Ultimate White Chicken Chili
This creamy and flavorful White Chicken Chili is a comforting and satisfying meal perfect for chilly evenings. It features tender chicken, white beans, corn, and a blend of Southwestern spices, finished with cream cheese and sour cream for a rich and delicious taste. Customize it with your favorite toppings for the ultimate chili experience.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Blender or Food Processor
- Ladle
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced optional
- 6 cups chicken broth
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 tablespoon lime juice
- Optional toppings: Shredded cheese Monterey Jack, cheddar
Instructions
- Cut the chicken breasts into 1-inch cubes.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
- Add the cubed chicken to the pot and cook until browned on all sides.
- Stir in the rinsed and drained Great Northern beans, Cannellini beans, and sweet corn.
- Pour in the chicken broth and add the diced green chilies, cumin, oregano, chili powder, salt, and black pepper.
- Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour, stirring occasionally.
- Remove about 1 cup of the chili and place it in a blender or food processor. Add the softened cream cheese and blend until smooth.
- Pour the cream cheese mixture back into the pot with the chili.
- Stir in the sour cream and lime juice.
- Heat through gently, but don't boil.
- Ladle the White Chicken Chili into bowls and top with your favorite toppings, such as shredded cheese, avocado, cilantro, and tortilla strips.
Notes
For a richer flavor, use chicken thighs instead of chicken breasts. You can also use leftover cooked chicken to save time, adding it during the last 15 minutes of simmering. Adjust the amount of jalapeño or add cayenne pepper for extra heat. For a milder chili, remove the seeds and membranes from the jalapeño. The chili can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To make in a slow cooker, combine all ingredients (except cream cheese and sour cream) and cook on low for 6-8 hours. Stir in cream cheese and sour cream during the last 30 minutes. To make in an Instant Pot, sauté onion, garlic, and jalapeño. Add chicken and brown. Add remaining ingredients (except cream cheese and sour cream) and cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release. Stir in cream cheese and sour cream before serving.