White chicken chili is a delicious and comforting soup that is perfect for chilly weather It’s a creamier, lighter alternative to traditional beef chili, with a base of chicken and white beans However, sometimes this soup can turn out thinner than intended. Luckily, there are several easy ways to thicken up white chicken chili to achieve the perfect creamy texture.
Use a Roux
One of the simplest ways to thicken any soup or stew, including white chicken chili, is to make a roux. A roux is a mixture of fat and flour that adds body and thickness when simmered into a liquid.
To make a roux, melt 2-3 tablespoons of butter or oil in a saucepan over medium heat. Once hot, whisk in 2-3 tablespoons of all-purpose flour. Cook the roux for 2-3 minutes, whisking constantly, until it turns a light golden brown. Then, slowly whisk in a few ladles of the hot chili liquid. Once fully incorporated, stir the roux mixture back into the pot of chili. Simmer for 5-10 minutes, stirring occasionally, until the chili has thickened up. The starch from the flour will help bind the liquid and create a luxuriously creamy texture.
Puree Some of the Beans
Since white chicken chili gets much of its thickness from white beans, you can puree some of the beans to make it even thicker Using an immersion blender, carefully puree about 1 cup of the beans right in the pot This will release more starch from the beans to help bind the liquid. Just be careful not to over-blend, as you still want some whole beans in each bite.
Simmer Longer
Don’t be afraid to let your white chicken chili simmer for longer than the recipe states. Simmering the chili uncovered for an additional 10-15 minutes will allow some of the excess liquid to evaporate, naturally reducing and thickening the broth. Just give it an occasional stir and keep an eye on it to prevent burning on the bottom. More simmering time also helps meld and concentrate flavors.
Mix in Instant Potato Flakes
Instant mashed potato flakes are an easy way to add thickness to soups and stews. Just whisk 1-2 tablespoons of potato flakes into the simmering chili until fully incorporated. The flakes will instantly start soaking up liquid. Let simmer for another 5 minutes so the potato flavor has time to blend in. Add more flakes if needed until you reach the desired consistency.
Add Cream or Half-and-Half
For ultra creamy white chicken chili, stir in some heavy cream, half-and-half, or evaporated milk. The fat and dairy will add luxurious thickness and richness. Start with 1/4 cup of cream or milk and add more to taste if you want it even thicker Just steer clear of using regular milk, which can curdle if simmered too long
Sprinkle with Cornstarch
Like flour, cornstarch is another handy ingredient for thickening up soups and stews. Make a slurry by whisking 1-2 tablespoons of cornstarch with 1/4 cup of cold water or broth in a small bowl until smooth. Then, turn the heat down to low and slowly stir the slurry into the pot. Simmer for another 5-10 minutes to activate the cornstarch. The chili will gradually thicken to the right consistency. Cornstarch is often preferred over flour since it has less effect on the chili’s color and flavor.
Fold in Crumbled Tortilla Chips
Here’s an unorthodox method that adds fun texture – fold in some crushed tortilla chips! Crush about 1 cup of tortilla chips into bite-size pieces. Then stir them into the finished chili right before serving. As the chips soak up the hot broth, they add thickness and give each spoonful a pleasant crunch. Just be gentle when stirring so the chips don’t completely break down.
Add Diced Vegetables
Bumping up the ratio of vegetables is an easy way to add natural thickness while also packing in nutrients. Try dicing and sautéing 1 cup each of carrots, celery, zucchini, and peppers. Then fold the extra veggies into your chili during the last 10 minutes of simmering. The additional vegetables will contribute body while soaking up excess liquid.
So there you have it – 7 handy tricks for thickening up white chicken chili. With a simple roux, some pureed beans, or a sprinkle of cornstarch, you can easily achieve that ideal rich and spoon-coating consistency. Adjust any of these methods to your taste preference for a chili that’s exactly as thick and creamy as you like it. Scoop up a steaming bowl and enjoy!
Making the White Chicken Chili
As previously stated, the steps are so easy.
But if you can do the smallest of prep work before cooking, it’s as easy as dumping in the ingredients.
Dice the chicken into 1/2 inch pieces. Discard any fatty pieces and set them aside.
Dice one medium onion and 1/2 a jalapeno. Remove the seeds and veins of the jalapeno to reduce the heat. If you like the heat, leave it in. Set aside.
Finely chop the garlic and set it aside. If you like, place all your spices in a ramekin and set them aside.
Heat one tablespoon of oil over medium heat in a large saucepan or dutch oven. Once heated, add the diced chicken, onion, and jalapeno to the pan.
Cook until the chicken is done and the juices run clear, about 10 -12 minutes. Keep the temperature around medium to avoid burning.
Add garlic and stir it in when you feel the chicken is nearly done. Continue to cook for approximately two minutes or until the garlic becomes fragrant.
Next, add the chicken stock, green chiles, white beans, and all the spices to the pot. Mix until well combined.
Increase the heat to a boil, then reduce to a simmer. Continue to cook uncovered for 30 minutes.
Remove the chili from the heat and stir in 1/4 cup of sour cream and 1/4 cup of heavy cream. Stir until it is all incorporated.
Serve in bowls with your favorite toppings. Chopped cilantro, some crushed tortilla chips, and some sliced jalapeno and/or avocado go very well.
This is an incredible recipe because it tastes so good, and it’s so easy to make. In less than an hour, you can hammer out a fantastically delicious dish that feeds the entire family with no fuss or muss.
The flavors are all on point, and the creaminess is wonderfully different than the standard tomato-based chilis.
So, toss this together instead of soup during the cold months and watch the smiles grow. It will become a favorite!
You can smash some beans with a serving spoon to thicken the chili. You can also make a corn starch slurry of 1 tbsp of corn starch and 2 tbsp of water.
It should be thick and meant to be a meal in itself.
Yes. They are also called white kidney beans. Other white beans are Navy, Great Northern, and Baby Lima.
Easy White Chicken Chili (Stovetop Recipe)
FAQ
What can I add to white chicken chili to thicken it?
Cornstarch or flour can be used as thickening agents. Create a slurry by mixing cornstarch with the cream… Slowly add this to the simmering chili while stirring constantly until it reaches the desired thickness. Additionally, pureeing a portion of the beans and adding them back to the chili can provide thickness.
Why isn’t my white chicken chili thick?
There are a few main culprits for watery Instant Pot white chicken chili: Adding too much broth, not adding enough thickener, or not using a thickener at all.
What can I put in chilli to make it thicker?
About this method: Adding medium diced potatoes or another starchy vegetable will help thicken the chili by releasing starch as they cook and adding body. When to use: For watery chili. What to do: If the chili is extra, extra watery: Add 1 to 2 medium peeled, diced potatoes to the pot and allow them cook in the chili.Sep 9, 2024