bush’s white chicken chili recipe

Written BySheba G Updated On
bush's white chicken chili recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best bush’s white chicken chili recipe

I have been making this Bush’s white chicken chili recipe for years and it is always a hit in my house. My kids love it because it is creamy and flavorful without being too spicy. I love it because it comes together quickly using canned beans and rotisserie chicken so it is perfect for busy weeknights. This chili is also a great way to get some protein and fiber into your family without a lot of fuss. It is one of those meals that feels hearty and satisfying but does not weigh you down.

Bush's White Chicken Chili

Bush’s White Chicken Chili

4.9 from 1887 votes

This creamy white chicken chili uses Bush’s Great Northern Beans and shredded chicken for a quick and comforting meal. It is loaded with flavor from green chiles and spices but mild enough for the whole family.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans (15.5 oz each) Bush’s Great Northern Beans, drained and rinsed
1 can (4 oz) diced green chiles
3 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
3 cups shredded cooked chicken (from rotisserie chicken)
1/2 cup heavy cream or half-and-half
Salt and black pepper to taste

For Toppings (optional)

Shredded Monterey Jack cheese
Fresh cilantro, chopped
Sour cream
Tortilla chips or strips

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
2Add the drained beans, green chiles, chicken broth, cumin, oregano, and cayenne pepper if using. Stir to combine and bring to a simmer.
3Add the shredded chicken and let the chili simmer for 15 minutes, stirring occasionally.
4Reduce the heat to low and stir in the heavy cream or half-and-half. Cook for another 5 minutes without boiling.
5Season with salt and black pepper to taste. Serve hot with your choice of toppings like cheese, cilantro, sour cream, and tortilla chips.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 32g🥦Dietary Fiber: 8g🍬Sugars: 3g🥩Protein: 32g

📝Notes

For a thicker chili, mash some of the beans before adding the cream. You can use leftover turkey instead of chicken.

Watch Video Of How Bush’s White Chicken Chili Works

This Bush’s white chicken chili recipe is one I come back to again and again because it is so simple and satisfying. It works great for a family dinner or for feeding a crowd at a potluck or game day gathering. I hope you give it a try and your family loves it as much as mine does.

❓ Frequently Asked Questions About Bush’s White Chicken Chili

1. Can I use dried beans instead of canned?

Yes, but you will need to cook them first. Use about 1 cup of dried Great Northern beans, soak them overnight, then cook until tender before adding to the chili. This will add extra time to the recipe.

2. How can I make this chili spicier?

Add a diced jalapeno with the onion, use hot green chiles, or stir in a teaspoon of chili powder. You can also serve with hot sauce on the side.

3. Can I make this in a slow cooker?

Absolutely. Saute the onion and garlic first, then add everything except the cream to the slow cooker. Cook on low for 4 to 6 hours. Stir in the cream during the last 15 minutes.

4. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. You may need to add a splash of broth to thin it out.

5. Can I freeze this white chicken chili?

Yes, it freezes well. Let the chili cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts