For a less-spicy meal, without being bland, White Chicken Chili is just what you’re looking for.
This white chicken chili blends white beans and corn in a creamy base, with a kiss of tequila.
Without further ado, here’s the White Chicken Chili (with beans!) recipe (a more compact, printable version appears below):
Table of Contents
- White Chicken Chili with Beans Recipe: Ingredients
- How to Make White Chicken Chili with Beans
- White Chicken Chili with Beans Printable Recipe
- White Chicken Chili Tips for Success
White Chicken Chili with Beans Recipe: Ingredients
- 2 T. tequila
- 1/2 c. chicken broth
- 1/2 c. sour cream
- 6 c. chicken broth
- 2/3 c. water
- 1/3 c. flour
- 1t. cumin
- 1/2t. salt
- 1/4t. pepper
- 2 T. butter
- 1 can corn, 15 oz. size, drained
- 1 can Cannellini beans, 15 oz. size, drained
- 1 c. diced cooked chicken
- chopped fresh cilantro and tortilla strips, for garnish
How to Make White Chicken Chili with Beans
- Combine tequila, butter, and 1/2c. of the broth in a 1-qt. pot. Bring it to a boil, and keep it boiling until it’s reduced by half.
- Stir in the sour cream. Remove from heat and set aside.
- Whisk together the next 6 ingredients (up to pepper) in a 4-qt. pot. Bring to a boil, whisking enough to prevent lumps.
- Stir in the butter, corn, beans, and chicken. Reduce heat to low, and simmer for 10 minutes.
- Shut off heat, and stir in the broth/sour cream from the 1-qt. pot.
- Season with cilantro and tortilla strips, if desired; and serve.
White Chicken Chili with Beans Printable Recipe
White Chicken Chili (with beans)
This white chicken chili blends white beans and corn in a creamy base, with a kiss of tequila.
Servings: 6
Calories: 175kcal
Cost: $7.50
Ingredients
- 2 T. tequila
- ½ c. chicken broth
- ½ c. sour cream
- 6 c. chicken broth
- ⅔ c. water
- ⅓ c. flour
- 1 t. cumin
- ½ t. salt
- ¼ t. pepper
- 2 T. butter
- 1 can corn 15 oz. size, drained
- 1 can Cannellini beans 15 oz. size, drained and rinsed
- 1 c. diced cooked chicken
- chopped fresh cilantro and tortilla strips for garnish
Instructions
- Combine tequila, butter, and 1/2c. of the broth in a 1-qt. pot. Bring it to a boil, and keep it boiling until it’s reduced by half.
- Stir in the sour cream. Remove from heat and set aside.
- Whisk together the next 6 ingredients (up to pepper) in a 4-qt. pot. Bring to a boil, whisking enough to prevent lumps.
- Stir in the butter, corn, beans, and chicken. Reduce heat to low, and simmer for 10 minutes.
- Shut off heat, and stir in the broth/sour cream from the 1-qt. pot.
- Season with cilantro and tortilla strips, if desired; and serve.
White Chicken Chili Tips for Success
- Those who like it hot can float a few jalapeño slices on the surface.
- No Cannellini beans? Any small, white bean will do. I find that chickpeas, however, don’t compliment the flavor in chili; but you may like them, and they certainly boost the protein.
- No tortilla strips? Crush a few salted corn chips over each serving.
- My family will sometimes not give a new dish a fair chance, if it’s a twist on an old favorite. For example, when they hear “chili,” they expect tomatoes and beef, and anything else is viewed with suspicion. In the case of this recipe, I just told them I made some soup, and waited until they tried (and liked) it, before divulging the name.
- A great way to use any leftovers is to make white chicken nachos: arrange corn chips on a platter, cover with shredded, cooked chicken and shredded Monterey Jack cheese, and pour heated soup over the top. Pass the guacamole!
- A quality soup pot will cook this chili with even results. I like this heirloom quality pot (view here).
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