Ultimate White Chicken Chili: A Creamy, Hearty Classic for Every Home Cook
Comforting flavors and ease come together in a single bowl for a satisfying weeknight meal.
Ultimate White Chicken Chili: Creamy Comfort in a Bowl
If you’re searching for a chicken recipe that’s hearty, flavorful, and widely loved, look no further than white chicken chili. This dish combines juicy, shredded chicken with white beans, hearty corn, and a medley of spices, simmered in a mild, savory broth before being finished with a creamy touch. Whether you’re a chili devotee or a newcomer, this white chili variation is perfect for family dinners, weeknight meals, or casual entertaining.
Why You’ll Love This White Chicken Chili
- Easy One-Pot Meal: Simple ingredients, minimal prep, quick assembly.
- Creamy Texture: A swirl of sour cream and (optional) cheese adds depth and lusciousness.
- Customizable Heat: Adjust jalapeños and spices for a mild or spicy chili that suits your crowd.
- Family-Friendly: Comforting yet nutritious—packed with protein, fiber, and veggies.
- Make-Ahead Friendly: Tastes even better the next day! Perfect for leftovers or meal prep.
Ingredients for White Chicken Chili
This recipe delivers layers of flavor without fuss. Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Neutral oil (e.g., vegetable or canola) | 1 Tbsp. | For sautéing aromatics |
| Medium yellow onion, chopped | 1 | Base flavor |
| Jalapeño, seeded & finely chopped | 1 | Controls chili’s heat |
| Garlic cloves, finely chopped | 2 | Fragrant depth |
| Ground cumin | 1 tsp. | Earthy warmth |
| Oregano | 1 tsp. dried | Herbal complexity |
| Low-sodium chicken broth | 4 cups | Flavorful liquid base |
| Boneless skinless chicken breasts | 1.5 lbs (about 2-3 breasts) | Main protein |
| Green chiles, diced (canned) | 2 (4-oz.) cans | Mild heat, depth |
| White beans (e.g., cannellini, Great Northern), drained | 2 (15-oz.) cans | Creamy texture & fiber |
| Frozen corn | 1.5 cups | Sweet crunch |
| Kosher salt | To taste | Balances flavors |
| Freshly ground pepper | To taste | Complements heat |
| Sour cream | 1/2 cup (or more) | Adds creaminess |
| Monterey Jack or mozzarella cheese (optional) | 1 cup, shredded | For richer finish |
Step-by-Step Cooking Instructions
- Sauté Aromatics:
Heat oil in a large Dutch oven or soup pot over medium heat. Add chopped onion, jalapeño, and a pinch of salt. Sauté until vegetables are soft (about 5 minutes). Stir in garlic, cumin, and oregano, and cook until fragrant (1 minute). - Build the Broth:
Add chicken broth, chicken breasts, diced green chiles, salt, and pepper. Stir, then bring to a boil. Reduce heat and simmer until chicken is cooked through (10-15 minutes, depending on thickness). - Shred the Chicken:
Use tongs to remove the cooked chicken to a plate. Let rest for a few minutes, then shred with two forks. - Simmer Beans:
Meanwhile, add the drained beans to the pot. Bring to a simmer and cook until beans are heated through (about 5 minutes). For extra creaminess, use a potato masher or immersion blender to mash about 1/3 of the beans in the pot. - Finish the Chili:
Return shredded chicken to the pot along with corn. Simmer until corn is warmed and flavors meld (3-5 minutes). - Make It Creamy:
Turn off the heat and stir in sour cream. If you prefer extra richness, add shredded cheese at this stage and stir until melted.
Perfect Toppings for White Chicken Chili
- Sour Cream: Adds coolness and creamy texture.
- Sliced Avocado: Rich, mild flavor that balances chili spice.
- Extra Jalapeño Slices: For added kick!
- Fresh Cilantro: Bright herbal finish.
- Lime Wedges: Zesty squeeze for freshness.
- Tortilla Chips or Cornbread: For dipping and crunch.
- Shredded Cheese: Monterey Jack, mozzarella, or cheddar.
Chili Variations
- Creamy Gochujang White Chicken Chili: Stir in a teaspoon of gochujang paste for a tangy, spicy Korean twist.
- Spicy Turkey Sausage & Kale Chili: Substitute shredded turkey or add cooked turkey sausage and kale for extra texture and nutrients.
- Vegetarian White Chili: Use vegetable broth and replace chicken with more beans and sautéed mushrooms for meatless comfort.
- Extra-Creamy Variation: Blend half the beans with a portion of broth before adding to the pot for a thicker, silkier chili.
Cooking Tips & Substitutions
- Shredding Chicken: Let chicken cool slightly before shredding for best texture and easy handling.
- Chicken Options: Cubed chicken thighs add more richness. Rotisserie chicken also works for a faster meal—just add it near the end to heat through.
- Beans: Cannellini, Great Northern, and navy beans work equally well. For a chunky texture, refrain from mashing; for creaminess, mash more beans.
- Dairy-Free: Replace sour cream with coconut cream or a neutral plant-based alternative for a lactose-free version.
- Make-Ahead: Prepare the chili a day in advance—the flavors improve with time. Refrigerate and reheat gently before serving.
Nutritional Information
This white chicken chili is a balanced meal packed with lean protein, fiber-rich beans, and wholesome vegetables. One generous serving (about 1.5 cups with toppings) provides:
- Calories: Approx. 330
- Protein: 28g
- Carbohydrates: 38g
- Fat: 8g
- Fiber: 7g
(*Nutrition will vary depending on exact ingredients and toppings chosen.)
What to Serve with White Chicken Chili
- Cornbread: A classic, slightly sweet partner for scooping and enjoying alongside chili.
- Tortilla Chips: Perfect for dipping into your chili or crumbling on top for added crunch.
- Mixed Green Salad: A crisp salad with lime vinaigrette helps balance the creaminess of the soup.
- Pickled Jalapeños or Red Onions: For an added tangy bite.
Frequently Asked Questions (FAQs)
What makes white chicken chili different from classic chili?
Traditional chili uses ground beef and tomato-based broth, typically with kidney or pinto beans and chili powder. White chicken chili features chicken, white beans, mild green chiles, and a creamy base — no tomatoes, and a different spice profile focusing on cumin and oregano.
Is white chicken chili spicy?
It can be! Typically, the heat comes from jalapeños and green chiles. You can remove seeds and membranes from the peppers or use fewer peppers for milder chili, or add extra for more spice.
Can I use rotisserie chicken to save time?
Absolutely! Shred rotisserie chicken and stir it in after the beans have simmered. Simmer until heated through before finishing with corn and sour cream.
Are there slow cooker or Instant Pot adaptations?
Yes. For the slow cooker, add all ingredients except corn, cheese, and sour cream; cook on low for 4-6 hours or high for 2-3 hours. Shred chicken, stir in corn, and finish with sour cream and cheese just before serving.
For the Instant Pot, use the ‘sauté’ setting for aromatics, then cook all remaining ingredients (except sour cream and cheese) on high pressure for 20 minutes. Release pressure, shred chicken, and stir in dairy to finish.
How can I thicken my chili?
Mash or blend 1/3 of the beans in the pot for added body. Some cooks also add a slurry of cornstarch and water or a handful of instant potato flakes for a thicker, silkier texture.
Expert Tips for White Chicken Chili Success
- Layer the Flavors: Sauté aromatics for best flavor foundation.
- Don’t Overcook Chicken: Remove and shred chicken as soon as it’s cooked for juicier results.
- Blend for Extra Creaminess: An immersion blender offers control—pulse just a few times for a creamy, thick broth.
- Taste as You Go: Salt and pepper should be adjusted to taste at the end, especially as flavors concentrate during simmering.
- Double the Batch: This chili freezes exceptionally well. Allow to cool, pack into airtight containers, and freeze for up to 3 months.
Storing & Reheating Leftovers
Leftover white chicken chili can be refrigerated for up to 4 days in an airtight container. Reheat gently on the stove over medium heat, stirring frequently to avoid scorching the dairy. If freezing, omit sour cream until after reheating to maintain the best texture.
White Chicken Chili: Your New Go-To Comfort Meal
Whether you’re craving a warming dinner or need a comforting meal for a crowd, this white chicken chili is quick to make, flexible, and sure to impress. Top with your favorites, serve with cornbread or chips, and enjoy the creamy, hearty flavors bowl after bowl.
Printable Recipe Card
White Chicken Chili
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 6
Ingredients:
- 1 Tbsp. neutral oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded & finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 4 cups low-sodium chicken broth
- 1.5 lbs boneless skinless chicken breasts
- 2 (4-oz.) cans diced green chiles
- 2 (15-oz.) cans white beans, drained
- 1.5 cups frozen corn
- Kosher salt & black pepper to taste
- 1/2 cup sour cream
- 1 cup Monterey Jack cheese, shredded (optional)
Instructions:
- Heat oil and sauté onion, jalapeño, and salt until soft. Add garlic, cumin, and oregano; cook 1 min more.
- Add broth, chicken, green chiles, salt, pepper, and bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through (10-15 min).
- Remove chicken and shred. Add beans to the pot. Simmer and mash some beans for creaminess.
- Return chicken and add corn. Cook a few minutes until heated.
- Remove from heat. Stir in sour cream (and cheese if using).
- Serve with desired toppings and sides.
References
- https://www.muydelish.com/white-chicken-chili/
- https://www.delish.com/cooking/recipe-ideas/a25648007/crockpot-white-chicken-chili-recipe/
- https://www.dishingdelish.com/instant-pot-white-chicken-chili/
- https://www.delish.com/cooking/recipe-ideas/a57946/easy-white-chicken-chili-recipe/
- https://www.pinterest.com/pin/267260559124494422/
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