White chicken chili is one of those warm, comforting meals that can turn any ordinary day into something special. With its creamy texture and zesty flavors, it’s perfect for weeknight dinners, family gatherings, or even when you’re feeling under the weather. This delightful recipe combines tender chicken, hearty beans, and a medley of spices that create a cozy experience in every spoonful. I love making this dish because, beyond its comforting taste, it’s incredibly easy to prepare and can be customized to suit your family’s preferences.
Why You’ll Love This Dish
White chicken chili has a lot going for it. It’s not only quick to whip up, but it’s also budget-friendly and a crowd-pleaser, especially for those who prefer less heat than traditional chili. Perfect for chilly evenings or weekend gatherings, this recipe is sure to impress—without breaking the bank.
“I made this white chicken chili for my family last week, and it was a hit! Even my picky eater went back for seconds!”
The beauty of this dish lies in its ability to provide comfort while being versatile enough to incorporate whatever ingredients you have on hand.
Preparing White Chicken Chili
Making white chicken chili is straightforward and quick, making it an excellent choice for busy lifestyles. Here’s a quick overview of how it comes together:
- Sauté the Aromatics: Start by heating olive oil and sautéing onions and garlic until tender.
- Simmer the Base: Then, add in the chicken broth, green chilies, and spices.
- Blend the Beans: Puree part of the beans for a creamy texture.
- Combine Ingredients: Stir in the remaining beans, corn, and cooked chicken.
- Finish with Cream: Add the sour cream for a smooth finish and serve.
This method ensures a flavorful, hearty meal that doesn’t take hours to prepare.
Gather These Items
Now that we’ve set the stage, here are the ingredients you’ll need for your white chicken chili:
- 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
- Juice of ½ small lime
- 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 (can use rotisserie or leftover chicken)
- Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado for garnish
Feel free to adapt ingredients to what you have on hand. For example, the chicken can easily be swapped for turkey, and Greek yogurt can replace sour cream for a lighter option!
Step-by-step Instructions
- 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.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and pepper to taste.
- Drain and rinse the great northern beans in a strainer.
- For a creamier texture, take a ladleful of the beans and blend with a splash of broth in a food processor until smooth. This step is optional but recommended!
- Add both the pureed beans and whole beans, along with the corn, to the soup pot. Bring the mixture to a simmer and let it cook uncovered for 15 to 30 minutes.
- Once cooked, remove from heat and stir in the sour cream and shredded chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips, if desired.
Serving Suggestions
White chicken chili is excellent on its own, but some delicious toppings can elevate the experience. Garnish with fresh cilantro, a sprinkle of shredded cheese, or creamy avocado slices. For added crunch, serve with crispy tortilla chips on the side. A squeeze of lime juice can brighten the flavors even more! Pair it with cornbread or a simple side salad for a complete meal.
Keeping Leftovers Fresh
Storing leftovers from your white chicken chili is simple and ensures you can enjoy this delightful meal again. Allow the chili to cool to room temperature before transferring to an airtight container. It can be refrigerated for up to 3-4 days. If you plan on keeping it longer, consider freezing portions in freezer-safe containers for up to 3 months. Just remember to reheat it gently on the stove or in the microwave, adding a splash of chicken broth to regain that creamy consistency.
Pro Chef Tips
- Enhance Flavor: To intensify flavors, let the chili sit for a while before serving, allowing the spices to meld together.
- Customize the Spice Level: Adjust the cayenne pepper to suit your taste; omit it for a milder dish.
- Beans for Texture: If you prefer a chunkier chili, skip the pureeing step entirely or only blend a small portion of the beans.
Creative Twists
Why not change it up a little? Try adding some black beans instead of great northern for a different texture and flavor. You can also sneak in some chopped spinach or kale for added nutrition. Consider using spicy sausage instead of chicken for a twist on traditional recipes, or go vegan by substituting chicken with jackfruit or mushrooms and using cashew cream in place of sour cream.
Your Questions Answered
- Can I use fresh chicken instead of rotisserie? Yes! If you prefer to use fresh chicken, simply poach or bake it beforehand, then shred it before adding it to the chili.
- Is white chicken chili spicy? This version is mild, but you can increase the heat by adding more cayenne pepper or even some diced jalapeños.
- What can I use in place of sour cream? Plain Greek yogurt works well as a substitute for sour cream, providing a similar tanginess with fewer calories.
- How long does it take to prepare this chili? The total time for preparing and cooking this dish is approximately 45 minutes.
- Can I make this chili ahead of time? Absolutely! In fact, it often tastes better the next day as the flavors develop. Just store it properly to keep it fresh.
- What’s the best way to reheat leftovers? Reheat on the stovetop over low heat, adding a splash of chicken broth to maintain consistency, or microwave in short intervals.
- Is this recipe gluten-free? Yes! All ingredients used in this dish are gluten-free, making it an excellent choice for those with gluten sensitivities.
- Can I freeze white chicken chili? Yes, it freezes well! Store it in freezer-safe containers and thaw in the refrigerator before reheating.
Creating white chicken chili at home is not just about making a meal; it’s about crafting comfort in a bowl. With its creamy texture and flavor-packed experience, it’s a recipe you’ll find yourself returning to again and again!
Print
White Chicken Chili
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A creamy and zesty white chicken chili that’s quick to make and perfect for chilly evenings or family gatherings.
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
- Juice of ½ small lime
- 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
- Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and pepper to taste.
- Drain and rinse the great northern beans in a strainer.
- For a creamier texture, take a ladleful of the beans and blend with a splash of broth in a food processor until smooth. This step is optional but recommended!
- Add both the pureed beans and whole beans, along with the corn, to the soup pot. Bring the mixture to a simmer and let it cook uncovered for 15 to 30 minutes.
- Once cooked, remove from heat and stir in the sour cream and shredded chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips, if desired.
Notes
Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
