When the weather turns cool and you’re craving something hearty yet comforting, White Chicken Chili is a delicious twist on a classic. Packed with tender shredded chicken, creamy beans, and just the right amount of spice, this recipe brings cozy warmth to your dinner table without feeling too heavy. It’s easy enough for a weeknight but flavorful enough to impress guests at a casual gathering or game-day party.
Ingredients
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 1 jalapeño seeded and minced (optional)
- 3 multi-color mini bell peppers (diced)
- 2 4.5 oz can of green chilies
- 3 large chicken breasts cut into fourths you can also use 15 chicken tenderloins and cut small.
- 1 1/2 tbsp onion powder or 1/2 large yellow onion chopped
- 2 tsp oregano
- 1 tbsp ground cumin
- 1 tbsp thyme
- 2 tsp black pepper
- 2 tsp seasoning salt
- 2 tbsp Better than Bouillon Chicken Base
- 5 cups water
- 3-4 15.5 oz cans Bush's Best White Chili Beans / Great Northern Beans in Mild Sauce If using beans with mild sauce, do not drain.
- 1 1/2 cups heavy whipping cream
- 2 tbsp corn starch
Sauteéd Shrimp
- 1 1/2 lbs Jumbo deveined shrimp
- cajun seasoning, Old Bay, or Kinder's Chili Verde seasonings
Garnish
- fresh chopped cilantro, parsley or paprika
- parmesan, cheddar cheese, pepper jack, or chihuahua cheese
- sour cream (optional)
Instructions
- In a large pot or dutch oven, over medium heat, add olive oil.
- Add minced garlic, jalapeño (optional), bell peppers and green chilis. Cook until soft for about 5 minutes.
- Rinse and cut up large chicken breasts into fourths. Add to the pot and stir in onion powder or diced onions, oregano, cumin, thyme, black pepper, and seasoning salt. Cook for about 5 minutes.
- Stir in chicken base and 5 cups of water.
- Bring to a boil, and then reduce heat and simmer while covered for 20 minutes.
- Using a slotted spoon, transfer chicken to a bowl, and shred, but leave big and bite-size chunks. Return chicken to the pot. If using chicken tenderloins you can skip shredding unless you want the chunks to be smaller.
- Add chili beans. If using beans with mild sauce already added, do not drain.
- Simmer with top on for 20 minutes.
- In a small bowl, add whipping cream and corn starch and mix. Stir into the chili and simmer (uncovered) for 10 minutes to thicken. Turn off heat and let sit for 5 minutes.
Cook Shrimp
- Rinse deveined / tail-off shrimp and pat dry until all water has been removed.
- Add cajun, Old Bay, or Kinder's Chili Verde seasoning to shrimp.
- On medium-heat, add olive oil to skillet. Once the pan is hot, add shrimp in batches.
- You can stir the shrimp into the chili and/or add as a garnish.
- Using a ladle, add chili to a bowl and garnish with shrimp, cheeses, etc.
- Suggestions: serve with tortilla chips, crackers or cornbread.
Notes
- Add jalapeños with or without seeds for your own spice level
