This White Chicken Chili is a warm and cozy dish that’s perfect for chilly days. It features tender chicken, creamy beans, and loads of spices to give it a tasty kick!
I love how easy it is to make. Just throw everything in the pot and let it simmer. Plus, it’s perfect for leftovers, and I can never say no to a good chili! 🥣
Key Ingredients & Substitutions
Olive oil: This adds great flavor to the sautéed veggies. If you’re in a pinch, you can use vegetable oil or even butter for a richer taste.
Onion: I love using yellow onion for its sweetness, but you can substitute with white onions or shallots if needed.
Garlic: Fresh garlic is a must for me! If you don’t have fresh, you can use 1/4 teaspoon of garlic powder instead.
Jalapeños: For some heat, go with jalapeños. If you want less spice, try bell peppers or skip the seeds. You could also use green bell peppers for a milder flavor.
Chicken: Rotisserie chicken is my go-to for convenience. You can also use leftover grilled or baked chicken. For a vegetarian version, try hearty mushrooms or chickpeas!
White beans: Cannellini or great northern beans are great here. If you can’t find these, navy beans or any creamy bean will work fine.
Sour cream: I love the tanginess of sour cream, but Greek yogurt is a perfect substitute if you want something healthier.
How Can I Make Sure My Chili is Flavored Just Right?
Getting the flavor right can be tricky! Start by cooking the onions and garlic until they’re soft. This builds a great base. Adding the spices before the liquid helps them release their flavor.
- After adding the broth and chicken, let it simmer so everything can come together.
- Before serving, taste and adjust with salt and pepper. If you want it spicier, add more jalapeños or some hot sauce.
- Lastly, mixing in cream cheese and sour cream adds a creamy touch, which is key for this chili’s deliciousness.
How to Make White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and diced (plus extra slices for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups cooked, shredded chicken (about 2 large chicken breasts)
- 3 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups chicken broth
- 1 cup corn kernels (optional)
- 1/2 cup sour cream or Greek yogurt
- 4 oz cream cheese, softened
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Crumbled queso fresco or feta cheese
- Lime wedges
How Much Time Will You Need?
This dish takes about 10 minutes for prep and 30 minutes for cooking, totaling approximately 40 minutes to have a delicious bowl of White Chicken Chili ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook it until it’s translucent, which should take about 5 minutes. This will make your kitchen smell wonderful!
2. Add Garlic and Jalapeños:
Once the onion is ready, stir in the minced garlic and diced jalapeño peppers. Continue to cook for another 1-2 minutes until everything is fragrant, being careful not to let the garlic burn.
3. Spice it Up:
Now, sprinkle in the ground cumin, oregano, and chili powder. Stir well to evenly coat the onion and pepper mixture with these delightful spices, allowing the flavors to bloom.
4. Combine the Main Ingredients:
Pour in the chicken broth, then add the cooked shredded chicken and the rinsed white beans. If you want some sweetness, toss in the corn kernels at this stage too. Stir to combine everything well.
5. Simmer to Perfection:
Bring your chili mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes. This will allow all those yummy flavors to meld together!
6. Make it Creamy:
After simmering, lower the heat even more and stir in the softened cream cheese and sour cream. Mix until everything is smoothly integrated and velvety. Add salt and pepper to taste—don’t skip this step for that extra flavor kick!
7. Serve It Up:
Now it’s time to serve! Ladle the hot chili into bowls and garnish with freshly chopped cilantro, slices of jalapeño, and crumbled queso fresco. Don’t forget to add a wedge of lime for squeezing on top!
8. Enjoy!
Dig into your cozy bowl of White Chicken Chili with a side of cornbread or tortilla chips for a complete meal. Enjoy the warmth and flavors!
This recipe makes a comforting, creamy White Chicken Chili that’s perfect for sharing or enjoying as leftovers. Happy cooking!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is completely thawed before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Cook it thoroughly before shredding and adding to the chili.
Can I Make This Chili Vegetarian?
Absolutely! Substitute the chicken with hearty veggies like bell peppers, zucchini, or mushrooms. You could also replace the chicken broth with vegetable broth and add extra beans or lentils for protein.
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage. Just make sure to let it cool completely before transferring to a freezer-safe container.
Can I Add More Spice to This Chili?
Definitely! If you like it spicier, you can add more jalapeños or even a splash of hot sauce. Consider including crushed red pepper flakes or diced serrano peppers in the sauté step for an extra kick!
