Easiest White Chicken Chili
This white chicken chili recipe is a creamy, comforting, and flavorful dish that's surprisingly easy to make. It's packed with chicken, beans, and spices, making it the perfect meal for a cozy night in or a potluck with friends.
Equipment
- Large pot or Dutch oven
- Measuring spoons
- Measuring cups
- Can opener
- Colander
- Knife
- Cutting board
- Ladle
- Two forks or stand mixer with paddle attachment (for shredding chicken)
- Bowls for serving
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2-3 cloves garlic, minced
- 6 cups chicken broth
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- Salt to taste
- Pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro, green onions, tortilla chips, hot sauce, pickled jalapeños, lime wedges
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chicken breasts to the pot and cook until browned on all sides.
- Add the Great Northern beans, Cannellini beans, and green chilies (with their liquid). Stir to combine.
- Pour in the chicken broth, cumin, chili powder, oregano, cayenne pepper (if using), salt, and pepper to the pot. Stir well.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken breasts from the pot and shred them with two forks or a stand mixer.
- Reduce the heat to low. Cut the softened cream cheese into small cubes and add them to the pot. Stir until the cream cheese is completely melted and the chili is creamy and smooth.
- Remove the pot from the heat and stir in the sour cream until it's fully incorporated.
- Return the shredded chicken to the pot and stir to combine.
- Taste the chili and adjust the seasoning as needed.
- Ladle the chili into bowls and top with your favorite toppings.
Notes
For best results, use high-quality ingredients. Don't skip sautéing the onion and garlic, as this is crucial for building flavor. Softened cream cheese will melt more easily and evenly. Simmer the chili, don't boil it. Get creative with toppings to personalize your chili. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. To make ahead, prepare the chili and refrigerate it for up to 2 days. Reheat before serving.