This hearty white chicken chili recipe is a perfect showcase of flavorful ingredients that blend into a warming dish for cool weather. One of the key components here is chicken stock—a rich liquid that elevates the depth and complexity of any soup. But what’s the difference between stock and broth? It’s a question that many home cooks wonder about, especially when a recipe calls for one over the other.
In essence, chicken stock is made by simmering bones (often roasted) with water, vegetables and aromatics over an extended period, allowing the collagen from the bones to break down and create a thicker texture. Stock is valued for its full-bodied flavor and slightly heavier mouthfeel, making it ideal for soups like, our white chicken chili, where you want a bit of extra richness.
On the other hand, chicken broth is usually made by simmering meat, sometimes with bones, for a shorter time, resulting in a lighter, clearer liquid that’s great for lighter soups or for adding a gentle flavor to dishes, like our Italian Cupboard Soup.
If you’d like to make your own stock at home, it’s simple! Just save any leftover chicken bones (like from a roast chicken) and add them to a pot of water with a couple of carrots, celery stalks, onion, a few garlic cloves, and a handful of fresh herbs like parsley or thyme. Let everything simmer gently for 10 to 12 hours. Strain the liquid and store it in the fridge for up to five days or freeze it for later use in sturdy plastic bags or jars. Homemade stock adds a depth of flavor that store-bought options can’t quite replicate and gives you control over the ingredients, which can help you avoid any extra sodium or preservatives.
Using homemade stock in this recipe would give the chili a richness that complements the mild spice of green chilies and the sharpness of grated cheddar cheese. It’s a small step that transforms the dish from simple to simply extraordinary.
Don’t have stock on hand? It’s okay! In most cases, chicken stock and broth can be used interchangeably.
White Chicken Chili
Ingredients
- 1 tbsp vegetable oil
- 2 onions medium size, chopped
- 2 cloves garlic minced
- 8 ounces chopped green chilies
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 6 cups chicken stock
- 4 cups chicken breast cooked, diced
- 48 ounces canned navy beans
- 1 1/4 cup corn frozen or fresh
- grated sharp cheddar cheese
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onions and garlic; cook for about 5 minutes, or until slightly softened.
- Add the chilies, cumin and cayenne; cook for about 10 more minutes.
- Add 4 cups of the chicken stock, beans, corn and chicken; cook over low heat for about 30 minutes, adding stock, if necessary. (If using frozen corn, cook longer if necessary)
- Season with salt and pepper. Serve with grated cheese, if desired.