Perfect White Chicken Chili
This White Chicken Chili recipe delivers creamy, comforting goodness with tender chicken, a rich broth, and a balanced spice level. It's a lighter take on traditional chili, perfect for a satisfying and flavorful meal that you'll want to make again and again.
Equipment
- Large pot or Dutch oven
- Blender or Food Processor
- Measuring cups and spoons
- Knife
- Cutting board
- Can opener
- Ladle
Ingredients
- 2 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1-2 jalapeños, seeded and minced
- 6-8 cups chicken broth
- 4 ounces cream cheese, softened
- ½ cup sour cream optional
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Salt to taste
- Pepper to taste
- ¼ teaspoon cayenne pepper optional
- Shredded cheese for garnish
- Diced avocado for garnish
- Chopped cilantro for garnish
- Sour cream or Greek yogurt for garnish
- Tortilla chips for garnish
- Lime wedges for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and jalapeño and cook for another minute until fragrant.
- Stir in the cumin, chili powder, oregano, salt, pepper, and cayenne pepper. Cook for 30 seconds, stirring constantly.
- Pour in the chicken broth. Start with 6 cups.
- Add the Great Northern beans, cannellini beans, corn, and diced green chiles.
- Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 20 minutes.
- Remove about 1-2 cups of the chili from the pot and transfer it to a blender or food processor.
- Add the softened cream cheese and blend until smooth.
- Pour the blended mixture back into the pot and stir well to combine.
- Stir in the shredded chicken.
- If using sour cream, stir it in now.
- Heat through, but do not boil.
- Taste the chili and adjust the seasoning as needed.
- Ladle the White Chicken Chili into bowls and garnish with your favorite toppings.
Notes
For a spicier chili, add more jalapeño or cayenne pepper. For a milder flavor, omit the jalapeño. Cream cheese is key to the creamy texture. Soften it before adding it to the blender. This chili can be made ahead of time and stored in the refrigerator or freezer. If the chili is too thick, add more chicken broth. If it's too thin, simmer it uncovered for longer. Try using rotisserie chicken for convenience. Chicken thighs can be used for a richer flavor.