This White Chicken Chili is a warm, comforting dish made with tender chicken, creamy beans, and a blend of tasty spices. It’s perfect for chilly nights!
I love tossing in some toppings like cheese and avocado for extra yumminess. Plus, it comes together so quickly, you’ll have time for a dance break while it simmers! 💃
Key Ingredients & Substitutions
Olive Oil: This adds a lovely flavor to the base of your chili. If you don’t have it, any vegetable oil will work fine. I sometimes use avocado oil for a twist.
Onion: A medium onion provides sweetness and depth. You can swap it for shallots if you like a milder taste. Green onions are another great option for a fresh kick.
Jalapeños: Adjust the heat by using fewer jalapeños or removing the seeds. If you want a milder version, try using bell peppers instead.
Cooked Chicken: If you’re short on time, rotisserie chicken is perfect, but leftover chicken works too. For a meatless option, use additional beans or cooked cauliflower.
White Beans: Cannellini or great northern beans are perfect, but you can use chickpeas for a change. They’ll give a slightly different texture but still delicious.
Sour Cream: This adds creaminess. For a lighter option, you can use plain Greek yogurt. If you’re dairy-free, try cashew cream or coconut yogurt.
How Do I Achieve the Creamiest Chili?
To get that rich, creamy texture, focus on how you incorporate your cream cheese. Here’s the best way:
- After simmering, lower the heat to keep your chili warm, not boiling.
- Add softened cream cheese gradually, stirring until fully melted and blended.
- Then, gently mix in the sour cream or yogurt to maintain that creamy consistency.
Taking your time with these steps makes a big difference, ensuring your chili is smooth and satisfying!
How to Make White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced (plus extra slices for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3 cups cooked chicken, shredded (rotisserie or cooked breast)
- 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1/2 cup sour cream or Greek yogurt
- 4 ounces cream cheese, softened
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Crumbled queso fresco or feta cheese for garnish
How Much Time Will You Need?
This delightful White Chicken Chili takes about 15 minutes of prep time and around 30 minutes to cook. Just mix and simmer, and you’ll be ready to enjoy a hearty meal in less than an hour!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until it starts to soften. Then, add the minced garlic and diced jalapeños. Sauté for another 1-2 minutes until everything is fragrant and the onion is translucent.
2. Toast the Spices:
Next, stir in 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Cook these spices for about 30 seconds to release their flavors, stirring regularly to avoid burning.
3. Add the Main Ingredients:
Now it’s time to bring in the heart of the chili! Add in the shredded chicken, drained white beans, corn, and 4 cups of chicken broth. Stir everything well and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes so all the flavors meld together beautifully.
4. Make it Creamy:
Once it’s simmered, lower the heat. Stir in the softened cream cheese until it’s fully melted and blended in. This will give your chili that luscious creamy texture!
5. Add Finishing Touches:
Now, stir in 1/2 cup of sour cream (or Greek yogurt) and the juice of 1 lime. Season with salt and pepper to taste. Give it a good stir and make sure everything is combined.
6. Serve and Enjoy!
Scoop the chili into bowls and garnish with sliced jalapeños, chopped cilantro, and crumbled queso fresco or feta cheese. For extra crunch, serve with lime wedges and tortilla chips on the side!
Enjoy this hearty and creamy White Chicken Chili with friends and family. It’s sure to be a hit!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! If using frozen chicken, be sure to thaw it first. The best way to thaw chicken quickly is by placing it in a sealed plastic bag submerged in cold water for about an hour. After thawing, cook and shred it before adding it to the chili as directed.
Can I Make This Chili in a Slow Cooker?
Absolutely! Just sauté the onions, garlic, and jalapeños in a pan first, then combine all ingredients (including the sautéed mixture) in the slow cooker. Cook on low for 6-8 hours or on high for about 3-4 hours. Add the cream cheese, sour cream, and lime juice just before serving for a creamy finish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot over low heat on the stove, or microwave in short bursts, stirring in between until heated through.
What Can I Use Instead of Sour Cream?
If you want a lighter option, you can substitute plain Greek yogurt. For a dairy-free alternative, try using coconut yogurt or cashew cream. Both options will still provide a creamy texture without compromising flavor!