Ultimate White Chicken Chili
This creamy and comforting White Chicken Chili is packed with tender chicken, Great Northern beans, and a blend of savory spices. A touch of cream cheese and sour cream adds richness and tanginess, making it a crowd-pleasing dish perfect for any occasion.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Can opener
- Two forks
- Ladle
- Bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced optional
- 2 boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- 4 ounces cream cheese, softened
- ½ cup sour cream
- Salt to taste
- Pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, tortilla strips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and diced jalapeño and cook for another minute, until fragrant.
- Add the chicken breasts to the pot and cook until lightly browned on all sides.
- Pour in the chicken broth, diced green chilies, cumin, chili powder, oregano, and cayenne pepper. Stir to combine.
- 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 easily shreds.
- Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
- Stir in the drained and rinsed Great Northern beans and Navy Beans and simmer for another 10 minutes, allowing the flavors to meld together.
- Reduce heat to low. Cut the cream cheese into cubes and add it to the chili, stirring until it's completely melted and smooth.
- Remove from heat and gently stir in the sour cream. Be careful not to boil the chili after adding the sour cream, as it can curdle.
- Taste and season with salt and pepper to your liking.
- Ladle the White Chicken Chili into bowls and top with your favorite toppings. Enjoy!
Notes
For a thicker chili, mash some of the Great Northern beans before adding them back to the pot. To store leftovers, allow the chili to cool completely before transferring it to an airtight container and refrigerating for up to 3 days. Reheat gently on the stovetop or in the microwave. The chili can also be frozen for up to 2 months; thaw completely before reheating. Consider adding a squeeze of lime juice for extra brightness.