Are you in the mood for something hearty, comforting, and just the right amount of spicy? This Spicy White Chicken Chili is the perfect recipe for you. Packed with protein-rich beans, tender chicken, and a blend of bold spices, this dish is sure to warm you up from the inside out. Follow along to discover everything you need to know about making this mouthwatering chili, from the ingredients list to serving suggestions and common mistakes to avoid. Let’s dive in and get cooking!
What is Spicy White Chicken Chili?
Spicy White Chicken Chili is a delicious variation of traditional chili that swaps out the red tomatoes and beef for white beans, chicken, and green chilies. The result is a lighter, yet still incredibly satisfying dish that combines the richness of chicken with the warmth of a spicy broth. Unlike the heavier red chili, this white chicken chili offers a unique flavor profile that’s enhanced by the use of ingredients like cumin, coriander, and jalapeños. The addition of white beans provides a creamy texture, while the green chilies and Tabasco sauce bring the heat. Whether you’re hosting a game day party or just need a cozy dinner, this chili is sure to impress.
Ingredients List for Spicy White Chicken Chili
Before you start cooking, gather all the ingredients to ensure a smooth cooking process. Here’s what you’ll need:
Soup Ingredients:
- ⅓ cup jalapeños, diced (seeds removed for less spice): Jalapeños are the star of the show when it comes to adding heat to your chili. If you prefer a milder version, simply remove the seeds or use fewer jalapeños.
- 2 yellow onions, chopped: Onions provide a sweet and savory base that deepens the flavor of the chili.
- 5 cloves garlic, minced: Garlic adds an aromatic depth that complements the other spices.
- 2 tablespoons cumin: Cumin is essential in chili, giving it that earthy, warm flavor.
- 2 tablespoons dried oregano: Oregano brings a hint of herbal bitterness that balances the richness of the chili.
- 1 tablespoon chili powder: This provides a smoky, slightly spicy background flavor.
- 2 teaspoons coriander: Coriander adds a slight citrusy note that brightens up the chili.
- 1 teaspoon salt and pepper, more to taste: Seasoning is key in bringing out the flavors of all the ingredients.
- 2 tablespoons tomato paste: Tomato paste adds a concentrated tomato flavor and helps thicken the chili.
- 3 14.5-ounce cans Great Northern beans: These beans have a mild, nutty flavor and a creamy texture that works well in white chili.
- 2 14.5-ounce cans Black beans: Black beans add a hearty, slightly sweet contrast to the Great Northern beans.
- 4 cups chicken broth: The broth provides the liquid base for the chili, infusing it with flavor as it cooks.
- 1-2 tablespoons Tabasco sauce: Adjust the amount based on your spice tolerance. Tabasco adds a tangy heat.
- 2 tablespoons Worcestershire sauce: Worcestershire adds a umami richness that deepens the flavor of the chili.
- 28-ounce can diced tomatoes: Although this is a white chili, the tomatoes add a necessary acidity and sweetness.
- 4 small cans of green chilies: Green chilies provide the signature flavor of white chili, bringing a mild heat and smoky flavor.
- 2 pounds boneless skinless chicken breast: Chicken breast is lean, and when cooked in the chili, it becomes tender and flavorful.
- ½ cup chopped cilantro: Cilantro adds a fresh, herbal note to the finished dish.
Optional for Serving:
- Chopped green onions: These add a fresh, crisp bite to the chili.
- Chopped jalapeños: For those who want an extra kick, serve with extra chopped jalapeños on the side.
- Chopped cilantro: A sprinkle of fresh cilantro adds a pop of color and flavor.
- Diced tomatoes: Fresh tomatoes add a bright contrast to the rich chili.
- Shredded Monterey Jack or cheddar cheese: Melty cheese on top of chili is always a good idea.
- Sour cream: A dollop of sour cream helps cool down the spiciness and adds a creamy texture.
Substitutions and Variations
One of the best things about making chili is how adaptable the recipe is. Here are some substitutions and variations to consider:
- Protein Swap: If you prefer dark meat, substitute the chicken breast with boneless, skinless chicken thighs for a richer flavor. Alternatively, use ground turkey or pork for a different texture and taste.
- Bean Variations: You can substitute the Great Northern beans with cannellini beans or chickpeas if you prefer. Pinto beans can replace black beans for a milder flavor.
- Vegetarian Version: To make this chili vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can also add more beans or include vegetables like zucchini or corn for added texture and flavor.
- Heat Adjustment: Control the spice level by adjusting the amount of jalapeños, Tabasco sauce, and chili powder. For a milder chili, reduce these ingredients or omit the jalapeños altogether. For extra heat, keep the seeds in the jalapeños or add a pinch of cayenne pepper.
- Creamy White Chicken Chili: For a creamier version, add a cup of sour cream or cream cheese at the end of cooking. This will give the chili a richer texture and a slightly tangy flavor.
Step-by-Step Cooking Instructions
Now that you have all your ingredients ready, it’s time to start cooking! Follow these steps to create a delicious pot of Spicy White Chicken Chili.

- Prepare the Ingredients: Start by chopping the onions, mincing the garlic, and dicing the jalapeños. If you prefer a milder chili, make sure to remove the seeds from the jalapeños. Chop the cilantro and set it aside for later use.
- Cook the Aromatics: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.
- Add the Spices: Stir in the cumin, oregano, chili powder, coriander, salt, and pepper. Cook the spices with the onions and garlic for about 2 minutes, allowing the flavors to bloom.
- Incorporate the Tomato Paste: Add the tomato paste to the pot and stir well to combine. Cook for another 2 minutes to deepen the tomato flavor.
- Add the Beans and Broth: Drain and rinse the Great Northern beans and black beans, then add them to the pot. Pour in the chicken broth, stirring to combine all the ingredients.
- Add the Chicken: Place the chicken breasts into the pot, making sure they are submerged in the broth. Bring the mixture to a simmer and let it cook for about 20 minutes, or until the chicken is fully cooked.
- Shred the Chicken: Once the chicken is cooked through, remove it from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
- Add the Final Ingredients: Stir in the diced tomatoes, green chilies, Tabasco sauce, and Worcestershire sauce. Let the chili simmer for an additional 10-15 minutes to allow the flavors to meld together.
- Finish with Cilantro: Just before serving, stir in the chopped cilantro to add a fresh, herbal note to the chili.
How to Cook Spicy White Chicken Chili: A Step-by-Step Guide
Cooking Spicy White Chicken Chili is straightforward, but following these tips will ensure the best results:
- Use Fresh Spices: Fresh spices will provide a more vibrant and intense flavor. If your spices have been sitting in the pantry for over a year, consider replacing them.
- Simmer Slowly: Allowing the chili to simmer slowly helps the flavors develop fully. Don’t rush the cooking process; the longer the chili simmers, the better it will taste.
- Check the Chicken: Make sure the chicken is fully cooked before shredding. It should reach an internal temperature of 165°F. Undercooked chicken can be tough, while overcooked chicken can become dry.
- Adjust Consistency: If the chili is too thick, add more chicken broth or water to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
Common Mistakes to Avoid
Avoid these common pitfalls when making your Spicy White Chicken Chili:
- Overcooking the Chicken: Chicken breast can dry out quickly if overcooked. Be sure to monitor the cooking time and shred the chicken as soon as it’s done.
- Not Rinsing the Beans: Rinsing canned beans helps remove excess sodium and the starchy liquid that can make your chili too thick or gummy.
- Skipping the Spices: Don’t skimp on the spices. They’re crucial for developing the rich, complex flavors in the chili.
- Underseasoning: Taste your chili as it cooks and adjust the seasoning as needed. The flavors can mellow as the chili simmers, so a final taste test before serving is essential.
Serving and Presentation Tips
Presentation might not seem important for a hearty dish like chili, but a few finishing touches can elevate your meal.
How to Serve Spicy White Chicken Chili
- Family Style: Serve the chili in a large, colorful pot right on the table with all the toppings laid out in bowls. This encourages everyone to customize their bowls to their liking.
- Individual Bowls: Ladle the chili into individual bowls and top with shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro for a restaurant-quality presentation.
- Over Rice or Quinoa: For a heartier meal, serve the chili over a bed of rice or quinoa. This not only stretches the meal but also adds a different texture.
Presentation Ideas for Spicy White Chicken Chili
- Layered Garnishes: Create a visually appealing bowl by layering the garnishes. Start with cheese, then add a dollop of sour cream, followed by chopped green onions and cilantro.
- Serve with Cornbread: Pair the chili with homemade cornbread. Serve the cornbread on the side or crumble it directly into the chili for added texture.
- Colorful Toppings: Use a variety of colorful toppings like diced tomatoes, green onions, and jalapeños to make the dish pop visually.
Spicy White Chicken Chili Recipe Tips
- Make It Ahead: This chili tastes even better the next day, making it a perfect make-ahead meal. Simply reheat on the stove or in the microwave before serving.
- Freeze Leftovers: Spicy White Chicken Chili freezes well. Portion it out into freezer-safe containers and store it for up to three months. Thaw in the fridge overnight before reheating.
- Double the Recipe: This recipe can easily be doubled to feed a crowd. Just make sure you have a large enough pot to accommodate all the ingredients.
Frequently Asked Questions (FAQs)
Q: Can I use a slow cooker for this recipe? A: Yes, you can make this chili in a slow cooker. Simply sauté the onions and garlic with the spices first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I use pre-cooked chicken? A: Absolutely. If you have leftover chicken or a rotisserie chicken, you can shred it and add it to the chili during the last 10 minutes of cooking.
Q: How can I make this chili less spicy? A: To reduce the spice level, remove the seeds from the jalapeños, use mild green chilies, and reduce or omit the Tabasco sauce.
Q: Can I add more vegetables to this chili? A: Yes! Vegetables like corn, bell peppers, and zucchini are great additions to this chili. Add them during the cooking process, along with the beans and broth.
Q: How do I thicken my chili if it’s too thin? A: If your chili is too thin, let it simmer uncovered until it reaches your desired consistency. You can also mash some of the beans against the side of the pot to thicken the broth.
Conclusion
Spicy White Chicken Chili is a versatile, flavorful dish that’s perfect for any occasion. Whether you’re looking to warm up on a cold day or serve a crowd-pleasing meal, this chili has got you covered. With the right ingredients and a few cooking tips, you can make a delicious pot of chili that will have everyone coming back for seconds. Don’t forget to experiment with variations and make the recipe your own. Enjoy your cooking, and savor every spicy, savory bite!
PrintSpicy White Chicken Chili Recipe
This Spicy White Chicken Chili recipe features tender chicken breast, hearty beans, and a flavorful blend of spices like cumin, oregano, and chili powder. Enhanced with jalapeños, Tabasco, and Worcestershire sauce, it's a zesty and comforting dish perfect for a chilly day. Serve with toppings like Monterey Jack cheese, sour cream, and fresh cilantro for the ultimate meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Ingredients
- ⅓ cup jalapeños, diced (seeds removed for less spice)
- 2 yellow onions, chopped
- 5 cloves garlic, minced
- 2 tablespoons cumin
- 2 tablespoons dried oregano
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon salt and pepper, more to taste
- 2 tablespoons tomato paste
- 3 (14.5 oz) cans Great Northern beans
- 2 (14.5 oz) cans Black beans
- 4 cups chicken broth
- 1-2 tablespoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 1 (28 oz) can diced tomatoes
- 4 small cans green chilies
- 2 pounds boneless skinless chicken breast
- ½ cup chopped cilantro
Instructions
- In a large pot, sauté the onions, jalapeños, and garlic until softened.
- Add cumin, oregano, chili powder, coriander, salt, and pepper. Stir well.
- Mix in tomato paste, beans, chicken broth, Tabasco, Worcestershire sauce, diced tomatoes, and green chilies.
- Add the chicken breasts and bring the chili to a boil. Reduce heat, cover, and simmer for 30-40 minutes, or until chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot.
- Stir in chopped cilantro and simmer for another 10 minutes.
- Serve hot with your choice of toppings.
Notes
- Adjust the spiciness by using fewer jalapeños or omitting the Tabasco sauce.
- This chili can be prepared a day ahead to enhance the flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 60mg
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