White Chicken Chili Recipe

Introduction

This white chicken chili is a creamy, comforting twist on classic chili, packed with tender chicken, beans, and mild green chiles. It’s a flavorful and easy-to-make dish perfect for cozy dinners any time of the year.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 tablespoon minced garlic (about 3 cloves)
• 2 cups chicken broth
• 2 (14-ounce) cans great Northern beans, drained
• 2 (4-ounce) cans mild green chiles with juices
• 1 pound boneless skinless chicken breasts, diced
• 1 cup corn kernels
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅔ cup sour cream

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-high heat. Add the diced onions and cook for about 4 minutes, until softened and translucent. Stir in the minced garlic and cook for 30 seconds more, being careful not to burn it.
2. Step 2: Pour in the chicken broth, then add the drained great Northern beans, mild green chiles with their juices, diced chicken breasts, and corn kernels. Season with chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the chili to a boil, reduce heat to low, cover, and let simmer gently for 10 minutes or until the chicken is fully cooked and tender.
3. Step 3: To avoid curdling, ladle about ½ cup of the hot chili into a small bowl and mix it into the sour cream until smooth. Stir this mixture back into the pot until well combined and creamy. Serve the chili hot and enjoy!

Tips & Variations

• For added heat, use green chiles labeled as medium or hot instead of mild.
• Swap in shredded rotisserie chicken to save time without sacrificing flavor.
• Add a squeeze of fresh lime juice or chopped cilantro on top for a fresh finish.
• Use Greek yogurt in place of sour cream for a tangier and lighter version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals to avoid curdling the sour cream mixture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can combine all ingredients except the sour cream in a slow cooker and cook on low for 4-6 hours. Stir in the sour cream at the end, using the tempering method to prevent curdling.

What can I serve with white chicken chili?

This chili pairs well with warm cornbread, tortilla chips, a simple green salad, or topped with shredded cheese and avocado slices for extra richness.

White Chicken Chili Recipe

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★★★★★

4.7 from 83 reviews

This White Chicken Chili recipe is a comforting and mildly spiced dish featuring tender chicken breast, creamy great Northern beans, and mild green chiles. Simmered with aromatic spices and enriched with sour cream, it offers a deliciously creamy and flavorful chili perfect for a cozy meal.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chili Base

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 tablespoon minced garlic (about 3 cloves)
• 2 cups chicken broth
• 2 (14-ounce) cans great Northern beans, drained
• 2 (4-ounce) cans mild green chiles with juices
• 1 pound boneless skinless chicken breasts, diced
• 1 cup corn kernels

Spices & Seasonings

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

Finishing

• ⅔ cup sour cream

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the diced onions and cook for about 4 minutes until softened and translucent. Then add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
2. Add Ingredients and Simmer: Pour in the chicken broth, followed by the drained great Northern beans, mild green chiles with their juices, diced chicken breasts, and corn kernels. Season with chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 10 minutes or until the chicken is fully cooked and tender.
3. Incorporate Sour Cream: To prevent curdling, take about ½ cup of the hot chili and mix it into the sour cream in a small bowl until smooth. Stir this mixture back into the pot of chili, ensuring it is well combined and creamy. Serve hot and enjoy your flavorful white chicken chili!

Notes

• Use mild green chiles to keep the chili gently spiced; use hot chiles for a spicier version.
• Simmer gently to prevent chicken from becoming tough.
• Mixing sour cream with hot chili before adding prevents curdling and ensures creaminess.
• Can be served with toppings like shredded cheese, chopped cilantro, or lime wedges for added flavor.
• Leftovers keep well refrigerated for up to 3 days and taste even better the next day.

Keywords: white chicken chili, creamy chicken chili, great Northern beans chili, mild chili recipe, chicken and bean chili