White Chicken Chili (Easy) - Cooking With Karli (2024)

FAQs

How do I thicken my white chicken chili? ›

Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents that you might already have on hand in your pantry. Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch.

Best White Chicken Chili Recipe Easy FAQs

To make the chili less spicy, omit the jalapeno or if you're not sure, omit the jalapeno. You can always add cayenne pepper or hot sauce to taste if you would like more heat. Also take care you use mild salsa verde even if you want a spicy soup.

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

There's your red. On the other hand, white versions are made with chicken instead of beef, and without tomatoes but with beans (usually white beans) and tons of flavor from green chilies.

Stir in some finely ground cornmeal or masa harina.

Just avoid coarse-ground cornmeal or polenta as they can lend a grainy texture to your chili. Start by stirring 1 to 2 tablespoons into your chili, allow the stew to simmer for 5 to 10 minutes more, and it should thicken up a bit.

Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.

Acidic ingredients like lemon juice, lime juice, or vinegar can also help counteract the excessive cumin flavor. The acidity brings a tangy and fresh element to the dish, balancing out the dominant cumin taste. A squeeze of lemon or a drizzle of vinegar can work wonders in mellowing down the cumin's intensity.

Add some sugar to balance the heat and acidity of your chili

Among the many ingredients that will take your chili to the next level, sugar may be one addition your chili needs, not only to balance the acidic component of your tomato base but to also add some overall complexity to your dish.

To do it, scoop a few generous spoonfuls of sour cream into a heat-safe bowl and slowly add in spoonfuls of your hot chili broth, stirring to combine. This will gradually bring the sour cream up to temperature. From there, you can transfer the warmed-up sour cream into your pot of chili, curdle-free.

Cook it long enough

Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

White chili is a chili insofar as it contains meat and has a chili pepper base, but it is the one chili that typically includes shredded poultry, either chicken or turkey.

Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing. Even if the chili recipe you're using doesn't call for vinegar, go ahead and add it anyway. You won't actually taste the tang or sharp flavor of the vinegar.

Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so. If it isn't as thick as you'd like, repeat and simmer 10 more minutes.

Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.