White Chicken Chili Recipe
Creamy and comforting, this chili warms you up with tender chicken, chilies, and beans.
Picture this: a chilly evening with the aroma of simmering spices curling through the kitchen, promising warmth and comfort. This white chicken chili is exactly what you need when the weather starts to turn, offering a cozy bowl of creamy goodness that's both hearty and light, with just the right kick from fresh chilies.
The roots of white chicken chili can be traced back to Southwestern cuisine, where the balance of heat and creaminess reigns supreme. I first encountered this delightful dish at a friend's winter gathering, where it was the star amongst the usual hearty stews. The simplicity of ingredients like tender chicken, white beans, and a touch of cream makes it not only delicious but also achievable on any weeknight.
What truly sets this recipe apart is the use of roasted green chilies, which imbue the dish with a deeper, slightly smoky flavor that plain chilies just can't match. Add to that a squeeze of lime and a sprinkle of cilantro right before serving, and you've got yourself an incredibly balanced and satisfying meal.
Serve this white chicken chili whenever a little comfort is needed—whether it's a weekend family meal or a friendly gathering. It's perfect to ladle into bowls and top with crunchy tortilla strips or even just a few slices of fresh avocado.
Step-by-Step
- 01Step 1 / 6
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened and translucent, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
- 02Step 2 / 6
Add the cubed chicken to the pot and cook until lightly browned on the outside but not cooked through, about 5 minutes.
- 03Step 3 / 6
Stir in the Great Northern beans, chicken broth, diced green chilies, cumin, oregano, chili powder, salt, and pepper.
Bring the mixture to a simmer.
- 04Step 4 / 6
Reduce the heat to low and cover the pot.
Let the chili simmer gently for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
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- 05Step 5 / 6
Remove the pot from the heat and stir in the sour cream and heavy cream until fully incorporated, making the chili creamy and smooth.
- 06Step 6 / 6
Taste and adjust the seasoning if necessary.
Serve hot, garnished with fresh cilantro, lime wedges, and tortilla chips or strips on the side.
Chef Tips
- •For a deeper flavor, roast your own green chilies before dicing.
- •To thicken the chili, mash some of the beans with a fork before adding them to the pot.
- •Use rotisserie chicken to save time on cooking and add an additional layer of flavor.
- •For a spicier kick, add a diced jalapeño with the onion.
- •Sour cream can be substituted with Greek yogurt for a tangier taste.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, this chili keeps well and flavors meld beautifully overnight, making it a great make-ahead option.
What can I substitute?+
Substitute chicken with turkey for a different twist or use vegetable broth and omit chicken for a vegetarian version.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
