Pickle-Fix White Chicken Chili (Print)

Creamy white chicken chili with a tangy dill pickle twist and three-bean blend that creates the perfect comfort food with a zesty kick.

# Components:

→ Chicken & Broth

01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 4 cups low-sodium chicken broth

→ Vegetables & Aromatics

03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and diced
06 - 1 cup diced dill pickles plus 2 tablespoons pickle brine

→ Beans

07 - 1 can (15 ounce) cannellini beans, drained and rinsed
08 - 1 can (15 ounce) great northern beans, drained and rinsed
09 - 1 can (15 ounce) chickpeas, drained and rinsed

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon kosher salt, adjust to taste

→ Creamy Finish

16 - 4 ounces cream cheese, softened and cubed
17 - 1/2 cup heavy cream

→ Optional Garnishes

18 - Chopped fresh dill
19 - Sliced radishes
20 - Shredded Monterey Jack cheese
21 - Extra diced pickles

# Method:

01 - Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add a splash of oil and sauté the diced onion and jalapeño for 3-4 minutes, until softened.
02 - Add the minced garlic and sauté for 1 minute until fragrant.
03 - Stir in the chicken pieces. Cook for 4-5 minutes, stirring occasionally, until they just begin to turn white.
04 - Add the cannellini beans, great northern beans, chickpeas, diced pickles, pickle brine, cumin, oregano, coriander, smoked paprika, black pepper, and salt. Mix thoroughly.
05 - Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20 minutes, stirring occasionally, allowing the chicken to cook through and the flavors to meld.
06 - Reduce the heat to low. Stir in the softened cream cheese and heavy cream, mixing until the cheese is fully melted and the chili achieves a creamy consistency, approximately 3 minutes.
07 - Taste the chili and adjust seasonings as needed.
08 - Ladle the chili into serving bowls. Garnish with fresh dill, radishes, shredded cheese, and extra pickles, if desired.

# Expert Advice:

01 -
  • Ready in under an hour from prep to table
  • Uses pantry staples you likely already have
  • Creamy without being heavy
  • Perfect one-pot solution for busy weeknights
  • Unique flavor profile that stands out from standard chili recipes
02 -
  • Freezes beautifully for up to 3 months
  • Makes excellent leftovers with even better flavor the next day
  • Easily doubles for feeding a crowd
  • Perfect for meal prep lunches throughout the week
  • Naturally gluten free when using verified gluten free ingredients
03 -
  • For maximum flavor bloom the dried spices in the pot for 30 seconds before adding the broth. This releases their essential oils and creates deeper more complex flavors throughout the dish.
  • The secret to perfectly tender chicken is cutting the pieces uniformly about 1 inch in size and not overcooking them. They should finish cooking in the simmering broth.
  • If you love pickles consider garnishing with different varieties. I sometimes add bread and butter pickles as a garnish for a sweet and tangy contrast to the savory chili.

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