How to Make White Chicken Chili
Who isn’t a fan of chili?
This white chicken chili certainly surprised me.
What was surprising was the depth of flavor achieved with such a small amount of time on the stovetop.
This recipe is great because first and foremost, it tastes great!
But it also comes together super fast and calls for some basic ingredients that don’t cost an arm and a leg.
Plus it’s a one pot meal which makes for a faster cleanup!
Ingredients For White Chicken Chili
This recipe doesn’t call for too many crazy ingredients or steps, which makes this a perfect weekday recipe.
- Skinless, boneless chicken breasts (you can use chicken thighs if you like)
- Onion
- Garlic
- Jalapeno
- 2 cans of Cannellini beans (Great Northern Beans will work as well)
- 2 cans of chopped green chiles
- Low sodium chicken broth
- Cumin
- Oregano
- Salt
- Pepper
- Cayenne pepper
- Sour cream
- Heavy whipping cream (or half and half)
- Olive oil (vegetable is fine as well)
- Cilantro, cheese
Making the White Chicken Chili
As previously stated, the steps are so easy.
But if you can do the smallest of prep work before cooking it’s as easy as dumping in the ingredients.
Dice the chicken in 1/2 inch pieces. Discard any fatty pieces and set aside.
Dice one medium onion and 1/2 a jalapeno. Remove the seeds and veins of the jalapeno to reduce the heat. If you like the heat, leave it in. Set aside.
Finely chop the garlic and set aside. If you like, place all your spices in a ramekin and set aside.
In a large saucepan, or dutch oven, heat one tablespoon of oil over medium heat. Once heated, add the diced chicken, onion, and jalapeno to the pan.
Cook until the chicken is done and the juices run clear, about 10 -12 minutes. Keep the temperature around medium to avoid burning.
When you feel the chicken is being close to done, add garlic and stir it in. Continue to cook for approximately two minutes or until the garlic becomes fragrant.
Next, add the chicken stock, green chiles, the white beans, and all the spices to the pot. Mix until well combined.
Increase the heat to a boil then reduce to a simmer. Continue to cook, uncovered, for 30 minutes.
Remove the chili from the heat and stir in 1/4 cup of sour cream and 1/4 cup of heavy cream. Stir until it is all incorporated.
Serve in bowls with your favorite toppings. Chopped cilantro, some crushed tortilla chips, some sliced jalapeno and/or avocado go very well.
I will even shred some Monterey Jack cheese and put it on top.
A squeeze of a lime wedge is a nice touch too. The lime juice really comes through and brightens up the dish.
Conclusion
You can always decide to jazz it up even more if you like. Toss in some frozen corn to add more texture.
You could throw in a dash of chili powder to give it an extra tex-mex kick. You could even use leftover rotisserie chicken. Just make sure to shred the chicken before you toss it in.
This is an incredible recipe because it tastes so good and it’s so easy to make. In less than an hour your can hammer out a fantastically delicious dish that feeds the entire family with no fuss or muss.
The flavors are all on point and the creaminess is wonderfully different than the standard tomato based chilis.
So instead of soup during the cold months, toss this together and watch the smiles grow. It will become a favorite!
Other Awesome Recipes
- Thick and Hearty Homestyle Chili Recipe
- Vegetarian Chili
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- Buttermilk Cornbread Recipe
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White Chicken Chili Recipe
White Chicken Chili Recipe
Ingredients
Ingredients
- 1 lb Skinless, boneless chicken breasts you can use chicken thighs if you like
- 1 Onion medium, diced
- 2 cloves Garlic chopped
- 1/2 Jalapeno diced
- 2 cans Cannellini beans 15.5 oz cans (can use Great Northern beans)
- 2 cans Green chiles 4 oz cans
- 2 cups Chicken broth Low sodium
- 1/4 cup Sour cream
- 1/4 cup Heavy whipping cream
Spices
- 1 1/2 tsp Cumin
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Black pepper
- 1/4 tsp Cayenne pepper
Garnish
- Cilantro, cheese Garnish, chopped / shredded
Instructions
- Dice the chicken in 1/2 inch pieces. Discard any fatty pieces and set aside.
- Dice one medium onion and 1/2 a jalapeno. Remove the seeds and veins of the jalapeno to reduce the heat. If you like the heat, leave it in. Set aside
- Finely chop the garlic and set aside.
- In a large saucepan, or dutch oven, heat one tablespoon of oil over medium heat.
- Once heated, add the diced chicken, onion, and jalapeno to the pan.
- Cook until the chicken is done and the juices run clear, about 10 -12 minutes. Keep the temperature around medium to avoid burning.
- When you feel the chicken is being close to done, add garlic and stir it in. Continue to cook for approximately two minutes or until the garlic becomes fragrant.
- Add the chicken stock, green chiles, the white beans, and all the spices to the pot. Mix until well combined.
- Increase the heat to a boil then reduce to a simmer. Continue to cook, uncovered, for 30 minutes.
- Remove the chili from the heat and stir in 1/4 cup of sour cream and 1/4 cup of heavy cream. Stir until it is all incorporated.
- Serve in bowls with your favorite toppings. Chopped cilantro, some crushed tortilla chips, some sliced jalapeno and/or avocado go very well.