White Chicken Chili is a comforting dish that warms us from the inside out and we use Bush’s beans to add flavor and texture. We love how each bite combines mild chili peppers tender chicken and creamy white beans into a satisfying bowl.
It’s perfect for cozy nights or whenever we crave something hearty and nutritious. We love how this dish comes together quickly and can feed a hungry crowd without too much fuss.
We also like to top it with fresh cilantro or a sprinkle of shredded cheese for extra flavor.
White Chicken Chili Recipe Bush’s
| Prep Time | Cook Time | Servings |
|---|---|---|
| 10 minutes | 20 minutes | 6 bowls |
We start by warming 2 tablespoons of vegetable oil in a large pot over medium heat
We stir in 1 small diced onion 2 minced garlic cloves and 1 diced mild green chile to build flavor
We cook these ingredients for about 5 minutes or until the onion appears translucent and fragrant
We then add 2 cups of cooked shredded chicken along with two cans of Bush’s Great Northern Beans
We pour in 4 cups of chicken broth and stir well to combine everything
We season our chili with 1 teaspoon of ground cumin 1 teaspoon of dried oregano and ½ teaspoon of mild chili powder
We let this White Chicken Chili simmer for about 15 minutes while stirring occasionally
We adjust the seasonings to suit our taste
We garnish with fresh cilantro shredded cheese or a dollop of sour cream for a creamy finish
Ingredients
These items form the base of our White Chicken Chili. We like how each component layers flavor and texture.
Beans And Broth
- Two cans of Bush’s Great Northern Beans (15.8 ounces each) drained and rinsed
- Two cups low-sodium chicken broth
Chicken And Seasonings
- Three cups shredded cooked chicken
- One tablespoon vegetable oil
- One medium onion diced
- Two cloves garlic minced
- One can mild green chiles drained
- One teaspoon ground cumin
- One teaspoon dried oregano
- Half teaspoon chili powder
- One teaspoon salt
- Half teaspoon ground black pepper
Optional Add-Ins
- Sour cream
- Shredded cheese
- Fresh cilantro leaves
- Lime wedges
| Ingredient | Amount |
|---|---|
| Bush’s Great Northern Beans | 2 cans |
| Low-sodium chicken broth | 2 cups |
| Shredded cooked chicken | 3 cups |
| Vegetable oil | 1 tablespoon |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Mild green chiles | 1 can |
| Ground cumin | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Chili powder | 0.5 teaspoon |
| Salt | 1 teaspoon |
| Ground black pepper | 0.5 teaspoon |
Equipment And Tools
We gather the following items before we start our White Chicken Chili Recipe Bush’s. Having everything on hand speeds up the cooking:
- Large Dutch oven or heavy-bottomed pot
We rely on even heat retention. That ensures a consistent simmer.
- Wooden spoon
We stir the chili to prevent scorching. We also keep the flavors well combined.
- Measuring cups and measuring spoons
We use these for precise measurements of broth and spices. Accuracy helps us maintain the authentic taste.
- Can opener
We open cans of Bush’s Great Northern Beans quickly. This saves time.
- Cutting board and sharp knife
We prepare onion garlic and mild green chile with these. Careful chopping supports a smooth cooking flow.
- Ladle
We serve the chili into individual bowls. This keeps the portions neat.
| Equipment | Recommended Size |
|---|---|
| Dutch oven | 5 to 6 quarts |
| Wooden spoon | 12-inch length |
| Measuring cups | 1 cup, 1/2 cup, 1/4 cup sets |
| Measuring spoons | 1 Tbsp, 1 tsp, 1/2 tsp, 1/4 tsp sets |
| Ladle | Standard soup ladle |
| Cutting board | Medium to large surface area |
Directions
This section walks us through each stage of making our White Chicken Chili Recipe Bush’s. We will move from prepping ingredients to cooking and finally adjusting flavors.
| Component | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Yield | 6 bowls |
Prep The Ingredients
- Gather the shredded cooked chicken, Bush’s Great Northern Beans, and low-sodium chicken broth.
- Dice the onion into small pieces for quicker sautéing.
- Mince the garlic cloves to release more flavor.
- Chop the mild green chile into small segments.
- Measure out the cumin, oregano, and chili powder for easy access.
Cook The Chili
- Warm a large Dutch oven over medium heat.
- Add vegetable oil and let it warm for a few seconds.
- Add diced onion, minced garlic, and chopped green chile. Stir until they become fragrant.
- Stir in the shredded chicken. Mix until everything is coated with oil.
- Pour in the chicken broth. Scrape the bottom of the pot to loosen any stuck bits.
- Add the Bush’s Great Northern Beans plus the pre-measured spices. Mix gently so the flavors blend.
Simmer And Adjust Flavors
- Reduce the heat to low. Let the chili simmer for about 15 minutes.
- Taste the chili. Adjust the seasonings if needed. Add more cumin or a pinch of salt to match our preference.
- Serve with optional toppings like fresh cilantro leaves or sour cream.
Serving Suggestions
We serve our White Chicken Chili Recipe Bush’s hot in large bowls. We enjoy topping each portion with sour cream shredded cheese and fresh cilantro leaves. We add crunchy tortilla chips or sliced jalapeños for even more texture or heat. We sometimes include a drizzle of fresh lime juice to brighten the flavors.
We often pair this chili with warm cornbread. We find that a bit of honey on each slice provides a sweet contrast. On busy nights we keep a variety of toppings and sides on hand. This allows everyone to customize their bowls.
For groups we set up a quick topping station so guests can personalize their servings. We offer crisp tortilla chips extra lime wedges sliced avocado and chopped green onions. We also serve hot sauce for those who prefer to kick up the spice. This approach creates an interactive atmosphere and ensures everyone can enjoy our chili the way they prefer.
Below is a quick overview of our go-to serving items:
| Item | Suggested Amount |
|---|---|
| Sour Cream | 1 tablespoon |
| Shredded Cheese | 2 tablespoons |
| Crisp Tortilla Chips | 1 handful |
| Lime Wedges | 1 wedge |
| Sliced Jalapeños | 5 to 6 slices |
| Fresh Cilantro Leaves | 1 tablespoon |
We keep these items ready while our White Chicken Chili simmers. We offer each topping for that final burst of color flavor and texture. This approach elevates every spoonful and transforms a simple bowl of chili into a memorable meal.
Make-Ahead And Freezing Tips
Make-Ahead Preparations
We cook our White Chicken Chili a day before we plan to serve it. We let it cool fully. We transfer it to an airtight container. We keep it in the fridge so the flavors meld overnight. We stir it well before reheating.
Freezing Our Chili
We allow the chili to cool completely. We divide it into freezer-safe containers or sturdy freezer bags. We remove as much air as possible. We label each container with the date. We freeze our chili for best quality.
| Storage Method | Maximum Duration |
|---|---|
| Refrigerator | 3 days |
| Freezer | 2 months |
Reheating Instructions
We thaw frozen chili overnight in the fridge. We warm it in a pot over medium heat. We stir occasionally until it is heated through. We taste it and add water or chicken broth if needed. We top our hot chili with Bush’s Great Northern Beans if we want extra texture. We add our favorite toppings just before serving.
Conclusion
We love how this cozy White Chicken Chili satisfies our cravings with minimal effort and maximum flavor
It warms us up on chilly days and feels perfect for busy weeknights or casual gatherings
We can serve it with crunchy toppings or keep it simple and let its comforting taste shine
We hope it brings as much joy to your table as it does to ours
Frequently Asked Questions
What makes White Chicken Chili different from traditional chili?
White Chicken Chili swaps out red tomato-based sauces for a lighter broth and creamier beans. Instead of beef, it often uses tender chicken and Bush’s Great Northern Beans, giving it a mild and comforting taste.
Can I use a different type of bean?
Yes! Great Northern Beans are preferred for their creamy texture, but cannellini or navy beans work as well. Adjust the seasonings to taste if you switch beans.
How do I control the spice level?
Use fewer chili peppers and add less chili powder if you’re sensitive to heat. If you want extra spice, toss in sliced jalapeños or a dash of hot sauce.
What equipment do I need?
A large Dutch oven or stockpot helps retain heat evenly. A wooden spoon is great for stirring, while a ladle makes serving easier. You’ll also need a cutting board, sharp knife, measuring cups and spoons, and a can opener.
What toppings go best with White Chicken Chili?
Popular choices include shredded cheese, fresh cilantro, sour cream, and crunchy tortilla chips. Add lime wedges or sliced jalapeños for a zesty punch. Feel free to mix and match based on preference.
How can I make this dish ahead of time?
Cook the chili fully, let it cool, and store it in an airtight container in the refrigerator. Flavors meld even better overnight, so reheating the next day can enhance the taste.
Can I freeze leftover White Chicken Chili?
Absolutely. Cool the chili, then portion it into freezer-safe containers and label with the date. Freeze up to two months. Thaw it in the fridge overnight, then reheat in a pot on the stove.
How should I serve White Chicken Chili at a gathering?
Offer a variety of toppings in a buffet-style spread—shredded cheese, fresh cilantro, tortilla chips, hot sauce, and lime wedges—so guests can customize their bowls for a fun, personalized meal experience.