White Chicken Chili
There’s nothing quite as comforting as a warm bowl of homemade chili, and this White Chicken Chili is no exception. Packed with tender chicken, creamy white beans, and a blend of flavorful spices, it’s a delicious alternative to traditional red chili.
This easy one-pot meal is perfect for busy weeknights, game days, or cozy weekends at home. The creamy texture, mild heat, and rich flavors make it a crowd-pleaser, even for picky eaters.
Unlike heavier beef-based chili, White Chicken Chili has a lighter, brighter taste that still delivers all the heartiness you crave. It’s a perfect balance of creamy and zesty, thanks to green chilies, lime juice, and a hint of cumin.
Whether you’re looking for a simple dinner idea or a dish to impress guests, this chili is an excellent choice. Plus, it’s easy to customize with your favorite toppings and variations to suit your taste preferences.
Why You’ll Love This Recipe
- Quick and Easy: This chili comes together in under an hour, making it perfect for busy nights.
- One-Pot Meal: Minimal cleanup with maximum flavor.
- Creamy and Flavorful: The perfect blend of creamy, spicy, and zesty flavors.
- Healthy & Protein-Packed: Made with lean chicken and fiber-rich beans, this is a satisfying meal that won’t weigh you down.
Perfect Pairings
This White Chicken Chili pairs beautifully with warm cornbread, crusty bread, or a side of tortilla chips. A fresh side salad with a citrusy vinaigrette also complements the creamy flavors of the chili.
Tips for the Best White Chicken Chili
- For extra creaminess, mash some of the white beans before adding them to the pot.
- Use rotisserie chicken to save time and cut down on cooking steps.
- Adjust the spice level by adding more green chilies or a pinch of cayenne.
- Leftovers taste even better the next day, so make extra!
White Chicken Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts (or thighs), shredded
- 2 cans 15 oz each white beans, drained and rinsed
- 1 can 4 oz diced green chilies
- 1 can 15 oz corn, drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup heavy cream or milk for a lighter version
- Juice of 1 lime
- 1/2 cup chopped fresh cilantro optional
- Toppings: shredded cheese avocado, tortilla strips, jalapeños
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft, about 3-4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
- Add the chicken, white beans, green chilies, corn, chicken broth, cumin, oregano, chili powder, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for 25-30 minutes.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir well.
- Stir in sour cream, heavy cream, and lime juice. Simmer for another 5 minutes until creamy and well combined.
- Serve hot with your favorite toppings like shredded cheese, avocado, tortilla strips, jalapeños, or fresh cilantro.
Alternatives and Variations
- Make it Dairy-Free: Use coconut milk instead of heavy cream and dairy-free yogurt in place of sour cream.
- Spice it Up: Add a chopped jalapeño or a dash of hot sauce for extra heat.
- Vegetarian Option: Swap the chicken for extra beans or tofu, and use vegetable broth instead of chicken broth.
- Thicker Chili: Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the chili if desired.
Common Questions
Can I make White Chicken Chili in a slow cooker?
Yes! Simply add all ingredients (except the dairy) to a slow cooker and cook on low for 6-8 hours. Stir in the sour cream and heavy cream before serving.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat or in the microwave.
Can I freeze this chili?
Absolutely! Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
This White Chicken Chili is a must-try recipe that’s creamy, comforting, and packed with flavor. It’s the perfect go-to meal for any time of year.
