White Chicken Chili Recipe
This creamy white chicken chili recipe is cozy, hearty, and ready in under 40 minutes. Made with tender chicken, white beans, and a hint of spice!
Ingredients
- For the Chili Base
- 2 tablespoons olive oil — for sautéing the aromatics
- 1 medium onion diced — adds a sweet, savory base
- 3 cloves garlic minced — flavor foundation
- 1–2 jalapeños diced (optional) — for mild heat
- 1 teaspoon ground cumin — smoky earthy flavor
- ½ teaspoon chili powder — just a touch for depth
- ¼ teaspoon cayenne pepper — add more if you like it spicy
- For the Protein & Broth
- 1 ½ pounds boneless skinless chicken breasts or thighs — juicy and tender
- 4 cups chicken broth — the flavorful base of the soup
- 2 cans 15 oz each white beans, drained and rinsed — creamy and filling
- 1 can 4 oz diced green chiles — adds a subtle tangy spice
- For the Creamy Finish
- ¾ cup sour cream — makes it rich and velvety
- ½ cup heavy cream optional — for extra creaminess
- 1 tablespoon lime juice — brightens and balances the flavors
- Toppings Optional but Highly Recommended
- Shredded Monterey Jack or Pepper Jack cheese
- Fresh cilantro chopped
- Sliced avocado
- Lime wedges
- Crushed tortilla chips
Instructions
- Sauté the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño and cook until softened, about 4–5 minutes. Add garlic, cumin, chili powder, and cayenne pepper. Stir and cook for another 30 seconds until fragrant.
- Add the Chicken & Broth
- Place the chicken breasts into the pot, then pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15–20 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, along with the white beans and diced green chiles.
- Simmer & Thicken
- Let the chili simmer uncovered for about 10 minutes, stirring occasionally. The beans will naturally thicken the broth as they break down slightly.
- Make It Creamy
- Reduce the heat to low. Stir in sour cream, heavy cream, and lime juice. Taste and adjust seasonings — add more salt, pepper, or cayenne if needed.
- Serve & Garnish
- Ladle the chili into bowls and top with Monterey Jack cheese, fresh cilantro, and a squeeze of lime. Add crushed tortilla chips for crunch and enjoy!
Notes
- Make Ahead: This chili tastes even better the next day as the flavors meld.
- Thickening Tip: Mash a few beans directly in the pot or add a tablespoon of cornstarch mixed with water.
- Slow Cooker Version: Combine all ingredients except sour cream and heavy cream in a slow cooker. Cook on low for 6 hours or high for 3–4 hours, then stir in creamy ingredients before serving.
- Storage: Store in airtight containers in the refrigerator for up to 4 days or freeze up to 3 months.
- Reheating: Reheat gently on the stove over medium-low heat, adding a splash of broth if needed. Avoid microwaving too long to prevent separation.