White chicken chili is a delicious, comforting soup that is perfect for cold weather. It features tender chunks of chicken and beans in a creamy, brothy base that is flavored with chili powder and other spices. While classic white chicken chili recipes result in a thinner, more soupy consistency, there are several ways to thicken up this soup if a heartier texture is preferred.
Using Starches and Thickeners
One of the easiest ways to thicken white chicken chili is to add starch. Starches help absorb liquid and result in a thicker consistency. Here are some starch options for thickening white chicken chili:
- Flour – Adding a flour slurry of equal parts flour and water is an easy way to thicken the chili. Start with 1-2 tablespoons of flour whisked with cold water until smooth. Slowly stir the slurry into the simmering chili, allowing it to thicken as it heats. Add more if needed.
- Cornstarch – Like flour, cornstarch can be whisked with cold water to form a slurry for thickening. Use 1-2 tablespoons cornstarch. Bring the chili back to a simmer to activate the cornstarch.
- Mascarpone cheese – Add a few tablespoons of mascarpone cheese and let melt into the chili for thick, creamy texture.
There are also some commercial thickeners that can help give white chicken chili a heartier texture:
- Cream cheese – Mix a 4-ounce block of cream cheese into the simmering chili until melted and incorporated.
- Sour cream – Stir in 1/2 to 1 cup of sour cream at the end of cooking until heated through.
- Half-and-half or heavy cream – Add 1/2 to 1 cup of half-and-half or heavy cream and simmer until thickened.
- Cornstarch or arrowroot – Use 1-2 tablespoons dissolved in cold water to form a slurry.
- Xanthan or guar gum – Sprinkle in a small amount (1/4 to 1/2 teaspoon) of xanthan gum or guar gum and let simmer for 10 minutes.
Using Potato Flakes
Instant potato flakes are another handy item to have in the pantry when you want to thicken up a chili or soup. Potato flakes add texture and absorb liquid. To use:
- Whisk 1/4 to 1/2 cup potato flakes into the simmering chili a little at a time until desired consistency is reached.
- Let the potato flakes simmer for 10 minutes to fully thicken.
- For smoother texture, make a slurry by dissolving the potato flakes in water before adding.
Adding Beans and Vegetables
Increasing the amount of fiber-rich ingredients like beans and vegetables in white chicken chili will also help give it a thicker, heartier texture. Try any of these additions:
- White beans – Add more canned white beans or cooked dried great northern or navy beans.
- Potatoes – Diced potatoes add starch and absorb liquid as they cook down.
- Corn – Frozen or canned corn adds sweetness and texture.
- Squash – Cooked, mashed butternut or acorn squash makes it thicker.
- Greens – Chopped kale or spinach will wilt down and add body.
Adjusting Cooking Times and Methods
How you cook the white chicken chili can also impact the final texture and thickness. Here are some tips:
- Simmer for longer to reduce more liquid and let flavors concentrate.
- Cook on lower heat so less moisture evaporates.
- Roast or grill vegetables first to remove some water content.
- Saute ground chicken to render fat before adding liquid.
- Mix in a cornstarch slurry at the end and simmer briefly to activate thickening power.
Conclusion
White chicken chili is meant to be a comforting, flavorful soup, but sometimes you want a thicker, heartier bowl. With a few simple additions and cooking adjustments, you can easily transform basic white chicken chili into a rich, stew-like dish. Starch thickeners, cream, potato flakes, extra beans and veggies, and extended cooking times are all easy ways to get that delicious thick texture in white chicken chili. Now go enjoy a warm, hearty bowl of white chicken goodness.
Learn More with Tables and Lists
Here are some helpful tables and lists to summarize the different options for thickening white chicken chili:
Common Starches for Thickening
| Thickener | Amount to Use |
|---|---|
| All-purpose flour | 1-2 tablespoons |
| Cornstarch | 1-2 tablespoons |
| Instant mashed potato flakes | 1/4 to 1/2 cup |
| Mascarpone cheese | 2-3 tablespoons |
Thick Dairy Products
- Heavy cream – 1/2 to 1 cup
- Half and half – 1/2 to 1 cup
- Sour cream – 1/2 to 1 cup
- Cream cheese – 4 ounces (1/2 block)
Vegetables to Add
- White beans
- Potatoes
- Corn
- Butternut squash
- Kale or spinach
Cooking Tips for Thickening
- Simmer for longer to reduce liquid
- Use lower heat to limit evaporation
- Roast veggies first to remove moisture
- Saute meats before adding liquid
- Finish with a cornstarch slurry
With starch thickeners, dairy products, extra vegetables, and the right cooking techniques, you can customize the texture of white chicken chili. Play around with different options to find your perfect thickness and creaminess.
Frequently Asked Questions
Why does my white chicken chili come out thin?
There are a few reasons why white chicken chili can end up thin or watery:
- Not enough starch – White chicken chili needs starch from beans, corn, potatoes, etc to thicken it.
- Too much liquid – Excess broth, water, juices from vegetables can lead to a thinner soup.
- High heat – Rapid boiling causes more evaporation and concentration of liquid.
- Not enough cooking time – Short cook times don’t allow chili to thicken up as it simmers.
Can I use milk or yogurt to thicken white chicken chili?
Yes, dairy products like milk and plain yogurt can help thicken and add creaminess to white chicken chili. Stir in:
- 1/2 to 1 cup whole milk or evaporated milk
- 1/2 to 1 cup plain yogurt
Heat through but do not boil to prevent curdling. The protein and fat in milk and yogurt will lend a creamy texture.
How do I fix runny white chicken chili?
Here are some good options for fixing runny white chicken chili to a nicer thickness:
- Whisk in a flour or cornstarch slurry and simmer for 5 minutes.
- Mash some of the cooked beans/potatoes against the side of the pot to release starch.
- Add instant potato flakes and simmer until absorbed.
- Stir in a few ounces of cream cheese until melted.
- Blend a cup or two in the blender and return to thicken.
Should I thicken white chicken chili before or after serving?
For best results, thicken white chicken chili before serving. This allows any starch or dairy thickeners to fully integrate and absorb liquid. It also enables you to achieve the ideal thickness based on taste and preference. Quickly reheat after thickening but avoid prolonged boiling to prevent separating or curdling.
That said, you can finish with a drizzle of cream or dollop of sour cream at the end for a fresh, cool contrast. Just don’t plan on these finishing touches actually thickening the chili itself.