Amazing White Chicken Chili Recipe

Introduction

Sometimes you crave chili but want something lighter than the traditional tomato-based kind. This easy white chicken chili is creamy, comforting, and packed with tender chicken and white beans. It’s the perfect meal for busy weeknights when you want warmth without heaviness.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 3 cups cooked, shredded chicken (rotisserie chicken works great)
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro, for garnish
• Shredded Monterey Jack cheese, for garnish

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.
2. Step 2: Stir in the minced garlic, diced green chilies with their juice, cumin, oregano, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
3. Step 3: Pour in the chicken broth, scraping up any bits from the bottom of the pot. Bring to a simmer.
4. Step 4: Add the cannellini beans and shredded chicken. Reduce heat to low, cover, and let simmer for at least 20 minutes to blend the flavors.
5. Step 5: Stir in the sour cream until well combined. Heat gently and avoid boiling after adding sour cream.
6. Step 6: Serve the chili ladled into bowls. Garnish with chopped cilantro and shredded Monterey Jack cheese.

Tips & Variations

• For extra heat, add a finely diced jalapeño or a pinch of cayenne pepper when cooking the onions.
• Use rotisserie chicken for a quick and flavorful shortcut.
• Substitute Great Northern or navy beans if you don’t have cannellini beans.
• Top with avocado slices, sour cream, or tortilla chips for added texture and flavor.

Storage

Cool the chili before storing in an airtight container in the refrigerator for 3 to 4 days. It can also be frozen for up to 2 months in a freezer-safe container with some headspace. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth if it thickens too much. Avoid boiling, especially after adding sour cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this white chicken chili vegetarian?

Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or vegetables like zucchini or corn to make it hearty.

How do I make this white chicken chili spicier?

Add a diced jalapeño or serrano pepper with the onions or a pinch of cayenne pepper with the spices. You can also finish with a dash of hot sauce to taste.

Amazing White Chicken Chili Recipe

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★★★★★

4.7 from 121 reviews

This Amazing White Chicken Chili is a creamy, comforting twist on traditional chili, packed with tender shredded chicken, creamy white beans, and mild spices. Perfect for a cozy weeknight meal, it’s easy to make, flavorful, and topped with fresh cilantro and melted Monterey Jack cheese. Ready in about 45 minutes, this chili is a hearty, satisfying dish that’s perfect for those who want a warming meal without the heavy tomato base.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Weeknight Dinner, Soup, Chili
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 3 cups cooked, shredded chicken (rotisserie chicken recommended)
• 1/2 cup sour cream

For Garnish

• 1/4 cup chopped fresh cilantro
• Shredded Monterey Jack cheese

Instructions

1. Sauté Onion: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and cook for about 5 minutes until translucent and fragrant.
2. Add Garlic and Spices: Stir in the minced garlic, diced green chilies with juice, ground cumin, dried oregano, chili powder, salt, and black pepper. Cook for another minute, stirring to wake up the spices.
3. Simmer Broth: Pour in 4 cups of chicken broth, scraping the bottom of the pot to lift any browned bits. Bring the mixture to a simmer.
4. Add Beans and Chicken: Stir in the rinsed cannellini beans and shredded cooked chicken. Reduce heat to low, cover, and let simmer gently for at least 20 minutes to meld flavors.
5. Finish with Sour Cream: Remove the pot from heat and stir in 1/2 cup sour cream until the chili is smooth and creamy. Avoid boiling after adding sour cream to prevent curdling.
6. Serve and Garnish: Ladle the chili into bowls and top each serving with chopped fresh cilantro and a generous sprinkle of shredded Monterey Jack cheese. Enjoy immediately for the best flavor.

Notes

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onions.
• Using rotisserie chicken saves time and adds great flavor, but cooked chicken breast or thighs work well too.
• This chili can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to 2 months.
• Reheat gently on the stovetop over low heat, adding a splash of broth if it thickens too much.
• To make vegetarian, omit the chicken and use vegetable broth instead of chicken broth, adding extra beans or diced vegetables as desired.
• Pair with warm jalapeño cheddar cornbread or crunchy tortilla chips for a complete meal.

Keywords: white chicken chili, creamy chili, easy chili recipe, weeknight dinner, chicken and beans chili, comfort food