Name: White Chicken Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped (about ½ cup); 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder); 2 ½ cups low-sodium chicken broth; 2 4 oz cans diced green chilies; 1 ½ teaspoons ground cumin; ¼ teaspoon cayenne pepper; ½ teaspoon dried oregano; ½ teaspoon paprika; ½ small lime, juice from; Salt and freshly ground black pepper, to taste; 2 15 oz cans great northern beans; 1 cup sour cream or plain Greek yogurt; 1 cup corn (frozen or fresh); 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken); Fresh cilantro; Shredded cheese; Tortilla chips; Green onions; Avocado slices

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If you’ve been searching for a comforting, flavorful dish that’s a refreshing twist on traditional chili, you absolutely have to try this White Chicken Chili. It’s a vibrant and creamy bowl of warmth that balances spicy green chilies, tender shredded chicken, and creamy beans into a perfect harmony of taste and texture. This White Chicken Chili is impressive enough for guests yet easy enough for a weeknight dinner, bringing exciting flavors with every spoonful.

White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this White Chicken Chili are wonderfully straightforward but each one plays a key role. From the aromatic spices that build the flavor base to the creamy beans and tender chicken, every item contributes to creating the perfect chili that feels both hearty and fresh.

Olive oil: For sautéing the onions and garlic, adding a subtle fruity aroma.
Small yellow onion: Provides a sweet and savory foundation when softened.
Garlic cloves: Freshly minced garlic brings pungency and depth; garlic powder works in a pinch.
Low-sodium chicken broth: The flavorful liquid base that keeps the chili rich without overpowering.
Diced green chilies: Adds gentle heat and brightness to the dish.
Ground cumin: Offers earthy warmth that anchors the chili’s flavor profile.
Cayenne pepper: Gives just a touch of kick to awaken your taste buds.
Dried oregano: A hint of herbal earthiness that complements the spices.
Paprika: Adds smoky undertones and a beautiful color glow.
Lime juice: Freshens and balances the richness with vibrant acidity.
Salt and black pepper: Essential seasonings to enhance every ingredient.
Great northern beans: Creamy beans that bring substance and smooth texture.
Sour cream or plain Greek yogurt: Adds luscious creaminess and a mild tang.
Corn: Sweet bursts of texture that lighten the chili.
Cooked chicken: Tender shreds that make this chili hearty and protein-packed.

How to Make White Chicken Chili

Step 1: Sauté the Aromatics

Begin by warming olive oil in a large pot over medium-high heat. Toss in the chopped yellow onion and cook for 3 to 5 minutes until it softens into a translucent, slightly caramelized base. Add the minced garlic and allow it to cook just for 30 seconds until fragrant — this careful timing ensures those lovely garlic notes don’t turn bitter.

Step 2: Build the Broth

Pour in the chicken broth and add the diced green chilies along with all the fabulous spices: cumin, cayenne pepper, paprika, and dried oregano. Squeeze in the juice of half a lime for that wow factor brightening the dish, and season with salt and freshly ground black pepper to taste. Letting these simmer together infuses the broth with vibrant layers of flavor that make White Chicken Chili stand out.

Step 3: Prepare the Beans

Drain and rinse the great northern beans well. To get that signature creamy texture for this chili, spoon a generous ladle of beans into a food processor with a splash of the broth, then puree until smooth. This step is optional but highly recommended because it transforms the chili into a rich and velvety experience without needing any heavy cream.

Step 4: Simmer the Chili

Return your pureed beans, the remaining whole beans, and the corn to the pot. Bring everything to a gentle simmer uncovered and allow it to cook for 15 to 30 minutes. This simmering melds all those fantastic flavors and thickens the chili nicely while letting the corn stay slightly crisp for textural contrast.

Step 5: Stir in the Finishing Touches

After turning off the heat, gently fold in the sour cream (or Greek yogurt) and shredded cooked chicken. These ingredients add luscious creaminess and warming protein, rounding out your White Chicken Chili into a satisfying meal that’s both hearty and full of bright, complex flavors.

How to Serve White Chicken Chili

Garnishes

The best part about serving White Chicken Chili is the fun garnishing options that add a fresh pop to every bite. Fresh cilantro provides herbal brightness, shredded cheese melts in for gooey richness, diced avocado adds buttery smoothness, and crunchy tortilla chips bring irresistible texture contrasts. Don’t be shy to pile your bowl high — these extras create a diner’s delight!

Side Dishes

A warm cornbread or a crusty bread rolls perfectly complement this chili by soaking up the luscious broth. For a lighter accompaniment, a simple green salad or crisp raw veggies offer refreshing balance and make it a well-rounded meal. These sides enhance your dining experience without overpowering the star dish.

Creative Ways to Present

Want to impress family or guests? Serve your White Chicken Chili in individual rustic bowls with a dollop of sour cream and a sprinkle of chopped green onions on top. You can also offer small bowls of toppings on the side for a fun “build-your-own” chili bar. Even a bread bowl presentation creates an inviting centerpiece perfect for cozy gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover White Chicken Chili keeps beautifully in an airtight container in the refrigerator for up to 3 to 4 days. Flavors often deepen overnight, making your next meal just as delightful as the first. Just be sure to cool it completely before storing to maintain texture quality.

Freezing

This chili freezes exceptionally well. Transfer cooled chili to a freezer-safe container or heavy-duty zipbag, leaving space for expansion. It will keep for up to 3 months in the freezer, giving you a ready-made meal for busy days or unexpected guests.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over medium-low heat. Stir frequently to keep the chili creamy and prevent sticking. If it looks too thick, add a splash of chicken broth or water to loosen it up and restore that perfect consistency.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic time-saver and adds wonderful flavor to the chili. Just shred it before adding in the final step for easy prep without sacrificing taste.

Is it necessary to puree some beans?

No, pureeing is optional but highly recommended. It provides that signature creamy texture that sets White Chicken Chili apart from other varieties without needing heavy dairy or thickeners.

Can I make this chili spicy?

Definitely! Feel free to increase the cayenne pepper or add diced jalapeños to the pot early on for extra heat. The mild base of the chili handles spice beautifully without overpowering the other flavors.

What can I substitute for sour cream?

Plain Greek yogurt is a perfect substitute if you want to cut down on fat but still maintain creamy tang. You could also use crema or a mild cream cheese blend for a different yet delicious finish.

Will this chili work in a slow cooker?

Yes! Start by sautéing onions and garlic on the stove, then add all ingredients except for the sour cream and chicken to the slow cooker. Cook on low for 4 to 6 hours, then stir in the chicken and sour cream near the end for a creamy finish.

Final Thoughts

This White Chicken Chili is truly one of those recipes that wins hearts — it’s simple to make, bursting with flavor, and comforting in every way. Whether you’re feeding a crowd or craving a cozy solo meal, it’s an absolute must-try. I can’t wait for you to experience the creamy, spicy, and tangy magic of this dish for yourself!

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