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When my friends and I get together to watch the Big Game, there’s only one thing guaranteed…we have great food. From chips and dips to wings to sandwiches, no one is going home hungry. This year, we are bringing the MVP to the party with our White Chicken Chili. Perfectly seasoned with just the right amount of spice, this savory and hearty recipe is full of tender chicken, green chiles, and white beans. This is one bowl game you are sure to win.
White Chicken Chili = MVP
This time of year, I am all about hearty soup and chili recipes. They are filling, delicious, and can feed a crowd. This white chicken chili is no exception. We are putting it on the top of our Game Day Menu this year, because we know our football-loving friends are going to love it, too.
While you are picking up everything you need for this recipe and your homegating party, don’t forget to pick up a few packs of Vanity Fair® Extra Absorbent Napkins. This party must-have is also at the top of our shopping list.
You may love your rowdy friends, but you don’t have to love the messes they make.
With Vanity Fair® Extra Absorbent Napkins, you can cheer on your team and not worry about life’s unexpected mealtime surprises….or party fouls, spilled drinks, dip splatters on your favorite jersey…you know what I’m talking about.
Drinks…check. Party supplies…check. Snacks…check. Vanity Fair® Extra Absorbent Napkins….check. Now all we have to do is whip up a batch of this soon-to-be world famous White Chicken Chili.
Ingredients Needed to make White Chicken Chili:
- Chicken – You can use chicken breasts, rotisserie chicken, even leftover chicken.
- White Beans – Pick your favorite variety. We used a combination of cannellini beans, navy beans, and baby butter beans.
- Green Chiles – I love canned, mild green chiles. You can also use fresh chiles if you have them.
- Onion + Garlic – This duo adds a ton of flavor to this white chili recipe.
- Butter – Just a dab or two to get things going.
- Chicken Broth + Milk – The chicken broth is what everything simmers in and the milk gives it a touch of creaminess.
- Cilantro – Yep, a handful will do the trick.
- Cumin, White Pepper + Spices – We will give you the complete spice list in the recipe at the end of this post.
- Toppings – Have fun! We served our White Chicken Chili with chopped tomatoes, sliced jalapenos, corn chips, and sour cream. YUM!
Let’s get cooking. The first step to make white chili is to simmer the onion and garlic in butter. You can also use olive oil or vegetable oil, but I really love the rich flavor that butter adds to any recipe. Cook the onions until they are golden and they look like this.
Next, time to add in the chicken and spices. For our recipe, we used 1.5 pounds of chicken cut into pieces. We cooked it with cumin, white pepper, chili powder, oregano, and salt.
Adding the spices now gives them a chance to cook and release all of their flavor and aroma. Cook and stir the spices, chicken and onions until the chicken is browned, about 7 minutes.
NOTE: If your chicken is pre-cooked, you can cook for a minute or two until the spices have warmed up before moving to the next step.
Stir in the green chiles and slowly add the chicken broth. Scrape all those brown bits from the bottom of the pot. That’s where all the yummy flavor is. Increase heat to a low boil, stirring frequently. Reduce to low heat, cover the pot, and simmer for 20 minutes. Since we are using canned beans, you don’t want to add them yet or else they will get mushy.
While the chili is simmering on the stove, it is time to get everything ready for your game day party. Make sure you have plenty of Vanity Fair® Extra Absorbent Napkins, cups, drinks, ice, bowls, spoons, and all the chili toppings. Because it is almost game time!
After the chili has simmered for 20 minutes, it’s time to add the final ingredients. The most important? The white beans. We used three 15 ounce cans of drained and rinsed beans. You can use your favorite kind. For fun, and slightly different textures and sizes, we used a combination of navy beans, cannellini beans, and baby butter beans.
Stir the beans in and add the milk. Once the beans simmer in the chili, the mixture will become creamy and delicious.
For added flavor and a pop of color, add a handful of fresh cilantro. How big a handful is up to you. Me? I love the taste of cilantro and can’t get enough. If you aren’t a fan, feel free to leave it out or use fresh, chopped spinach instead.
Once the final ingredients have been added, let the chili simmer for another 20 minutes. Then serve! Make sure everyone gets a Vanity Fair® Extra Absorbent Napkin in case anyone gets a little slurp happy.
I love to top White Chicken Chili with fresh tomatoes, sliced jalapenos, corn chips, and a dollop of sour cream. The bright vegetables pair perfectly with the savory chicken and creamy white beans.
If you like this Chicken Dinner Idea, try these:
How to Make White Chicken Chili:
- Cook onions in garlic in butter until golden.
- Stir in cubed chicken, cumin, white pepper, and other spices (see recipe at end of post). Cook until browned.
- Add green chiles and chicken broth.
- Increase to low boil, then reduce to a simmer. Cover and cook on low for 20 minutes, stirring occasionally.
- Stir in white beans, milk, and fresh cilantro.
- Cook for 20 minutes longer, then serve hot with fresh tomatoes, jalapenos, and more!
White Chicken Chili
- 3 tablespoons butter
- 1 onion peeled and diced
- 4 cloves garlic minced
- 1.5 pounds chicken breast cut into 1/2 sized cubes (or 3 cups chopped, cooked chicken)
- 1 tablespoon cumin
- 1 teaspoon sea salt divided
- 1 teaspoon chili powder
- 1 teaspoon Mexican oregano
- 1/2 teaspoon white pepper
- 2 cups mild green chiles undrained
- 5 cups chicken broth
- 64 ounces canned white beans any variety, drained and rinsed (equivalent to four normal sized cans or 8 cups)
- 1 cup whole milk
- 1 cup cilantro more or less to taste (may also substitute fresh, chopped spinach)
- In a large pot or dutch oven, melt butter over medium heat. Stir in the onions and garlic and cook for 7 minutes until golden and tender.
- Stir in the cubed chicken. Add the cumin, chili powder, oregano, white pepper, and HALF of the salt. Cook and stir until browned, about 7 minutes.
- Add the undrained green chiles. Gradually stir in the chicken broth, scraping the brown bits from the bottom of the pan. Bring to a low boil, stirring frequently. Reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally.
- Remove the lid and stir in the drained and rinsed beans, milk, and cilantro. Heat through and simmer for 20 minutes, stirring occasionally.
- Serve hot with chopped tomatoes, sliced jalapenos, corn chips, and sour cream if desired.