Dinner

Award Winning White Chicken Chili Recipe

ByMaya bella November 22, 2025November 22, 2025

Introduction

Award Winning White Chicken Chili is a comforting and flavorful dish that combines tender chicken with creamy beans and a blend of spices. Perfect for family dinners or gatherings, this chili offers a rich, hearty meal that warms you from the inside out.

A white bowl filled with creamy soup that has a light orange color with chunks of white chicken pieces and yellow corn kernels visible throughout. The soup has a smooth texture mixed with small bits of red tomato and green herbs sprinkled on top along with a few whole cilantro leaves. There is a light dusting of black pepper and some reddish spice on the surface, adding color contrast. The bowl is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans (15 ounces each) white beans, drained and rinsed
1 can (4 ounces) diced green chilies
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
½ cup sour cream
1 cup shredded Monterey Jack cheese
Fresh cilantro, for garnish
Avocado slices, for serving (optional)

Instructions

Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken breasts and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Step 2: In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Return the cooked chicken to the pot. Add the drained white beans, diced green chilies, chicken broth, ground cumin, chili powder, salt, and black pepper. Stir well to combine.
Step 4: Bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 20-25 minutes to allow flavors to meld and the chicken to cook through.
Step 5: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the chili.
Step 6: Stir in the sour cream and shredded Monterey Jack cheese until the cheese melts and the chili becomes creamy.
Step 7: Heat the chili through for another 5-10 minutes. Taste and adjust seasoning if needed before serving.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onions and garlic.
Swap sour cream with Greek yogurt for a lighter creamy texture.
Add a squeeze of fresh lime juice before serving to brighten the flavors.
Use rotisserie chicken for a quicker preparation.
Serve with warm tortillas, cornbread, or over rice for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally, or microwave until heated through. The chili can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a bowl of creamy chicken soup with visible chunks of white chicken meat in the middle layer, surrounded by yellow corn kernels and small orange tomato pieces in a thick beige broth. The soup is topped with finely chopped green herbs and a single larger green leaf as garnish, with a sprinkle of black pepper adding texture and contrast. The bowl is white ceramic with a rustic dark brown rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking to ensure even cooking and the best texture.

Is this chili spicy?

This recipe has a mild to moderate spice level thanks to the chili powder and green chilies. You can adjust the heat by adding jalapeños or cayenne pepper according to your preference.