Best White Chicken Chili
This White Chicken Chili is a creamy, comforting, and flavorful alternative to traditional red chili. It's loaded with tender chicken, hearty beans, and a blend of savory spices, making it an easy and satisfying meal perfect for any night of the week.
Equipment
- Large pot or Dutch oven
- Small bowl
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional
- 4 cups chicken broth
- 1 ½ pounds cooked chicken, shredded
- Salt to taste
- Black pepper to taste
- 4 ounces cream cheese, softened
- ½ cup sour cream or plain Greek yogurt
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, green bell pepper, and red bell pepper to the pot. Cook for another 3-5 minutes, until the peppers are slightly tender.
- Stir in the cumin, oregano, chili powder, and cayenne pepper (if using) into the pot. Cook for 1 minute, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the cannellini beans and diced green chiles. Bring the mixture to a simmer.
- Stir in the shredded cooked chicken. Season with salt and pepper to taste. Reduce the heat to low, cover, and simmer for at least 15 minutes to allow the flavors to meld.
- In a small bowl, combine the softened cream cheese and sour cream (or Greek yogurt). Mix until smooth and creamy.
- Stir the cream cheese mixture into the chili until it's completely melted and incorporated. Be sure to stir well to avoid any clumps.
- Stir in the chopped fresh cilantro. Taste and adjust seasonings as needed. If you like a thicker chili, you can mash some of the beans against the side of the pot.
- Ladle the White Chicken Chili into bowls and garnish with extra cilantro, a dollop of sour cream, and a squeeze of lime juice. Serve hot!
Notes
For best results, use fully softened cream cheese to prevent clumping. Rotisserie chicken is a convenient option, but any cooked chicken will work. Cannellini beans can be substituted with great northern or navy beans. Chili can be made ahead and stored in the refrigerator for up to 2 days. It also freezes well for longer storage. Adjust the amount of chili powder and cayenne pepper to suit your spice preference. Toppings like shredded cheese, avocado, or tortilla chips enhance the chili.