Why is my white chicken chili not thick?

Simmer the chili longer: The longer you simmer the chili, the thicker it will be. Keep simmering until the desired consistency is reached. Add more beans: Mash another can of cannellini beans with a potato masher, then stir it into the chili.

How can I make my white chicken chili less spicy?

You can also stir in dairy like yogurt, sour cream, milk (only if the dish isn't sour, or it will curdle), buttermilk, or kefir into a dish; the capsaicin will bind with the milk proteins instead of the nerve receptors in your mouth.

How long does white chicken chili last?

Generally, leftover chili, whether it's a spicy stew of chili con carne, a simple white bean chicken chili, or even a meatless chili with kidney beans, will last for 3-4 days in the refrigerator.

How do you thicken white chicken chili without cornstarch?

Cornmeal does an excellent job of absorbing extra liquids so adding a tablespoon of it to the chili will thicken the final dish. Mix 2 parts of cold water and 1 part of cornmeal, make it a slurry, and add this to the pot. Allow it to simmer for about 10 minutes after you add the slurry.

What is a good thickening agent for white chicken chili?

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

How to make chili more soupy?

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.

Why isn't my chilli getting thick?

Though adding cornmeal is our favorite method for thickening chili, there are several other ways to reach that thick, hearty texture you're seeking: Cook longer: Sometimes chili just needs more time. Remove the lid and allow the pot to simmer on low heat for another 10 minutes.

How to make sauce for chicken thicker?

Cornstarch, arrowroot, common wheat flour, and the flours or powders made from potato, tapioca, chickpea — to name but a few — long have been used to thicken cooking liquids. (Gelatins and gums also can play a similar role.)

What can I add to chili to make it less thick?

When your chili is too thick, it's easy to thin it out a bit. Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.

How do you thicken chili with sour cream?

Another great thickening agent is dairy, whether heavy cream, milk, sour cream, or even shredded cheese. You'll want to incorporate these ingredients on low heat. With the heavy cream or milk, you'll add that to your whole pot of chili before serving.

20 Minute White Chicken Chili (2024)

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Main Dish | October 20, 2018

20 Minute White Chicken Chili is one of the most satisfying and easiest recipes to make on ABK. If you have 20 minutes, a soup pot, and can squeeze a lime you’re in business. Serve with anything from bread to tortilla chips, it’s a complete meal in a bowl!

20 Minute White Chicken Chili has been in my recipe archives for years and I promise is the easiest dinner you’ll every make. If you are a beginner cook, this recipe is a perfect way to get in the kitchen and start cooking. Each spoonful of this soup is loaded with chicken, white beans, a few green chilis, and a bit of cream. There’s also a hint of spice from the cumin and zest from the lime juice. These flavors all come together so nicely for the most delicious savory soup! I love it served with a loaf of crusty bread, or some tortilla chips, cheese and a dollop of sour cream. My favorite accompaniment is this Green Chili and Cheese Cornbread .

I love the simplicity of 20 Minutes White Chicken Chili. Start by cooking the chicken and onion in a big soup pan. Remember to not overcook the chicken from the start! I think this is one of the most common mistakes made when using chicken as a base in a recipe. The chicken is cooked initially, then added back to the dish and cooked again for a few minutes. I cook chicken for about 4 minutes per side over medium heat in a covered pan for this recipe. You may check to see if the chicken is done by slicing it in the thickest part.

Need something to bring to your next chili cook-off? This white chicken chili is your answer! Or make it the night of Halloween for a post-trick-or-treating meal. Also perfect for the holidays when you have gifts to wrap and other holiday baking on your list of to-do’s. Make a pot of 20 Minute White Chicken Chili and keep on the stove simmering for family and guests. This recipe makes about 6-8 bowls or about 12 cups of soup which means it’s perfect for a small crowd. Also easy to double if you want leftovers! It freezes really well too- just put it into quart-size freezer bags (or freezer-safe plastic or glass containers). When you’re ready to eat it again place the frozen soup into a pot and heat it up on medium heat. Enjoy!

4.84 from 6 votes

20 Minute White Chicken Chili

The quickest and tastiest dinner in less than 20 minutes! Guaranteed hit with your family and friends. Get a loaf of bread or some tortilla chips and you have a complete meal!

CourseDinner

CuisineAmerican

Ingredients

2tablespoonsolive oil
1medium onion choppedoptional, I have also made it without in a hurry!
1 1/2 lbschicken breast boneless, trimmed of any fatskinless ( about 2-3 large chicken breast halves)
1limejuiced
salt and pepper
4ozcan chopped green chiles, or one fresh Anaheim chili, chopped
1clovegarlic chopped
3 15 ozcans small white beans, with juiceI like S&W brand
3cupschicken broth
1small bag frozen corn, white or yellowabout 2 1/2 cups, canned works as well!
2teaspoonscoriander
2teaspoonscumin
salt and pepper to taste
1/2 to 1cupcream or half and halfoptional, but highly recommended
sour cream and grated cheese for serving

Instructions

Using a stockpot or large pan, cook the onion in the olive oil for about 5 minutes or until softened. Season with salt and pepper.
Add the chicken breasts, season with salt and pepper. Squeeze lime juice over top of chicken in pan. Cover the pan and cook for about 8 minutes on medium heat, turning once.
Remove the chicken from the pan to a cutting board and set aside. The chicken should be cooked and no longer pink in the middle. Chop or shred the chicken.
To the pan on stove, add garlic, and can of chopped green chiles. Saute for about 1-2 minutes on medium heat. Be careful to not burn the garlic.
Add white beans, chicken broth, corn and spices. Bring to a boil for 2-3 minutes. Add chopped or shredded chicken back to the pan, along with cream or half and half. Reduce heat and bring to a simmer on medium heat.
Serve with sour cream and grated cheese.

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20 Minute White Chicken Chili (2024)

Main Dish | October 20, 2018

20 Minute White Chicken Chili

Ingredients

Instructions

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