This white chicken chili is a warm and comforting dish that’s full of flavor. Made with tender chicken, creamy beans, and a hint of spice, it’s perfect for cozy nights!
I love serving it with some crunchy tortilla chips on the side. It’s a crowd-pleaser that always makes everyone feel right at home. Who can resist a bowl of chili, right? 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this chili. If you want, you can substitute with shredded rotisserie chicken to save time. It adds flavor, too!
White Beans: Cannellini or great northern beans work well. If you have black beans instead, they can add a different but tasty color and flavor. Just rinse them well before adding.
Jalapeño: For a milder dish, omit the jalapeño or use a bell pepper. If you love heat, consider using a serrano pepper instead!
Cream Cheese: This ingredient makes the chili creamy. You can swap it with a dairy-free cream cheese if you’re looking for a vegan option.
Sour Cream: Use Greek yogurt for a tangy twist, or go dairy-free with a plant-based yogurt. It still gives that creamy texture.
How Do I Achieve the Best Flavor with My Chicken?
Simmering chicken in the broth with spices gives incredible flavor. Here’s how to do it right:
- In your pot, add chicken, broth, onions, garlic, and spices all together. Bring to a boil, then reduce the heat to let it cook gently.
- It’s important to cover the pot while cooking; this keeps the moisture in and makes the chicken tender.
- Once it’s cooked through, use two forks to shred it. Shredded chicken absorbs the flavors better and mixes well with the chili.
Don’t rush the simmering process; it helps combine all those lovely flavors!
How to Make Delicious White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (plus extra slices for garnish)
- 3 cups chicken broth
- 1 cup frozen corn kernels
Spices and Creaminess:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1/2 cup sour cream or Greek yogurt
- 4 oz cream cheese, softened and cubed
- 1 cup shredded Monterey Jack or mild cheddar cheese (plus extra for garnish)
For Serving:
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
How Much Time Will You Need?
This hearty White Chicken Chili takes about 35-45 minutes to prepare, including cooking time. You’ll spend about 10-15 minutes getting everything prepped and the rest is comforting simmering time while the flavors develop. Perfect for a cozy dinner at home!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot or Dutch oven, place the chicken breasts, chicken broth, chopped onion, minced garlic, jalapeño, ground cumin, chili powder, dried oregano, and cayenne pepper (if you want some spice!). Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat, cover the pot, and let it simmer for about 20 minutes, until the chicken is cooked through and tender.
2. Shred the Chicken:
After the chicken is cooked, carefully take it out of the pot using tongs or a slotted spoon. Place the chicken on a cutting board and shred it using two forks. Set the shredded chicken aside for later.
3. Add Beans and Corn:
Now, add the drained white beans and frozen corn to the pot with the broth. Stir everything together and let it continue to cook for about 5 minutes. This will allow the beans and corn to heat up and combine with those amazing flavors.
4. Make it Creamy:
Lower the heat to medium-low and gently stir in the softened cream cheese and sour cream. Keep stirring until they melt and blend into the broth, creating a deliciously creamy texture.
5. Mix in the Chicken and Cheese:
Return the shredded chicken back into the pot! Next, sprinkle in the shredded cheese. Stir well until the cheese melts and everything is heated through. The chili should now be rich and creamy. Yum!
6. Season and Serve:
Before serving, taste the chili and add salt and black pepper according to your preference. Once you’re satisfied with the flavor, remove the pot from heat.
7. Enjoy Your Chili:
Serve the White Chicken Chili in bowls and garnish with fresh cilantro, extra shredded cheese, and slices of jalapeño. Don’t forget to offer lime wedges on the side for that tangy zing! Enjoy every comforting bite!
This dish is perfect for chilly nights and is sure to warm everyone up from the inside out. Enjoy your White Chicken Chili!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed first. Thaw it overnight in the fridge or by placing it in a sealed plastic bag submerged in cold water. Once thawed, cook it as per the recipe instructions.
Can I Make This Chili Ahead of Time?
Absolutely! You can prepare the chili up until step 5, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat and add a splash of broth if it’s too thick. Stir well to combine.
What Are Some Good Substitutions for the Ingredients?
If you want to make it vegetarian, consider using plant-based chicken or just load it up with extra beans and veggies! You can also swap sour cream for Greek yogurt or a dairy-free substitute to make it vegan-friendly.
How Should I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3 days. To freeze, portion it out into freezer-safe containers and it will last up to 3 months. Thaw in the fridge before reheating.
