Warm up with comfort in a pot! This Dutch Oven White Chicken Chili is the ultimate cozy dish for chilly evenings. Hearty, satisfying, and packed with nutrients, this easy-to-make recipe is bound to become a year-round, family favorite. Plus, cooking in a Dutch oven means less mess and more time to relax!
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Dutch Oven White Chicken Chili stands out from traditional chilis with its rich flavor, wholesome ingredients, and balanced seasoning. This comforting recipe is perfect for those chilly, windy nights when the only way to warm up is from the inside out.
Whether you're looking for a hearty dinner or just craving something warm, the combination of tender chicken, beans, onion, green chiles, and aromatic spices will have everyone at the table reaching for more!
Looking for more Dutch oven chili recipes? Try Pumpkin Chili, Chili Mac, or this Awesome Chili, next!
Why You’ll Love Dutch Oven White Chicken Chili
- Easy to Make: This recipe couldn’t be simpler—just toss everything into one big pot and let it simmer. No advanced cooking skills required, just simple steps and pantry staples.
- Versatile: Whether you're feeding a crowd, prepping for the week, or enjoying a cozy meal for two, this white chicken chili can be easily scaled and customized to suit your needs and taste preferences.
- Distinct Flavors: With creamy white beans and zesty green chiles, this dish stands out with its bold yet balanced taste, offering a delicious spin on traditional chili.
Ingredients for this Recipe
- Olive Oil: Used to sauté the vegetables, olive oil helps prevent sticking and creates a flavorful base, allowing all the white chicken chili ingredients to meld together.
- Herbs and Aromatics: Fresh cilantro adds a burst of color and brightness, while onion and garlic form the foundation, infusing the dish with rich aroma and texture.
- Jalapeño and Chilies: Jalapeños bring a bit of heat, while the green chilies provide a sweet, freshness that compliments the creamy elements of the hearty meal.
- Chicken Broth: This savory base adds depth and volume, helping to create a rich, flavorful liquid that enhances the other ingredients.
- Cooked Chicken: A quick and convenient source of protein, rotisserie chicken is perfect for this recipe, offering hearty flavor with minimal prep.
- Cannellini Beans: These creamy beans provide texture and fiber, making the chili more filling and nutritious.
- Lime and Seasoning: A splash of lime juice gives a fresh, zesty kick, while cumin, oregano, cayenne pepper, red pepper flakes, and black pepper add warmth and subtle spice. And salt ties it all together!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Meatless Version: For a plant-based chili, substitute the chicken with veggies like sweet potato, zucchini, or your favorite plant-based protein. Add extra beans or corn to keep it hearty, and use vegetable broth instead of chicken broth to make it fully plant-based.
- Make it Cheesy: Stir in some shredded cheese, like cheddar, Monterey Jack, or pepper jack, at the end of cooking for a melty, cheesy spin. For a creamier texture, mix in some cream cheese for added richness.
- Amp Up the Heat: If you like it spicy, add more jalapeños, red pepper flakes, or a dash of Tabasco for an extra kick. For a bold, fiery version, swap green chilies for roasted poblano peppers for an even spicier punch.
- Add Carbs: To make this dutch oven chicken chili even more filling, stir in some cooked rice, quinoa, or farro for added volume and a more complete meal.
How to Make White Chicken Chili
Ready to simmer your very own pot of homemade white chicken chili? With just a few easy steps, you'll be enjoying this warm, cozy meal in under an hour. First, gather your ingredients and heat up the olive oil in your Dutch oven over medium heat:
- Step 1: Sauté the Base. In your preheated pot, stir the onion, jalapeño, and green chilies for about 7 minutes, or until the veggies begin to soften - stir occasionally. Add the garlic and cook for another 1-2 minutes, stirring frequently.
- Blend Some Beans. Add a cup of the beans with 2 tablespoons of chicken broth or water and blend until smooth.
- Step 3: Make the Chili. Pour in the chicken broth, followed by the cooked chicken, and whole and blended cannellini beans. Stir everything together until well combined.
- Step 4: Season and Cook. Add the lime juice, cumin, oregano, salt, pepper, red chili flakes, and cayenne pepper. Bring to a gentle boil and cook for 7-10 minutes.
- Step 5: Add Cilantro. Stir in the cilantro and let it boil for an additional minute.
- Step 6: Adjust, Garnish, and Serve. Taste it and adjust the seasonings if needed. Top with your favorite garnishes and serve hot!
⭐️ Hint: To adjust the consistency of your chili, if you prefer it thicker, let it simmer uncovered to reduce the liquid. For a thinner consistency, add ¼ cup broth or water at a time, until the desired consistency is reached.
Serving Suggestions
Ideal for both busy weeknights and relaxed weekends, this stove top white chicken chili is guaranteed to please everyone. Here are a few delicious ways to serve it up, no matter the occasion:
- Set up a white chicken chili toppings bar where everyone can customize their bowl with cheese, sour cream, chopped green onions, and other fun garnishes for an interactive meal!
- Serve it Southern style with good old-fashioned buttermilk biscuits or skillet cornbread.
- End the meal on a sweet note with a decadent dessert like caramel brownies, chocolate pecan pie, or peach clafoutis.
Expert Tips
- Soup Thickener: Blending a cup of the cannellini beans with a bit of chicken broth helps to thicken the chili but you can skip if you prefer a thinner texture.
- Slow and Gentle: Simmer the chili slowly and gently for a richer, more complex flavor. This ensures even cooking without overcooking the ingredients or burning the bottom.
- Storing and Reheating: Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 6 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat on the stovetop.
Recipe FAQs
Yes! This chili stores well and actually improves in flavor after sitting for a couple of days. Simply cook as instructed and store it in an airtight container in the refrigerator for up to 5 days.
Absolutely! While the Dutch oven method is great, you can also use a slow cooker. Follow the same steps for preparing the ingredients, but use raw chicken instead of cooked. Cook on low for 6-8 hours or on high for 3-4 hours for a slow-cooked version of this comforting dish.
More Delicious Chicken Recipes
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Get the Recipe
Dutch Oven White Chicken Chili
Equipment
- 5 qt. Dutch oven or larger
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 ½ cups sweet onion (1 large), diced; sub-yellow onion
- 1 jalapeño minced; deseed and devein if desired to reduce heat.
- 8 oz. green chiles (Two-4 oz cans); mild, UNDRAINED
- 2 teaspoon garlic (4 plump gloves); minced
- 32 oz. low-sodium chicken broth
- 4 cups cooked chicken shredded or cubed; one rotisserie is perfect
- 30 oz cannellini beans Two-15 oz cans; drained and rinsed
- 1 tablespoon lime juice (½ a lime)
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt +/-, to taste
- 1 teaspoon pepper +/-, to taste
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper powder +/-, to taste; optional
- ⅓ cup fresh cilantro chopped
Optional Toppings for Serving
- tomatoes diced
- tortilla chip strips
- avocado diced
- black olives sliced
- cheddar cheese shredded (sub-pepper Jack, Monterey Jack, queso fresco)
- sour cream
- green onions diced
Instructions
- Over medium-high, heat the Dutch oven; once warm add the olive oil.
- Stir in the onion, jalapeno, green chilies; sauté for about 7 minutes, or until vegetables begin to soften; stirring occasionally.
- Stir in the garlic; sauté for 1 to 2 minutes; stirring occasionally.
- Add one cup of beans to a food processor or blender with 2 tablespoons of chicken broth or water; blend until smooth. The mixture should be thick.
- Add the chicken broth, chicken, and cannellini beans (including whole beans and blended bean mixture to the Dutch oven; mix well.
- Add the lime juice, cumin, oregano, salt, pepper, red chili flakes, cayenne pepper; bring to a boil.
- Allow chili to boil gently for 7 to 10 minutes. SEE NOTES
- Stir in the cilantro; boil 1 minute.
- Taste for seasonings and spices; make any desired adjustments.
- Serve and garnish with any optional toppings.
Notes
- Store in an airtight container for up to five days in the refrigerator or in the freezer for up to 6 months.
- If you prefer a thicker chili, let it simmer uncovered to reduce the liquid. For a thinner consistency, gradually add broth or water.
- Allow the chili to simmer slowly for a richer, more complex flavor while ensuring even cooking without overcooking the ingredients or burning the bottom.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward says
This is such a comforting and delicious chili! Loved the flavor, can't wait to make it again!
Alison says
Looks like a good alternative to the traditional chili dishes that I have been making.