20 Minute White Chicken Chili (2024)

FAQs

Why is my white chicken chili watery? ›

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

White chili is made with white beans, chicken (sometimes pork), and mild green chiles. (That said, if you must, must have scorching heat in your chili, there are ways to do that while still keeping the chili white.

Use All-Purpose Flour or Cornstarch

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews.

You won't find much agreement on what ingredients go into a chili or how spicy it should be but uniformly, they are thick, and never soupy. Is chili supposed to have a soup-like consistency? Chili is technically a stew, so if yours is soupy, it needs more bulk (meat and/or beans).

Add more water or tomato sauce if it's too thick.

Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne. Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally.

Thin chili may just need time to cook down. Cook it uncovered low and slow, at least one hour, for it to thicken on its own. Cooking it uncovered allows for evaporation to reduce and concentrate the chili.

You can use polenta, arrowroot powder (a gluten-free vegetable root flour), or masa harina as a thickening agent if you don't have cornmeal. In Latin American cooking, chefs use masa harina—a type of cornflour—to make tamales and tortillas.

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

What veggies to put in chicken chili? ›

Sliced mushrooms, green beans, and/or pea pods all work well. Try fresh tomatoes. When tomatoes are in season, use them to make this chicken chili recipe! You can use chopped fresh tomatoes in place of the canned tomatoes, or do a half-and-half swap.

Sour cream is one of the most classic and beloved toppings anyone can add to a bowl of chili. It's slightly tart, creamy, and its flavor pairs perfectly with the subtle fiery heat you get with traditional chili.

Cornstarch isn't the only way to thicken chili. You can also use flour, cornmeal, or masa harina as a cornstarch substitute.

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.

Sprinkling in a tablespoon or so of cornmeal or polenta is a great way to thicken Southwestern-inspired chilis. Adding either of these to a hot pot of chili means that it'll absorb and help thicken the liquid after simmering for about 10 additional minutes.

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.

The sauce is too thin

Cause: Ratios are wrong (too much liquid or not enough flour) or roux is cooked too long or too short. Solution: First try and cook it for a bit longer and see if it thickens up. If not, make a little more roux in a separate saucepan (using equal parts butter and flour).

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

Excess protein in the feed, that increases water intake. Low feed intake: If feed intake is reduced for some reason but animals keep drinking normally, droppings are likely to become watery. Whenever watery feces are observed, it is advised to check the water and feed intake of the flock.