This White Chicken Chili is a warm and comforting dish that brings friends and family together. With tender chicken, creamy beans, and a hint of spice, it’s perfect for chilly days!
What I love best is how easy it is to make — just toss everything in a pot and let it simmer. It smells amazing while cooking, making your home feel cozy. That’s a win in my book! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is great for this chili as it’s lean and cooks quickly. If you’re looking for a faster option, rotisserie chicken works well here—just shred and add it in steps 3 and 4.
Beans: Cannellini or great northern beans are perfect for the creamy texture. In a pinch, you could use any white bean like navy beans or even chickpeas for a different twist.
Green Chilies: Diced green chilies add a nice kick! If you want more heat, use jalapeños instead. You could also replace it with salsa verde for a different flavor profile.
Heavy Cream/Sour Cream: I like using heavy cream for a richer taste, but sour cream lightens it up. Greek yogurt can be a healthy substitute if you’re watching calories.
Cilantro: Fresh cilantro brightens up the dish. If you’re not a fan, feel free to skip it or use green onions for a different fresh touch.
How Do I Shred the Chicken Easily?
Shredding chicken can be tricky, but it’s easier than you think. After cooking, let the chicken rest for a few minutes for safety. Using two forks, pull the chicken apart into pieces—just shred it right in the pot to mix flavors quicker!
- Let the chicken cool slightly, then use one fork to hold it steady.
- With the other fork, pull apart the meat into shreds.
- For a speedier method, place the cooked chicken in a stand mixer with a paddle attachment and beat on low for a few seconds.
How to Make White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb boneless, skinless chicken breast
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream or sour cream
- 2 tbsp olive oil
For Garnish (optional):
- Fresh cilantro
- Lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 40 minutes of cooking time. You’ll spend a little time chopping and cooking, and then you’ll have a warm, hearty bowl of chili ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, pour in the olive oil and heat it over medium heat. Add the diced onion and cook it for about 5 minutes, stirring occasionally until it becomes soft and translucent. Then, add the minced garlic and sauté for an additional minute until your kitchen smells wonderful!
2. Cook the Chicken:
Now, it’s time to add the chicken breast to the pot. Pour in the chicken broth, and sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and bring it to a boil. Once boiling, turn the heat down to let it simmer for about 20-25 minutes, or until the chicken is fully cooked.
3. Shred the Chicken:
Carefully take the chicken out of the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot and give it a good stir.
4. Add the Beans and Corn:
Next, stir in the white beans, corn, and diced green chilies. Let the chili simmer on low for another 10 minutes so everything heats up nicely.
5. Finish with Cream:
Lastly, stir in the heavy cream or sour cream until everything is well combined and creamy. Taste it and see if you want to add any more seasoning.
6. Serve and Enjoy:
Serve your White Chicken Chili hot! You can garnish it with fresh cilantro and offer lime wedges on the side for a zesty twist if you like. Enjoy every bite of this delicious dish!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to thaw it first. You can thaw frozen chicken overnight in the fridge or use the quick method by submerging it in a sealed plastic bag in cold water for about 1-2 hours. Once thawed, proceed with the recipe as directed!
How Can I Make This Dish Vegetarian?
For a vegetarian version, simply replace the chicken with 1-2 cups of diced vegetables like bell peppers, zucchini, or mushrooms. You can also use vegetable broth instead of chicken broth and swap heavy cream for coconut milk for a creamy texture. Simmer the veggies until tender before adding the beans and corn.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove over low heat. You may need to add a splash of chicken broth or water to loosen it up while reheating.
Can I Adjust the Spice Level?
Yes, you can easily adjust the spice! For a milder version, reduce the amount of chili powder and omit the diced green chilies. If you prefer it spicier, try adding more chili powder or some diced jalapeños. Always taste as you go to find your perfect level!
