Use What You Have White Chicken Chili

White chicken chili is a deliciously warming soup that can be made with a variety of ingredients. Learn how to use what you have to make this comforting soup no mater what ingredients you have on hand.

White chicken chili is one of my favorite Mexican style soups. There are a lot of recipes out there that use a variety of different ingredients. I find the easiest, most resourceful way to make it is to use what I have on hand, so that I don’t have to make a special shopping trip and can clear out my cupboard and refrigerator.

Making a good white chicken chili takes four main components: chicken, vegetables, seasonings, and something to make it creamy. In this recipe, rather than giving exact ingredients and measurements, I will give different ideas for ingredients you can use to make a delicious white chicken chili no matter what ingredients you have on hand.

What Vegetables to Use in a White Chicken Chili

You can use fresh or canned vegetables to make a good white chicken chili. In the past I’ve used canned green chilies, fresh green bell peppers, or canned green salsa. I always add an onion to the base of my soups, and if you are looking for a little extra, green celery is a great flavor boost for soups. I also sometimes add tomatoes, either fresh or canned. Corn can also be a great addition to white chicken chili if you are looking to add a sweet texture.

How to Make White Chicken Chili Thick and Creamy

I have tried a variety of ways to give my white chicken chili a thick and creamy texture. The ingredients I have used include sour cream, cream cheese, fresh cream, and even simply milk mixed with a little flour to help thicken the soup. Having a variety of options makes it so that you can create a delicious creamy soup regardless of what you have on hand.

What Appliance Can I Cook My Chili In?

The nice thing about soups like white chicken chili is that they are very versatile. You can cook them in an instant pot, crock pot, or stove top. I prefer to use an instant pot if I am using dry beans, but if not, the stove top or a crock pot work fine. When I am using fresh vegetables, the stove top can be preferable because you are able to get a little bit of a char on your peppers and onions before adding the remaining ingredients.

How to Season White Chicken Chili

The seasonings are the most important part of any chili. A good chili seasoning uses some combination of:

• chili powder
• cumin
• onion powder
• garlic powder
• oregano
• salt
• pepper

Although amounts may vary I usually use about 1-2 tsp of chili powder and 1/2-1 tsp of each of the other seasonings. I prefer to measure seasonings myself, but a chili or taco seasoning packet can be a quick and easy substitution if you prefer to keep them on hand.

Ingredients for White Chicken Chili

Rather than listing exact ingredients, I find this recipe an easy way to use what you have. That way you don’t have to go out to buy specific ingredients. I will list ingredient by categories, where you can use what you have on hand within each category.

• 1-2 cups of green vegetables
  • green bell peppers
  • green salsa
  • can of green chilies
• 1-2 cups of something creamy
  • cream cheese
  • sour cream/Greek yogurt
  • milk with 1/3 cup flour to thicken
  • cream
• 1-2 cups chicken
  • precooked rotisserie style works well, but any chicken including canned will work
• 1 onion
• 4 cups chicken broth or substitute with bullion
• 2 cans white beans or 1 cup dry white beans
• seasonings (can use a taco or chili seasoning packet)
  • 1 tsp cumin
  • 1-2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
• optional other vegetables
  • tomatoes
  • corn
  • celery

How to Make White Chicken Chili

If you are using dry beans you will need to cook them first. I like to do this in the instant pot for quick cooked beans, but following the stove top directions on the bag of the beans works too.

For Stove Top:

Begin the chili by dicing all the raw vegetables and sauteing them over medium heat. This will include your onion and possibly peppers and celery. If you are using raw chicken, dice it up and cook it with the vegetables. If you are using precooked chicken, wait to add.

Once the vegetables begin to color, add the broth, beans, and seasonings and bring to a simmer.

Once simmering, add cooked chicken and any additional vegetables (salsa, corn, tomatoes, or green chilies). Simmer until warmed through.

Remove from the heat and let cool slightly before adding your creamy ingredient, then stir until fully incorporated. (If using flour and milk, add while simmering to allow the soup to thicken slightly).

For Instant Pot:

Add raw vegetables, beans, broth, and seasonings to the instant pot. If you are using raw chicken, dice it up and add it now as well. Pressure cook on high for 4 minutes.

Release pressure and put instant pot on saute function. Add cooked chicken and additional vegetables (salsa, corn, tomatoes, or green chilies). Simmer until warmed through.

Remove from heat and let cool slightly before adding your creamy ingredient and stirring until fully incorporated. (If using flour and milk, add while simmering to allow the soup to thicken slightly.)

For Slow Cooker:

Add all the ingredients, excluding your creamy ingredient, to the crock pot. Cook on low for 6-8 hours or on high for 2-4 hours.

Once all the vegetables are cooked through, change the setting to keep warm and add your creamy ingredient, then mix until combined. I do not recommend using milk and flour as your creamy ingredient in a slow cooker because bringing it to a boil to thicken might be difficult.

Once the soup is combined, serve warm topped with cheese, sour cream, avocado, and/or a side of tortilla chips.

Use What You Have White Chicken Chili

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 8

Ingredients

  

1-2 cups of green vegetables

• green bell peppers
• green salsa
• can of green chilies

1-2 cups of something creamy

• cream cheese
• sour cream/Greek yogurt
• milk with 1/3 cup flour to thicken
• cream

1-2 cups chicken

• precooked rotisserie style works well, but any chicken including canned will work

1 onion

4 cups chicken broth or substitute with bullion

2 cans white beans or 1 cup dry white beans

seasonings (can use a taco or chili seasoning packet)

• 1 tsp cumin
• 1-2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper

optional other vegetables

• tomatoes
• corn
• celery

Instructions

 

• If you are using dry beans you will need to cook them first. I like to do this in the instant pot for quick cooked beans, but following the stove top directions on the bag of the beans works too.

For Stove Top:

• Begin the chili by dicing all the raw vegetables and sauteing them over medium heat. This will include your onion and possibly peppers and celery. If you are using raw chicken, dice it up and cook it with the vegetables. If you are using precooked chicken, wait to add.
• Once the vegetables begin to color, add the broth, beans, and seasonings and bring to a simmer.
• Once simmering, add cooked chicken and any additional vegetables (salsa, corn, tomatoes, or green chilies). Simmer until warmed through.
• Remove from the heat and let cool slightly before adding your creamy ingredient, then stir until fully incorporated. (If using flour and milk, add while simmering to allow the soup to thicken slightly).

For Instant Pot:

• Add raw vegetables, beans, broth, and seasonings to the instant pot. If you are using raw chicken, dice it up and add it now as well. Pressure cook on high for 4 minutes.
• Release pressure and put instant pot on saute function. Add cooked chicken and additional vegetables (salsa, corn, tomatoes, or green chilies). Simmer until warmed through.
• Remove from heat and let cool slightly before adding your creamy ingredient and stirring until fully incorporated. (If using flour and milk, add while simmering to allow the soup to thicken slightly.)

For Slow Cooker:

• Add all the ingredients, excluding your creamy ingredient, to the crock pot. Cook on low for 6-8 hours or on high for 2-4 hours.
• Once all the vegetables are cooked through, change the setting to keep warm and add your creamy ingredient, then mix until combined. I do not recommend using milk and flour as your creamy ingredient in a slow cooker because bringing it to a boil to thicken might be difficult.
• Once the soup is combined, serve warm topped with cheese, sour cream, avocado, and/or a side of tortilla chips.

Keyword beans, chicken, chili, peppers