Nothing warms the soul quite like a bowl of White Chicken Chili. This creamy mixture, bursting with shredded chicken, white beans, and vibrant green chiles, became a staple in my house after countless tests. Each attempt refined the flavors and texture, ensuring each spoonful is a hug in a bowl. After experimenting with various spices and cooking times, I can feel confident in sharing this recipe. Check out my One-Pot Chicken and Rice Soup for another comforting dish to try!
About White Chicken Chili
White Chicken Chili is a delightful twist on the classic chili—creamy, hearty, and packed with flavor. Each batch I’ve made has been a hit, whether for family gatherings or quiet weeknights. I began testing this recipe during a chilly winter when comfort food felt essential, and it quickly became a family favorite. It checks all the boxes: it’s budget-friendly, simple to prepare, and unbelievably cozy.
- Quick prep time makes it perfect for busy weeknights.
- Budget-friendly and utilizes pantry staples.
- Kid-friendly flavors that appeal to the whole family.
- With roots in Southwestern cuisine, it highlights the use of green chiles, which are often dried and used as spices.
Key Ingredients & Their Roles
- Chicken: Provides protein; leftover rotisserie chicken works beautifully.
- White Beans: Adds creaminess and heartiness; great northern beans are my go-to.
- Green Chiles: Give a zesty flavor; swap with jalapeños for more heat.
- Sour Cream: Enriches the dish; plain Greek yogurt can be used as a healthier alternative.
How to Make White Chicken Chili
- Sauté olive oil in a large pot over medium-high heat. Add chopped onion and cook until softened, about 3-5 minutes, releasing a delightful aroma into the kitchen.
- Add minced garlic and stir for an additional 30 seconds, allowing the fragrance to bloom.
- Pour in the chicken broth and add the green chiles, cumin, cayenne, paprika, oregano, and lime juice; season with salt and pepper, adjusting to your taste.
- Drain and rinse the beans, then blend a ladleful with a splash of broth until smooth for a creamy texture. Mix in the pureed and whole beans, then let it simmer uncovered for 15-30 minutes.
- After simmering, stir in the sour cream and the shredded chicken until well combined, giving it that final creamy touch.
- Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips for delightful crunch.
Pro Tips & Troubleshooting
- I found that pureeing some of the beans adds a luxurious creaminess; don’t skip this step unless you prefer a chunkier texture!
- A common mistake is under-seasoning; make sure to adjust salt and pepper according to your taste as chili can absorb flavors differently.
- Feel free to swap in seasonal vegetables, like corn in summer or butternut squash in fall, to keep things interesting.
- If you’re looking to double the recipe, just maintain the cooking temperature and timing; the flavor will still develop beautifully.
Storage & Make-Ahead Guide
This White Chicken Chili stores well in the fridge for up to 5 days. For longer storage, it can be frozen for up to 3 months. When reheating, use the stovetop for even warming; you may need to add a splash of broth to loosen it up. During testing, I found that allowing the flavors to meld overnight made it even better the next day!
Serving Suggestions
Pair this chili with hearty cornbread or a fresh green salad for a full meal. If you want a crispy element, consider serving it with tortilla chips or my Garlic Bread. Both options complement your White Chicken Chili beautifully!
Frequently Asked Questions
- What is White Chicken Chili? It’s a creamy chili made primarily with chicken, white beans, and green chiles.
- Can I make this chili spicy? Yes, you can add jalapeños or extra cayenne for additional heat.
- What can I substitute for sour cream? Plain Greek yogurt works well and is a healthier option.
- How long does it take to cook? Preparing this dish takes about 45 minutes from start to finish.
- Can I use frozen chicken? Absolutely! Just ensure it’s fully cooked and safe to eat before shredding.
Final Thoughts
After many trials, I can confidently say this White Chicken Chili truly shines as a comforting meal. It’s become a winter staple for me, and I often enjoy it with a sprinkle of fresh cilantro. I’d love to hear how your version turns out—feel free to share your results!
More Recipes You’ll Love
- Creamy White Chicken Chili – a perfect match that features the same rich flavors.
- Chicken Gnocchi Soup – a comforting dish with similar ingredients and a creamy base.
- Chicken Alfredo – complements with its creamy texture and chicken base, offering a delicious twist.
- Classic Chicken Soup – a timeless recipe that showcases the hearty warmth of chicken.
- Chicken and Dumplings – another comforting chicken dish that makes for a hearty meal.
Creamy White Chicken Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about ½ cup)
- 2 garlic cloves finely minced
- 2 1/2 cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 small lime juice from
- 2 15 oz cans great northern beans
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn frozen or fresh
- 2 cups cooked chicken shredded
- salt and freshly ground black pepper to taste
- fresh cilantro
- shredded cheese
- tortilla chips
- green onions
- avocado
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
- Drain and rinse beans in a strainer.
- Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth.
- Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.