White Chicken Chili

Mireille · 06/27/2021 at 12:29 am

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It is. This is a very easy recipe to make, and the best thing is you can make it in a pan or a Crockpot Express. They do all the hard work. If you have a Crockpot Express or an Instant Pot this recipe is for you. So, are you ready to learn how to make easy white chicken chili? Let’s get started!

What You Need For This Recipe

To make this chili recipe you need quite several ingredients. Put the following ingredients on your grocery shopping list:

Chicken breast – you can use both chicken breast and chicken thighs
Broth – use chicken broth or vegetable broth to cook the chicken
Chickpeas – canned chickpeas or dried chickpeas that you soak overnight
Corn – you can use canned sweet corn, frozen corn, or fresh cooked corn
Onion – regular white onion or sweet white onion
Jalapenos – finely minced pickled jalapeños pepper
Cumin – to season use cumin it has a slightly sweet, warming flavor with a nutty element
Chili powder – to add more flavor add homemade chili powder or store-bought
Coriander – has a bright, citrusy flavor that adds freshness
Dried oregano – An aromatic herb that has a slightly bitter, pungent flavor. It pairs well with other herbs and spices
Lime juice – to add freshness to your Chili
Salt and pepper – season to taste
Olive oil – to cook the chicken you need oil I prefer to cook with olive oil

Garnish:

Tortilla strips – to garnish you can add some tortilla strips
Avocado – dice into small pieces

Note that the full ingredients list, including measurements, can be found in the recipe card below.

How To Make White Chicken Chili

Heat a Dutch oven or set your Crockpot Express to the brown options. Add olive oil to the pan before adding the onion. Dice the green chiles and stir. Cook until softened, about 3-4 minutes.
Next add the cumin, chili powder, coriander, and dried oregano. Stir and let the spices cook for 30 seconds. Then add in the broth, drained chickpeas (about 1½ cups chickpeas), the uncooked chicken breast, and salt and pepper.
Close the pan and turn to medium-low heat for 20-30 minutes.
After 20 minutes, remove the chicken from the pan. Shred the chicken with two forks. Take the fork and mash about half the chicken peas with a fork to thicken the chili.
Return the shredded chicken to the pan. Then stir in the corn, lime juice, and cilantro. Allow chili to cook and simmer for 5-10 more minutes.
Season with salt and pepper to taste. Taste it to see if it needs any seasoning. Serve with tortilla strips, and add an extra lime wedge and avocado if you’d like.

A Delicious Chicken Chili Recipe

Everybody knows that regular chili is made with beans and beef but you can also make white chili. It is a stew but it also looks like a broth. This white chili is made with chickpeas.

You can use canned chickpeas for this recipe but you can also use dried chickpeas in this recipe. Just soak them overnight before you use them.

If you are vegetarian, you can also make this recipe just omit the chicken, substitute the stock for vegetable stock and you are good to go.

Can You Make White Chili In A Crockpot Or Instant Pot?

Yes, you can. Instead of a Dutch Oven pan, you can use an Instant Pot or Crockpot Express. Turn the Crockpot or Instant pot to Brown or Sauté and add the olive oil to soften the onion and jalapeños.

Then follow the recipe and set the Crockpot Express to STEW if you have an Instant Pot set it to Pressure Cook, and set it to 25 minutes.

Then shred the chicken and mash the chickpeas with a fork. Return the shredded chicken to the pan and stir it through. Your Chili is ready to serve.

Can You Make Chili Ahead?

Yes, you can make white chicken chili ahead of time. When you make this recipe the night before you want to serve it, it tastes even better the next day.

Now all the seasoning and flavors can improve while they are stored overnight in the fridge.

So, this recipe is great for meal prep and it is freezer-friendly so you always have a great chili dinner when you are limited on time.

How To Store White Chicken Chili?

You have several ways to store your chili recipe. First, in all cases cool the chili completely before storing it.

Refrigerator – you can store your chili in the fridge for up to 2 days. Either put it in a pan with a lid or into an airtight food container. I prefer the latter as you can completely seal the food when it is in the fridge
Freezer – want to keep it longer you can store it in the freezer. Either put it in a freezer-friendly container or a Ziploc bag

How To Reheat Chili?

If you have leftover Chili or you made a big batch you have several ways to reheat. Take a look at all the options available to you to reheat:

Instant Pot – you reheat frozen chili in an Instant Pot. Put it in the Instant Pot and add ¼ cup water. Set to Manual or Pressure Cook for 8 minutes. Quick release and stir through serve directly
Crockpot – Put the chili in your Crockpot and hit eat on high. Stir occasionally until the internal temperature is at least 165℉/73℃
Dutch Oven – thaw the chili in the fridge overnight. Add the chili to your cast-iron Dutch Oven. Warm the chili slowly until warm this takes about 5-10 minutes

Serve White Chicken Chili With

You can serve your chicken chili with a lot of side dishes. Take a look at these recipes for inspiration:

More Stew Recipes

If you love a good stew, take a look at other stew recipes here on the Tortilla channel:

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