This White Chicken Chili is warm and comforting, with tender chicken, creamy beans, and a hint of spice. It’s like a hug in a bowl on chilly days!
It’s super easy to make, too! I love throwing everything in one pot and letting it simmer. Plus, it tastes even better the next day—if there are any leftovers! 😄
Key Ingredients & Substitutions
Olive Oil: It’s great for sautéing, but feel free to swap it with avocado oil or butter if you like those flavors. I often use butter for that extra richness!
Onion: A medium yellow onion works best for sweetness. If you’re short on time, grab some pre-diced onions from the store. You could also use shallots for a milder flavor.
Jalapeños: They add heat, but if you’re sensitive to spice, switch to green bell peppers for flavor without the kick. You can also use poblano peppers for a smoky taste!
Chicken: While shredded rotisserie chicken is super convenient, leftover cooked chicken or even turkey works well here. For a vegetarian option, consider using mushrooms or a blend of beans.
White Beans: Great northern or cannellini beans are ideal. If you can’t find them, navy beans are a good alternative. Just make sure they’re rinsed to reduce sodium!
Cream Cheese & Sour Cream: If you want a lighter option, use Greek yogurt instead. It gives a similar creaminess and a bit of tang!
What’s the Best Way to Make Sure my Chili is Creamy?
Getting that creamy texture is key! Here’s how to achieve it:
- Start with softened cream cheese—it blends in much smoother. If it’s too cold, it won’t mix well.
- Stir in the cream cheese and sour cream on low heat so they melt gradually without curdling.
- If your chili gets too thick, thin it with a little extra chicken broth or water, but do this in small increments.
Following these tips will help you achieve that perfect creamy chili every time!
How to Make White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups cooked shredded chicken (rotisserie or cooked breasts)
- 3 cups chicken broth
- 2 cans (about 15 oz each) white beans (such as great northern or cannellini), drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
- Crumble queso fresco or cotija cheese (for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious White Chicken Chili takes about 10 minutes to prep and about 30 minutes to cook, making the total time around 40 minutes. Perfect for a comforting weeknight meal!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and let it cook for about 3-4 minutes until it’s softened and a little translucent. This step adds a nice sweetness to your chili!
2. Add Garlic and Jalapeños:
Next, stir in the minced garlic and jalapeños. Sauté them for another minute until they smell amazing and fragrant. You can adjust the amount of jalapeños based on how spicy you want your chili.
3. Spice it Up:
Then, sprinkle in the ground cumin, dried oregano, and chili powder. Give it a good stir and let it cook for about 30 seconds to 1 minute—this helps to really bring out the flavors!
4. Combine the Main Ingredients:
Pour in the chicken broth, and then add the cooked shredded chicken, white beans, and corn. Stir everything together to combine. This is where your chili starts to take shape!
5. Simmer Away:
Let the mixture come to a gentle simmer. Cook for about 15 minutes, so all the lovely flavors can meld together nicely. You’ll smell it getting better by the minute!
6. Make it Creamy:
Reduce the heat to low and stir in the softened cream cheese and sour cream until they melt into the chili, creating a creamy texture. Don’t forget to taste and adjust the seasoning with salt and pepper as needed.
7. Serve and Enjoy:
Serve your White Chicken Chili hot! Top each bowl with diced avocado, chopped cilantro, and a sprinkle of crumbled queso fresco or cotija cheese for extra flavor. Feel free to add lime wedges on the side for a zesty finish!
This creamy, hearty White Chicken Chili is perfect for cozy dinners and pairs wonderfully with tortilla chips or warm cornbread. Enjoy! 😊
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw it completely before shredding. A quick method is to submerge the sealed chicken in cold water for about an hour. Pat it dry before adding it to the chili.
How Can I Make This Chili Vegetarian?
For a vegetarian version, substitute the chicken with extra beans (like kidney or black beans) and add more veggies like bell peppers or zucchini. Use vegetable broth instead of chicken broth for the base!
What if I Don’t Have Cream Cheese?
No worries! You can replace it with plain Greek yogurt for a healthier option or skip it altogether and increase the sour cream for creaminess. Just remember to stir it in at the end to avoid curdling!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop, adding a splash of broth if needed to loosen it up. Enjoy your delicious chili again!
