Save This pickle-infused white chicken chili transforms the classic comfort dish into something unexpectedly delightful. The tangy dill pickle addition cuts through the richness of the creamy base, creating a perfect balance that will have everyone asking for your secret ingredient.
I first developed this recipe during a particularly cold winter when I was craving something different from my usual chili rotation. My pickle-loving daughter suggested adding some pickle brine to the pot, and what started as a kitchen experiment has become our most requested family meal.
Ingredients
- Boneless skinless chicken breasts or thighs: provide the protein foundation. Choose thighs for more flavor or breasts for a leaner option.
- Yellow onion and garlic: create an aromatic base. Look for firm onions without soft spots.
- Dill pickles and pickle brine: deliver the signature tangy twist. Use good quality dill pickles with a bright flavor.
- Green chilies: add mild heat without overwhelming the dish. The canned variety works perfectly here.
- Great Northern or Cannellini beans: bring creaminess and heartiness. Rinse them well to remove excess sodium.
- Cream cheese and sour cream: create the luxurious texture. Full-fat versions yield the best results.
- Chicken broth: forms the liquid base. Choose low sodium to control the salt level.
- Cumin, oregano, coriander and smoked paprika: build complex flavor. Fresh spices make a noticeable difference.
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large Dutch oven over medium heat until it shimmers. Add the diced yellow onion and cook for 3 to 4 minutes, stirring occasionally until they become translucent and slightly soft. This builds the flavor foundation for your chili.
- Build the Flavor Base:
- Add minced garlic and jalapeño to the pot and cook for exactly 1 minute, stirring constantly to prevent burning. The aroma will become noticeably more fragrant, signaling that the essential oils are releasing their flavors.
- Create the Broth:
- Add the chicken pieces whole to the pot along with green chilies and all dry spices. Pour in the chicken broth and pickle brine, then bring everything to a gentle boil. The liquid should be bubbling slightly around the edges but not violently. Reduce heat immediately once it reaches this point.
- Cook the Chicken:
- Cover the pot and maintain a gentle simmer for 15 to 20 minutes. The chicken is done when it reaches an internal temperature of 165°F or when you can easily shred it with minimal resistance. Be careful not to overcook or the chicken will become dry.
- Shred and Build:
- Remove the chicken pieces to a cutting board and use two forks to pull the meat apart into bite-sized shreds. Return the shredded chicken to the pot immediately to maintain its moisture and temperature.
- Add Creaminess and Texture:
- Add the beans, corn, chopped pickles, and softened cream cheese to the pot. The cream cheese should be at room temperature to incorporate smoothly. Simmer uncovered for 10 minutes, stirring every 2 minutes to help thicken the chili and meld the flavors together.
- Finish with Richness:
- Take the pot off the heat completely before stirring in the sour cream. This prevents the dairy from curdling. Stir gently but thoroughly until the sour cream is fully incorporated and the chili has a uniform, creamy appearance.
- Garnish and Serve:
- Ladle the hot chili into bowls and add your choice of toppings. Fresh dill complements the pickle flavor beautifully, while cheese adds richness and tortilla chips provide textural contrast.
Save The pickle brine is truly the star ingredient in this chili. I discovered its magic when I was looking for something to brighten a batch of too-bland chili. That tangy zip completely transformed the dish, and now I keep extra pickle juice in my fridge specifically for this recipe. My family calls it my secret weapon, and guests always try to guess what gives the chili its distinctive flavor.
Make Ahead Instructions
This chili actually improves with time as the flavors meld together. You can prepare it up to two days in advance and refrigerate in an airtight container. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth if needed to reach your desired consistency. The pickle flavor will intensify slightly over time, adding even more character to the dish.
Storage and Freezing
Store leftover chili in airtight containers in the refrigerator for up to 4 days. For freezing, cool the chili completely before transferring to freezer-safe containers. Leave about an inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing, but a good stir while reheating will help recombine any separated elements.
Ingredient Substitutions
No pickle brine available? Use 3 tablespoons of apple cider vinegar mixed with 1 teaspoon of dill and a pinch of sugar.
Short on time? Substitute 3 cups of shredded rotisserie chicken added during step 6 instead of cooking raw chicken.
Make it dairy-free by using plant-based cream cheese and coconut cream instead of sour cream.
For a vegetarian version, omit the chicken and double the beans or add 2 cups of diced mushrooms sautéed until golden brown.
Serving Suggestions
Serve this chili with warm cornbread or crusty sourdough for dipping.
Create a chili bar with various toppings like diced avocado, lime wedges, pickled jalapeños, and different cheeses.
For a heartier meal, ladle the chili over a scoop of cooked rice or quinoa.
Thin leftover chili with additional broth for a rich, creamy soup the next day.
Save The pickle flavor will intensify slightly over time, adding even more character to the dish.
Recipe FAQ Section
- → What kind of pickles work best?
Dill pickles are ideal for their tangy, herbal flavor, but spicy pickles can add a kick if preferred.
- → Can chicken thighs be used instead of breasts?
Yes, chicken thighs offer extra juiciness and richness, while breasts provide a leaner option. Both work well.
- → Is it possible to make this dish vegetarian?
Swap chicken for canned jackfruit or extra beans and use plant-based cream cheese and sour cream plus veggie broth.
- → How can I store leftovers?
Cool completely and refrigerate in a sealed container for up to 4 days. Gently reheat on the stove or in the microwave.
- → What garnishes pair nicely?
Top with fresh dill, shredded cheese, extra pickles, or crushed tortilla chips for added flavor and texture.
- → Can I adjust the spiciness?
Include jalapeño seeds or add cayenne for extra heat. For mild chili, omit jalapeño entirely.