Not Quite So White Chicken Chili (No Tomatoes)

There’s something deeply comforting about a pot of chili simmering on the stove, especially on a blustery day. I remember one particularly frigid autumn afternoon, years ago, when a sudden craving hit for something warm and hearty. I envisioned a creamy white chicken chili, but upon raiding my pantry, inspiration took a detour. A dash of chili powder here, a pinch of cumin there, and suddenly, my “white” chili embraced a warm, inviting hue. The result was so unexpectedly delicious that it became a family favorite, a dish that’s anything but ordinary, and a testament to the beauty of culinary improvisation.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 3-4 slices bacon, cut into small pieces
• 1 1/2 – 2 lbs boneless, skinless chicken breasts
• 1 cup onion, diced (1 large onion)
• 2 garlic cloves, minced
• 1 bay leaf
• 4 cups chicken broth
• 1 (16 ounce) can great northern beans, rinsed and drained
• 1 (16 ounce) can great northern beans, with liquid
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper (or black)
• 1 (4 ounce) can chopped green chilies, undrained
• 3 tablespoons dried instant dry milk powder
• 1 tablespoon cornstarch, mixed with a little water

Equipment Needed

• Large pot or Dutch oven
• Medium saucepan
• Cutting board
• Knife
• Measuring cups and spoons
• Mixing bowl

Instructions

1. First, brown the bacon pieces in your large pot or Dutch oven over medium heat until crisp. This should take about 5-7 minutes.
2. Remove the bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate to drain. Be sure to reserve the bacon drippings in the pot – they’re key to the chili’s flavor!
3. In a separate medium saucepan, combine 2 cups of chicken broth with the bay leaf and chicken breasts. Poach the chicken for 10-15 minutes, until just cooked through but slightly underdone. Remember, you’ll be simmering it again later.
4. Let the chicken cool in the broth – this helps keep it moist. Reserve the poaching liquid; do not discard it. Once cooled, shred or cube the chicken into bite-sized pieces.
5. Now, back to the large pot with the bacon drippings. Sauté the diced onion and minced garlic in the drippings over medium heat until the onion is translucent, about 5-7 minutes.
6. Add the ground cumin, chili powder, dried thyme, cayenne pepper, salt, and white pepper to the pot. Cook for another minute, stirring constantly, to bloom the spices and release their aromas.
7. Pour in the reserved poaching broth from the chicken, plus the remaining 2 cups of chicken broth. Add the drained great northern beans, the undrained great northern beans, and the undrained chopped green chilies to the pot.
8. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, allowing the flavors to meld together beautifully.
9. Stir in the dried instant milk powder and mix thoroughly. Simmer for a few more minutes. This adds a subtle creaminess to the chili without the need for actual cream.
10. If you prefer a thicker chili, now’s the time to add the cornstarch slurry (cornstarch mixed with a little water). Stir it in gradually and cook until the chili has thickened to your desired consistency.
11. Before serving, gently stir in the shredded or cubed chicken to warm it through.
12. Serve hot, topped with the crisped bacon pieces.

Expert Tips & Tricks

• Spice Level Adjustment: Feel free to adjust the amount of chili powder and cayenne pepper to suit your taste. If you like a milder chili, reduce or omit the cayenne. For a spicier kick, add a pinch more cayenne or a dash of your favorite hot sauce.
• Chicken Shortcut: If you’re short on time, use leftover cooked chicken or rotisserie chicken instead of poaching it. Simply shred or cube the chicken and add it to the chili in the final steps.
• Thickening without Cornstarch: If you prefer not to use cornstarch, you can thicken the chili by removing about a cup of the beans and broth from the pot, blending them until smooth, and then stirring the mixture back into the chili.
• Bacon Variation: Try using different types of bacon, like smoked or maple-flavored, for a unique twist on the flavor profile.

Serving & Storage Suggestions

Serve this “Not Quite So White Chicken Chili” hot, garnished with the crispy bacon pieces. It’s also delicious with a dollop of sour cream, shredded cheese (cheddar or Monterey Jack are great choices), chopped cilantro, diced red or green bell peppers, or a squeeze of lime juice. Serve alongside warm tortillas or tortilla chips for dipping.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, simply warm it gently on the stovetop or in the microwave, adding a little broth if needed to reach the desired consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	95mg	32%
Sodium	980mg	41%
Total Carbohydrate	35g	12%
Dietary Fiber	10g	40%
Sugars	5g	N/A
Protein	45g	90%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Chili: Substitute the chicken with an equal amount of cooked, crumbled vegetarian “chicken” or add more beans, such as black beans or pinto beans. Use vegetable broth instead of chicken broth.
• Spicier Chili: Add a diced jalapeño pepper or a pinch of red pepper flakes to the pot along with the spices.
• Creamier Chili: Stir in a dollop of sour cream or Greek yogurt at the end for added creaminess. You can also use a can of drained and rinsed cannellini beans, pureed until smooth, to create a creamier texture.
• Smoked Chili: Use smoked paprika in place of some of the chili powder for a smoky flavor. You can also add a smoked ham hock to the chili while it simmers for extra smokiness (remove it before serving).
• Different Beans: Feel free to experiment with different types of beans, such as cannellini beans, kidney beans, or black beans.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a slow cooker?
A: Yes, absolutely! Brown the bacon and sauté the onions and garlic as directed in the recipe. Then, combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the chicken during the last 30 minutes of cooking.

Q: Can I use frozen chicken breasts?
A: It’s best to use thawed chicken breasts for even cooking. However, if you’re in a pinch, you can add frozen chicken breasts to the poaching liquid, but you’ll need to increase the poaching time accordingly. Make sure the chicken is cooked through before shredding or cubing.

Q: Is this chili gluten-free?
A: Yes, this recipe is naturally gluten-free, as it doesn’t contain any wheat-based ingredients. Just be sure to check the labels of your spices and broth to ensure they are also gluten-free.

Q: Can I make this chili ahead of time?
A: Yes, this chili is even better the next day! The flavors meld together and deepen as it sits. Simply store it in an airtight container in the refrigerator and reheat before serving.

Q: What are some good toppings for this chili?
A: The possibilities are endless! Some popular toppings include sour cream, shredded cheese, chopped cilantro, diced red or green bell peppers, avocado, green onions, tortilla chips, and a squeeze of lime juice.

Final Thoughts

So, there you have it – my “Not Quite So White Chicken Chili”! It’s a dish that’s easy to adapt to your own tastes and preferences, and it’s sure to become a family favorite. Don’t be afraid to experiment with different spices, toppings, and variations to create your own signature chili. I encourage you to give this recipe a try and let me know what you think! Maybe pair it with a crusty loaf of bread and a cold beer for the perfect comforting meal. Happy cooking!