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Jump to Recipe This white bean chicken chili recipe is hearty, full of flavor, and a nice change from the regular tomato-based chilis. It’s a delicious soup made with white beans, chicken, and a tasty blend of seasonings that is sure to please.  The past two weeks I’ve shared recipes using black beans: Black Bean Dip and Black Bean Hummus. I’m switching over to the great northern bean, for use in this White Bean Chicken Chili recipe. You could certainly substitute cannellini or navy beans. This chili has become a family favorite over the past year. It was inspired by Paula Dean’s White Bean Chili recipe, but since first making it, I’ve deviated a bit and have come up with my own plan of attack. That’s the beauty with chilis, soups or stews – you can use what you have, add to or take away, to make it your own. So don’t get hung up on exacts. If you only have three cans of beans, go for it. Is a half a pound of chicken the only thing you can scrounge up? Make it work! It’s not an exact science like baking. As I see it, it’s similar to that old saying “as long as you have gas in the tank you’re not lost.” So as far as cooking goes, as long as the pot’s hot, keep going until you get what you like. You can always find a way to rescue it or head in another direction if it’s not to your liking. Who knows, you may invent a new favorite recipe along the way. How To Make This White Bean Chicken Chili Recipe
A few White Bean Chicken Chili Recipe Notes
Looking for more delicious soup and chili recipes? Be sure to check these out:
White Bean Chicken Chili RecipeIngredients
InstructionsIn a large stock pot bring chicken broth and beans to a boil. Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer. In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add chicken to the large pot. In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes. Rough chop 1/2 cup of cilantro and add to pan with the onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot. Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft. Before serving, add the rest of cilantro. (Don’t forget the cornbread!) NotesAdapted from Paula Dean’s White Bean Chili. Originally published September 15, 2009. Updated on January 24, 2022 by Amy Johnson ABOUT AMYWhat began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more... Get the Latest!subscribe now and get new posts delivered via email: What beans for white chili?cannellini beans or another white bean like navy beans or great northern beans. corn – I like using frozen corn and there's no need to thaw before adding to the chili. spices and seasonings – dried oregano, ground cumin, chili powder, sea salt and pepper.
What can I add to white chicken chili to thicken it?There are a couple of ways to thicken white chicken chili. The easiest method is to add a thickener like cornmeal, masa harina or even polenta. These will need to simmer for a several minutes in the liquid in order to absorb moisture from the soup and thicken.
Why is my white chicken chili not thick?If you skip the corn starch, it will still be perfectly creamy but not quite as thick. Another way to thicken white chicken chili if you don't have cream cheese or corn starch, is to keep some of the white beans aside, and puree them in a blender before adding into the chili.
Why is my white chicken chili watery?Cooking the beans and chicken alone, however, can result in a thin, watery chili. There are three main ways to thicken the chili, depending on how much time and effort you want to spend. You can thicken it through simmering, thicken it through adding masa or cornmeal, or thicken it by pureeing some of the beans.
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Recipe for white chicken chili with great northern beans
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