Canning White Chicken Chili for Delicious Homemade Meals
Canning white chicken chili allows you to enjoy the flavor of chicken, white beans, spices, and a comforting, nutritious broth. Use your pressure canner to stock your pantry today with jars of this delicious soup so you can heat it up whenever the craving strikes.
White chicken chili stands out for its creamy texture and bold flavors, making it a favorite among chili enthusiasts. With tender bites of chicken, hearty white beans, and a symphony of spices, this dish is a crowd-pleaser that deserves a permanent spot in your pantry. It is a bit different than traditional chili recipes, making it a great recipe to use when you want that warm feeling on a cold, winter night but don’t have time to sit over the stove on your busy weeknights. Make a big batch of this one time and get seven meals from it! (Well, if you are using quart jars.)
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Ingredients Needed
- 6 cups white northern beans (soaked and rinsed)
- 8 cups chicken (i like to use leftover shredded chicken but you can cut up chicken breasts or boneless chicken thighs for this as well if you want chunks)
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 cups corn
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp chicken seasoning
- 1 tsp dried oregano
- 1 tbsp salt
- 1 tsp cayenne pepper (optional)
- 12-14 cups chicken broth (approximately, have extra on hand if needed)
Making the White Chicken Chili
Gather all your ingredients and ensure that your chicken is cooked.
Saute onions and garlic in a large thick-bottomed pot with a tablespoon of olive oil or butter.
Add beans, chicken, corn, and seasonings. Mix well.
Add chicken broth. Bring to a boil then allow to simmer for 20 minutes. This is also the time to place your jars into pressure canner with an inch or two of water to start warming up.
Canning White Chicken Chili
Properly sterilize your quart jars, lids, and bands to create a clean environment for your white chicken chili before the canning process.
Ladle hot soup into hot jars up to 1 inch headspace.
Remove air bubbles.
Wipe the rims with a clean cloth to remove any residue that could interfere with the sealing.
Secure the lids and bands, ensuring they are tight but not overly so.
Follow the pressure canning guidelines for your altitude. Most people will use 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.
When processing time is up, turn heat off and allow the pressure canner to come down to zero pressure. Once it has hit zero, remove gauge and wait a few minutes before opening lid (away from face). Then, using a jar lifter, remove jars of white chicken chili and place on a towel on the counter to allow to seal over the next 12 hours.
The next day, check seals and ensure all jars have sealed. Store in a cool, dark place.
Tips for Canning White Chicken Chili
- Use leftover rotisserie chicken for this recipe for an easier time. If you don’t have enough after one meal, just place in a freezer bag and after your next rotisserie chicken night, add them together. Leftover chicken makes this recipe much easier.
- Replace great northern beans with cannellini beans or any canned beans you have on hand. Even black beans and kidney beans taste great!
- For more of a kick in your chili, add in any hotter pepper of your choosing.
- For a thicker chili, add in less chicken stock.
- Use fresh corn or frozen corn. It doesn’t make a difference either way.
How to Serve Canned White Chicken Chili
Once canned, you can pull this right off the pantry shelf and warm it up and eat as is for a quick dinner. Warm it up on the stove over low heat in dutch oven or in the slow cooker on the warm setting.
To make this chili more creamy, add some heavy cream while warming it up.
Serve with tortilla chips and topped with a dollop of sour cream, some monterey jack cheese, and fresh cilantro or any other of your favorite toppings.
Any leftovers, store in an airtight container.
Print off Canning White Chicken Chili Recipe Here
Canning White Chicken Chili
Canning white chicken chili allows you to enjoy the flavor of chicken, white beans, spices, and a comforting, nutritious broth. Use your pressure canner to stock your pantry today with jars of this delicious soup so you can heat it up whenever the craving strikes.
Ingredients
- 6 cups white northern beans (soaked and rinsed)
- 8 cups chicken (i like to use leftover shredded chicken but you can cut up chicken breasts or boneless chicken thighs for this as well if you want chunks)
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 cups corn
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp chicken seasoning
- 1 tsp dried oregano
- 1 tbsp salt
- 1 tsp cayenne pepper (optional)
- 12-14 cups chicken broth (approximately, have extra on hand if needed)
Instructions
Making the Chili
- Gather all your ingredients and ensure that your chicken is cooked.
- Saute onions and garlic in a large thick-bottomed pot with a tablespoon of olive oil or butter.
- Add beans, chicken, corn, and seasonings. Mix well.
- Add chicken broth. Bring to a boil then allow to simmer for 20 minutes. This is also the time to place your jars into pressure canner with an inch or two of water to start warming up.
Canning White Chicken Chili
- Properly sterilize your canning jars, lids, and bands to create a clean environment for your white chicken chili before the canning process.
- Ladle hot soup into hot jars up to 1 inch headspace.
- Remove air bubbles.
- Wipe the rims with a clean cloth to remove any residue that could interfere with the sealing.
- Secure the lids and bands, ensuring they are tight but not overly so.
- Follow the pressure canning guidelines for your altitude. Most people will use 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.
- When processing time is up, turn heat off and allow the pressure canner to come down to zero pressure. Once it has hit zero, remove gauge and wait a few minutes before opening lid (away from face). Then, using a jar lifter, remove jars of white chicken chili and place on a towel on the counter to allow to seal over the next 12 hours.
- The next day, check seals and ensure all jars have sealed. Store in a cool, dark place.
Save This White Bean Chicken Chili Recipe Here
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This post may contain affiliate links which I would receive a small commission at no additional cost to you. Please read disclaimer and privacy policy for full disclosure.