White chicken chili offers a delicious twist on the classic chili we all love. Inspired by the hearty meals of Lewis and Clark’s expedition, this recipe combines tender chicken with creamy white beans and a blend of flavorful spices. It’s a comforting dish that’s perfect for chilly evenings or anytime we crave something warm and satisfying.
What makes Lewis and Clark’s white chicken chili stand out is its balance of rich textures and mild heat. Unlike traditional red chili, this version highlights the subtle flavors of chicken and white beans, making it a lighter yet equally filling option. We’re excited to share this recipe that’s easy to prepare and sure to become a favorite in our meal rotation.
Ingredients
To make our Lewis and Clark’s White Chicken Chili Recipe, we gather simple wholesome ingredients that combine to create a rich and comforting bowl full of subtle flavors and mild heat. Here is what we need:
- 2 tablespoons olive oil — for sautéing aromatics
- 1 medium yellow onion, finely chopped — adds sweetness and depth
- 3 cloves garlic, minced — for robust flavor
- 2 cups cooked chicken, shredded or diced — the hearty protein base
- 2 cans (15 ounces each) white beans, drained and rinsed — creamy texture and fiber
- 4 cups chicken broth — the savory base for the chili
- 1 cup green chili peppers, diced (mild or medium heat) — key for gentle spiciness
- 1 teaspoon ground cumin — Earthy warmth
- 1 teaspoon dried oregano — herbal aroma
- ½ teaspoon chili powder — subtle heat balance
- Salt and black pepper, to taste — to brighten all flavors
- ½ cup sour cream or plain yogurt — optional, for creaminess when serving
- Fresh cilantro or parsley, chopped (optional) — adds freshness at serving
| Ingredient | Quantity | Preparation Detail |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing |
| Yellow onion | 1 medium | Finely chopped |
| Garlic | 3 cloves | Minced |
| Cooked chicken | 2 cups | Shredded or diced |
| White beans | 2 cans (15 oz each) | Drained and rinsed |
| Chicken broth | 4 cups | Preferably low sodium |
| Green chili peppers | 1 cup | Diced (mild or medium heat) |
| Ground cumin | 1 teaspoon | |
| Dried oregano | 1 teaspoon | |
| Chili powder | ½ teaspoon | |
| Salt and black pepper | To taste | |
| Sour cream or plain yogurt | ½ cup (optional) | For serving |
| Fresh cilantro or parsley | To garnish (optional) | Chopped |
Each ingredient reflects the simplicity yet bold character of Lewis and Clark’s White Chicken Chili — bringing warmth and hearty satisfaction to our meals. With these essentials ready, we can move confidently toward crafting a dish that honors the historic journey through mindful flavors.
Equipment Needed
To create the authentic Lewis and Clark’s White Chicken Chili recipe with ease and precision, gathering the right equipment is essential. Each tool plays a crucial role in developing the layers of flavor and ensuring the perfect texture.
Essential Cookware and Tools
- Large Dutch Oven or Heavy-Bottomed Pot
We rely on a sturdy Dutch oven for even heat distribution. It allows for gentle simmering without scorching the ingredients.
- Cutting Board and Sharp Chef’s Knife
Precise chopping of the yellow onion, garlic, and cooked chicken is key. A sharp knife makes prep safe and efficient.
- Measuring Spoons and Cups
Accurate measurement of the spices – cumin, oregano, chili powder – upholds the recipe’s balance of mild heat and warmth.
- Wooden Spoon or Silicone Spatula
For stirring the chili while cooking, a heat-resistant spoon prevents scratching and blends the ingredients evenly.
- Colander
Used to rinse and drain the white beans, ensuring they are clean and ready to combine with the other ingredients.
- Ladle
Perfect for serving the chili, a ladle helps us portion out the rich, hearty broth and tender chicken consistently.
Optional Equipment for Serving and Garnishing
- Small Bowls for Toppings
We like to offer sour cream or yogurt and fresh herbs on the side, so small bowls or ramekins keep garnishes organized.
- Can Opener
For opening canned beans or green chili peppers swiftly.
Equipment Table for Quick Reference
| Equipment | Purpose |
|---|---|
| Dutch Oven/Heavy-Bottomed Pot | Even cooking and simmering of chili |
| Cutting Board & Chef’s Knife | Chopping vegetables and chicken |
| Measuring Cups & Spoons | Precise spice and ingredient measurements |
| Wooden Spoon/Silicone Spatula | Stirring without scratching cookware |
| Colander | Rinsing and draining canned beans |
| Ladle | Serving chili |
| Small Bowls | Organizing toppings like sour cream and fresh herbs |
| Can Opener | Opening canned ingredients |
With the right equipment at hand, we set a solid foundation to bring together this historic-inspired meal, making cooking both enjoyable and straightforward.
Prep Work
Before we dive into cooking our Lewis and Clark’s White Chicken Chili, let’s focus on the essential preparation steps. Proper Prep Work ensures a smooth cooking process and maximizes the flavors in every bite.
Preparing the Chicken
We start by handling the star protein of our chili. Use cooked chicken, preferably poached or roasted for tenderness. Here’s how to prepare it:
- Shred or dice the chicken into bite-sized pieces for even distribution.
- If using leftover chicken, remove any skin or excess fat.
- Keep the chicken moist but not watery to maintain the chili’s creamy texture.
Tip: Using homemade poached chicken breast enhances the natural flavor and keeps the chili lighter.
Chopping Vegetables
Fresh vegetables add brightness and texture. For our recipe, precision in chopping will balance cooking times and taste.
- Yellow onion: finely chop 1 medium onion for a subtle sweetness.
- Garlic: mince 3 cloves for aromatic depth.
- Green chili peppers: deseed and finely chop 1-2 peppers depending on your heat preference.
| Vegetable | Prep Detail | Quantity |
|---|---|---|
| Yellow Onion | Finely chopped | 1 medium |
| Garlic Cloves | Minced | 3 cloves |
| Green Chili Peppers | Deseeded and chopped | 1-2 peppers |
Remember: Uniform chopping helps the vegetables cook evenly and release their full flavors.
Measuring Spices and Broth
Precision matters in seasoning for balanced chili. Accurate measurements bring out the perfect flavor harmony without overpowering.
| Ingredient | Measurement | Purpose |
|---|---|---|
| Ground Cumin | 1 teaspoon | Adds earthiness and warmth |
| Oregano | 1 teaspoon | Provides herbal undertones |
| Chili Powder | 1 tablespoon | Delivers mild heat and color |
| Chicken Broth | 4 cups | Builds the chili’s base soup |
- Use measuring spoons for spices to avoid overpowering flavors.
- Pour chicken broth slowly to adjust consistency as needed.
Cooking Instructions
Follow these precise steps to craft Lewis And Clark’s White Chicken Chili, ensuring every flavor melds perfectly for a rich and satisfying bowl.
Sautéing the Aromatics
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
- Add 1 finely chopped yellow onion and sauté for 4-5 minutes until soft and translucent.
- Stir in 3 minced garlic cloves and 1 to 2 chopped green chili peppers, cooking for an additional 1-2 minutes to release their aroma.
- Season the mixture with 1 teaspoon ground cumin, 1 teaspoon dried oregano, and ½ teaspoon chili powder, stirring constantly. Let the spices toast lightly for 30 seconds to enhance their flavor.
Adding the Chicken and Beans
- Add 3 cups of cooked chicken, shredded or diced, to the sautéed aromatics.
- Stir the chicken well to coat with the spiced onion mixture.
- Pour in 2 cans (15 oz each) of drained and rinsed white beans (such as cannellini or Great Northern beans).
- Add 4 cups of chicken broth, stirring everything together to combine evenly.
- Bring the mixture to a gentle simmer over medium heat.
Simmering the Chili
- Once simmering, reduce the heat to low and cook uncovered for 25-30 minutes.
- Stir occasionally to prevent sticking and promote even cooking.
- Adjust seasoning by adding salt and pepper to taste.
- For a creamier texture, stir in ½ cup sour cream or plain yogurt just before serving.
- Serve hot with optional toppings like chopped fresh cilantro, shredded cheese, or lime wedges to brighten the dish.
| Step | Ingredient | Quantity | Time/Note |
|---|---|---|---|
| Sauté Aromatics | Olive oil | 2 tablespoons | Medium heat |
| Yellow onion | 1, finely chopped | 4-5 minutes | |
| Garlic cloves | 3, minced | 1-2 minutes | |
| Green chili peppers | 1-2, chopped | 1-2 minutes | |
| Ground cumin | 1 teaspoon | Toast 30 seconds | |
| Dried oregano | 1 teaspoon | Toast 30 seconds | |
| Chili powder | ½ teaspoon | Toast 30 seconds | |
| Add Chicken & Beans | Cooked chicken | 3 cups shredded or diced | Stir to coat |
| White beans | 2 cans, 15 oz each | Drain and rinse | |
| Chicken broth | 4 cups | Bring to simmer | |
| Simmer Chili | – | – | 25-30 minutes, stir often |
| Optional Creaminess | Sour cream or plain yogurt | ½ cup | Stir in before serving |
Serving Suggestions
To fully enjoy Lewis and Clark’s White Chicken Chili, we recommend enhancing the dish with complementary sides and toppings that highlight its flavors. Here are our top serving suggestions:
Garnishes for Added Flavor and Texture
- Fresh Cilantro: Sprinkle chopped cilantro on top to add a bright herbal note that contrasts beautifully with the mild heat.
- Shredded Cheese: Use Monterey Jack or mild cheddar for a creamy melt that enriches each spoonful.
- Sour Cream or Greek Yogurt: A dollop adds cooling creaminess balancing the subtle spices.
- Lime Wedges: A squeeze of fresh lime juice livens up the chili with refreshing acidity.
- Diced Avocado: Adds buttery texture and a rich flavor that complements the chili’s warmth.
Ideal Side Dishes
Pairing the chili with simple sides can transform this meal into a satisfying feast:
| Side Dish | Description |
|---|---|
| Cornbread | Sweet and crumbly, perfect for soaking up chili broth. |
| Tortilla Chips | Adds crunch and works well with scooping the chili. |
| Mixed Green Salad | Light and crisp to balance the chili’s creamy texture. |
| Steamed Rice | Neutral base that complements the dish’s savory notes. |
Serving Temperature and Presentation
Serve the chili hot, right after cooking to enjoy the full depth of flavors. We like to serve it in rustic bowls that match the hearty nature of the dish, accompanied by small plates of the garnishes mentioned above. This encourages personalization and allows each person to adjust their bowl to taste.
“The key to a memorable chili experience lies not only in the cooking but also in how you serve it; simple touches like fresh herbs and a tangy squeeze of lime can elevate the meal to new heights.”
By following these serving suggestions, we make sure every bite of Lewis and Clark’s White Chicken Chili is as satisfying and flavorful as intended.
Make-Ahead and Storage Tips
To fully enjoy our Lewis and Clark’s White Chicken Chili even on busy days, preparation and storage play a crucial role. Follow these tips to keep the chili fresh and flavorful for later enjoyment.
Make-Ahead Tips
- Prepare the chili up to 2 days in advance. After cooking, let it cool to room temperature before transferring to an airtight container.
- Refrigerate promptly to maintain its creamy texture and prevent spoilage.
- When ready to serve, reheat on the stove over medium-low heat, stirring occasionally to avoid sticking or drying out.
- For enhanced flavor, consider cooking the chili a day ahead. The spices meld beautifully, making the taste even richer.
Freezing Instructions
- Our white chicken chili freezes well for up to 3 months.
- Use freezer-safe containers or heavy-duty freezer bags, removing as much air as possible.
- Label containers with the date for easy tracking.
- To thaw, transfer the chili to the refrigerator overnight. Reheat gently, adding a splash of chicken broth if necessary to restore creaminess.
Storage Duration Summary
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 2 days | Cool before refrigerating, airtight container |
| Freezing | Up to 3 months | Use freezer-safe packaging, thaw in refrigerator |
Reheating Suggestions
- Reheat gently on the stove or microwave to preserve the creamy texture.
- Stir in a teaspoon of sour cream or plain Greek yogurt after reheating to refresh the chili’s creaminess.
- Avoid boiling the chili during reheating to prevent breaking the texture.
Pro Tip: For best results, portion the chili before freezing. This allows reheating only the amount needed, preserving the rest.
By following these make-ahead and storage tips, we ensure our Lewis and Clark’s White Chicken Chili remains a convenient and delicious option ready to satisfy our hunger anytime.
Conclusion
Lewis and Clark’s White Chicken Chili brings together history and hearty flavors in a dish that’s both comforting and easy to make. Its blend of wholesome ingredients and balanced spices makes it a versatile meal perfect for any occasion.
With simple prep and smart storage tips, this recipe fits seamlessly into our busy lives without sacrificing taste. Whether we’re cooking for family dinners or meal prepping for the week, it’s a reliable choice that never disappoints.
Give it a try and enjoy a bowl full of warmth and tradition that’s sure to become a favorite in our kitchens.
Frequently Asked Questions
What is white chicken chili?
White chicken chili is a mild, creamy chili made with tender chicken, white beans, and a blend of spices. It offers a lighter alternative to traditional red chili with a comforting texture and subtle heat.
What ingredients are needed for Lewis and Clark’s white chicken chili?
Key ingredients include olive oil, yellow onion, garlic, cooked chicken, white beans, chicken broth, green chili peppers, and spices like cumin, oregano, and chili powder. Optional toppings include sour cream or yogurt and fresh herbs.
What equipment do I need to make this chili?
You’ll need a large Dutch oven, cutting board, sharp chef’s knife, measuring spoons and cups, a wooden spoon, colander, and ladle to prepare and serve the chili easily.
Can I prepare the chili in advance?
Yes, you can prepare the chili up to 2 days ahead. It can also be frozen for up to 3 months, making it convenient for busy schedules.
How should I reheat white chicken chili?
Reheat gently on the stove over low heat, stirring occasionally to maintain the creamy texture. Avoid high heat to prevent the chili from curdling.
Are there any suggested side dishes for this chili?
The chili pairs well with cornbread, tortilla chips, or a fresh green salad to complement its warm and hearty flavors.
Is white chicken chili spicy?
This chili has a mild heat level, allowing the subtle spices and flavors to stand out without being too spicy for most people.
Can I use raw chicken for this recipe?
The recipe calls for cooked chicken to ensure even cooking and tender texture. Using pre-cooked chicken speeds up preparation.
What are the benefits of using white beans in chili?
White beans add creaminess, protein, and fiber while keeping the chili light and filling, enhancing the dish’s wholesome character.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in portions for up to 3 months. Thaw thoroughly before reheating.