Can I prepare this chili recipe in advance and freeze it for later?

Yes, White Chicken Chili is a great option for meal prep. You can make a big batch, let it cool, and then freeze it in portions for later consumption. Just store it in an airtight container and reheat it when ready to enjoy it.

Can I make this recipe with vegetable broth for a vegetarian version?

Yes, you can make a vegetarian version of White Chicken Chili by substituting the chicken stock with vegetable broth. This will allow you to enjoy a delicious and hearty chili without any meat.

How long can I store White Chicken Chili in the refrigerator?

White Chicken Chili can be stored in the refrigerator for 3-4 days in an airtight container. Reheat it on the stove or in the microwave when you're ready to enjoy it again.

Can I make this chili in a slow cooker?

Absolutely! You can adapt this recipe for a slow cooker by following the same ingredient list and instructions, but instead of simmering on the stove, let it cook in your slow cooker on low for 6-8 hours or on high for 3-4 hours.

Easy White Chicken Chili Recipe

Description

Experience the ultimate winter comfort with our White Chicken Chili recipe. Warm up with hearty flavors and BUSH’s White Chili Beans. Try it today!

Ingredients

Scale

3 tbsp. Olive Oil
3 lb. Boneless Skinless Chicken Breast Diced
4 Tbsp. Butter
2 whole Carrots, Chopped
3 stalks of Celery, Chopped
1 whole Medium Onion, Chopped
3 cloves Garlic, Minced
½ c. all purpose flour
2 c. water
32 oz., fluid Chicken Broth
1 can Sweet Corn, Rinsed (15 Oz. Can)
2 –15.5 oz cans BUSH’S White Chili Beans
1 c. heavy cream
1 whole Jalapeno, Diced
Salt And Pepper, to taste
1 teaspoon Cayenne Pepper
1 tbsp. Cumin
1 tbsp. Garlic Powder
1 tbsp. Onion Powder

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Instructions

In a large non-stick pot, heat the olive oil on medium-high heat. Add the diced chicken and cook for 10 minutes or until well cooked. Once the chicken is cooked, remove it from pan, and put it into a bowl or a plate. Season with salt and pepper.
Without rinsing the pot, melt the butter and add the chopped carrots, celery, onion, and garlic. Stir and scrape the bottom of the pan to scrape up the chicken bits. Cook for about 5 minutes until the vegetables become soft.
Sprinkle the pot with a little of the flour, and continue to stir. Interchangeably add the flour and the chicken broth to make sure the flour isn’t lumpy. Once the flour and chicken broth are completely dissolved you should have a thick chili base. Add the 2 cups of water, and continue to stir. Allow the chili base to simmer for 30 minutes. Make sure you stir and continue to scrape the bottom of the pot to get all that chicken flavor integrated and so that the chili base doesn’t stick and burn.
Now, add the corn, beans, and diced jalapeno. Allow to simmer for another 20 minutes. Add the seasonings and the cream. Add the chicken and any juices on the plate and allow to simmer for another 20-30 minutes. Serve with delicious cornbread, and thank me in the morning!

Prep Time: 15 mins
Cook Time: 45 mins
Category: Stews
Method: Cook
Cuisine: American