White Chicken Chili has become a staple in my kitchen, particularly during the cooler months. This easy-to-make dish is perfect for cozy nights in, family gatherings, or even a hearty weeknight dinner. The combination of tender chicken, creamy white beans, and a medley of spices creates a comforting bowl of goodness that warms you from the inside out. Plus, it is a versatile recipe, allowing for various toppings that make every serving slightly different. Trust me; this chili is something you’ll want to make again and again.
Why you’ll love this dish
There are countless reasons to whip up a batch of White Chicken Chili. First off, this dish is an absolute time saver. With minimal prep time and a one-pot cooking method, you can have a delicious dinner on the table in about 30 minutes. It’s also budget-friendly, utilizing ingredients you may already have in your pantry and fridge. Most importantly, this chili is kid-approved! With its mild flavors, even the pickiest eaters will enjoy every spoonful.
"This White Chicken Chili is the epitome of comfort food. The texture is creamy while still packing a punch with flavor. I brought it to a potluck, and it was gone in minutes!" – Jamie R.
The cooking process explained
Before diving into the ingredients, let me walk you through the simple process. First, you will sauté the onions and garlic to develop a flavor base. Then, the ingredients meld together in the pot, creating a savory broth that is both satisfying and comforting. Next, you’ll add beans for creaminess and chicken for protein. Finally, a swirl of sour cream brings everything together, creating a chili that’s rich yet still feels light.
What you’ll need
To recreate this tasty dish, gather the following ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice from ½ small lime
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (fresh or frozen)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftovers)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Green onions, for garnish
- Avocado, for garnish
Feel free to swap out ingredients based on personal preferences or dietary restrictions. For instance, if you’re looking for a lighter option, consider using Greek yogurt instead of sour cream.
Step-by-step instructions
- Heat the olive oil in a large (5-6 quart) pot over medium-high heat.
- Add the chopped onion and sauté until softened, about 3-5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth along with the green chilies, cumin, cayenne, paprika, oregano, and the juice of half a lime. Season with salt and pepper to taste.
- Drain and rinse the beans in a strainer. Set aside.
- For a creamy texture, measure a big ladleful of beans and toss them into a food processor with a splash of broth. Puree until smooth. (This step is optional but recommended for a thicker chili.)
- Add both pureed and whole beans along with the corn to the pot. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes.
- Remove from heat and gently stir in the sour cream and shredded chicken.
- Serve garnished with fresh cilantro, shredded cheese, avocado slices, and a side of tortilla chips.
Best ways to enjoy it
This White Chicken Chili is fantastic on its own, but a few optional garnishes can elevate your bowl. Top with fresh cilantro, green onions, and creamy avocado slices. If you want some crunch, add tortilla chips for dipping or crumbling on top. Pair it with a simple green salad or cornbread for a complete meal that the whole family will enjoy.
Keeping leftovers fresh
Storing your White Chicken Chili is simple. Allow any leftovers to cool down to room temperature before transferring them to an airtight container. It can safely be stored in the refrigerator for up to four days. For longer storage, place the chili in freezer-safe containers, and it will keep for about three months. When reheating, stir well and heat until it’s bubbling hot.
Pro chef tips
For those looking to elevate their chili game, consider these helpful tips. First, using homemade chicken broth can significantly enhance the flavor. If you prefer a spicier kick, increase the amount of cayenne or add diced jalapeños when sautéing the onions. Experiment with topping variations, such as adding crushed tortilla chips for some crunch or a drizzle of hot sauce for added heat.
Recipe variations
Feel free to customize this White Chicken Chili recipe to suit your taste buds. For a Southwest flair, add some diced bell peppers or corn. You can substitute great northern beans for pinto beans or even black beans for a richer flavor profile. If you’re in the mood for a cheesy twist, stir in some shredded cheese while simmering for a creamy texture.
Your questions answered
How long does it take to make White Chicken Chili?
The overall preparation and cooking time is approximately 30 to 45 minutes.
Can I use frozen chicken?
Absolutely! Just make sure to cook it thoroughly, either in the pot or via another method before shredding.
What can I use for a dairy-free option?
Substitute the sour cream with a plant-based yogurt and skip the cheese topping; avocado adds creaminess too!
If you’re searching for a cozy, creamy, and flavor-packed meal, this White Chicken Chili is your answer. Enjoy every spoonful of comfort!
PrintWhite Chicken Chili
A comforting bowl of White Chicken Chili with tender chicken, creamy beans, and a blend of spices, perfect for cozy nights and family gatherings.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice from ½ small lime
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (fresh or frozen)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftovers)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Green onions, for garnish
- Avocado, for garnish
Instructions
- Heat the olive oil in a large (5-6 quart) pot over medium-high heat.
- Add the chopped onion and sauté until softened, about 3-5 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth along with the green chilies, cumin, cayenne, paprika, oregano, and the juice of half a lime. Season with salt and pepper to taste.
- Drain and rinse the beans in a strainer. Set aside.
- For a creamy texture, measure a big ladleful of beans and toss them into a food processor with a splash of broth. Puree until smooth. (This step is optional but recommended for a thicker chili.)
- Add both pureed and whole beans along with the corn to the pot. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes.
- Remove from heat and gently stir in the sour cream and shredded chicken.
- Serve garnished with fresh cilantro, shredded cheese, avocado slices, and a side of tortilla chips.
Notes
Feel free to customize toppings and ingredients based on personal preferences or dietary restrictions.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
