This warm and hearty white chicken chili is perfect for chilly days! It features tender chicken, creamy beans, and a hint of spices that warm you from the inside out.
Seriously, it’s so easy to make! I toss everything into one pot and let it simmer. Plus, it’s a perfect excuse to top it with cheese and avocado—who can resist that? 😋
Key Ingredients & Substitutions
Olive oil: A must for sautéing onion and garlic. You can use any cooking oil you like, such as avocado oil or canola oil. I enjoy the flavor of olive oil for this recipe, though!
Onion: A medium onion adds flavor. You can substitute with shallots or even green onions for a milder taste.
Beans: Great northern beans are great for creaminess. If you can’t find them, use pinto beans or cannellini beans instead. Both work well!
Chicken: This recipe calls for boneless, skinless chicken breasts. You can also use thighs for a richer taste or rotisserie chicken for convenience.
Sour cream: Adds creaminess to the chili. Greek yogurt is a lighter option, and you could also use cream or a vegan sour cream if needed.
How Do I Achieve the Best Flavor in My Chili?
The key to a flavorful chili is in the seasoning and the cooking technique. Start by sautéing the onions in oil until they’re soft. This builds a solid flavor base!
- Cook garlic and jalapeños until fragrant to enhance the aroma.
- Don’t rush the simmering; let the chicken cook through and tenderize. This helps infuse the broth with chicken flavor.
- When you add the cream cheese and sour cream, stir until smooth but don’t boil again, as this keeps it silky!
Remember to taste and adjust seasoning! A pinch of salt can elevate all the flavors. Enjoy your chili!”
How to Make White Chicken Chili
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (optional, for heat)
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
Chili Ingredients:
- 6 cups chicken broth (preferably low sodium)
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes with green chiles (or rotel), undrained
- 2 pounds boneless, skinless chicken breasts
- Salt and pepper to taste
For Creaminess and Garnish:
- 1/2 cup sour cream or Greek yogurt
- 4 ounces cream cheese, softened and cubed
- Fresh cilantro leaves, for garnish
- Shredded cheddar cheese, for garnish
- Optional toppings: sliced avocado, lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30-35 minutes for cooking, making the total time about 45 minutes. A quick and satisfying dish that’s ready in no time!
Step-by-Step Instructions:
1. Start Sautéing:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it’s nice and translucent, which should take about 5 minutes. Then, stir in the minced garlic and jalapeños, cooking for another minute until everything is fragrant.
2. Add Your Spices:
Now it’s time to bring in the flavor! Add the ground cumin, dried oregano, and chili powder to the pot. Stir these into the onion and garlic mixture until everything’s well combined.
3. In Go the Other Ingredients:
Pour in the chicken broth and add the rinsed beans (great northern and black beans), corn, and the diced tomatoes with their juices. Give everything a good stir to mix it all together.
4. Cook the Chicken:
Add the boneless, skinless chicken breasts to the pot. Bring the chili to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 25-30 minutes, until the chicken is cooked through and very tender.
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot and shred it using two forks. It should fall apart easily!
6. Mix It All Back Together:
Return the shredded chicken to the pot and season the chili with salt and pepper to your liking.
7. Make It Creamy:
Stir in the sour cream (or Greek yogurt) and cubed cream cheese. Mix until the chili is creamy and smooth. Heat it through, but don’t let it boil—this keeps it silky!
8. Serve and Garnish:
Now, ladle the chili into bowls and garnish with fresh cilantro and shredded cheddar cheese. If you’d like, add some fresh avocado slices or a squeeze of lime for extra flavor!
9. Enjoy!
Serve the chili warm, and enjoy a comforting bowl of creamy goodness. Perfect for any day!
This white chicken chili is creamy, mildly spiced, and packed with wholesome ingredients—ideal for a cozy meal!
img src=”https://foodiefiber.com/wp-content/uploads/2025/09/white-chicken-chili-recipe.webp” alt=””>
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. For a quicker option, you can place frozen chicken in a sealed plastic bag and submerge it in cold water until thawed. Cooking time may need to be adjusted slightly if using frozen chicken directly.
How Can I Make This Chili Spicier?
If you want more heat, consider adding extra jalapeños or using a spicier variety like serrano peppers. You can also add a pinch of cayenne pepper or some hot sauce to taste while cooking.
How to Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, add a splash of broth or water to loosen it up if it thickens in the fridge.
Can I Make This Chili Vegetarian?
Absolutely! You can replace the chicken with plant-based protein, such as cooked lentils or a meat substitute. Also, use vegetable broth instead of chicken broth for a fully vegetarian option. Just adjust the cooking time as needed for the ingredients you choose!
