This Gordon Ramsay White Chicken Chili is a creamy, hearty, and flavorful recipe, which is made with tender chicken, white beans, and green chiles. It’s a comforting dish with just the right kick of heat, ready in about 45 minutes.
Jump to RecipeGordon Ramsay White Chicken Chili Recipe Ingredients
- 1 tbsp neutral oil
- 1 yellow onion, chopped
- 1 jalapeño, seeded and chopped
- 2 garlic cloves, chopped
- 1 g dried oregano
- 1 g ground cumin
- 3 boneless, skinless chicken breasts
- 1.2 L low-sodium chicken broth
- 128 g canned green chiles
- Kosher salt and black pepper, to taste
- 425 g canned white beans, rinsed
- 225 g frozen corn
- 120 g sour cream
For Topping:
- Diced avocado
- Fresh cilantro
- Tortilla chips
- Shredded Monterey Jack cheese
How To Make Gordon Ramsay White Chicken Chili Recipe
- Sauté the Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and jalapeño and cook for about 8 minutes, until softened.
- Toast the Spices: Stir in the chopped garlic, dried oregano, and ground cumin. Cook for 1 minute until fragrant.
- Simmer the Chicken: Add the chicken breasts, chicken broth, canned green chiles, salt, and pepper to the pot. Bring the mixture to a simmer and cook for 10–12 minutes, until the chicken is cooked through.
- Shred Chicken and Thicken Chili: Remove the cooked chicken from the pot and use two forks to shred it. While the chicken is out of the pot, add the rinsed white beans and let the chili simmer for another 10 minutes. Use a potato masher or the back of a wooden spoon to smash about a quarter of the beans directly in the pot to naturally thicken the chili.
- Combine and Finish: Return the shredded chicken to the pot and add the frozen corn. Simmer for 1 more minute to heat everything through.
- Add Creaminess and Serve: Remove the pot from the heat and stir in the sour cream until it’s fully combined. Let the chili rest for 5-10 minutes, then serve hot with your favorite toppings like avocado, cilantro, and cheese.
Recipe Tips
- How do you thicken the chili without flour? Smashing some of the beans directly in the pot is a fantastic trick. The starches from the beans are released, naturally thickening the chili and making it creamier without the need for a roux or cornstarch slurry.
- Why rest the chili before serving? Letting the chili sit for 5-10 minutes off the heat before you ladle it into bowls allows it to thicken naturally and helps the flavors to settle and meld together for a more delicious result.
- What’s the best way to reheat this chili? Because this chili contains sour cream, it’s best to reheat it gently. Use a low heat on the stovetop and stir constantly to prevent the sour cream from splitting or curdling. Avoid reheating it in the microwave on high power.
- How can I control the spice level? For a milder chili, make sure to thoroughly remove all the seeds and white membranes from the inside of the jalapeño before chopping it. For more heat, leave some of the seeds in.
What To Serve With White Chicken Chili
This creamy chili is a complete meal, but it’s even better with a variety of toppings that add texture and flavor:
- Diced avocado
- Fresh cilantro
- Crushed tortilla chips
- Shredded Monterey Jack cheese
- A dollop of extra sour cream
- A squeeze of fresh lime juice
How To Store White Chicken Chili
- Refrigerate: Cool the chili completely and store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: It’s best to freeze this chili before adding the sour cream, as dairy can sometimes change texture upon thawing. Cool the chili base, freeze for up to 3 months, and then stir in the sour cream after reheating.
White Chicken Chili Nutrition Facts
- Calories: 214 kcal
- Protein: 25g
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of chicken?
Yes. You can use boneless, skinless chicken thighs, which will be extra moist. For a shortcut, you can also use about 3-4 cups of pre-cooked rotisserie chicken, shredded, and add it at the end with the corn.
What kind of white beans are best?
Cannellini beans are a great choice as they are creamy and hold their shape well. Great Northern beans or navy beans are also excellent substitutes.
Can I make this in a slow cooker?
Yes. You can add all the ingredients (except the corn and sour cream) to a slow cooker and cook on low for 4-6 hours. Shred the chicken, then stir in the corn and sour cream at the end.
Gordon Ramsay White Chicken Chili Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes35
minutes214
kcalA creamy, hearty, and flavorful white chicken chili with tender shredded chicken, white beans, and a mild kick from green chiles and jalapeño.
Ingredients
1 tbsp neutral oil
1 yellow onion, chopped
1 jalapeño, seeded & chopped
2 garlic cloves, chopped
1 g each dried oregano & ground cumin
3 boneless, skinless chicken breasts
1.2 L low-sodium chicken broth
128 g canned green chiles
Salt and pepper
425 g canned white beans, rinsed
225 g frozen corn
120 g sour cream
Toppings: avocado, cilantro, tortilla chips, Monterey Jack cheese
Directions
- In a large pot, sauté onion and jalapeño in oil for 8 minutes. Add garlic and spices and cook for 1 minute.
- Add chicken, broth, green chiles, salt, and pepper. Simmer for 10-12 minutes until the chicken is cooked.
- Remove the chicken and shred it. Add the beans to the pot and simmer for 10 minutes.
- Smash about a quarter of the beans in the pot to thicken the chili.
- Return the shredded chicken to the pot, add the corn, and simmer for 1 minute.
- Remove from heat, stir in the sour cream, and let it rest for 5-10 minutes before serving with toppings.
Notes
- Smashing some of the beans is a great way to naturally thicken the chili without using flour.
- Let the chili rest for a few minutes before serving to allow it to thicken and the flavors to meld.
- Reheat leftovers gently on the stovetop to prevent the sour cream from splitting.
- For a milder chili, be sure to remove all seeds from the jalapeño.
