This white chicken chili is a cozy bowl of goodness! Made with tender chicken, creamy beans, and a hint of spice, it’s perfect for warming up on chilly days.
Whenever I make this chili, my family can’t get enough. I love serving it with a sprinkle of cheese and some crunchy tortilla chips on top—yum!
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps sauté the veggies. You can use avocado oil or any neutral oil if you prefer.
Chicken: Boneless, skinless breasts work best for shredding. If you want a quicker option, rotisserie chicken is a great substitute.
White Beans: Great northern or cannellini beans are perfect. Need a swap? Chickpeas can also work, but the texture will be different.
Sour Cream/Greek Yogurt: They give the chili creaminess. You can use light sour cream or omit entirely for a lighter chili.
Cheddar Cheese: Shredded cheddar adds richness. For a different taste, try Monterey Jack or pepper jack for extra heat!
How Do I Make Sure My Chicken is Tender and Juicy?
Cooking chicken perfectly is key for this dish. Start by simmering your chicken breasts gently in the broth. This ensures they don’t dry out. Here’s how:
- Keep the heat low after boiling to prevent toughening the chicken.
- Cook until the chicken reaches 165°F (75°C) using a meat thermometer.
- Shred the chicken while it’s warm for easier tearing!
By following these tips, your chicken will be juicy and flavorful, making your chili even better!
White Chicken Chili
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (adjust to taste)
- 1 pound boneless, skinless chicken breasts
Broth & Beans:
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (such as great northern or cannellini), drained and rinsed
- 1 can (4 oz) green chilies
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For Creaminess & Toppings:
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- Fresh cilantro, chopped (for garnish)
- Crumbled queso fresco or cotija cheese (for topping)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious white chicken chili takes about 10 minutes to prep and around 30 to cook, giving you a total time of about 40 minutes. So in no time, you’ll have a warm and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot over medium heat, warm the olive oil. Add the diced onion, minced garlic, and jalapeños. Cook everything for about 3-4 minutes, until the onion becomes soft and fragrant. This is where the flavor begins!
2. Cook the Chicken:
Add the boneless, skinless chicken breasts to the pot and pour in the chicken broth. Bring it to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the chicken is cooked through (165°F or 75°C).
3. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces. Return it to the pot, making sure to stir it well into the broth.
4. Add the Beans and Spices:
Now, stir in the drained white beans, green chilies, ground cumin, oregano, chili powder, and season with salt and pepper. Let the chili simmer for another 10 minutes. This allows all those yummy flavors to combine together!
5. Make it Creamy:
Lower the heat and stir in the sour cream (or Greek yogurt) and shredded cheddar cheese. Mix until everything is melted and creamy. Taste it and adjust the seasonings if needed.
6. Serve and Garnish:
Dish up the chili in warm bowls. Top it off with fresh chopped cilantro, crumbled queso fresco, and more cheddar cheese if you like. Don’t forget some lime wedges on the side for a zesty squeeze!
7. Enjoy!
This white chicken chili pairs wonderfully with tortilla chips or cornbread. Dig in and enjoy the soothing, creamy, and slightly spicy flavors that make this dish so comforting!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! If using frozen chicken, make sure to thaw it thoroughly before cooking. The best method is to place it in the refrigerator overnight or use a sealed plastic bag placed in cold water for a quick thaw. Avoid cooking from frozen, as it may lead to uneven cooking.
Can I Make This Chili Spicier?
Absolutely! To add more heat, you can include extra jalapeños or add in some crushed red pepper flakes or cayenne pepper. Adjust according to your heat preference, and don’t forget to taste as you go!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm the chili on the stove or in the microwave, stirring occasionally for an even temperature.
Can I Freeze This Chili?
Yes, white chicken chili freezes well! Allow it to cool completely, then pour it into freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating to enjoy again!