We’ve always loved the comforting warmth of a good chili, and our Bush White Chicken Chili Recipe takes it to new heights with tender chicken and creamy white beans. It’s a fresh twist on the classic, drawing from Bush’s signature beans for that authentic, hearty flavor we can’t get enough of.
Perfect for busy weeknights, this dish brings bold tastes without the fuss, making it a favorite in our kitchen. Join us as we dive into this easy-to-make recipe that’s sure to become a staple in yours too.
Ingredients
In our Bush White Chicken Chili Recipe, we start by selecting high-quality ingredients that deliver authentic flavor and hearty comfort. We’ll list them here in the order they’re typically used, with precise measurements and any necessary prep notes for seamless preparation.
- Onion: 1 medium, finely chopped (we recommend dicing it fresh for maximum aroma and flavor release).
- Garlic: 3 cloves, minced (freshly pressed to enhance the savory base of our chili).
- Olive oil: 2 tablespoons (use extra-virgin for a richer taste when sautéing the aromatics).
- Boneless skinless chicken breasts: 1 pound, cut into bite-sized pieces (we suggest using fresh or thawed chicken for tender results).
- Bush’s Great Northern Beans: 2 cans (15 ounces each, drained and rinsed—our go-to for that signature creamy texture and authentic bean flavor).
- Chicken broth: 4 cups (low-sodium preferred to control the saltiness of our dish).
- Green chiles: 1 can (4 ounces, diced—these add a mild heat that complements the chili’s warmth).
- Ground cumin: 1 tablespoon (a key spice that brings bold, earthy notes to our recipe).
- Dried oregano: 1 teaspoon (we use this for its fresh, herbal lift in the mix).
- Salt and black pepper: 1 teaspoon salt and ½ teaspoon pepper (adjust to taste for perfectly seasoned chili).
- Heavy cream: ½ cup (added towards the end for a creamy finish that makes our Bush White Chicken Chili irresistible).
These ingredients ensure our recipe is straightforward yet packed with the robust flavors that make it a weeknight favorite.
Required Tools and Equipment
To seamlessly prepare our Bush White Chicken Chili recipe, we recommend gathering these essential tools and equipment. This ensures a smooth cooking process, allowing you to focus on the comforting aromas and flavors of tender chicken, creamy beans, and bold spices.
- Large Dutch Oven or Stock Pot: We rely on a 6-quart Dutch oven for even heating and simmering, as it helps develop the rich, hearty texture of the chili without sticking.
- Chef’s Knife: A sharp 8-inch chef’s knife is crucial for finely chopping onions and garlic, ensuring precise cuts that release maximum flavor into the dish.
- Cutting Board: Use a sturdy, non-slip cutting board to safely prep ingredients like chicken breasts, minimizing mess and promoting efficiency in our kitchen workflow.
- Measuring Cups and Spoons: Accurate 1-cup and 1-tablespoon sets are key for measuring out chicken broth, spices, and cream, guaranteeing the perfect balance in every batch.
- Can Opener: An electric or manual can opener simplifies opening cans of Bush’s Great Northern Beans and green chiles, saving time during prep.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the mixture as it cooks, this tool prevents scratching your pot while blending flavors uniformly.
- Ladle: A 1-cup ladle makes serving easy, allowing you to dish out generous portions of our warming Bush White Chicken Chili straight from the pot.
By having these tools on hand, we can transition smoothly from ingredient prep to cooking, creating a flavorful meal that’s ready in under an hour.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through preparing our flavorful Bush White Chicken Chili step by step for a comforting meal ready in under an hour.
Prepare the Ingredients
Before we start cooking, let’s get everything prepped for efficiency. Begin by finely chopping 1 large onion to enhance its sweet aroma. Next, mince 3 garlic cloves to release their pungent flavor. Cube 1 pound of boneless skinless chicken breasts into 1-inch pieces for even cooking. Drain and rinse two 15-ounce cans of Bush’s Great Northern Beans to remove excess sodium and preserve their creamy texture. Measure out 4 cups of chicken broth 1 4-ounce can of diced green chiles 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon black pepper and 1/2 cup heavy cream. Have 2 tablespoons olive oil ready at hand. This preparation ensures we move seamlessly into cooking allowing the robust flavors to shine.
Cook the Chili
We begin by heating 2 tablespoons olive oil in a large Dutch oven over medium heat until it shimmers. Add the cubed chicken and cook for 5-7 minutes stirring occasionally with a wooden spoon until it turns golden brown and releases its savory juices. Stir in the finely chopped onion and minced garlic cooking for another 2-3 minutes until they soften and fill the air with a fragrant aroma. Next, add the drained Bush’s Great Northern Beans chicken broth diced green chiles ground cumin dried oregano salt and black pepper. Bring the mixture to a boil then reduce heat to low and simmer uncovered for 20-25 minutes stirring occasionally until the chili thickens and the chicken becomes tender. Finally, stir in the heavy cream and cook for an additional 5 minutes to create a creamy consistency that coats the beans and chicken with a rich velvety texture.
Serve the Dish
Once the chili is ready, we ladle it into warm bowls for immediate serving to preserve its comforting warmth. Top each serving with optional garnishes like shredded cheese fresh cilantro or a dollop of sour cream to enhance the creamy texture and bold flavors. Enjoy the hearty combination of tender chicken creamy beans and spicy notes that make our Bush White Chicken Chili a weeknight staple.
Make-Ahead Instructions
One of the best features of our Bush White Chicken Chili is its make-ahead potential, allowing you to prepare a comforting, flavorful meal in advance for those hectic weeknights. By planning ahead, we can ensure the rich, creamy texture and bold spices remain intact, making it even easier to enjoy this hearty dish without last-minute fuss.
Preparing the Chili in Advance
Follow these steps to make our Bush White Chicken Chili ahead of time:
- Cook Fully and Cool: After completing the step-by-step instructions, let the chili cool to room temperature for about 30 minutes. This prevents condensation that could affect the texture.
- Portion and Store: Divide the cooled chili into airtight containers. For refrigeration, use glass or plastic containers that seal tightly; for freezing, opt for freezer-safe bags or containers to preserve the fresh flavors of the tender chicken and creamy beans.
- Label for Freshness: Always label each container with the date. We recommend consuming refrigerated chili within 3–4 days and frozen portions within 2–3 months to maintain optimal taste and safety.
Storage Tips
To keep the comforting warmth and authentic flavors of Bush’s Great Northern Beans shining through:
- Refrigeration: Store in the fridge at 40°F (4°C) or below. The chili’s creamy consistency from the heavy cream will hold up well, but stir before reheating to blend any separation.
- Freezing: For best results, freeze in single-serve portions. This minimizes thawing time and helps retain the dish’s hearty, spice-infused appeal. We suggest avoiding repeated freezing and thawing, as it can dull the vibrant cumin and oregano notes.
Reheating Guidelines
Reheat your make-ahead Bush White Chicken Chili with these simple methods to restore its inviting aroma and velvety smoothness:
- Stovetop Method: Transfer the desired portion to a pot over medium heat. Add a splash of chicken broth if needed to loosen the texture, stirring gently until it simmers—about 5–10 minutes. This revives the tender chicken and bean flavors for a just-cooked taste.
- Microwave Method: Place a serving in a microwave-safe bowl, cover loosely, and heat on high for 2–3 minutes, stirring halfway. For larger portions, add 1–2 minutes as needed, ensuring even heating to preserve the creamy consistency.
By following these make-ahead strategies, we can turn our Bush White Chicken Chili into a go-to option that saves time while delivering the same satisfying, bold flavors every time.
Conclusion
We’ve loved sharing this Bush White Chicken Chili recipe as it’s become a go-to for us on busy days. It’s a simple way to bring bold flavors to our table without the fuss.
Give it a try and you’ll see why it’s a staple in our kitchen—delivering comfort and ease every time. It’s perfect for creating lasting family memories around a warm bowl.
Frequently Asked Questions
What is Bush White Chicken Chili?
Bush White Chicken Chili is a comforting twist on traditional chili, featuring tender chicken, creamy white beans, and bold flavors from Bush’s Great Northern Beans. It’s perfect for busy weeknights, offering hearty warmth with simple preparation that takes under an hour. This recipe delivers authentic taste and can quickly become a family favorite.
What ingredients are needed for Bush White Chicken Chili?
You’ll need finely chopped onion, minced garlic, olive oil, boneless skinless chicken breasts, Bush’s Great Northern Beans, chicken broth, green chiles, ground cumin, dried oregano, salt, black pepper, and heavy cream. Precise measurements are provided in the recipe for easy, flavorful results, ensuring a creamy and satisfying dish.
What tools are required to make Bush White Chicken Chili?
Essential tools include a large Dutch oven for cooking, a sharp chef’s knife and sturdy cutting board for prep, measuring cups and spoons for accuracy, a can opener, a wooden spoon or silicone spatula for stirring, and a ladle for serving. These items help streamline the process for a smooth, enjoyable cooking experience.
How do I prepare Bush White Chicken Chili?
Start by prepping ingredients like chopping onions and garlic. Heat olive oil in a Dutch oven, cook chicken until done, then add beans, broth, chiles, and spices. Simmer until flavors meld, stir in cream, and serve warm with optional garnishes. The full step-by-step instructions make it straightforward and ready in under an hour.
Can I make Bush White Chicken Chili ahead of time?
Yes, this recipe is great for make-ahead meals. Cook the chili fully, then cool and portion it into containers. Refrigerate for up to 3-4 days or freeze for up to 3 months to preserve flavor and texture. This strategy saves time on busy nights while keeping the dish’s hearty appeal intact.
How should I store and reheat Bush White Chicken Chili?
Store cooled chili in airtight containers in the fridge for 3-4 days or freeze for up to 3 months. To reheat, warm on the stovetop over low heat with a splash of broth to restore creaminess, or use the microwave in short bursts, stirring occasionally. This ensures the chili retains its inviting aroma and bold flavors.