Award Winning White Chicken Chili Recipe
Award Winning White Chicken Chili is a comforting and flavorful dish combining tender chicken, creamy white beans, and a blend of spices. This easy-to-make chili features a rich, creamy texture enhanced by sour cream and Monterey Jack cheese, making it perfect for family dinners, potlucks, or cozy nights in. Served with fresh cilantro and optional avocado slices, it delivers a delicious experience that pleases crowds and offers a healthy, hearty meal option.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Beans and Broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 2 cups chicken broth
Spices and Dairy
- 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
Garnishes
- Fresh cilantro, for garnish
- Avocado slices, for serving (optional)
Instructions
- Cook Chicken: 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.
- Sauté Vegetables: In the same pot, add the diced onion. Sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Ingredients: 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 all ingredients evenly.
- Simmer: Bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let simmer for 20-25 minutes to meld flavors and cook the chicken through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add Creaminess: Stir in sour cream and shredded Monterey Jack cheese. Mix thoroughly until the cheese melts and the chili becomes creamy.
- Final Heating: Let the chili heat through for an additional 5-10 minutes. Taste and adjust seasoning if needed before serving.
Notes
- For a spicier chili, add diced jalapeños or a pinch of cayenne pepper along with the other spices.
- To save time, use pre-cooked rotisserie chicken instead of cooking raw chicken breasts.
- Leftover chili can be stored in airtight containers and refrigerated for up to 4 days.
- Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess.
- Serve with warm tortillas, cornbread, or rice for a complete meal.
Keywords: white chicken chili, creamy chicken chili, white bean chili, easy chicken chili recipe, comfort food chili
Find it online: https://tastybella.com/award-winning-white-chicken-chili-recipe/