This warm and cozy white chicken chili is filled with tender chicken, creamy white beans, and tasty spices. It’s like a hug in a bowl!
I love how quick it is to whip up on busy nights, and it makes the house smell amazing. Plus, you can top it with cheese or avocado—yum!
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts for a lean option. You can also use thighs, which are juicier, or even leftover rotisserie chicken for an even quicker meal.
Beans: Cannellini or great northern beans are classic choices. If you have kidney or black beans, they can work too, but they’ll change the color and flavor profile a bit!
Green Chilies: Diced green chilies add a nice kick. If you want more heat, consider using jalapeños, or you can skip them for a milder chili.
Sour Cream or Greek Yogurt: Both add creaminess. For a dairy-free option, try coconut milk or cashew cream. They won’t be as tangy but will keep the chili rich.
Cheddar Cheese: Sharp cheddar is great for topping. Feel free to use pepper jack for extra spice or leave it out if you’re keeping it lighter.
How Do I Get My Chili Extra Flavorful?
Flavor is key in this recipe! Start by sautéing your onions and garlic well. This develops a strong base. Don’t rush it! Slow cooking chicken in broth gives it a delicious flavor as it absorbs all the spices.
- Use fresh spices if possible for the best flavors. Ground spices can lose potency over time.
- Let the chili simmer uncovered after adding the beans, so it thickens and the flavors meld nicely.
- Add the sour cream off the heat to keep its creamy texture from curdling.
How to Make Delicious White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
Spices:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
For Creaminess and Toppings:
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded sharp cheddar cheese
- Fresh cilantro, chopped for garnish
- 1 jalapeño, sliced (optional for garnish)
- Lime wedges (optional for serving)
How Much Time Will You Need?
This white chicken chili will take about 10 minutes to prepare and around 30 minutes to cook, making the total time about 40 minutes. It’s quick and easy to whip up, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and cook for about 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Then, mix in the minced garlic and cook for an additional minute, just until it becomes fragrant. This will create a tasty base for your chili!
2. Cook the Chicken:
Next, add the chicken breasts to the pot, and pour in the chicken broth. Turn up the heat and bring it to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes or until the chicken is thoroughly cooked. To check, the internal temperature should reach 165°F (75°C).
3. Shred the Chicken:
After the chicken is cooked, carefully take it out of the pot and place it on a plate. Use two forks to shred the chicken into bite-sized pieces. Don’t worry if it looks a bit messy; that just adds to the charm of homemade chili!
4. Add the Remaining Ingredients:
Return the pot to the heat, and then add the drained white beans, diced green chilies, cumin, chili powder, oregano, smoked paprika, salt, and pepper. Stir well to combine all those delicious flavors. Let the chili simmer uncovered for about 10 minutes so the flavors can meld together.
5. Combine and Heat Through:
Now, gently fold the shredded chicken back into the pot and stir to combine. Let it heat through for another 5 minutes. It should smell wonderful by now!
6. Make It Creamy:
Take the pot off the heat and stir in the sour cream (or Greek yogurt) until it’s fully blended and creamy. This is what makes the chili rich and satisfying!
7. Serve and Enjoy:
Now it’s time to dig in! Serve the chili hot in bowls and top with shredded cheddar cheese, chopped cilantro, and sliced jalapeños if you like a bit of extra heat. Don’t forget the lime wedges on the side for a burst of freshness!
Enjoy your comforting and delicious white chicken chili with family and friends!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! However, it’s best to thaw it first for even cooking. Thaw overnight in the fridge or in a sealed bag submerged in cold water before adding it to the pot.
Can I Make This White Chicken Chili Ahead of Time?
Absolutely! You can prepare the chili up to the point of adding the sour cream, then refrigerate for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. Stir in the sour cream just before serving for the best texture.
How to Store Leftovers?
Store leftover chili in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just let it cool before freezing, and thaw it in the fridge before reheating.
Can I Make This Chili Spicier?
Definitely! To spice it up, add extra diced green chilies or minced jalapeños when cooking. You can also increase the chili powder or add a pinch of cayenne pepper for an extra kick.
