Ultimate White Chicken Chili
This White Chicken Chili is a creamy, flavorful, and comforting dish perfect for any occasion. It features tender shredded chicken, great northern and cannellini beans, green chiles, and a rich, spiced broth topped with your favorite garnishes.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Can opener
- Colander
- Two forks (for shredding chicken)
- Ladle
- Bowls for serving
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and minced optional
- 4 ounces canned green chiles, diced
- 6 cups chicken broth
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 4 ounces cream cheese, softened
- ½ cup sour cream or Greek yogurt
- Optional toppings: Sour cream, shredded cheese, cilantro, tortilla chips, avocado, lime wedges
Instructions
- Season the chicken breasts with salt, pepper, and a little bit of chili powder.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the chicken breasts for 3-4 minutes per side, until lightly browned. Remove the chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant.
- Stir in the diced green chiles, great northern beans, and cannellini beans. Cook for a couple of minutes, stirring occasionally.
- Pour in the chicken broth and add the cumin, chili powder, oregano, garlic powder, and onion powder. Stir well to combine.
- Return the chicken breasts to the pot. Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken breasts from the pot and shred them with two forks.
- Stir in the softened cream cheese until it's completely melted and the chili is smooth and creamy.
- Remove the pot from the heat and stir in the sour cream (or Greek yogurt).
- Return the shredded chicken to the pot and stir to combine.
- Taste the chili and season with salt and pepper as needed.
- Ladle the White Chicken Chili into bowls and top with your favorite toppings.
Notes
For a spicier chili, add more jalapeños, a pinch of cayenne pepper, or a dash of hot sauce. To make it vegetarian, omit the chicken and add more beans or vegetables like corn or zucchini. White Chicken Chili is even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.