Incredible White Chicken Chili
Submitted by ckdog
White chicken chili simmers shredded chicken with white beans, jalapeños, oregano, cumin, and ground ginger in chicken broth and white wine, finished with melted Monterey Jack. A lighter alternative to red chili with brighter, creamier flavor.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
50 minWhite chicken chili is the answer when you crave chili comfort without the heavy tomato-and-beef weight. Shredded cooked chicken and creamy white beans simmer in chicken broth and white wine seasoned with oregano, cumin, and a quiet half teaspoon of ground ginger. The ginger is the unexpected move that makes this version sing.
Mashing a quarter of the beans against the side of the pot is the trick that thickens the chili into proper stew consistency without flour or cornstarch. The released bean starch binds the broth into silky body.
Monterey Jack cheese stirred in handful by handful at the end melts smoothly without breaking, building creaminess that traditional chili doesn’t deliver.
Pro Tips
- Use leftover roast chicken or rotisserie chicken for the easiest path. Poaching chicken breasts in the broth works too, just shred them after.
- Add the cheese over low heat. Boiling melts the cheese into stringy ropes, while low heat gives smooth, evenly distributed creaminess.
- Remove the bay leaf pieces before serving. They release their flavor but stay tough and inedible.
- Make it a day ahead. The flavors deepen dramatically overnight and reheat beautifully on low heat.
Variations
- Swap white beans for hominy or cannellini beans for different textures.
- Top with sliced avocado, fresh cilantro, sour cream, and a squeeze of lime.
- Add a roasted poblano or two for smokier depth without more heat.
Ingredients
Directions
Heat the olive oil in a large skillet or saucepan. Add the onion and sauté over medium heat until softened and lightly browned, 5 to 8 minutes.
Add the garlic, oregano, cumin, and ginger and cook, stirring, for 1 minute. Add the broth, wine, and bay leaf. Cook uncovered over medium-high heat until somewhat reduced, 5 to 8 minutes.
Add the chicken, beans, and jalapenos. Simmer uncovered for 10 minutes, stirring occasionally.
Using the back of a spoon, mash about one-quarter of the beans to thicken the sauce.
Over low heat, add the cheese one handful at a time, stirring until melted. Add the pepper and taste for salt, adding some if necessary.
Remove the pieces of bay leaf. Serve the chili topped with some or all of the garnishes.
Note:
Can be made 2 days ahead and refrigerated, or frozen. Reheat gently before finishing.)
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