White Chicken Chili | Heather Likes Food (2024)

FAQs

Why is my white chicken chili watery? ›

Adding too much stock, broth, or water.

If your chili looks watery, you may have poured in more than required. Next time, add just a little at a time and increase the liquid as necessary.

White chicken chili, also known as white chili or chicken chili, is a hearty soup consisting of white beans, chiles, spices, and chicken. While there is no concrete history of the creation of this soup, many believe it to have originated in the Southwest region of the United States during the 1970s to 1980s.

Generally, leftover chili, whether it's a spicy stew of chili con carne, a simple white bean chicken chili, or even a meatless chili with kidney beans, will last for 3-4 days in the refrigerator.

Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream. To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool.

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

Regular chili has a rich base of red chilies (or chili powder) and sometimes tomato, while white chili calls for green chilies. We use canned Hatch green chilies, white beans, and tender shredded chicken to make our white chili recipe. It tastes quite different from red chili but is just as delicious!

White chili is basically the same as regular chili except that it's made with white beans, no tomato, and green chiles instead of red. It's a great change of pace for any time of year.

Chili became commonly prepared in northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket, chili largely originated with working-class Tejana and Mexican women.

To ensure food safety, it is generally recommended to follow the "2-hour rule" for perishable foods. If chili has been left out for more than 2 hours at room temperature, it is advisable to discard it to avoid the risk of foodborne illness.

How long does white chicken chili stay good in the refrigerator? ›

Storing & freezing tips

To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that.

And to serve

In Mexico, they make a green rice, using a long-grain variety flavoured with salsa verde. Paul also suggests trying an ancient grain such as quinoa or faro, as well as corn tortillas and condiments such as guacamole, salsas and sour cream. “Chilli con carne is very communal,” he says.

For an extra tangy, rich bite, incorporate a dollop (or five) into your batch. This is already common practice in many white chili recipes (which, ironically, are often made with green chiles), but a dollop of stirred-in sour cream can benefit red chili, as well.

If your chili is too watery, there are a few steps you can take to thicken it: Simmer Longer: Continue cooking the chili uncovered over low heat to allow excess liquid to evaporate. Add Thickeners: Mix a small amount of cornstarch or flour with cold water and add it to the chili. Cook while stirring until it thickens.

Usually, 1 to 2 tablespoons of cornmeal are all you will need to get a nice, thick texture. Let the chili simmer for an additional 10 minutes or so, stirring frequently until you've reached your desired thickness.

Add Cornstarch

One of the quickest options is mixing a cornstarch slurry of a tablespoon of cornstarch with a tablespoon of cold water and stirring it into the hot chili.

Powders and flours. Cornstarch, arrowroot, common wheat flour, and the flours or powders made from potato, tapioca, chickpea — to name but a few — long have been used to thicken cooking liquids. (Gelatins and gums also can play a similar role.)