If you are craving a cozy, flavorful dish that feels like a warm hug on a chilly day, this White Chicken Chili Recipe is absolutely where you want to start. Packed with tender chicken, creamy beans, and just the right hint of spice, it’s a delightful twist on traditional chili that’s lighter in color but big on comfort. This recipe blends savory spices, creamy sour cream, and a touch of heat from green chiles and cayenne, making every spoonful irresistibly satisfying.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step to making this incredible White Chicken Chili Recipe come to life. Each component lends its unique flavor, texture, or color, creating a harmonious bowl that feels both hearty and comforting.
- 1 pound boneless skinless chicken breasts: Cubed into 1/2-inch pieces to cook evenly and stay tender.
- 1 medium onion, chopped: Adds sweetness and a depth of flavor when sautéed.
- 1-1/2 teaspoons garlic powder: Provides a subtle, aromatic punch without overpowering the dish.
- 1 tablespoon canola oil: A neutral oil perfect for sautéing without altering flavors.
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained: Offer creaminess and protein, balancing the chili nicely.
- 1 can (14-1/2 ounces) chicken broth: Forms the savory base liquid that ties all ingredients together.
- 2 cans (4 ounces each) chopped green chiles: Bring mild heat and a unique southwestern flair.
- 1 teaspoon salt: Essential for enhancing every flavor in the bowl.
- 1 teaspoon ground cumin: Adds earthiness and warmth characteristic of great chili.
- 1 teaspoon dried oregano: Lends herbal notes that brighten the profile.
- 1/2 teaspoon pepper: For gentle background spice.
- 1/4 teaspoon cayenne pepper: Just enough kick to keep things interesting without overwhelming.
- 1 cup sour cream: Introduces creaminess and a slight tang for richness.
- 1/2 cup heavy whipping cream: Creates an ultra-smooth, luscious texture to the chili.
- Optional toppings – tortilla chips, shredded cheddar cheese, and sliced seeded jalapeno pepper: These bring crunch, meltiness, and extra heat to the table.
How to Make White Chicken Chili Recipe
Step 1: Sauté the Chicken and Onions
Start by heating the canola oil in a large saucepan over medium heat. Toss in the cubed chicken breasts, chopped onion, and garlic powder. Stir them frequently until the chicken pieces lose their pink color completely and the onions turn translucent and soft. This step builds the flavor foundation, so don’t rush it—getting the chicken nicely cooked and the onions caramelized brings out such a lovely depth you’ll notice in every bite.
Step 2: Add Beans, Broth, and Spices
Next, add the rinsed great northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, black pepper, and cayenne pepper. Stir everything together and bring the mixture to a gentle boil. Then reduce your heat to low, leaving the pan uncovered as the chili simmers for about 30 minutes. During this time, the flavors meld and intensify, creating that signature rich taste you want in a White Chicken Chili Recipe.
Step 3: Stir in Creamy Ingredients
Once the chili has simmered and thickened slightly, remove it from the heat and slowly mix in the sour cream followed by the heavy whipping cream. This final step transforms the chili into a silky, creamy masterpiece with just a hint of tang to balance the spices. Be sure to stir carefully so the creams blend in smoothly without curdling.
Step 4: Serve and Enjoy
Your White Chicken Chili Recipe is ready to serve! Ladle it into bowls and get creative with toppings or keep it simple—either way, it will be a bowl full of warmth you’ll want to dive into.
How to Serve White Chicken Chili Recipe
Garnishes
Adding garnishes elevates this dish from comforting to utterly irresistible. Crunchy tortilla chips on top provide texture contrast, while shredded cheddar cheese melts gently into the chili, adding richness and a savory punch. For those who love an extra spicy touch, sliced seeded jalapenos add a fresh brightness and heat that round out the flavors beautifully.
Side Dishes
This chili pairs wonderfully with simple sides that won’t compete with the complex flavors of the bowl. Classic cornbread or warm flour tortillas make great options to scoop and savor every last spoonful. A crisp green salad or steamed veggies bring freshness, balancing the creamy, hearty chili especially well.
Creative Ways to Present
If you want to impress friends or family, try serving the chili in individual bread bowls for a fun, edible container. Alternatively, use small ramekins for party portions, allowing people to customize their toppings. You can even offer a “chili bar,” set with bowls of cheese, chips, jalapenos, and sour cream, inviting everyone to personalize their perfect bowl of White Chicken Chili Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Chili Recipe keeps wonderfully in the refrigerator for up to 4 days. Store it in an airtight container to maintain its creamy texture and fresh flavors. When you reheat it, the cream stays perfectly smooth if done gently.
Freezing
This chili also freezes beautifully, making it ideal for meal prepping. Allow it to cool completely, then transfer portions into freezer-safe containers. It will keep well for up to 3 months. Just make sure to leave some headspace in the container as the liquid may expand when frozen.
Reheating
To reheat, warm the chili on the stovetop over low heat, stirring frequently to prevent sticking and ensure even heating. Avoid boiling as it can cause the dairy to separate. Alternatively, you can microwave it in short bursts, stirring in between, until hot and creamy once again.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more richness and stay tender during cooking, which many find delicious. Just be sure to cut them into similar-sized pieces for even cooking.
Is this White Chicken Chili Recipe very spicy?
It has a mild to moderate heat level thanks to the green chiles and a touch of cayenne. You can adjust the spiciness by adding more or fewer jalapenos and cayenne pepper according to your taste.
Can I make this recipe without the cream?
Yes, but the sour cream and heavy cream are what give this chili its signature creamy texture and tang. Without them, it will be more brothy and less rich, though still tasty.
What can I substitute for great northern beans?
Other white beans like cannellini or navy beans work great as substitutes. Just rinse and drain them well before adding to the chili.
Is this recipe gluten-free?
Yes! All the ingredients used are naturally gluten-free, making this an excellent option for those with gluten sensitivities or celiac disease.
Final Thoughts
This White Chicken Chili Recipe is that perfect bowl of comfort food you’ll want to come back to time and again. It’s easy to make, wonderfully creamy, and bursting with flavors that satisfy every craving. Whether you’re enjoying a quiet night in or feeding a hungry crowd, give this recipe a try — your taste buds will thank you!
Print
White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 7 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and flavorful White Chili features tender chunks of chicken, great northern beans, and a blend of mild green chiles and spices, simmered to perfection. Finished with sour cream and heavy cream for a rich texture, it’s a comforting dish perfect for cool days and served best with crunchy tortilla chips, shredded cheddar, and jalapeno slices for added zest.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1–1/2 teaspoons garlic powder
- 1 tablespoon canola oil
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (4 ounces each) chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Optional Toppings
- Tortilla chips
- Shredded cheddar cheese
- Sliced seeded jalapeno pepper
Instructions
- Sauté Chicken and Onion: In a large saucepan, heat canola oil over medium heat. Add the diced chicken, chopped onion, and garlic powder. Cook, stirring occasionally, until the chicken is no longer pink and the onions are softened, about 5-7 minutes. Evenly diced onions help cook faster and more consistently.
- Add Beans and Spices: Stir in the rinsed and drained great northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, pepper, and cayenne pepper. Mix well to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes to allow the flavors to meld and the chili to thicken slightly.
- Finish with Creams: Remove the chili from heat. Stir in the sour cream and heavy whipping cream until fully incorporated, creating a creamy and rich texture.
- Serve: Ladle the white chili into bowls and garnish with optional tortilla chips, shredded cheddar cheese, and sliced jalapeno peppers as desired for added crunch and heat.
Notes
- For consistent texture, dice the onions finely and evenly before cooking.
- You can substitute chicken with turkey breast for a leaner option.
- Adjust cayenne pepper quantity based on your heat preference.
- Leftover chili can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use low-fat sour cream and reduced-fat heavy cream to lower calorie content.
