Quick Answer
There are several ingredients you can add to white chicken chili to help thicken it up and give it a richer, heartier texture. Some of the most popular options include:
- Mascarpone cheese – Adds creaminess and thickens the chili.
- Cornstarch or arrowroot powder – These starches help absorb liquid and thicken the broth.
- Canned beans – White beans like cannellini or great northern add fiber and thicken the chili.
- Instant mashed potato flakes – Rehydrates into a thickener that doesn’t change the flavors.
- Bread crumbs or cracker crumbs – Adds texture and soaks up excess moisture.
- Heavy cream or half-and-half – Adds richness and thickens the broth.
- Shredded chicken – Using shredded chicken rather than chunks creates more surface area to thicken the chili.
What Makes Chili Thick?
Chili gets its signature thick, rich texture from a combination of ingredients and techniques. Here are some of the key factors that contribute to creating a thick chili:
Meat
Chili is traditionally made with coarsely ground or chopped meat like beef, pork, turkey, or chicken. The pieces of meat release fat, gelatin, and other compounds that help thicken and add body to the chili broth. Using meat on the bone, like chicken thighs, adds even more thickening power.
Beans
Most types of beans, including kidney, pinto, black, and white beans, will help thicken chili. Beans contain fiber and starch that absorbs liquid and makes the chili richer. Canned beans are very convenient, just make sure to drain and rinse them before adding to the chili.
Thickening Agents
Many recipes call for a starch to help thicken chili. Cornstarch and flour are common choices. Arrowroot and potato starch also work very well. The starches must be dissolved into a slurry before adding to prevent clumping.
Tomato Paste and Puree
Tomato products like paste and puree are naturally thick and full of fiber from the tomato skins and seeds. This makes them excellent thickeners for chili. Tomato paste is especially potent – just a tablespoon or two thickens a whole pot.
Slow Simmering
A long, slow simmer allows chili to reduce down and thicken up naturally as the liquid evaporates. 3-4 hours of simmering is ideal to let the flavors develop and the chili thicken to the perfect consistency.
Ingredients to Thicken White Chicken Chili
Here are some of the best ingredients to consider adding to white chicken chili to give it a thicker, heartier texture:
Mascarpone Cheese
A few tablespoons of mascarpone cheese stirred into a pot of white chicken chili adds a creamy richness and body. The soft fresh cheese melts into the broth, thickening and enriching it. Just be careful not to boil the chili once the cheese is added or the emulsion may break.
Cornstarch
A classic thickening agent, cornstarch dissolved into a slurry with cold water or broth can be stirred into simmering white chicken chili to thicken it up. It only takes about 1-2 tablespoons for a pot of chili. Arrowroot powder can be substituted for cornstarch.
Canned White Beans
Cannellini beans, great northern beans, or navy beans make a great addition to white chicken chili, adding fiber, protein and natural thickening ability. Drain and rinse 1-2 cans before adding them to the pot. The starch and soluble fiber from the beans will help absorb liquid.
Instant Mashed Potatoes
Potato flakes are an easy way to thicken up chili without diluting the flavors. Make sure to use instant mashed potatoes, not fresh or frozen. Start with a couple tablespoons and continue adding until the chili reaches the desired consistency.
Bread Crumbs
For another easy way to thicken white chicken chili without changing the taste, sprinkle in some dried bread crumbs, panko, or crushed crackers or tortilla chips. 1/4 – 1/2 cup is usually enough to help soak up excess broth and add texture.
Heavy Cream or Half-and-Half
Stirring in a little bit of heavy cream, half-and-half, or even whole milk can add richness and body to chili. The milk fats and proteins help thicken and stabilize the broth. Just add a couple tablespoons at a time so the cream doesn’t overwhelm the flavor.
Shredded Chicken
Using shredded or ground chicken instead of chunks in white chicken chili means more surface area for the meat to absorb and thicken the surrounding liquid. Opt for shredded rotisserie chicken or pulse chopped chicken in a food processor.
Step-by-Step Instructions
Follow these steps to thicken up a pot of white chicken chili:
- Review your chili recipe and prepare as directed, cooking the onions, garlic, spices, chicken, etc.
- Once the main ingredients are cooked, choose one or more thickening agents to add like beans, cheese, cornstarch slurry, etc.
- Mix the thickening ingredients together in a small bowl before adding to the cooking chili to prevent lumps.
- Bring the chili back up to a simmer and stir constantly as you add the thickening mixture. Cook for 2-3 minutes.
- Adjust consistency as needed by adding more thickener. Simmer for 10-15 minutes to allow flavors to meld.
- Stir occasionally and add extra chicken broth or water if the chili gets thicker than desired.
- For best results, let chili cool and refrigerate overnight. The flavors will intensify and chili will thicken further as it sits.
How Much Thickener to Add?
It can be tricky to know exactly how much thickening agent to add to white chicken chili. Start with small amounts and adjust as needed:
| Thickening Ingredient | Amount to Add |
|---|---|
| Cornstarch or Arrowroot | 1-2 tablespoons |
| Flour | 2-3 tablespoons |
| Tomato Paste | 1-3 tablespoons |
| Canned Beans | 1-2 cans (drained) |
| Potato Flakes | 2-4 tablespoons |
| Heavy Cream | 2-4 tablespoons |
The exact amount needed will vary based on the other ingredients in the recipe and volume of chili. Stir a small amount of thickener into the hot broth first. If needed, add more a tablespoon at a time until desired consistency is reached.
Thick and Creamy White Chicken Chili
Here is a recipe for deliciously thick and creamy white chicken chili made even richer with the addition of mascarpone cheese:
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 pounds boneless, skinless chicken breasts, cubed
- 1 (4-ounce) can diced green chiles
- 2 teaspoons cumin
- 1 teaspoon oregano
- 3 cups chicken broth
- 8 ounces mascarpone cheese
- Juice of 1 lime
- Salt and pepper to taste
- Optional garnishes: cilantro, lime wedges, tortilla strips
Instructions
- In a large pot over medium heat, add the olive oil. Saute onion for 5 minutes until translucent. Add garlic and cook 1 minute more.
- Add the cannellini beans, chicken, green chiles, cumin, and oregano. Cook for 3-5 minutes, stirring frequently.
- Pour in chicken broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove pot from heat. Scoop out 2 cups of the hot broth and transfer to a blender. Add mascarpone and puree until smooth.
- Return mascarpone mixture to the pot and stir to combine. Add lime juice.
- Simmer for 5 minutes to allow flavors to meld. Adjust seasonings.
- Ladle chili into bowls and top with desired garnishes.
The creamy mascarpone gives this white chicken chili luxurious thickness and richness. The beans also help thicken the broth while providing fiber and protein. Enjoy this hearty chili anytime!
Frequently Asked Questions
Should I use flour or cornstarch to thicken chili?
Both flour and cornstarch work well to thicken chili. Flour adds a subtle wheat flavor while cornstarch is flavorless. To thicken 4 servings of chili, whisk 2 tbsp flour or 1 tbsp cornstarch with 1/4 cup broth, then stir into simmering chili.
Do potatoes thicken chili?
Yes, potatoes can be used to thicken chili. Boiled and mashed potatoes lend their starch to thicken liquid. For a quicker method, sprinkle in some instant potato flakes and stir until chili reaches desired consistency.
Can I thicken chili with tomato paste?
Definitely. Tomato paste is a great way to thicken chili thanks to its concentrated tomato solids. Just a tablespoon or two stirred into the simmering pot will add rich tomato flavor and thicken the broth nicely.
Is it better to thicken chili on the stove or in the slow cooker?
Thickeners tend to work better stirred into chili on the stovetop where you can simmer for a few minutes to activate the starches and allow flavors to blend. Slow cooker chili can be finished by simmering on the stove with thickeners added at the end.
How can I rescue an already finished thin chili?
If your finished chili comes out too thin, you can stir in a slurry of 2 tbsp cornstarch + 2 tbsp water. Gently reheat on the stove, adding the slurry while stirring constantly until desired thickness is reached.
Conclusion
Achieving the perfect thick and rich chili is easy with the addition of starch-based thickeners, fiber-filled beans, tomato paste, or creaminess from cheese. White chicken chili benefits from ingredients like beans, mascarpone, arrowroot powder or breadcrumbs. Adjust amounts as needed and simmer to reach your perfect texture and mouthfeel. With so many options to make it as thick and hearty as you desire, you’ll never have thin, watery chili again!