White chicken chili is a staple recipe in many kitchens. This guide will help you learn how to make the ultimate thick white chicken chili.
The depth of flavor achieved with such a small amount of time on the stovetop was surprising.
This recipe is outstanding because, first and foremost, it tastes great! But it also comes together super fast and calls for some basic ingredients that don’t cost an arm and a leg.
This recipe doesn’t call for too many crazy ingredients or steps, which makes this a perfect weekday recipe. Check to make sure you have these:
White chicken chili is a delicious and comforting soup that is perfect for chilly weather It’s a creamier, lighter alternative to traditional beef chili, with a base of chicken and white beans However, sometimes this soup can turn out thinner than intended. Luckily, there are several easy ways to thicken up white chicken chili to achieve the perfect creamy texture.
Use a Roux
One of the simplest ways to thicken any soup or stew, including white chicken chili, is to make a roux. A roux is a mixture of fat and flour that adds body and thickness when simmered into a liquid.
Put 2 to 3 tablespoons of butter or oil in a saucepan and melt them over medium-low heat. This will make a roux. Once hot, whisk in 2-3 tablespoons of all-purpose flour. While whisking the roux all the time for two to three minutes, it should turn a light golden brown color. Then, add a few ladles of the hot chili liquid slowly while whisking. Once it’s all mixed in, add the roux mixture back to the chili pot and stir it in. Let the chili simmer for 5 to 10 minutes, stirring every now and then, until it gets thick. The starch in the flour will help the liquid stick together and make the texture very creamy.
Puree Some of the Beans
Since white chicken chili gets much of its thickness from white beans, you can puree some of the beans to make it even thicker Using an immersion blender, carefully puree about 1 cup of the beans right in the pot This will release more starch from the beans to help bind the liquid. Just be careful not to over-blend, as you still want some whole beans in each bite.
Simmer Longer
It’s okay to let your white chicken chili cook longer than the recipe says. If you leave the chili to simmer without cover for another 10 to 15 minutes, some of the extra liquid will evaporate, naturally making the broth thinner and less liquid. Just stir it every once in a while and keep an eye on it to make sure the bottom doesn’t burn. More simmering time also helps meld and concentrate flavors.
Mix in Instant Potato Flakes
Instant mashed potato flakes are an easy way to add thickness to soups and stews. Just whisk 1-2 tablespoons of potato flakes into the simmering chili until fully incorporated. The flakes will instantly start soaking up liquid. Let simmer for another 5 minutes so the potato flavor has time to blend in. Add more flakes if needed until you reach the desired consistency.
Add Cream or Half-and-Half
For ultra creamy white chicken chili, stir in some heavy cream, half-and-half, or evaporated milk. The fat and dairy will add luxurious thickness and richness. Start with 1/4 cup of cream or milk and add more to taste if you want it even thicker Just steer clear of using regular milk, which can curdle if simmered too long
Sprinkle with Cornstarch
Cornstarch can also be used to thicken soups and stews, just like flour. In a small bowl, mix 1 to 2 tablespoons of cornstarch with 1/4 cup of cold water or broth. Whisk the mixture until it is smooth. Then lower the heat and add the slurry slowly while stirring it into the pot. Simmer for another 5-10 minutes to activate the cornstarch. The chili will gradually thicken to the right consistency. People often choose cornstarch over flour because it doesn’t change the color or flavor of the chili as much.
Fold in Crumbled Tortilla Chips
Here’s an unorthodox method that adds fun texture – fold in some crushed tortilla chips! Crush about 1 cup of tortilla chips into bite-size pieces. Then stir them into the finished chili right before serving. As the chips soak up the hot broth, they add thickness and give each spoonful a pleasant crunch. Just be gentle when stirring so the chips don’t completely break down.
Add Diced Vegetables
Adding more vegetables is a simple way to make the dish naturally thicker and more nutritious. Cut up 1 cup of carrots, celery, zucchini, and peppers and cook them in a pan. Then, add the extra vegetables to the chili during the last 10 minutes of cooking. The extra vegetables will give the dish body while soaking up extra liquid.
So there you have it – 7 handy tricks for thickening up white chicken chili. With a simple roux, some pureed beans, or a sprinkle of cornstarch, you can easily achieve that ideal rich and spoon-coating consistency. Adjust any of these methods to your taste preference for a chili that’s exactly as thick and creamy as you like it. Scoop up a steaming bowl and enjoy!
Making the White Chicken Chili
As previously stated, the steps are so easy.
But if you can do the smallest of prep work before cooking, it’s as easy as dumping in the ingredients.
Dice the chicken into 1/2 inch pieces. Discard any fatty pieces and set them aside.
Dice one medium onion and 1/2 a jalapeno. Remove the seeds and veins of the jalapeno to reduce the heat. If you like the heat, leave it in. Set aside.
Finely chop the garlic and set it aside. If you like, place all your spices in a ramekin and set them aside.
Heat one tablespoon of oil over medium heat in a large saucepan or dutch oven. Once heated, add the diced chicken, onion, and jalapeno to the pan.
Cook until the chicken is done and the juices run clear, about 10 -12 minutes. Keep the temperature around medium to avoid burning.
Add garlic and stir it in when you feel the chicken is nearly done. Continue to cook for approximately two minutes or until the garlic becomes fragrant.
Next, add the chicken stock, green chiles, white beans, and all the spices to the pot. Mix until well combined.
Increase the heat to a boil, then reduce to a simmer. Continue to cook uncovered for 30 minutes.
Remove the chili from the heat and stir in 1/4 cup of sour cream and 1/4 cup of heavy cream. Stir until it is all incorporated.
Serve in bowls with your favorite toppings. Chopped cilantro, some crushed tortilla chips, and some sliced jalapeno and/or avocado go very well.
This is an incredible recipe because it tastes so good, and it’s so easy to make. In less than an hour, you can hammer out a fantastically delicious dish that feeds the entire family with no fuss or muss.
The flavors are all on point, and the creaminess is wonderfully different than the standard tomato-based chilis.
So, toss this together instead of soup during the cold months and watch the smiles grow. It will become a favorite!.
You can smash some beans with a serving spoon to thicken the chili. You can also make a corn starch slurry of 1 tbsp of corn starch and 2 tbsp of water.
It should be thick and meant to be a meal in itself.
Yes. They are also called white kidney beans. Other white beans are Navy, Great Northern, and Baby Lima.
Easy White Chicken Chili (Stovetop Recipe)
FAQ
What can I add to white chicken chili to thicken it?
Cornstarch or flour can be used as thickening agents. Create a slurry by mixing cornstarch with the cream. Slowly add this to the simmering chili while stirring constantly until it reaches the desired thickness. Additionally, pureeing a portion of the beans and adding them back to the chili can provide thickness.
Why isn’t my white chicken chili thick?
There are a few main culprits for watery Instant Pot white chicken chili: Adding too much broth, not adding enough thickener, or not using a thickener at all.
What can I put in chilli to make it thicker?
Adding diced potatoes or another starchy vegetable will help thicken the chili by letting the starch out as they cook and giving it more body. When to use: For watery chili. To fix this, add 1 to 2 medium-sized potatoes, peeled and diced, to the pot and let them cook in the chili. Sep 9, 2024.