White Chicken Chili

why make this recipe

White Chicken Chili is a warm and comforting dish that is perfect for chilly evenings. It offers a twist on the traditional chili with its creamy texture and mild flavors. This recipe is not only easy to make, but it also uses simple ingredients that you might already have in your kitchen. It is a healthy option packed with protein from the chicken and fiber from the beans, making it a nourishing meal for the whole family.

how to make White Chicken Chili

Ingredients:

• 1 tablespoon olive oil
• 1 large onion (diced)
• 1 tablespoon minced garlic (3 cloves)
• 2 cups chicken broth
• 2 (14-ounce cans) great Northern beans (drained)
• 2 (4-ounce cans) mild green chiles (with juices)
• 1 pound boneless skinless chicken breasts (diced)
• 1 cup corn kernels
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅔ cup sour cream

Directions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onions and cook for about 4 minutes until softened.
3. Add the garlic and cook for another 30 seconds.
4. Add the chicken broth, beans, green chilis, chicken, corn, chili powder, cumin, oregano, salt, and black pepper.
5. Bring to a boil, then reduce to low heat. Cover and simmer for 10 minutes until the chicken is cooked through.
6. Add the sour cream to a small bowl. Pour about 1/2 cup of the hot chili into the sour cream and mix until well combined.
7. Pour the mixture into the chili and stir until everything is mixed together. This step helps prevent the sour cream from curdling. Enjoy!

how to serve White Chicken Chili

Serve White Chicken Chili hot in bowls, and you can top it with fresh cilantro, avocado slices, or additional sour cream for extra flavor. It pairs well with cornbread or tortilla chips for a crunchy side.

how to store White Chicken Chili

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the chili for up to 3 months. To reheat, simply warm it on the stove or in a microwave until heated through.

tips to make White Chicken Chili

• For a thicker chili, you can mash some of the beans before adding them.
• Adjust the spice level by using hotter green chiles or adding diced jalapeños.
• If you want a richer flavor, consider using homemade chicken broth instead of store-bought.

variation

You can make a slower-cooked version by using a slow cooker. Just add all the ingredients (except the sour cream) to the slow cooker and cook on low for 6-8 hours. Stir in the sour cream just before serving.

FAQs

Can I use rotisserie chicken instead of raw chicken?
Yes, you can use cooked rotisserie chicken for a quicker version. Just shred it and add it when you would add the raw chicken.

Is there a vegetarian version of this recipe?
Yes, you can substitute the chicken with more beans or mushrooms and use vegetable broth instead of chicken broth.

Can I add other vegetables to this chili?
Absolutely! Feel free to add bell peppers, zucchini, or spinach to boost the veggie content.

White Chicken Chili

A warm and comforting dish with creamy texture and mild flavors, perfect for chilly evenings. Packed with protein from chicken and fiber from beans.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Chili

• 1 tablespoon olive oil
• 1 large onion (diced)
• 1 tablespoon minced garlic (3 cloves)
• 2 cups chicken broth
• 2 14-ounce cans great Northern beans (drained)
• 2 4-ounce cans mild green chiles (with juices)
• 1 pound boneless skinless chicken breasts (diced)
• 1 cup corn kernels
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2/3 cup sour cream

Method

 

Preparation

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onions and cook for about 4 minutes until softened.
3. Add the garlic and cook for another 30 seconds.

Cooking

1. Add the chicken broth, beans, green chilis, chicken, corn, chili powder, cumin, oregano, salt, and black pepper.
2. Bring to a boil, then reduce to low heat. Cover and simmer for 10 minutes until the chicken is cooked through.
3. Add the sour cream to a small bowl. Pour about 1/2 cup of the hot chili into the sour cream and mix until well combined.
4. Pour the mixture into the chili and stir until everything is mixed together. Enjoy!

Notes

Serve hot in bowls topped with fresh cilantro, avocado slices, or additional sour cream. Pairs well with cornbread or tortilla chips. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat on the stove or in a microwave.