This warm and comforting white chicken chili is packed with tender chicken and beans. The creamy broth, flavored with mild spices, makes it a bowl of happiness!
You won’t believe how easy it is to whip up this chili. On a chilly day, it’s like a cozy hug in a bowl. I love topping mine with cheese and a sprinkle of cilantro—yum!
Key Ingredients & Substitutions
Olive Oil: It’s great for cooking due to its flavor and health benefits. If you need a substitute, avocado oil or even vegetable oil works in a pinch.
Chicken: I often use rotisserie chicken for ease; it’s already cooked and adds great flavor. If you’re vegetarian, chickpeas or lentils are tasty alternatives.
Beans: White beans like cannellini are perfect here, but you can also use navy beans or even black beans for a twist. Canned beans save time, but cooking them from dry is an option too!
Cream Cheese: This gives the chili a creamy texture. If you want to lighten it up, you can try Greek yogurt or omit it entirely. Coconut cream works well too for a dairy-free option.
Spices: Feel free to adjust the spices according to your taste. You can add more chili powder for extra kick or ditch it altogether for a milder dish.
How Do I Get the Perfect Flavor Blend in My Chili?
The secret to great flavor in this chili starts with sautéing your onions and garlic. Cook them until they’re soft and slightly golden to release their sweetness. Toasting the spices next helps bring out their full flavor.
- Heat olive oil over medium heat before adding onions. Cook for about 4-5 minutes until they’re translucent.
- Add minced garlic and jalapeños, cooking for another 1-2 minutes until fragrant. This step really enhances the flavor.
- When adding spices, stir them into the onions and garlic for about 30 seconds to a minute—this activates their flavors.
- Allow the chili to simmer for at least 15 minutes after adding all ingredients; this melds the flavors beautifully.
These steps ensure each bite is bursting with flavor and warmth, making your chili the star of any meal!
Delicious White Chicken Chili Recipe
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, diced (adjust based on heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups cooked chicken breast, shredded (about 2 large breasts)
- 2 (15 oz) cans white beans (such as cannellini or Great Northern), drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup fresh/frozen corn kernels)
- 4 cups chicken broth
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- Salt and black pepper to taste
For Garnishing:
- Fresh cilantro, chopped
- Sliced jalapeños
- Crumbled queso fresco or cotija cheese
- Optional: juice of 1 lime
How Much Time Will You Need?
To prepare this creamy and comforting white chicken chili, you’ll need about 15 minutes for prep and another 30 minutes for cooking. Including cooking time, you’re looking at roughly 45 minutes total from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Start with the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for around 4-5 minutes, stirring occasionally, until the onion is translucent. This adds a great base flavor!
2. Add Garlic and Jalapeños:
Next, stir in the minced garlic and diced jalapeño peppers. Cook the mixture for another 1-2 minutes, which will make your kitchen smell wonderful!
3. Incorporate the Spices:
Now it’s time to add the ground cumin, dried oregano, and chili powder. Stir everything together for about 30 seconds so the spices can toast and become fragrant.
4. Introduce the Broth:
Pour in the chicken broth and bring the mixture to a gentle simmer. This is where the magic starts to happen!
5. Mix in the Main Ingredients:
Add the shredded chicken, drained white beans, and corn into the pot. Stir well and let the chili simmer for about 15 minutes. This helps all the flavors to meld beautifully!
6. Cream it Up:
Lower the heat, then whisk in the cream cheese and sour cream until fully melted and incorporated into the chili. Season with salt and pepper to taste.
7. Finish with Lime (Optional):
If you like, add a squeeze of lime juice to brighten up the flavors; this step is optional but highly recommended for a zesty twist!
8. Serve and Garnish:
Ladle the piping hot chili into bowls and garnish generously with fresh cilantro, sliced jalapeños, and crumbled cheese. Enjoy each comforting bite!
Enjoy your hearty and creamy white chicken chili! It’s sure to be a hit at your dinner table!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to fully thaw it before cooking. You can thaw frozen chicken overnight in the fridge or use the quick method by sealing it in a plastic bag and submerging it in cold water for about an hour.
Can I Make This Chili Ahead of Time?
Yes, you can! Prepare the chili up to the point of adding the cream cheese and sour cream, then store it in the fridge for up to 2-3 days. When ready to serve, reheat it in a pot over low heat, and add the cream cheese and sour cream once it’s warmed through.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally for even heating. You might want to add a splash of broth to loosen it up if it thickens in the fridge!
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, Greek yogurt works well as a substitute for cream cheese. For a dairy-free option, try using coconut cream or keep it simple by omitting it altogether for a brothier chili.