White Chicken Chili Recipe

Introduction
White Chicken Chili is a creamy, flavorful, and hearty dish that’s perfect for cozy nights or when you’re craving a bowl of comfort with a Southwestern twist. Loaded with tender chicken, white beans, green chilies, and warm spices, this chili is a lighter yet just-as-satisfying alternative to traditional beef chili. It’s easy to prepare, packed with protein, and customizable to suit your spice tolerance. Whether you’re hosting a casual dinner or meal-prepping for the week, this dish is sure to become a household favorite.

Ingredients

For the Chili:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts or thighs
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon dried oregano
• 1 can (4 ounces) diced green chilies
• 3 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed (like cannellini or great northern beans)
• 1 cup frozen or fresh corn kernels
• Salt and black pepper, to taste

For the Creamy Base:

• ½ cup sour cream or plain Greek yogurt
• 4 ounces cream cheese, softened (optional, for extra creaminess)

Optional Toppings:

• Fresh cilantro, chopped
• Diced avocado
• Shredded Monterey Jack or cheddar cheese
• Tortilla strips or crushed tortilla chips
• Lime wedges

Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until softened.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Cook the Chicken

1. Season the chicken breasts or thighs with salt and pepper. Add them to the pot and sear for 2–3 minutes on each side until lightly browned (they don’t need to cook through at this stage).

Step 3: Build the Chili Base

1. Stir in the cumin, chili powder, smoked paprika, and oregano, coating the chicken and onions in the spices.
2. Add the diced green chilies, chicken broth, and white beans. Bring the mixture to a gentle boil.

Step 4: Simmer

1. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
2. Remove the chicken from the pot, shred it with two forks, and return it to the chili.

Step 5: Add Corn and Creamy Base

1. Stir in the corn and let the chili simmer for another 5 minutes.
2. Reduce the heat to low and gently stir in the sour cream (and cream cheese, if using) until fully incorporated. Do not boil the chili after adding the dairy, as it may curdle.

Step 6: Adjust Seasoning and Serve

1. Taste the chili and adjust seasoning with more salt, pepper, or spices as needed.
2. Ladle into bowls and top with your favorite garnishes like cilantro, avocado, or tortilla strips.

Serving and Storage Tips

Serving Suggestions:

• Serve the chili with warm cornbread or crusty bread for dipping.
• Pair it with a side of Mexican rice or a fresh green salad for a complete meal.

Storage:

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, stirring occasionally.
• Freezer: Freeze the chili (without the sour cream or cream cheese) in portions for up to 3 months. Add the dairy after reheating for the best texture.

Helpful Notes

• Rotisserie Shortcut: Use shredded rotisserie chicken for a quicker version. Add it during Step 5 instead of simmering the raw chicken.
• Make It Spicier: Add a diced jalapeño or serrano pepper when sautéing the onion, or include a dash of cayenne pepper.
• Thicker Chili: Mash some of the white beans with a fork or blend a portion of the chili for a thicker consistency.
• Vegetarian Option: Replace chicken with extra beans or chickpeas and use vegetable broth.

Tips from Well-Known Chefs

• Chef Rick Bayless: Roast fresh green chilies and blend them for an authentic smoky flavor in the chili base.
• Chef Ina Garten: Always use high-quality chicken broth for a flavorful and rich chili.
• Chef Bobby Flay: Top the chili with a squeeze of lime juice for brightness and to enhance the flavors.

Frequently Asked Questions

1. What makes white chicken chili different from regular chili?

White chicken chili uses white beans, chicken, and a creamy broth instead of the tomato-based, beef, and red bean combination found in traditional chili.

2. Can I make this in a slow cooker?

Yes! Add all ingredients except for the sour cream, cream cheese, and toppings to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken, stir in the dairy, and cook for an additional 10 minutes before serving.

3. Can I use canned chicken?

Yes, canned chicken works in a pinch. Add it during Step 5, as it’s already cooked.

4. Can I use fresh green chilies instead of canned?

Absolutely! Roast fresh poblano or Anaheim chilies, peel, dice, and add them in place of canned green chilies.

5. How do I make it dairy-free?

Replace sour cream and cream cheese with dairy-free alternatives or coconut milk for a creamy texture.

6. Can I make this gluten-free?

Yes! This recipe is naturally gluten-free as long as your broth and spices are certified gluten-free.

7. What other toppings work well?

Pico de gallo, diced tomatoes, or even a dollop of guacamole are delicious toppings for this chili.

8. How can I thicken the chili without cream cheese?

Mash some beans or add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water).

9. What beans work best?

Cannellini, great northern, or navy beans are ideal due to their creamy texture.

10. Can I use frozen chicken?

Yes, but thaw it first to ensure even cooking and proper seasoning.