If you are craving a dish that’s comforting, packed with flavor, and just a little bit different from your typical chili, this White Chicken Chili Recipe is absolutely what you need in your life right now. Creamy, slightly tangy, with just the perfect kick of spice and freshness, it’s a bowl of warmth that feels like a hug on a cool day. Whether you’re serving it for a casual weeknight dinner or a fun gathering with friends, this recipe effortlessly combines tender shredded chicken, creamy beans, and vibrant seasonings to create a delicious meal that everyone will love.
Ingredients You’ll Need
This White Chicken Chili Recipe relies on simple, wholesome ingredients that come together beautifully to create its unique flavor and texture. Each component plays a crucial role, from the tender chicken adding heartiness to the beans contributing creaminess, while spices and fresh lime bring in brightness and warmth.
- Olive oil: Used to gently sauté the onion and garlic, helping release their deep flavors.
- Yellow onion: Provides sweetness and a savory base that builds the chili’s flavor profile.
- Garlic cloves (or garlic powder): Adds a warm, aromatic note essential to any good chili.
- Low-sodium chicken broth: Creates the flavorful liquid foundation without overwhelming saltiness.
- Diced green chilies: Bring a subtle heat and fresh peppery flavor.
- Ground cumin: Offers an earthy and slightly smoky depth that ties all the ingredients together.
- Cayenne pepper: Adds a gentle kick, adjustable to your heat preference.
- Dried oregano: Infuses a mild herbal note that enhances the overall complexity.
- Paprika: Contributes color and a sweet, smoky undertone.
- Lime juice: Balances richness with a fresh, tangy brightness.
- Salt and freshly ground black pepper: To season and bring out every flavor.
- Great northern beans: Key for creaminess and hearty texture; rinsed for a cleaner taste.
- Sour cream (or plain Greek yogurt): Added at the end for luscious creaminess and a slight tang.
- Corn (frozen or fresh): Provides sweetness and a bit of crunch to contrast the smooth beans.
- Cooked shredded chicken: The protein star that makes this chili satisfyingly filling.
- Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado: Optional garnishes to personalize and elevate each bowl.
How to Make White Chicken Chili Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil in a large pot over medium-high heat to create the perfect cooking environment. Gently sauté the chopped yellow onion until it softens and turns translucent, which takes about 3 to 5 minutes. Then add your finely minced garlic and cook for just 30 seconds, letting the garlic release its wonderful aroma without browning or burning, setting the stage for the chili’s rich flavor.
Step 2: Build the Broth Base
Next, pour in the low-sodium chicken broth along with the cans of diced green chilies. Sprinkle in the ground cumin, cayenne pepper, paprika, dried oregano, and freshly squeezed lime juice. Season this fragrant broth with salt and freshly ground pepper to taste. Stir it all together so the warm spices and the citrus meld beautifully, creating an inviting, flavorful liquid base for your chili.
Step 3: Prepare the Beans
Drain and rinse the great northern beans in a strainer to remove excess starch and any canned flavor. Then scoop out a big ladle of beans and blend them with a splash of broth in a food processor until smooth. This extra step is optional but highly recommended because it delivers the creamy, thick texture that makes this White Chicken Chili Recipe stand out from your traditional chili.
Step 4: Simmer Everything Together
Add both the pureed beans and the whole beans back into the pot along with the corn. Bring this hearty mixture to a gentle simmer and let it cook uncovered for anywhere between 15 and 30 minutes. This simmering process allows the flavors to meld, the corn to soften slightly, and the chili to thicken to that perfect, comforting consistency.
Step 5: Finish with Cream and Chicken
Remove the pot from heat and stir in the creamy sour cream or Greek yogurt along with the cooked shredded chicken. Folding these in at the end keeps the chicken tender and moist, and the sour cream adds a luscious finish that rounds out the flavors and texture beautifully. Your White Chicken Chili Recipe is now ready for the final flourish.
How to Serve White Chicken Chili Recipe
Garnishes
Personalizing your bowl with fresh garnishes turns this chili into a celebration of flavors and textures. Try vibrant cilantro leaves for herbal brightness, shredded cheese for melty richness, creamy avocado slices for buttery smoothness, and crunchy tortilla chips for that irresistible crisp contrast. Each topping adds a new layer of enjoyment to every spoonful.
Side Dishes
This chili is quite the all-in-one meal, but pairing it with a few simple sides can elevate the dinner experience even more. Consider a fresh green salad for a crisp bite, warm cornbread that soaks up every drop of chili, or a bowl of fragrant cilantro-lime rice to round out the meal. The sides should complement without overpowering the delicate balance of flavors in the chili.
Creative Ways to Present
For a fun twist, serve this White Chicken Chili Recipe in bread bowls, hollowed-out sourdough rounds that soak up the savory broth beautifully. You could also layer the chili in small jars for a party or potluck, letting everyone add their own toppings. Even presenting it with themed toppings—like a fiesta bar with jalapeños, lime wedges, and chopped tomatoes—makes sharing this dish all the more enjoyable.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Chili keeps wonderfully in the fridge for up to 3 to 4 days. Store it in an airtight container to preserve freshness and flavor, making it an easy go-to for quick lunches or another cozy dinner within the week.
Freezing
This chili freezes very well, perfect for meal prep or saving for busy days. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It will keep for up to 3 months in the freezer without losing flavor or texture.
Reheating
When you’re ready to enjoy your stored chili, thaw it overnight in the fridge if frozen, then gently reheat on the stove over low to medium heat, stirring occasionally. Add a splash of chicken broth or water if it seems too thick, and stir in a little extra sour cream at the end to bring back that creamy finish.
FAQs
Can I make this White Chicken Chili Recipe without dairy?
Absolutely! You can swap the sour cream with a non-dairy yogurt or omit it entirely. Just keep in mind that the creaminess will slightly lessen, but the chili will still be packed with delicious flavor.
What kind of chicken works best for this recipe?
Rotisserie chicken is a convenient and flavorful choice, but leftover cooked chicken or even poached chicken breasts shredded by hand work just as well. The key is that the chicken is cooked and shredded before adding to the chili.
Can I adjust the spice level?
Definitely! The cayenne pepper and green chilies provide the heat here, so you can reduce or increase the cayenne according to your preference. If you want a milder chili, start with less and add more as you simmer.
Is it okay to use canned beans?
Yes, canned great northern beans are perfect and save a lot of time. Just be sure to drain and rinse them well to remove any excess salt and the canned flavor.
Can I prepare this White Chicken Chili Recipe in a slow cooker?
You can, though the method changes slightly. Combine all ingredients except sour cream and chicken in the slow cooker and cook on low for 4 to 6 hours. Add shredded chicken and sour cream near the end of cooking to avoid overcooking the dairy and protein.
Final Thoughts
This White Chicken Chili Recipe is one of those special dishes that feels like an instant classic the moment you taste it. Its cozy, creamy texture and bright, layered flavors make it a perfect meal any time you need comfort food with a little twist. I hope you’ll try making it soon and share it with friends or family, because once you do, this chili will likely become a beloved staple in your recipe rotation too.
Print
White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This hearty White Chicken Chili is a creamy, comforting dish perfect for a cozy meal. Featuring shredded chicken, great northern beans, green chilies, and a blend of warming spices, this chili offers a flavorful twist on the classic. The dish is thickened further by pureed beans and enriched with sour cream or Greek yogurt, served with fresh garnishes like cilantro, avocado, and shredded cheese for a satisfying texture and taste.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ small lime, juice from
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Sauté onion and garlic: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add broth and spices: Pour in the chicken broth, then add the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste. Stir well to combine all the flavors.
- Prepare beans: Drain and rinse the great northern beans thoroughly in a strainer to remove excess sodium and preservatives.
- Puree some beans (optional): Take a big ladleful of the beans and add to a food processor along with a splash of broth from the soup. Puree until smooth. This step thickens the chili lending it a creamy and luscious texture, but can be skipped if preferred.
- Combine beans and corn: Add the pureed beans, the remaining whole beans, and the corn to the soup pot. Bring the chili mixture to a simmer and cook uncovered for 15 to 30 minutes, stirring occasionally to blend flavors.
- Finish with chicken and sour cream: Remove the pot from heat. Stir in the sour cream or Greek yogurt to add creaminess, then fold in the shredded cooked chicken until heated through.
- Serve with garnishes: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and crunchy tortilla chips as desired for added flavor and texture.
Notes
- Using rotisserie chicken or leftover cooked chicken saves time and adds extra flavor.
- The bean pureeing step is optional but highly recommended for a creamier chili texture.
- Adjust cayenne pepper according to your heat preference; omit for mild chili.
- Sour cream can be substituted with plain Greek yogurt for a tangier and lighter option.
- If preferred, substitute great northern beans with cannellini or navy beans.
- Leftovers store well in the refrigerator for 3-4 days or freeze for up to 3 months.
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