There’s something so comforting about a steaming bowl of chili. It warms you up on a cold day, fills your belly, and satisfies that craving for a hearty meal.
But while most of us are familiar with that classic red, tomato-y chili packed with beef, there’s another kind of chili that deserves just as much love: Bush’s white chicken chili recipe.
White chicken chili is the milder, creamier cousin of classic chili. Instead of ground beef, it uses tender shredded chicken. Green chiles add a gentle warmth, while white beans contribute to that signature creamy base.
It’s the type of dish that’s incredibly easy to adjust based on your preferences – dial up the spice, add more veggies or pile on the toppings.
One of the best starting points for white chicken chili is right on the back of a can of Bush’s beans. Let’s dive into the classic recipe, explore some tasty variations, and discover the best ways to enjoy this cozy dish.
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Key Takeaways
- White chicken chili is a delicious alternative to traditional beef chili, known for its creamy broth, tender chicken, and mild spice.
- Bush’s beans offer a classic and simple foundation for a delicious white chicken chili recipe.
- White chicken chili is easy to customize, with options to amp up the heat, add creaminess, or incorporate different toppings.
Classic Bush’s White Chicken Chili Recipe
The beauty of white chicken chili is its simplicity. A handful of basic ingredients come together with minimal effort and yield a satisfying meal. Here’s the classic Bush’s recipe to get you started:
Bush’s White Chicken Chili Recipe Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tablespoon |
| Onion (chopped) | 1 medium |
| Green chiles (canned, diced) | 1 (4 ounce) can |
| Flour | 3 tablespoons |
| Cumin | 2 teaspoons |
| Chicken broth | 1 (14.5 ounce) can |
| Bush’s White Chili Beans | 1 (16 ounce) can |
| Cooked, shredded chicken | 1 ½ cups |
Bush’s White Chicken Chili Recipe Instructions
Y’all know that back-of-the-can recipe on those Bush’s White Chili Beans? It’s not just a suggestion; it’s the perfect starting point for a seriously delicious dinner. Let’s break it down and add a sprinkle of my magic. We’re using real ingredients and easy steps here, nothing fancy or complicated.
Step 1: Flavor Base with a Kick
First up, we need to build that tasty foundation! Here’s what you’ll need:
- A tablespoon of olive oil – the heart-healthy kind!
- One medium onion chopped up. I always shed a little tear for flavor.
- A 4-ounce can of diced green chiles. Just enough heat to wake up those taste buds.
Now, get a big ol’ pot on medium heat and toss in the olive oil. Throw in those chopped onions and cook ’em for about 4 minutes, or until they get that nice, soft look. Stir in your green chiles and let that aroma fill the kitchen.
Step 2: Spice Things Up
Time for some flavor! Here’s the lowdown:
- 3 tablespoons of all-purpose flour. Trusty thickener right here.
- 2 teaspoons of cumin. That warm, earthy goodness.
Sprinkle that flour and cumin right over your onion and chile party. Keep stirring for about two minutes while everything gets nice and toasty. This is where the magic starts to happen.
Step 3: Creamy, Beany, Chicken-y Goodness
Now the stars of the show have arrived! You’ll need:
- A 14.5-ounce can of chicken broth. Low sodium is good if you’re watching your salt.
- A 16-ounce can of Bush’s White Chili Beans. Can’t have the chili without the beans!
- About 1 ½ cups of cooked, shredded chicken. Rotisserie is your friend here.
Dump that broth and those glorious beans right into the pot. Bring it all to a gentle boil, then turn the heat down a notch. Let it simmer for about 10 minutes, or until it thickens up a bit. Finally, toss in that chicken and let it heat through. You’re getting close!
Quick Tip: If you want a super creamy chili, mash about half the beans before adding them– it’s a game-changer!
Step 4: Top it Off!
Here’s where you get to be creative. My favorite toppings include:
- A dollop of sour cream. Because creamy plus creamy equals heaven.
- A handful of shredded cheese. Cheddar is classic, but get wild!
- A sprinkle of cilantro. For that fresh, herby punch.
- Chunky salsa. Adds a burst of tomato-y goodness.
- Sliced avocado. Because avocado makes everything better.
Variations on Bush’s White Chicken Chili Recipe
While the classic recipe is a great foundation, the real fun of white chicken chili is in the variations. Let’s explore ways to customize it:
- Spice Things Up: Love some heat? Add diced jalapeños, a pinch of cayenne pepper, or your favorite hot sauce.
- Creamy Dreamy: For extra creaminess, stir in a dollop of sour cream, a block of cream cheese, or a splash of heavy cream.
- Hearty Additions: Toss in some corn, diced tomatoes, or other varieties of beans like black beans or pinto beans.
- Topping Extravaganza: Avocado, fresh cilantro, a variety of cheeses, tortilla chips…the topping possibilities are endless!
Ways to Enjoy Bush’s White Chicken Chili Recipe
Sure, you could eat your white chicken chili straight from the pot (no judgment here!), but there are so many delicious ways to serve it up:
- Classic Bowl: Top with shredded cheese, sour cream, a sprinkle of cilantro, and some crushed tortilla chips for crunch.
- Side Hustle: Serve alongside cornbread, a simple salad, or rice.
- Get Creative: Use your white chicken chili to fill stuffed peppers, make cheesy nachos, or create a crowd-pleasing dip.
Tips for Perfect Bush’s White Chicken Chili Recipe
A great bowl of white chicken chili starts with a few key tips:
- The Chicken: Rotisserie chicken is super convenient, but you can also poach or bake your chicken breasts or thighs for maximum flavor control.
- Beans – Dried or Canned: Using dried beans soaked overnight will give your child a lovely texture, but canned beans like Bush’s make this a quick and easy weeknight meal.
- Thickening Power: A simple flour roux at the beginning is a classic way to thicken your chili. Other options include masa harina for a slight corn flavor or a cornstarch slurry mixed with a bit of broth towards the end.
- Seasoning is Key: Don’t just dump everything in! Taste as you go, adjusting salt, pepper, cumin, and adding any other spices you like – chili powder, oregano, and garlic powder all complement white chicken chili beautifully.
- Broth Choice: A good quality chicken broth enhances the overall flavor of your chili.
Bush’s White Chicken Chili Recipe Storage and Reheating
Leftover white chicken chili is almost as good as a freshly made batch! Here’s how to store and reheat:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: White chicken chili freezes surprisingly well! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Stovetop is best for the ideal texture. Gently reheat over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of broth or water if it thickens too much.
Tables – Because Everyone Loves Organized Info
Let’s use some tables to present information in a visually organized way:
Bean Options for White Chicken Chili
| Bean Type | Flavor | Texture |
|---|---|---|
| Great Northern Beans | Mild, Slightly Sweet | Creamy, tender |
| Cannellini Beans | Nutty | Soft, holds shape well |
| Navy Beans | Creamy, Earthy | Small but firm |
Topping Ideas for White Chicken Chili
| Category | Options |
|---|---|
| Cheese | Cheddar, Monterey Jack, Pepper Jack, Queso Fresco |
| Crunch | Tortilla chips, crushed crackers, corn nuts |
| Freshness | Cilantro, diced avocado, sliced green onions, lime wedges |
| Creamy | Sour Cream, plain yogurt, crema |
| Heat | Hot sauce, pickled jalapeños, diced fresh chiles |
FAQs
Q: Can I make white chicken chili ahead of time?
A: Absolutely! White chicken chili is a fantastic make-ahead meal. Prepare it according to the recipe, then let it cool completely before storing it in the refrigerator. Reheat gently on the stovetop when ready to serve.
Q: Is white chicken chili spicy?
A: Classic white chicken chili is known for its mild flavor, primarily from the green chiles. However, the spice level is totally up to you! Add more chiles, jalapeños, or your favorite hot sauce to turn up the heat.
Q: What’s the difference between regular chili and white chicken chili?
A: The main differences are:
Protein: Regular chili features ground beef, while white chicken chili uses shredded chicken.
Base: Tomato is the star of traditional chili, whereas white chili gets its creaminess from white beans and sometimes dairy additions.
Spice: Classic chili packs a spicier punch, while white chicken chili tends to be milder.
Q: Can I freeze white chicken chili?
A: Yes! White chicken chili freezes beautifully. Cool it completely and store it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What goes well with white chicken chili?
A: The possibilities are endless! Here are a few ideas:
Classic: Cornbread, rice, simple green salad
Southwestern: Tortilla chips, avocado slices, salsa, queso
Fresh: Cilantro-lime rice, pico de gallo, chopped bell peppers
Q: I don’t have any white beans on hand. What can I use instead?
A: While white beans like Great Northern or cannellini are ideal, you can make some substitutions. Try chickpeas for a similar texture, or even pinto beans for a slightly different flavor profile. Just keep in mind that other bean types might change the color of your chili slightly.
Bush’s White Chicken Chili Recipe Conclusion
White chicken chili is a dish that offers comfort, versatility, and deliciousness in every bowl. Whether you’re craving a quick weeknight meal, a cozy slow-cooked dinner, or a fun and flavorful dish to share with friends, Bush’s white chicken chili recipe is a fantastic place to start.
Don’t be afraid to experiment with flavors, toppings, and variations to make this recipe your own. The beauty of white chicken chili is that it’s a blank canvas for your culinary creativity. So grab a spoon, dig in, and discover why this simple yet satisfying dish has become a beloved favorite.
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