White Chicken Chili with Thai Basil and Cilantro has long been a favorite of mine. I first tried a similar recipe years and years ago. And while I love traditional chili, this chili is somehow… extra special.
White Chicken Chili
I’m not sure where I acquired the original recipe that this recipe was based on. Over the years, I have paired down some of the ingredients and simplified it to create this white chicken chili recipe.
It’s incredibly savory with flavors of fresh Thai basil and cilantro.
How Quick Can You Make this Chicken Chili?
This White Chicken Chili can be ready in under 30 minutes and makes an excellent candidate for weeknight meals, game day eats, or weekend food. So simple to pull together.
In the recipe, I’ve noted some garnish ideas. I use all of them… every time! And almost always serve with one of my husband’s favorites… Jalapeno Popper Corn Muffins.
Thai basil is “A variety of the sweet Italian basil used widely in American and European cooking, Thai basil brings slightly savory, spicy, anise-like notes to many Southeast Asian and Chinese dishes.”
This recipe calls for Thai basil, and it is fantastic if you have it. It can sometimes be challenging to find. If so, substitute Italian basil.
More Chili Recipes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 15-ounce cans Great Northern Beans, drained and rinsed
- 3 cups chicken broth
- 2 cups cooked chicken, cubed
- 1 medium jalapeno pepper, minced
- 3 tablespoons salsa verde *
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili flakes
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh Thai basil *
- juice of 1/2 lime
- salt and freshly ground pepper to taste
- Heat a 4-quart pot over medium heat and add olive oil. Saute the onion, garlic and bell pepper until the onion is tender and translucent.
- Stir in the beans, broth, cooked chicken, jalapeno, salsa verde, oregano and red chili flakes; bring to a boil.
- Reduce heat and simmer, uncovered, about 20 minutes. Stir occasionally or as needed until the chili has thickened. Stir in the fresh basil, cilantro, and lime juice. Cook until the basil has wilted slightly.
- Ladle into bowls, garnish, and serve warm.
- chopped scallions
- shredded cheese
- fresh cilantro
- sour cream
- salsa verde
- lime wedges
There are two kinds of salsa verde: Mexican Salsa Verde and Italian Salsa Verde. I prefer Mexican Salsa Verde in this recipe but either will do. Use your preference.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 1221mgCarbohydrates: 39gFiber: 11gSugar: 7gProtein: 24g