Creating a comforting bowl of White Chicken Chili with Spinach is one of my favorite activities, particularly on chilly evenings when time is of the essence. The combination of tender shredded chicken, creamy white beans, and vibrant spinach creates a symphony of flavors that warms the soul. This dish is perfect for weeknight dinners, game days, or any occasion when you crave something hearty yet healthy. Once you try this recipe, it’s likely to become a go-to favorite in your household.
Why you’ll love this dish
There are plenty of reasons to fall in love with White Chicken Chili with Spinach. For starters, this dish is a wholesome, nutritious option that won’t leave you feeling guilty after indulging. It’s quick and easy to prepare, making it ideal for busy weeknights or last-minute gatherings. Kids generally approve of the mild flavors, while adults appreciate the depth of spices and the freshness of spinach.
"I made this White Chicken Chili last night, and it was a hit! My whole family loved it, and I loved how easy it was to prepare. Definitely adding it to our regular rotation!"
The cooking process explained
Making this incredible chili involves a few straightforward steps. You’ll first sauté the chicken and veggies, then combine them with some delightful spices, and finally let everything simmer together for a satisfying meal. The process is simple and ensures that each ingredient complements the other beautifully—no culinary acrobatics required!
Gather these items
To whip up this fantastic dish, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, lime wedges
If you’re looking for substitutions, feel free to swap out the chicken for turkey or even a plant-based protein for a vegetarian version.
Step-by-step instructions
Creating White Chicken Chili with Spinach is a breeze if you follow these simple steps:
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Sear the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
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Sauté the Vegetables: In the same pot, add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
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Combine Ingredients: Return the chicken to the pot. Add the white beans, chicken broth, diced green chilies, cumin, chili powder, and oregano. Stir to combine.
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Simmer: Bring the mixture to a boil. Then, reduce heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
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Shred the Chicken: After 20 minutes, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
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Add Spinach: Stir in chopped spinach and cook for an additional 5 minutes until wilted.
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Season: Taste the chili and season with salt and pepper as needed.
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Serve: Ladle the chili into bowls and add your choice of toppings.
These steps will guide you in creating this incredible dish effortlessly. 
Best ways to enjoy it
Serve your delicious White Chicken Chili in a warm bowl topped with a dollop of sour cream and a sprinkle of shredded cheese for extra creaminess. Add a squeeze of lime for a fresh twist, and don’t forget to garnish with chopped cilantro. This chili pairs wonderfully with crusty bread or a side of corn tortillas—perfect for dipping!
Keeping leftovers fresh
If you have any leftovers (which is rare, believe me), storing them correctly ensures they maintain their deliciousness. Let the chili cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3-4 days. For longer storage, freeze it in portions. When you’re ready to enjoy again, simply thaw it in the fridge overnight and reheat on the stove or in the microwave until warmed through.
Helpful cooking tips
For the best flavor, always season your chicken with salt and pepper before browning it. This simple step enhances the overall taste of your chili. If you love a bit of heat, feel free to add diced jalapeños or a pinch of cayenne pepper during the cooking process. And for a richer broth, consider using homemade chicken stock if you have it on hand.
Creative twists
While the original recipe is fabulous as is, here are a few variations to try:
- Add more veggies: Include bell peppers or zucchini for added nutrients and texture.
- Spice it up: Experiment with different spices like smoked paprika for a distinct flavor profile.
- Make it Tex-Mex: Top the chili with avocado slices and serve alongside tortilla chips for a festive flair.
Your questions answered
How long does this take to prepare?
This White Chicken Chili takes about 45 minutes from start to finish, making it an excellent choice for a weeknight meal.
Can I use frozen spinach?
Absolutely! If you don’t have fresh spinach, frozen spinach works just fine—though be sure to thaw and drain any excess moisture before adding it to the pot.
Is this recipe suitable for meal prep?
Yes! This chili is fantastic for meal prep. You can make a large batch and portion it out for lunch or dinner throughout the week.
With these insights and the step-by-step guide, you’re well on your way to making an incredible White Chicken Chili with Spinach that you and your loved ones will adore. Enjoy!
White Chicken Chili with Spinach
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts Season with salt and pepper before browning.
- 1 tablespoon olive oil For sautéing the chicken and veggies.
- 1 medium onion, diced For flavor base.
- 2 cloves garlic, minced Add alongside onion.
- 1 can (15 oz) white beans, drained and rinsed Provides creaminess.
- 4 cups chicken broth Use homemade for richer flavor.
- 1 can (4 oz) diced green chilies For mild spice.
- 1 teaspoon ground cumin For depth of flavor.
- 1 teaspoon chili powder For warmth.
- 1 teaspoon oregano Adds herbaceous notes.
- 2 cups fresh spinach, chopped Add at the end to wilt.
- Salt and pepper to taste Adjust seasoning as needed.
Optional toppings
- sour cream For creaminess.
- shredded cheese Add for extra flavor.
- cilantro For freshness.
- lime wedges A squeeze adds brightness.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add diced onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for an additional minute.
- Return the chicken to the pot. Add the white beans, chicken broth, diced green chilies, cumin, chili powder, and oregano. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes.
- After 20 minutes, remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot, stir in chopped spinach and cook for an additional 5 minutes until wilted.
- Taste the chili and season with salt and pepper as needed.
- Ladle the chili into bowls and add your choice of toppings.
