The spicy white chicken recipe is a delicious blend of chicken, spices, beans, and peppers come together to create this spicy white chicken. A bowl of this delicious chili will warm you from the inside out.
If you are a chili lover and have not tried Spicy white chicken recipe, you must!
Although this chili is not technically white, it is softer and lighter in color than a traditional tomato chili. My recipe is richer in color than most and has a nice creamy texture which is a requirement for chili in my book.
Spicy white chicken recipe vs traditional chili
What makes White Chicken Chili different from traditional chili? It obviously calls for chicken instead of beef. In addition, there are no tomato products of any kind and instead, it contains delicious chicken broth. Finally, white chili should only contain white or light-colored beans, so leave red beans and black beans in stock. Pepper is an important ingredient too, but if you’re sensitive to heat, you can easily control the level of seasoning and I’ll tell you how!
- Chick You will need about 1 1/2 pounds of boneless, skinless chicken breasts.
- bean Creamy white cannellini beans are a must for this chili but I also like to add some pinto beans. Feel free to use all white beans if you prefer. A combination of cannellini and small white beans works very well.
- Pepper Jalapeno and Poblano – one each. If you’re worried about spicy food, don’t be afraid of poblano peppers. They are very light but add absolutely delicious flavor to this chili. The heat will come from the jalapenos and if you are sensitive you can control the level of heat by doing a thorough job removing the membranes and seeds from the inside of the peppers before chopping them. For a spicier chili, leave out some of those seeds.
- Onion Yellow onion cubes.
- broth You want to go with low-sodium chicken broth and season to taste.
- Seasoning / garlic – Chilli powder, cumin, coriander, oregano, salt and freshly ground black pepper. Delicious aromatic blend. You will also need some minced garlic.
- oil Use a neutral oil like canola or vegetable oil.
- Milk A little 2% or whole milk to add some cream.
- Corn Starch When combined with milk, it makes a paste that helps thicken the chili.
How to make Spicy white chicken recipe
- Cut the chicken into small pieces. Cover the bottom of a Dutch oven or large saucepan with 2 tablespoons of vegetable oil and set over medium-high heat. Add chicken and sauté for 4 to 5 minutes, or until well browned. While cooking, season with ½ teaspoon salt and freshly ground black pepper to taste. Remove the chicken from the heat and use a perforated spoon to transfer the chicken to the plate. Sit aside.
- Put the skillet back on over medium heat and add the onions and peppers. Cook, stirring frequently, for several minutes, until softened. Add 1 teaspoon minced garlic and cook, stirring, for another minute.
- Season vegetable mixture with remaining 1/2 teaspoon salt, freshly ground black pepper, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1 teaspoon thyme.
- Cook and stir for a minute or two, or until fragrant.
- Rinse and drain one can of cannellini beans, transfer to a small bowl and mash slightly using a potato masher or the back of a spoon. Sit aside. Rinse and drain remaining can of cannellini and pinto beans (do not mash) and set aside.
- Add mashed beans and whole beans to the pot.
- Add fried chicken and chicken broth. Stir well to mix the liquid with the mashed beans. Raise the heat to a high temperature and leave the mixture to boil. Reduce the heat, cover the pot, and simmer for 20 to 30 minutes.
- Combine milk with cornstarch and stir in hot pepper. Cook over low heat until firm.
The Best Spicy White Chicken Recipe suggestions
Make the toppings you like and let everyone make a bowl full of deliciousness. Topping options include shredded cheese, sour cream, avocado, and cilantro. And don’t forget the tortilla chips!
Transfer any leftover spicy white chicken to an airtight container and refrigerate immediately. Use within 3 to 4 days or freeze for longer storage. Hot peppers can thicken slightly when refrigerated, so add additional broth or a little water when reheating, if necessary.
Transfer completely cooled chili peppers to gallon-sized zip-top plastic storage bags. Push excess air out, seal bags, then lay flat and freeze. Once frozen, the bags can be stacked in your freezer to save space. For best quality, use hot peppers within 3 to 4 months. To reheat, safely thaw sachets of hot peppers in the refrigerator, then heat them on the stovetop or in the microwave.
More convenient chicken recipes
Spicy white chicken
- 1 to 1 ½ pounds or pounds for weight boneless Skinless chicken breast
- 2 big spoons Vegetable oil
- 1 small spoon salt divided
- Freshly ground black pepper to taste
- 2 14.5 oz cans cannellini beans
- 1 14.5 oz can pinto beans
- 1 cup chopped onion
- 1 medium jalapeno pepper Seeds as desired and cubes
- 1 medium poblano Seeds and cubes
- 1 small spoon Minced garlic
- 2 small spoons chili powder
- 2 small spoons ground cumin
- 1 small spoon Ground coriander
- 1 small spoon spices
- 4 Cups Low sodium chicken broth
- ¼ cup milk 2% or all
- 2 big spoons Corn Starch
- shredded monterey jack cheese
- sour cream
Spicy white chicken recipe instructions
- Cut the chicken into small pieces. Cover the bottom of a Dutch oven or large saucepan with 2 tablespoons of canola or vegetable oil and set over medium-high heat. Add chicken and sauté for 4 to 5 minutes, or until well browned. While cooking, season with ½ teaspoon salt and freshly ground black pepper to taste. Remove the chicken from the heat and use a perforated spoon to transfer the chicken to a plate and set aside.
- Meanwhile, rinse and drain one can of cannellini beans, transferring to a small bowl and mashing lightly with a potato masher or the back of a spoon. Sit aside. Rinse and drain the remaining can of cannellini and pinto beans (do not mash) and set aside.
- Return the pot to medium heat and add the onions and peppers. Cook, stirring frequently, for several minutes, until softened. Add 1 teaspoon minced garlic and cook, stirring, for another minute. Season the vegetable mixture with the remaining 1/2 teaspoon salt, freshly ground black pepper, chili powder, cumin, coriander, and oregano. Cook and stir for a minute or two, or until fragrant. Add the chicken broth, mashed beans, whole beans, and brown chicken, stirring well to incorporate the mashed beans. Raise the heat to high and let the mixture boil. Reduce the heat, cover the pot and simmer for 20 to 30 minutes.
- In a small bowl or measuring cup, mix the milk with the cornstarch. Stir the mixture with the hot pepper and leave over a low heat until it thickens.
- Served with optional toppings and tortilla chips.