White Chicken Chili is a warm and cozy dish made with tender chicken, creamy white beans, and mild green chilies. It’s like a hug in a bowl!
This chili is quick to make and perfect for any night, especially when it’s chilly outside! I love topping it with cheese and a sprinkle of cilantro—it’s just the best!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here. If you prefer, use cooked rotisserie chicken to save time. Just shred and stir it in at the end!
Beans: I recommend cannellini or great northern beans because they’re creamy. If you have a bean allergy, white kidney beans can be a good substitute.
Cheese: I love Monterey Jack for its meltiness, but feel free to substitute with white cheddar for a sharper flavor. Crumbled cotija is a great topping, too.
Jalapeño Peppers: Fresh jalapeños add a nice kick, but you can use green bell peppers for a milder taste or omit them altogether.
Sour Cream: For a lighter option, Greek yogurt works well. If you want a dairy-free version, try a plant-based sour cream or mashed avocado!
How Do I Make Sure My Chili Is Creamy?
The key to a creamy White Chicken Chili lies in mixing the cream cheese and sour cream properly. Here’s how to do it:
- Make sure your cream cheese is softened—it blends easier.
- Add the cream cheese to the pot before the sour cream to help it melt into the broth.
- Stir continuously until both are fully combined for a smooth texture.
If you find it’s too thick, simply add a bit more chicken broth until you reach your desired consistency. Enjoy your comforting bowl of chili!
White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and diced (adjust to taste)
- 1 pound boneless, skinless chicken breasts
- 3 cups chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed (e.g. cannellini or great northern beans)
- 1 (15-ounce) can white corn, drained
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/2 cup sour cream or Greek yogurt
- 4 ounces cream cheese, softened
- Juice of 1 lime
For Garnishing:
- Fresh cilantro, chopped
- Shredded Monterey Jack or white cheddar cheese
- Crumbled cotija or queso fresco cheese
- Sliced fresh jalapeño (optional)
- Avocado slices or guacamole (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30-35 minutes total for cooking. So in about 45 minutes, you can have a warm bowl of comforting White Chicken Chili ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook it until it becomes soft, which should take about 5 minutes. Once the onion is nice and tender, add the minced garlic and chopped jalapeño pepper. Cook for another minute, letting those wonderful aromas fill your kitchen!
2. Searing the Chicken:
Now, add the chicken breasts to the pot. Sear them on both sides for about 3 minutes per side until they get a light golden color. This will add flavor to the chili!
3. Combine Ingredients:
Pour in the chicken broth, drained white beans, white corn, diced green chilies, ground cumin, dried oregano, chili powder, and sprinkle in some salt and pepper. Give it a good stir to mix everything together.
4. Cooking the Chili:
Raise the heat and bring the mixture to a boil. Once it’s bubbling, reduce the heat to a gentle simmer. Cover the pot and let it cook until the chicken is fully cooked through, which will take about 20-25 minutes.
5. Shred the Chicken:
After 25 minutes, carefully take the chicken breasts out of the pot. Use two forks to shred the chicken into bite-sized pieces. Don’t worry about getting it perfect—just get it into smaller chunks!
6. Make it Creamy:
Return the shredded chicken to the pot. Stir in the softened cream cheese and sour cream (or Greek yogurt) until the chili is luxuriously creamy and everything is well mixed. Let it heat through for a minute.
7. Final Touches:
Add the fresh lime juice for a zesty kick, and taste your chili. Adjust the seasoning with more salt and pepper if needed.
8. Serve and Enjoy:
Dish the chili into bowls and garnish with chopped cilantro, your chosen cheese, crumbled cotija, sliced jalapeños, and avocado or guacamole. Enjoy your hearty, delicious White Chicken Chili!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw chicken overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Always ensure it’s cooked thoroughly before shredding!
Can I Prepare This Chili in Advance?
Absolutely! You can make White Chicken Chili a day ahead. Allow it to cool completely, then store it in an airtight container in the fridge. When ready to serve, simply reheat on the stove over low heat, adding a splash of broth to loosen it up if necessary.
What Are Good Substitutions for Ingredients?
If you’re looking to make substitutions, cooked rotisserie chicken can replace raw chicken for a quicker option. For beans, you can swap in any white beans or even chickpeas. Sour cream can be replaced with Greek yogurt for a healthier twist.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. For best results, you may want to add a little broth to restore the creaminess!
