Creamy White Chicken Chili Recipe - The Cookie Rookie® (2024)

FAQs

What can I add to chili to make it more soupy? ›

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

Tips for Freezing Chili:

–Omit the half and half if you plan to freeze the soup, then it will successfully freeze and thaw without becoming grainy. Once thawed, add the half and half and simmer until thickened.

Mash some beans.

Sorry, Texas chili purists, but beans can totally be your BFF when attempting to thicken chili. In a bowl, use a fork to smash ½ cup to 1 cup of kidney beans, pinto beans, or black beans into a paste. Stir this bean mash into the chili and allow it to simmer for 5 to 10 additional minutes.

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

Using too many canned or fresh tomatoes also introduces extra liquid. Tomato paste provides a rich tomato flavor without the excess liquid of canned tomatoes. Make sure not to rush your chili. Thin chili may just need time to cook down.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

Storing & freezing tips

To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

Generally, homemade chili (chili con carne) will stay good in the refrigerator for about 4-5 days when stored in an airtight container. However, it's important to remember that the length does chili last in the fridge, the higher the risk of spoilage and foodborne illness.

What is the best container to freeze chili in? ›

Freezer-safe bags are your best ally for freezing soups and stews. Since they have a stay-open design, you can easily pour chili leftovers right into the bag, avoiding any counter mess. If you prefer a reusable option and have more room in your freezer, souper cubes are a great choice too!

Cornstarch or Flour Slurry: Mix a tablespoon of cornstarch or flour with cold water to create a slurry. Stir the slurry into your chili and simmer until it thickens. Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top. Photo by Meredith.