White Chicken Chili Recipe
This White Chicken Chili is a creamy, comforting dish featuring tender shredded chicken, Great Northern beans, and a medley of spices. Enhanced with green chiles and finished with sour cream and heavy cream, it’s a flavorful take on a classic chili, perfect for warming up on chilly days. Serve it topped with fresh cilantro, shredded cheese, and lime wedges for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chiles
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 can (15 oz) corn, drained (optional)
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt, adjust to taste
- ¼ tsp black pepper
- 4 cups chicken broth
- 3 cups cooked shredded chicken (rotisserie works great)
Finishing Ingredients
- ½ cup sour cream
- ½ cup heavy cream or half-and-half
- Fresh cilantro (for topping)
- Lime wedges (for serving)
- Shredded cheese (for topping)
Instructions
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add beans & spices: Stir in the diced green chiles, Great Northern beans, corn if using, ground cumin, chili powder, dried oregano, paprika, salt, and black pepper. Cook the mixture for 2 to 3 minutes to allow the spices to release their flavors.
- Simmer: Pour in the chicken broth and add the shredded cooked chicken to the pot. Bring the chili to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes to meld all the flavors together.
- Make it creamy: Stir in the sour cream and heavy cream (or half-and-half) until fully combined and heated through, giving the chili a rich, creamy texture.
- Serve: Ladle the chili into bowls and top with fresh cilantro, shredded cheese, and a squeeze of lime juice for added brightness and flavor.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Adjust salt to your taste as broth and beans may contain sodium.
- Corn is optional; omit if you prefer a bean-only chili.
- For a lighter option, substitute heavy cream with half-and-half or omit cream altogether.
- Garnishes like avocado, jalapeños, or tortilla chips complement this chili nicely.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
Keywords: white chicken chili, creamy chili, chicken and beans chili, easy chili recipe, weeknight dinner, comfort food
Find it online: https://tastemadebyclara.com/white-chicken-chili-recipe/
