Perfect White Chicken Chili
This White Chicken Chili recipe is a hearty and comforting dish perfect for any occasion. It's easy to make and packed with creamy textures and Southwestern flavors, making it a guaranteed family favorite. Customize it to your liking by adjusting the spice level or adding your favorite toppings.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Small bowl
- Whisk
- Can opener
- Colander
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- 4 cups cooked chicken, shredded about 1.5 pounds
- 4 cups chicken broth
- 1 cup sour cream or Greek yogurt
- 4 ounces cream cheese, softened
- ¼ cup chopped fresh cilantro, plus more for garnish
- Salt to taste
- Black pepper to taste
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 and chopped bell pepper and cook for another 2 minutes, until fragrant.
- Stir in the diced green chilies, cumin, oregano, and cayenne pepper (if using).
- Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Add the shredded chicken, chicken broth, great northern beans, and cannellini beans to the pot.
- Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld together.
- In a small bowl, whisk together the sour cream (or Greek yogurt) and softened cream cheese until smooth.
- Gradually stir the sour cream mixture into the chili until well combined.
- Stir in the chopped cilantro.
- Season the chili with salt and black pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
For a thicker chili, simmer uncovered longer or add a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water). For a thinner chili, add more chicken broth. Adjust seasonings to taste, adding more cumin, oregano, or cayenne pepper as needed. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat in a pot or microwave until heated through. Consider variations like Spicy White Chicken Chili (add jalapeños), Smoked White Chicken Chili (add smoked paprika), or Vegetarian White Chili (omit chicken and use vegetable broth).