This creamy white chicken chili recipe is slow-cooked with chiles, caramelized onions, beans, spices, and shredded chicken for a delicious, comforting soup. You may never eat regular beef chili again after trying this. Itās that good.
White chicken chili, also known as white chili or chicken chili, is a hearty soup consisting of white beans, chiles, spices, and chicken. While there is no concrete history of the creation of this soup, many believe it to have originated in the Southwest region of the United States during the 1970s to 1980s. The flavors of chicken chili donāt mimic that of a classical chili recipe due to the different ingredients used.
A traditional white chicken chili is thick using beans from the soup that are pureed and added back to it to give it thickness. It can also be thickened with a slurry or roux if need be. It is also commonly garnished with quite a bit of shredded cheese before serving. As with any soup recipe, more flavors will begin to marry and present themselves the next day after making it.
PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/white-chicken-chili/
Ingredients for this recipe:
ā¢ 1-pound dry navy, cannellini, or great northern beans
ā¢ 3 tablespoons olive oil
ā¢ 3 peeled and medium diced yellow onions
ā¢ 1 whole roasting chicken
ā¢ 2 seeded and medium diced yellow onions
ā¢ 2 seeded and medium diced poblano peppers
ā¢ 2 seeded and medium diced jalapeƱos
ā¢ 2 medium diced ribs of celery
ā¢ 10 finely minced cloves of garlic
ā¢ 3 tablespoons ground cumin
ā¢ 1 tablespoon ground coriander
ā¢ 2 tablespoons dry oregano
ā¢ 1 cup heavy whipping cream
ā¢ sea salt and pepper to taste
ā¢ Shredded Monterey jack or pepper jack cheese for garnish
ā¢ Sliced green onions for garnish
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31 Comments
chicken skin is the best part of the bird just chop it in there as well hehe
I've been on the hunt for while for a white chicken chili recipe that I feel really amps up the flavor. There are many recipes out there that I think may turn out bland. This is the recipe ive been looking for Billy. Really looking forward to making this. Thank you!
You lost me when you added beans…… not chili sorry.
I have a similar recipes but throw in tomatillos, deglaze with tequila and add a bit of Sauternes and lime. Good stuff.
Yo…
My, my! Look at that heavenly goodness.
Thank you so much for sharing this recipe!
That looks absolutely top-notch. Thank you, Chef!
I would still add butter but less salt.
I'm sorry my guy. You're a talented cook. That is no doubt. But telling people to rinse your chicken not okay. Can we just talk about spreading salmonella and making people sick. No mention of rinsing and sterilizing your sick after that or anything. Instead of rinsing juices off your chicken, you could just buy an air chilled chicken instead of water cooled and then you avoid this problem. Please educate others along with yourself.
Yep, this looks, "drop the spoon" good!! Yum!! šš
Love your vids! Thanks!
@Chef Billy Parisi – We are almost always taught to season the dish "as you go". Why do you instruct seasoning this dish at the end instead?
Um… NO. However, this looks really good. š
HERE IS THE ANSWER: IT'S JUST SOUP. Good ingredients, a good stock like you made, season as you like, enjoy. Ain't no secret sauce.
SORRY, but white chicken chili is NOT chili. It's white chicken stew or soup or something. But, it is definitely NOT CHILI!
Looks really good š
Like all your other videos/recipes this looks amazing, and I can't wait to try. I know you said don't worry about it… but I do not have "scraps" of veggies to throw in the stock but want the flavor and am willing to buy some veggies for it. What do you recommend? Thanks for your time.
I take the skin and bones and make another stock. Renders out the skin all the way and extracts all the flavor left over
for the origin, if you would of added coconut milk instead of cream I think we could call this a curry !!
The white bean chicken chili in St. Louis is called the
āLewis and Clarkā chili
itās legendary . Thanks for reminding me, itās a must make.
Going to try this tonight or tomorrow. Have to skate today- maybe tomorrow.
Anyway you would say "monter Ć la crĆØme". Because "crĆØme" is feminine and "beurre" is masculine.
Say white chicken chili is better than normal chili makes no sense. It's apples and oranges – they're both great, but they are different animals.
Adding it to the list !!! Nice change from regular style chilli . I think I may add some canned tomatillos to mine
Thanks Chef, this looks amazing. I was turned onto white chicken chili with a recipe on the back of a can of Bush's beans. Your technique to sautee and blend all the veg into a sauce looks amazing. Def. gonna give it a whirl (pun intended).
Recently I have the chance to try Ogbono soup with plantain and cassava Fufu and it tastes delicious. But it's quite hard to find recipes on Youtube that has detailed ingredients quantity like the one from Western countries. Could you take a look and try it? I think it would be awesome
Love all your stuff, but find it very odd that no salt was used in the entire process until the very end as a to taste option. I mean, not as familiar with stocks but I assume some salts in the chicken were dissolved into the stock during boiling. Still, Nosrat taught us that if you salt earlier in the process you end up having to use less salt than at the end. Why not add a little when the spices were added or to the stock while boiling? I just canāt help but feel like itāll come out bland for a lot of people.
No, no , no! Bean soup with chicken is good but it isn't chili! That's like calling the Ford ev Mach e a mustang!š”
14:07 I made this in my own wayā¦ meaning I lacked some I gradients but it definitely was like chilli. I put a few bits of corn in at the end because I didnāt have corn chips and garnished with a light grating of lemon zest because that was all I had to give it a fresh bright finish. Husband and I both loved it. Also all I had for beans was a can of black beans. š¤
I love watching this videos… you always learn a lot and hes just so pleasant to listen to and to watch… overall, what a greatly produced channel this is.
Looks incredible… and I did see that there was one itsy-bitsy, teensy tablespoon of coriander.. but no fresh chopped cilantro on the top? š± I kept thinking… Oooooh no, please don't tell me Chef Billy is in the 25% (or whatever it is) of cilantro haters? š©