ULTIMATE WHITE CHICKEN CHILI

I can almost smell it now… the aroma of cumin, tender chicken, and creamy broth wafting through the kitchen. I first tasted White Chicken Chili at a friend’s tailgate party, and I was immediately hooked! It was a chilly day, and that warm, comforting bowl was absolute perfection. Today, I’m sharing all my secrets for the most amazing White Chicken Chili you’ll ever make!

The BEST White Chicken Chili Recipe: Your Guide to Flavor Town!

Friends, welcome! If you’re anything like me, you’re always on the lookout for those recipes that are both incredibly delicious and relatively easy to pull off. This White Chicken Chili recipe is just that. It’s a total crowd-pleaser, perfect for weeknight dinners, game day gatherings, or any occasion where you want to serve up a bowl of pure comfort. And trust me, this isn’t your average chili – the creamy broth, the tender chicken, the subtle heat… it’s a flavor explosion that will have everyone begging for seconds!

We’re going to walk through each step together, and I’ll share all my little tricks and tips to ensure your chili is absolutely perfect. No more bland, watery chili! We’re creating a masterpiece, one delicious spoonful at a time.

Why This White Chicken Chili is Different (and Better!)

You might be thinking, “What makes *this* White Chicken Chili so special?” Well, let me tell you! It’s all about layering the flavors and using the right ingredients. We’re not just throwing everything into a pot and hoping for the best. We’re building a flavor profile that’s complex, satisfying, and utterly irresistible. Here’s what sets this recipe apart:

• The Creamy Broth: We’re using a combination of chicken broth, cream cheese, and sour cream (or Greek yogurt for a healthier twist!) to create a luxuriously smooth and creamy base that’s bursting with flavor.
• Tender, Flavorful Chicken: We’re not just using any chicken! We’re using shredded chicken breast, cooked to perfection and infused with the aromatic spices of the chili.
• Perfectly Balanced Spices: Cumin, chili powder, oregano, garlic powder, onion powder… the perfect blend to create a warm, savory, and slightly spicy flavor profile.
• The Right Amount of Heat: Jalapeños (optional, of course!) add a touch of heat that complements the creamy broth and savory chicken perfectly. You can adjust the amount to your liking!
• The Toppings: Don’t underestimate the power of toppings! A dollop of sour cream, a sprinkle of cheese, some fresh cilantro, and a few crunchy tortilla chips take this chili to the next level.

Ingredients You’ll Need

Before we get started, let’s gather all the ingredients. This will make the cooking process so much smoother and more enjoyable.

• Chicken: 2 pounds boneless, skinless chicken breasts
• Olive Oil: 1 tablespoon
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Jalapeño: 1-2, seeded and minced (optional)
• Canned Green Chiles: 4 ounces, diced
• Canned Great Northern Beans: 2 (15-ounce) cans, drained and rinsed
• Canned Cannellini Beans: 1 (15-ounce) can, drained and rinsed
• Chicken Broth: 6 cups
• Cumin: 2 teaspoons
• Chili Powder: 1 teaspoon
• Oregano: 1 teaspoon
• Garlic Powder: ½ teaspoon
• Onion Powder: ½ teaspoon
• Salt and Pepper: To taste
• Cream Cheese: 4 ounces, softened
• Sour Cream (or Greek Yogurt): ½ cup
• Toppings: Sour cream, shredded cheese, cilantro, tortilla chips, avocado, lime wedges (the possibilities are endless!)

Step-by-Step Instructions: Let’s Get Cooking!

1. Prepare the Chicken: Season the chicken breasts with salt, pepper, and a little bit of chili powder.
2. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until lightly browned. You’re not trying to cook them through at this point, just add some color and flavor.
3. Sauté the Aromatics: Remove the chicken from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant. The aroma should be making your mouth water already!
4. Add the Green Chiles and Beans: Stir in the diced green chiles, great northern beans, and cannellini beans. Cook for a couple of minutes, stirring occasionally, to allow the flavors to meld.
5. Pour in the Broth and Spices: Pour in the chicken broth and add the cumin, chili powder, oregano, garlic powder, and onion powder. Stir well to combine.
6. Simmer the Chili: Return the chicken breasts to the pot. Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
7. Shred the Chicken: Remove the chicken breasts from the pot and shred them with two forks. Don’t worry if the chicken falls apart easily – that’s exactly what we want!
8. Add the Cream Cheese: Stir in the softened cream cheese until it’s completely melted and the chili is smooth and creamy. This is where the magic happens!
9. Stir in the Sour Cream: Remove the pot from the heat and stir in the sour cream (or Greek yogurt). This adds a final touch of richness and tanginess.
10. Return the Chicken: Return the shredded chicken to the pot and stir to combine.
11. Season to Taste: Taste the chili and season with salt and pepper as needed. Don’t be afraid to add a little extra cumin or chili powder if you want a more intense flavor.
12. Serve and Enjoy!: Ladle the White Chicken Chili into bowls and top with your favorite toppings. Get creative! Sour cream, shredded cheese, cilantro, tortilla chips, avocado, lime wedges… the possibilities are endless!

Success Tips: Your Secret Weapons for Perfect Chili

Okay, my friend, you’re almost there! Here are a few “golden” tips to ensure your White Chicken Chili is an absolute triumph:

• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook it just until it’s cooked through and easily shreds.
• Soften the Cream Cheese: Make sure the cream cheese is softened before adding it to the chili. This will help it melt smoothly and prevent any lumps. I usually let it sit at room temperature for at least 30 minutes.
• Taste and Adjust: Don’t be afraid to taste the chili and adjust the seasonings to your liking. Add more cumin for a warmer flavor, more chili powder for a spicier kick, or more salt and pepper to balance the flavors.
• Garnish Generously: Toppings are key to taking this chili to the next level. Don’t skimp on the toppings!
• Make it Ahead: White Chicken Chili is even better the next day! The flavors have more time to meld together. You can make it a day or two in advance and store it in the refrigerator.

Variations and Adaptations: Make it Your Own!

The beauty of this White Chicken Chili recipe is that it’s incredibly versatile. You can easily adapt it to your liking and experiment with different ingredients. Here are a few ideas:

• Spicier Chili: Add more jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to kick up the heat.
• Smokier Chili: Add a teaspoon of smoked paprika to the spice blend for a smoky flavor.
• Vegetarian Chili: Omit the chicken and add more beans or vegetables, such as corn, zucchini, or bell peppers.
• Crock-Pot Chili: Sear the chicken and sauté the aromatics as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir in the cream cheese and sour cream before serving. White Chicken Chili is perfect for a slow cooker! White Chicken Chiliis an easy slow cooker dinner idea!

Serving Suggestions: Pair it Perfectly!

White Chicken Chili is a complete meal in itself, but it’s even better when paired with the right sides. Here are a few serving suggestions:

• Cornbread: A classic pairing! The sweetness of the cornbread complements the savory chili perfectly.
• Tortilla Chips: For scooping and crunch!
• Salad: A light and refreshing salad provides a nice contrast to the richness of the chili.
• Grilled Cheese: Because who doesn’t love grilled cheese with soup?

Storing and Reheating: Making the Most of Your Leftovers

Leftover White Chicken Chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, simply warm it up on the stovetop or in the microwave until heated through. If the chili has thickened too much, add a little chicken broth to thin it out. Speaking of creamy and comforting, you should also try my CREAMY CHICKEN AND RICE recipe sometime!

If you are a fan of chicken and dumplings, then try CHICKEN DUMPLING SOUP ! A perfect comfort food recipe that tastes amazing!

Craving more chicken and pasta? Then try this CHICKEN TORTELLINI HEAVEN recipe, so delicious and easy to make!

Another soup favorite, CAJUN CHICKEN SOUP HEAVEN , spicy and packed with flavor!

Conclusion: Your New Go-To Chili Recipe!

There you have it! My ultimate White Chicken Chili recipe, ready for you to make and enjoy. I truly believe this will become a staple in your kitchen. It’s comforting, flavorful, and surprisingly easy to make. So gather your ingredients, put on some music, and get ready to create a chili masterpiece! Happy cooking, my friend! And remember, the most important ingredient is always love. Enjoy!

Ultimate White Chicken Chili

Amelia

This White Chicken Chili is a creamy, flavorful, and comforting dish perfect for any occasion. It features tender shredded chicken, great northern and cannellini beans, green chiles, and a rich, spiced broth topped with your favorite garnishes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Can opener
• Colander
• Two forks (for shredding chicken)
• Ladle
• Bowls for serving

Ingredients

  

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, seeded and minced optional
• 4 ounces canned green chiles, diced
• 6 cups chicken broth
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 4 ounces cream cheese, softened
• ½ cup sour cream or Greek yogurt
• Optional toppings: Sour cream, shredded cheese, cilantro, tortilla chips, avocado, lime wedges

Instructions

 

• Season the chicken breasts with salt, pepper, and a little bit of chili powder.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat.
• Sear the chicken breasts for 3-4 minutes per side, until lightly browned. Remove the chicken from the pot and set aside.
• Add the chopped onion to the pot and cook until softened, about 5 minutes.
• Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant.
• Stir in the diced green chiles, great northern beans, and cannellini beans. Cook for a couple of minutes, stirring occasionally.
• Pour in the chicken broth and add the cumin, chili powder, oregano, garlic powder, and onion powder. Stir well to combine.
• Return the chicken breasts to the pot. Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
• Remove the chicken breasts from the pot and shred them with two forks.
• Stir in the softened cream cheese until it’s completely melted and the chili is smooth and creamy.
• Remove the pot from the heat and stir in the sour cream (or Greek yogurt).
• Return the shredded chicken to the pot and stir to combine.
• Taste the chili and season with salt and pepper as needed.
• Ladle the White Chicken Chili into bowls and top with your favorite toppings.

Notes

For a spicier chili, add more jalapeños, a pinch of cayenne pepper, or a dash of hot sauce. To make it vegetarian, omit the chicken and add more beans or vegetables like corn or zucchini. White Chicken Chili is even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.