White Chicken Chili Recipe

Introduction

White Chicken Chili is a creamy, comforting dish packed with tender chicken, beans, and a touch of spice. It’s a flavorful alternative to traditional chili, perfect for cozy dinners any time of year.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken
• 2 15-ounce cans great northern beans, drained and rinsed
• 1 4-ounce can diced green chilis
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon oregano
• 3 cups chicken broth
• ½ cup sour cream
• ½ cup heavy cream or half-and-half
• Salt and pepper to taste
• Optional toppings: shredded cheese, cilantro, jalapeño slices, lime wedges

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes.
2. Step 2: Stir in the minced garlic, ground cumin, chili powder, paprika, and oregano. Cook for 1 more minute until fragrant.
3. Step 3: Add the shredded chicken, rinsed beans, diced green chilis, and chicken broth to the pot. Bring to a simmer and cook for 20 minutes to blend flavors.
4. Step 4: Stir in the sour cream and heavy cream (or half-and-half). Let it simmer for an additional 5 minutes, then season with salt and pepper to taste.
5. Step 5: Serve warm, topped with shredded cheese, fresh cilantro, jalapeño slices, or lime wedges as desired.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and added flavor.
• For extra heat, add diced jalapeños or a dash of cayenne pepper.
• Swap great northern beans for cannellini or navy beans if preferred.
• To lighten the dish, substitute Greek yogurt for sour cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the cream from separating. This chili can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make white chicken chili without cream?

Yes, you can omit the cream and sour cream for a lighter version. Consider adding a bit more chicken broth or blending some beans to maintain a creamy texture.

What can I substitute for great northern beans?

Cannellini, navy, or even pinto beans work well as substitutes. Just make sure to drain and rinse canned beans before using.

White Chicken Chili Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

This comforting White Chicken Chili combines tender shredded chicken with creamy beans and a blend of warm spices, simmered to perfection in a rich broth enhanced with sour cream and heavy cream. Perfect for a cozy meal, it’s packed with flavor and easy to prepare on the stovetop.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 Tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 1 (4-ounce) can diced green chilis
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon oregano
• 3 cups chicken broth
• ½ cup sour cream
• ½ cup heavy cream or half-and-half
• Salt and pepper to taste

Optional Toppings

• Shredded cheese
• Chopped cilantro
• Jalapeño slices
• Lime wedges

Instructions

1. Heat the onion: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes, stirring occasionally.
2. Sauté garlic and spices: Stir in the minced garlic along with ground cumin, chili powder, paprika, and oregano. Cook this mixture for an additional minute to release the flavors.
3. Add main ingredients and simmer: Mix in the shredded chicken, drained beans, diced green chilis, and chicken broth. Bring the chili to a simmer and let it cook gently for 20 minutes, allowing the flavors to meld together.
4. Add cream and season: Stir in the sour cream and heavy cream (or half-and-half). Continue to simmer the chili for 5 more minutes. Finally, season with salt and pepper to taste.
5. Serve with toppings: Ladle the warm white chicken chili into bowls and garnish with your choice of shredded cheese, cilantro, jalapeño slices, and lime wedges for added flavor and freshness.

Notes

• Use cooked chicken from a rotisserie or leftovers to save cooking time.
• Adjust the chili powder and jalapeños for desired heat level.
• Sour cream and cream can be substituted with Greek yogurt for a lighter option.
• This chili thickens as it cools; reheat gently with extra broth if needed.
• For a thicker chili, mash some of the beans before adding cream.

Keywords: white chicken chili, creamy chicken chili, easy chili recipe, stovetop chili, winter soup, comforting meal, great northern beans chili