White Chicken Chili
Our white chicken chili is loaded with chicken, beans, and green chilis in a creamy sauce. It’s quick to make and perfect for leftovers.
White Chicken Chili
When it’s cold outside, this white chicken chili is the perfect dish to have simmering on the stove. It’s warm, heats you from the inside and is delicious!
This chili is super easy to make with almost all ingredients you might already have in your pantry.
It’s perfect for weeknights, family dinner nights, game nights, or anytime you want a comforting meal.
Ingredients
Olive oil: Used for sautéing the onions and garlic.
Onion: A yellow or white onion works great for a slightly sweet base; dice finely for even cooking.
Garlic: Fresh garlic gives the best flavor.
Cooked shredded chicken: Rotisserie chicken is a convenient shortcut, or use leftover cooked chicken for quick prep.
Great northern beans: Rinsed and drained canned beans save time.
Diced green chiles: Adds mild heat and flavor. You can adjust the amount based on your preference.
Spices & Seasonings: We used ground cumin, chili powder, paprika, oregano, salt, and pepper.
Chicken broth: Use homemade or store-bought.
Sour cream: Stir in at the end to keep it smooth.
Heavy cream or half-and-half: You can adjust the amount for desired creaminess.
Optional toppings (shredded cheese, cilantro, jalapeño slices, lime wedges): Customize each bowl with your favorite toppings.
How to Make
In a large pot, heat olive oil over medium heat.
Add the diced onion and cook until softened, about 3–4 minutes.
Stir in minced garlic, cumin, chili powder, paprika, and oregano, and cook for 1 more minute.
Add shredded chicken, drained beans, diced green chilis, and chicken broth to the pot.
Bring the mixture to a simmer and cook for 20 minutes.
Stir in sour cream and either heavy cream or half-and-half, and let the chili simmer for 5 more minutes.
Season with salt and pepper to taste.
Serve warm with optional toppings such as shredded cheese, cilantro, jalapeño slices, or lime wedges.
Tips & Tricks
Here’s some tips and tricks for making this white chicken chili:
Rinse canned beans: Removes excess sodium and prevents a cloudy broth.
Layer beans for texture: Mash one can of beans slightly before adding to the chili for a creamy base while leaving the other can whole.
Use a hand blender: Blend part of the chili for a thicker, creamier texture while keeping chunks of chicken.
Leftovers/Storage
If you have any leftovers, let it cool to room temperature and store in an airtight container in the fridge for up to 3-4 days.
If you’d like to freeze it, let the chili cool completely and place in a freezer-safe container, leaving out the cream. You can freeze for up to 2 months.
Reheat gently on the stove over low heat, then stir in cream or sour cream before serving.
What to Serve with White Chicken Chili
Here are some of our favorites to serve with White Chicken Chili:
Cornbread: It’s the perfect, classic pair – chili and cornbread.
Tortilla chips: Great for scooping up the chili or crush and sprinkle on top.
Salad: A simple green salad rounds out the meal nicely.
Avocado slices: Creamy avocado slices on top.
Sour cream or Greek yogurt: Add a dollop on top for extra creaminess.
Crusty bread: Perfect for soaking up every bit of chili.
White Chicken Chili
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups cooked shredded chicken
- 2 15-ounce cans great northern beans drained and rinsed
- 1 4-ounce can diced green chilis
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- 3 cups chicken broth
- ½ cup sour cream
- ½ cup heavy cream or half-and-half
- Salt and pepper to taste
- Optional toppings: shredded cheese cilantro, jalapeño slices, lime wedges
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes.
- Stir in garlic, cumin, chili powder, paprika, and oregano; cook 1 minute more.
- Add shredded chicken, beans, green chilis, and chicken broth. Bring to a simmer and cook for 20 minutes.
- Stir in sour cream and cream; simmer 5 more minutes, then season with salt and pepper to taste.
- Serve warm with desired toppings.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
