We’ve always loved White Chicken Chili for its comforting warmth and lighter twist on classic chili. It’s a hearty favorite that swaps beef for tender chicken and gets a boost from Bush’s beans, making it an easy weeknight win. Originating from American Southwestern flavors, this recipe brings bold tastes without the fuss.
In our kitchen, we appreciate how it comes together quickly yet packs a flavorful punch. Whether you’re new to chili or a longtime fan, you’ll find our version irresistible and simple to customize.
Ingredients
In our White Chicken Chili Recipe using Bush’s beans, we select high-quality ingredients that deliver bold Southwestern flavors while keeping preparation straightforward. Below, we list them in the order they are typically used, with specific measurements and prep notes for accuracy.
- Chicken: 2 cups shredded cooked chicken (we recommend using rotisserie chicken for its tender texture and rich flavor; shred it beforehand for even cooking).
- Onion: 1 medium yellow onion, finely chopped (this forms the base flavor, so dice it to about 1 cup for optimal sautéing).
- Garlic: 3 cloves garlic, minced (fresh garlic enhances the aroma; mince just before use to preserve its potency).
- Beans: 2 cans (15 ounces each) of Bush’s Great Northern Beans, drained and rinsed (these provide the creamy heart of our chili; rinsing reduces sodium for a lighter dish).
- Green chiles: 1 can (4 ounces) diced green chiles, undrained (add for a mild heat that complements the chicken without overpowering).
- Broth: 4 cups low-sodium chicken broth (we opt for homemade or store-bought low-sodium versions to control the overall saltiness).
- Spices: 1 tablespoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon chili powder (combine these for a signature Southwestern kick; measure precisely for balanced taste).
- Corn: 1 cup frozen corn kernels (optional for added sweetness and texture; thaw slightly before adding).
- Lime: 1 fresh lime, juiced (about 2 tablespoons; use for a bright, tangy finish just before serving).
- Toppings: For serving, we suggest shredded cheese, chopped cilantro, and sour cream (these are not cooked in the chili but enhance the sensory experience with creamy and fresh elements).
Instructions
Now that we have gathered our fresh ingredients for this hearty White Chicken Chili, we guide you through the straightforward steps to create a comforting, flavor-packed dish using Bush’s Great Northern Beans.
Prep
Before we start cooking, let’s prepare our ingredients to ensure everything integrates smoothly for that bold Southwestern flavor. Follow these steps in order:
- Shred the chicken: If using a rotisserie chicken, pull apart 2 cups of cooked chicken into bite-sized shreds. This gives us tender, juicy pieces that absorb the spices beautifully.
- Chop the vegetables: Finely dice 1 medium yellow onion and mince 2 cloves of garlic. These aromatics form the flavorful base, releasing a fragrant aroma that sets the stage for the chili’s depth.
- Prepare the beans and add-ins: Drain and rinse two 15-ounce cans of Bush’s Great Northern Beans to remove excess sodium, then set aside. If adding optional elements, measure out 1 cup of frozen corn and juice from 1 fresh lime for a zesty, vibrant twist.
Cook
With our ingredients prepped, we now cook the chili in a few simple steps, building layers of taste for a warm, satisfying meal.
- Sauté the base: In a large pot over medium heat, add 1 tablespoon of olive oil and sauté the diced yellow onion and minced garlic for 3-4 minutes until they turn golden and release an irresistible, savory scent that fills the kitchen.
- Build the chili: Stir in the shredded chicken, drained Bush’s Great Northern Beans, one 4-ounce can of diced green chiles (undrained for extra kick), 4 cups of low-sodium chicken broth, and a spice blend of 1 teaspoon ground cumin, 1 teaspoon chili powder, and ½ teaspoon dried oregano. Bring the mixture to a gentle simmer, allowing the flavors to meld into a rich, hearty broth.
- Simmer and enhance: Reduce heat to low and let the chili simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens slightly and the chicken absorbs the bold Southwestern spices, creating a comforting warmth with a subtle heat that tantalizes the palate. If using, stir in the frozen corn and fresh lime juice during the last 5 minutes for added sweetness and brightness.
Make-Ahead Instructions
One of the beauties of our White Chicken Chili Recipe using Bush’s beans is its flexibility for busy schedules—we can prepare it in advance to save time without sacrificing those bold Southwestern flavors. Whether you’re meal-prepping for the week or hosting a gathering, follow these steps to make ahead and enjoy fresh-tasting chili anytime.
Preparing the Chili in Advance
To get a head start, we suggest assembling the chili up to the simmering stage. Here’s how:
- Step 1: After sautéing the onion and garlic as outlined in our step-by-step instructions, add the shredded cooked chicken, Bush’s Great Northern Beans, diced green chiles, low-sodium chicken broth, and spice blend to the pot.
- Step 2: Stir everything together thoroughly, then remove the mixture from heat before it reaches a full simmer. This prevents overcooking and keeps textures vibrant.
- Step 3: Let the chili cool completely at room temperature for about 30 minutes, then transfer it to an airtight container. For enhanced flavor infusion, we recommend refrigerating it overnight to allow the spices to meld with the chicken and beans.
Storage Guidelines
Proper storage is key to maintaining the comforting warmth and fresh taste of our White Chicken Chili. Below, we’ve outlined the best practices in a simple table for quick reference:
| Storage Method | Duration | Tips for Optimal Results |
|---|---|---|
| Refrigerator | 3-4 days | Store in an airtight container to preserve moisture and prevent the beans from drying out. |
| Freezer | 2-3 months | Portion into freezer-safe bags or containers for easy thawing—Bush’s beans hold up well to freezing without losing their creamy texture. |
Reheating Tips
When you’re ready to serve, reheating is straightforward and helps restore that hearty, satisfying appeal.
- Step 1: For refrigerated chili, transfer it to a pot and heat over medium until it simmers gently, stirring occasionally to blend the flavors—aim for 10-15 minutes to bring back the chili’s comforting warmth.
- Step 2: If using frozen chili, thaw it overnight in the refrigerator first, then reheat as above. Add a splash of chicken broth if needed to adjust consistency and enhance the bold Southwestern notes.
- Step 3: For an extra burst of freshness, stir in the optional frozen corn and fresh lime juice just before serving to brighten the dish and elevate its sensory experience with subtle sweetness and tang.
By following these make-ahead strategies, we ensure our White Chicken Chili remains a quick, customizable favorite for weeknight meals or gatherings.
Conclusion
We’ve crafted this White Chicken Chili with Bush’s beans as a go-to favorite that brings bold flavors to your table with minimal fuss. It’s perfect for busy days yet delivers that comforting Southwestern vibe we all crave.
Experimenting with tweaks makes it truly yours, turning every bowl into a personalized delight. Let’s make this recipe a staple in our kitchens for quick, hearty meals that never disappoint.
Frequently Asked Questions
What is White Chicken Chili?
White Chicken Chili is a lighter twist on traditional chili, using chicken instead of beef for a comforting, flavorful dish. Originating from American Southwestern cuisine, it’s known for its bold spices and ease of preparation, making it perfect for weeknight dinners or gatherings. It’s customizable and features ingredients like beans and green chiles for a hearty yet fresh taste.
What ingredients are needed for White Chicken Chili?
Key ingredients include shredded cooked chicken, chopped yellow onion, minced garlic, Bush’s Great Northern Beans, diced green chiles, low-sodium chicken broth, and a blend of spices. Optional additions are frozen corn, fresh lime juice, and toppings like shredded cheese, cilantro, or sour cream. This combination delivers bold Southwestern flavors with minimal prep.
How do you make White Chicken Chili?
Start by sautéing onion and garlic, then add chicken, beans, chiles, broth, and spices. Simmer the mixture to blend flavors, and stir in corn and lime juice for extra taste. The process takes about 30-40 minutes, resulting in a warm, satisfying meal that’s simple for beginners and pros alike.
Can White Chicken Chili be made ahead of time?
Yes, prepare the chili up to the simmering stage, then cool and store it in an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. This makes it ideal for busy schedules, as you can reheat it on the stove or in the microwave for a quick meal.
How long does White Chicken Chili last, and how should it be stored?
Store White Chicken Chili in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze it for up to 3 months. Reheat on the stovetop with a splash of broth to maintain texture, or use the microwave for convenience, ensuring it’s heated through for the best flavor.
How can I customize White Chicken Chili?
Easily customize by adding vegetables like bell peppers or swapping beans for black beans. Adjust spices for heat, incorporate extras like avocado or jalapeños, or make it vegetarian by using vegetable broth and omitting chicken. This flexibility lets you tailor the recipe to your preferences while keeping it simple and delicious.