White Chicken Chili Recipe

White Chicken Chili is a flavorful, creamy twist on traditional chili, featuring chicken, white beans, and a blend of savory spices. It’s hearty, warming, and perfect for everything from family dinners to game-day gatherings. Serve it with a dollop of sour cream, shredded cheese, or tortilla chips for an unforgettable meal.

Equipment:

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Ladle

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 2 (15-ounce) cans white beans (such as cannellini or great northern beans), drained and rinsed
• 1 (4-ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/2 cup heavy cream (optional, for extra creaminess)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Shredded cheese, avocado slices, or tortilla chips (optional, for serving)

Instructions:

1. Cook the Aromatics:
   Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Cook the Chicken:
   Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a boil, reduce to a simmer, and cook until the chicken is fully cooked and tender, about 15–20 minutes.
3. Shred the Chicken:
   Remove the chicken from the pot and shred it using two forks. Set aside.
4. Build the Chili:
   Return the shredded chicken to the pot. Add the white beans, green chiles, cumin, chili powder, oregano, smoked paprika, salt, and pepper. Stir well to combine.
5. Simmer the Chili:
   Simmer the chili over medium-low heat for 15–20 minutes, allowing the flavors to meld.
6. Add the Creaminess:
   Stir in the sour cream, heavy cream (if using), and lime juice. Mix until the chili is creamy and heated through.
7. Serve:
   Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, or crushed tortilla chips, if desired.

Tips:

• For a thicker chili, mash some of the beans before adding them to the pot.
• Use rotisserie chicken for a quicker version of this recipe.
• Adjust the spice level by adding jalapeños or extra chili powder.

Creamy, hearty, and brimming with flavor, this White Chicken Chili is a crowd-pleaser that’s easy to make and perfect for any occasion. Pair it with cornbread or a side salad for a complete, comforting meal.

White Chicken Chili Recipe

This creamy White Chicken Chili recipe is packed with tender chicken, hearty beans, and zesty spices, creating a comforting dish perfect for cozy nights.

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Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Ladle

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 garlic cloves minced
• 1 pound boneless skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 2 15-ounce cans white beans (such as cannellini or great northern beans), drained and rinsed
• 1 4-ounce can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/2 cup heavy cream optional, for extra creaminess
• Juice of 1 lime
• Fresh cilantro chopped (for garnish)
• Shredded cheese avocado slices, or tortilla chips (optional, for serving)

Instructions

 

• Cook the Aromatics:
• Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
• Cook the Chicken:
• Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a boil, reduce to a simmer, and cook until the chicken is fully cooked and tender, about 15–20 minutes.
• Shred the Chicken:
• Remove the chicken from the pot and shred it using two forks. Set aside.
• Build the Chili:
• Return the shredded chicken to the pot. Add the white beans, green chiles, cumin, chili powder, oregano, smoked paprika, salt, and pepper. Stir well to combine.
• Simmer the Chili:
• Simmer the chili over medium-low heat for 15–20 minutes, allowing the flavors to meld.
• Add the Creaminess:
• Stir in the sour cream, heavy cream (if using), and lime juice. Mix until the chili is creamy and heated through.
• Serve:
• Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, or crushed tortilla chips, if desired.