how it goes!

    ReplyDelete
  10. I have never made nor eaten chicken chili. I just might have to give this a try. Looks yummmy

    ReplyDelete
  11. This sounds smooth and tasty. It's much creamier than the version we do and that is a very good thing. Cream=good :)

    ReplyDelete
  12. White chili?Very interesting:)

    ReplyDelete
  13. I have never seen white chili but this sounds fabulous!

    ReplyDelete
  14. This looks delicious, I never really use green chilli, always err towards the red, this sounds like a good chance to experiment!

    ReplyDelete
  15. I'm glad you referred to it as soup, because that's what the consistency looked like to me. It sounds really good. Creamy is good in cold, nasty weather.

    ReplyDelete
  16. I have never had white chili before, but it looks amazing!

    ReplyDelete
  17. We are going to have to talk about munchkins and soup. That is not successful over here yet. Maybe soon! The chili soup looks delicious!

    ReplyDelete
  18. I have never tried white chili before, this one looks really luscious and perfect.
    Need to give it a try soon.

    ReplyDelete
  19. this sounds so good - getting cool here in NY and just feels like it's time for chili. Gotta get some chicken and try it!

    ReplyDelete
  20. The creamy white chicken chili was sooo good. we had it for dinner this evening and my hubby said it was a keeper. Thank you.

    ReplyDelete
  21. Fantastic! What a delicious soup! Just finished my first bowl ... want more!

    ReplyDelete
  22. didn't have any white beans, used hominy-- it was awesome!

    ReplyDelete
  23. any idea what could be used instead of the sour cream and heavy cream? I have such a tough time with milk products but would love try this.

    ReplyDelete
  24. Tastes great! I substitute cannellini beans and add a handful of kale before adding the sour cream and heavy cream. I have also added sliced carrots before. Once you make this, you will experiment with other veggies.

    ReplyDelete
  25. I made this it so great we all loved it

    ReplyDelete
  26. This is mucho delicioso!

    ReplyDelete
  27. Made it last night and my family loved it!!!

    ReplyDelete
  28. I cooked it, and it's incredibly delicious!!!!

    ReplyDelete
  29. I found this recipe on your blog a couple months ago. We have eaten it every other week. My entire family loves it and it's so easy. Definitely a favorite in our home

    ReplyDelete
  30. I love this .... I kick it up a notch and add BACON.....Oooh My

    ReplyDelete
  31. I had never eaten WHITE chili before, but I made this recipe for supper tonight and it was AMAZING! This will definitely be making repeat appearances on our dinner table. I served Pecan Pie Muffins with it---a perfect match of spicy soup and sweet muffins.

    ReplyDelete
  32. Made this! It's wonderful!!

    ReplyDelete
  33. Tonight for dinner I made the white chicken chili when I saw it posted on your Fb page....marvelous!!

    ReplyDelete
  34. I have your Cranberry Christmas cake in the oven, for the first time, and this beautiful white chili is on my stove, for the second time. You are the gift that keeps on giving!

    ReplyDelete
  35. I found your recipe after receiving a gift of white chili after a recent surgery. It was so good that I knew I had to find out how to make it. After a lot of online searching, I came across your recipe and I am so happy I did. It is the BEST white chicken chili, and have made it several times. Thank you for sharing!

    ReplyDelete
  36. My niece got me started on White Chicken Chili and I think it is so good. The ingredients in this one sounds so good. Pinned it!

    ReplyDelete
  37. I just made this chili-it is SOOOO good! I also added lime juice, chili powder, and cilantro and used greek yogurt instead of the sour cream. Recipe is definitely a keeper!

    ReplyDelete
  38. I am loving the looks of this! Will have to try the crockpot version soon :)

    ReplyDelete