We’ve always been fans of Carroll Shelby’s bold chili creations, and his white chicken chili recipe brings a fresh spin to the mix. Originating from the racing legend’s iconic spice kits it’s a hearty yet lighter alternative that packs serious flavor without the heaviness of traditional red chili.
In our kitchen we’ve simplified this crowd-pleaser using tender chicken and creamy white beans for an easy weeknight win. Whether you’re a chili enthusiast or new to the scene you’ll love how it warms you up with every bite.
Ingredients
For our Carroll Shelby White Chicken Chili recipe, we select high-quality ingredients that blend tender chicken, creamy beans, and zesty spices to deliver a lighter, flavorful twist on classic chili.
- Chicken: 2 cups cooked chicken breast, shredded (use rotisserie chicken for convenience or poach and shred fresh chicken for optimal tenderness)
- Onion: 1 medium yellow onion, finely diced (provides a sweet, aromatic base when sautéed first)
- Garlic: 4 cloves garlic, minced (freshly minced for the best pungent flavor that enhances the chili’s depth)
- Green chilies: 1 can (4 oz) diced green chilies, undrained (adds mild heat and authentic Southwestern character)
- White beans: 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed (their creamy texture makes them ideal for a hearty, protein-packed chili)
- Chicken broth: 4 cups low-sodium chicken broth (choose homemade or store-bought for a flavorful liquid base that ties everything together)
- Spices: 1 tablespoon ground cumin, 1 teaspoon dried oregano, and 1 teaspoon chili powder (these spices, measured precisely, create the signature bold and balanced seasoning)
- Additional flavor enhancers: 1 cup corn kernels (fresh or frozen, added for subtle sweetness and texture)
- Optional toppings (prepared separately): ½ cup shredded Monterey Jack cheese and ½ cup sour cream (set aside for serving to add creamy contrast without altering the main chili)
Equipment Needed
To prepare our Carroll Shelby White Chicken Chili efficiently, we rely on a few key pieces of equipment that ensure smooth cooking and optimal results. In our experience, having the right tools on hand makes the process straightforward and enjoyable, especially when handling ingredients like shredded chicken and diced onions.
Essential Tools
For this recipe, we consider these tools indispensable to achieve the perfect balance of flavors and textures in our chili:
- Large pot or Dutch oven: We use a 6-quart size to simmer the chicken, beans, and spices together, allowing for even heat distribution and preventing spills.
- Cutting board and sharp knife: Essential for safely and precisely dicing the medium yellow onion and mincing garlic, which form the flavor base.
- Measuring cups and spoons: We depend on these for accurate measurements of items like 4 cups of chicken broth and spices such as ground cumin, ensuring the chili’s bold taste is consistent.
- Can opener: A must-have for opening cans of creamy white beans and diced green chilies without hassle.
- Wooden spoon or heat-resistant spatula: We recommend this for stirring the mixture, as it withstands high temperatures and helps blend the corn kernels and other ingredients seamlessly.
Optional Tools
- Slow cooker: If we have more time, this allows the chili to develop deeper flavors over several hours, ideal for busy weeknights.
- Immersion blender: Great for partially blending the chili to create a creamier texture, especially if adding optional toppings like shredded Monterey Jack cheese.
- Food processor: We use this to quickly dice vegetables for a finer consistency, saving time when preparing larger batches.
Instructions
We make preparing Carroll Shelby White Chicken Chili straightforward and enjoyable with these step-by-step guidelines. Let’s turn your fresh ingredients and tools into a comforting bowl of creamy white chicken chili packed with bold flavors.
Prepare Ingredients
First, we gather and prep all ingredients to ensure smooth cooking. Start by shredding 2 cups of cooked chicken if not already done, aiming for tender, bite-sized pieces that absorb flavors easily.
Next, finely dice 1 medium yellow onion and mince 2 cloves of garlic to release their aromatic essence.
Drain and rinse two 15-ounce cans of creamy white beans to remove excess sodium, then set them aside for a hearty base.
Dice 1 can of green chilies and measure out 4 cups of low-sodium chicken broth along with 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1 tablespoon chili powder for a spicy, earthy kick.
Add 1 cup of corn kernels—whether fresh, frozen, or canned—for a sweet, crunchy contrast, and have optional toppings like shredded Monterey Jack cheese and sour cream ready for serving.
Cook the Chili
We build the base flavors in a large pot or Dutch oven over medium heat. Heat 2 tablespoons of oil—such as olive or vegetable—until shimmering, then add the diced onion and minced garlic.
Sauté for 3-4 minutes until the onion turns translucent and fragrant, stirring occasionally with a wooden spoon to prevent sticking.
Add the diced green chilies, ground cumin, dried oregano, and chili powder, stirring for 1 minute to toast the spices and enhance their robust aroma.
Incorporate the shredded chicken, drained white beans, corn kernels, and chicken broth, bringing the mixture to a gentle boil while we stir to combine everything evenly. This step ensures the tender chicken infuses the broth with savory depth.
Simmer and Finish
Once boiling, reduce the heat to low and let the chili simmer uncovered for 20-25 minutes, stirring occasionally to allow flavors to meld into a creamy, hearty texture.
Taste and adjust seasoning with salt and pepper as needed, noting how the spices create a warm, inviting heat that complements the tender chicken and beans.
For a smoother consistency, use an immersion blender to partially puree the mixture if desired, then remove from heat and let it rest for 5 minutes before serving with optional toppings like shredded Monterey Jack cheese for a melty finish or sour cream for creamy contrast.
Make-Ahead Instructions
One of the beauties of our Carroll Shelby White Chicken Chili recipe is its ability to improve with time, allowing flavors to meld and deepen for an even more satisfying meal. We often prepare this chili ahead to simplify busy weeknights or meal prep for gatherings, ensuring tender chicken and creamy white beans shine through with enhanced spice notes.
Preparing the Chili in Advance
Follow these steps to make our chili ahead without compromising its vibrant flavors and perfect texture:
- Cook the chili fully: Once you’ve completed the simmering step from our instructions, let the chili cool to room temperature. This prevents condensation that could dilute flavors or affect storage.
- Portion for convenience: Divide the cooled chili into airtight containers or freezer-safe bags. We suggest using quart-sized containers for single servings or larger ones for family meals to minimize waste.
- Label and date: Always mark containers with the preparation date to track freshness—aim for refrigeration up to 3-4 days or freezing up to 3 months.
Storage Tips
To preserve the bold spice blend of cumin, oregano, and chili powder, store properly:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | 3-4 days | Keep in the coldest part of the fridge; this maintains the creamy consistency of the white beans and prevents the chicken from drying out. |
| Freezer | Up to 3 months | Use freezer bags to remove air and avoid freezer burn; the corn kernels will retain their sweetness and crunch upon reheating. |
Reheating for Optimal Results
When you’re ready to enjoy, reheat gently to keep the chili’s rich, hearty essence intact:
- From the refrigerator: Transfer the desired portion to a pot and heat over medium-low heat, stirring occasionally until it reaches a simmer—about 10-15 minutes. Add a splash of chicken broth if needed to restore the original consistency.
- From the freezer: Thaw overnight in the refrigerator first, then reheat as above. For quicker options, use a microwave on medium power in 1-minute intervals, stirring in between to ensure even heating.
- Enhance flavors: After reheating, taste and adjust seasonings. We love adding a squeeze of fresh lime or a handful of chopped cilantro to revitalize the bright, zesty notes of the original recipe.
By following these make-ahead strategies, we ensure our Carroll Shelby White Chicken Chili remains a go-to, flavorful favorite that’s ready when you are.
Conclusion
We’ve loved diving into Carroll Shelby’s white chicken chili and how it brings fresh excitement to our meals. It’s a recipe that balances ease with bold tastes making it ideal for any occasion.
Try tweaking it to suit your preferences and watch it become a reliable favorite in your kitchen too.
Frequently Asked Questions
What is Carroll Shelby’s White Chicken Chili recipe?
Carroll Shelby’s White Chicken Chili is a lighter twist on traditional chili, featuring tender shredded chicken, creamy white beans, and flavorful spices. It’s a simple, crowd-pleasing dish perfect for weeknight dinners, with ingredients like onion, garlic, green chilies, corn, and broth for a bold yet balanced taste. This recipe appeals to chili enthusiasts and beginners alike, offering a satisfying meal with optional toppings like cheese and sour cream.
What ingredients are required for Carroll Shelby White Chicken Chili?
The recipe calls for 2 cups shredded cooked chicken, 1 medium diced yellow onion, minced garlic, diced green chilies, two cans of creamy white beans, 4 cups low-sodium chicken broth, spices like cumin, oregano, and chili powder, plus corn for sweetness. Optional toppings include shredded Monterey Jack cheese and sour cream. These high-quality ingredients create a flavorful, hearty chili in under an hour.
How do you make Carroll Shelby White Chicken Chili?
Start by sautéing onion and garlic in a large pot, then add spices, chicken, beans, corn, and broth. Bring to a boil and simmer for 20-30 minutes to meld flavors. Adjust seasoning as needed and let it rest before serving. Use a wooden spoon for stirring and an immersion blender if you want a smoother texture. This easy process makes it ideal for beginners and takes about 45 minutes total.
What equipment is needed to prepare Carroll Shelby White Chicken Chili?
Essential tools include a large pot or Dutch oven for cooking, a cutting board and sharp knife for prep, measuring cups and spoons for accuracy, a can opener for ingredients, and a wooden spoon or spatula for stirring. Optional items like a slow cooker, immersion blender, or food processor can enhance texture and ease. These basics ensure efficient preparation with minimal fuss.
Can I prepare Carroll Shelby White Chicken Chili in advance?
Yes, this chili improves as flavors meld, making it great for make-ahead meals. Prepare fully, cool to room temperature, then portion into airtight containers. It can be refrigerated for 3-4 days or frozen for up to 3 months. When ready, reheat on the stove or in the microwave, adding a splash of broth to maintain consistency and enhance taste for a fresh-feeling dish.
How should I store and reheat Carroll Shelby White Chicken Chili?
Store cooled chili in airtight containers in the fridge for 3-4 days or freeze for up to 3 months. Label for freshness. To reheat, warm on the stovetop over medium heat, stirring occasionally, or use the microwave in short bursts. Add a little broth or water if it thickens, and enhance with fresh spices or toppings to restore its rich, flavorful essence.