This creamy white chicken chili is a warm hug in a bowl! Made with tender chicken, white beans, and green chilies, it’s cozy and delicious, perfect for any day.
I love how easy it is to whip up this chili. Just toss everything in the pot and let it simmer. Plus, who can resist adding a little cheese on top? Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great for this recipe. If you want a different flavor, try using shredded rotisserie chicken. It’s already cooked and adds a tasty depth.
White Beans: Cannellini or great northern beans are perfect here. If you’re looking for a lower-carb option, consider using cauliflower instead or kale for added texture.
Corn: Frozen corn is super convenient, but you can use fresh corn off the cob or even canned corn if needed. Just make sure to drain it well.
Green Chilies: The canned variety adds a mild kick, which I love. If you prefer a bolder flavor, use fresh jalapeños or even poblano peppers instead!
Cream Cheese and Sour Cream: These give the chili its creamy texture. You can substitute Greek yogurt for the sour cream for a healthier twist, and it tastes just as good!
How Do You Shred Chicken Easily?
Shredding chicken can seem tricky, but there’s a simple way to make it a breeze. Here’s how you can do it:
- After cooking, let the chicken rest for a few minutes to cool slightly.
- Use two forks to pull apart the chicken into shreds easily. You can also use a hand mixer! Just put the cooked chicken in a bowl and mix on low until shredded.
- Work in batches if necessary, especially if you’re using larger pieces.
This method saves time and gets your chicken perfectly shredded for the chili!
White Chicken Chili
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans white beans (such as cannellini or great northern), drained and rinsed
- 1 cup frozen corn kernels
- 4 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1/2 cup sour cream or Greek yogurt
- 4 oz cream cheese, softened
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Crumbled queso fresco or feta cheese, for garnish
- Lime wedges, for serving
Total Time Needed
This delicious white chicken chili will take about 10 minutes to prepare and around 30 minutes to cook, so you’ll have a warm, hearty meal ready to enjoy in about 40 minutes!
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 5 minutes. This helps build a flavorful base for your chili.
2. Add Garlic and Chicken
Next, add the minced garlic and cook it for another minute until it’s fragrant. Then, add the chicken breasts along with the chicken broth. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and let the chicken cook for about 20 minutes, or until it’s fully cooked through.
3. Shred the Chicken
Once the chicken is cooked, remove it from the pot and shred it using two forks. This step gives you those perfect bite-sized pieces that soak up the flavors in the chili.
4. Combine and Simmer
Return the shredded chicken to the pot. Add in the drained white beans, frozen corn, diced green chilies, ground cumin, chili powder, oregano, and cayenne pepper (if you like it spicy!). Season it with salt and black pepper to taste. Stir everything together to combine well.
5. Make It Creamy
In a small bowl, mix the softened cream cheese and sour cream until smooth. Stir this creamy mixture into the chili until fully incorporated, which makes it rich and delicious!
6. Final Simmer and Seasoning
Let the chili simmer uncovered for about 10 minutes. This allows the flavors to meld together and the chili to thicken slightly. Taste it and adjust seasoning with more salt and pepper if needed.
7. Serve and Enjoy
Just before serving, stir in the chopped cilantro and squeeze in the lime juice. Ladle the chili into bowls, and top with crumbled queso fresco or feta cheese. Don’t forget the lime wedges on the side for an extra burst of flavor!
Enjoy your cozy and flavorful white chicken chili!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to add a little extra cooking time to ensure it’s fully cooked. For quicker results, thaw the chicken in the fridge overnight or use the microwave’s defrost setting.
Can I Make This Chili Vegetarian?
Absolutely! You can replace the chicken with cubed zucchini or bell peppers and use vegetable broth instead of chicken broth. Beans, as is, will provide a hearty texture and protein!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of broth if it seems too thick!
Can I Prepare This Chili in a Slow Cooker?
Yes! You can easily adapt this recipe for a slow cooker. Cook the onion and garlic in a skillet first, then add all ingredients to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Just shred the chicken at the end before serving.
