This warm and cozy white chicken chili is packed with tender chicken, creamy beans, and a kick of spice. It’s a perfect dish for chilly nights or when you need a big bowl of comfort!
I love how easy this chili is to whip up in one pot. You just toss everything in and let it simmer. Plus, topping it with cheese or avocado makes it even better—yum!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but feel free to swap it with vegetable oil or avocado oil if you prefer. Both are good for high-heat cooking.
Onion: A yellow onion works well in this chili for a nice sweetness. If you’re out, red onion can be a good substitute; it adds a slightly different flavor.
Jalapeños: Adjust them based on your spice tolerance! If you want less heat, you can use bell peppers instead or leave them out entirely.
Chicken: Shredded rotisserie chicken is super convenient and adds flavor. If you’re looking for a healthier option, you can cook and shred skinless chicken breasts or thighs instead.
Cream Cheese: For a lighter option, you can use Greek yogurt or a dairy-free cream cheese if you’re avoiding dairy.
Sour Cream: If you don’t have sour cream, plain yogurt can work as a great substitute, giving you a similar tanginess!
How Do You Make the Best White Chicken Chili?
The secret to a rich white chicken chili is layering flavors. Start by sautéing onions and garlic to build a flavorful base. Make sure to let the spices bloom; this enhances their flavors.
- Cook the onions over medium heat until soft. Don’t rush this step! It’s where the sweetness comes from.
- Make sure to simmer the chili long enough—about 15 minutes—to let all the ingredients combine and flavors meld.
- When adding cream cheese and sour cream, stir slowly to get a smooth consistency. You want that creamy texture!
Finally, don’t forget to taste and adjust the seasoning. It can really make a difference! Enjoy garnishing with fresh cilantro and a squeeze of lime for freshness. This chili is versatile and can be served on its own or with tortilla chips for added crunch!
How to Make White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 jalapeños, seeded and diced (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups cooked shredded chicken (about 2 chicken breasts)
- 3 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern beans)
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (for garnish)
- Additional sour cream (for garnish)
- Lime wedges (for serving)
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This white chicken chili takes about 10 minutes to prep and 30 minutes to cook, giving you a total of 40 minutes to a delicious, hearty meal!
Step-by-Step Instructions:
1. Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent, which should take about 4-5 minutes. Then, add the minced garlic and diced jalapeños, stirring for another 1-2 minutes until everything is fragrant.
2. Add Spices:
Next, stir in the ground cumin, dried oregano, and chili powder. Cook for about 30 seconds. This helps to release the flavors of the spices—don’t skip this step!
3. Combine Main Ingredients:
Now, it’s time to add in the shredded chicken, white beans, chicken broth, and corn. Stir everything together until well combined and bring it to a gentle simmer. Allow it to cook for about 15 minutes, letting all the flavors meld together.
4. Finish with Creaminess:
Reduce the heat to low and stir in the softened cream cheese and sour cream. Mix until everything is creamy and smooth. Taste your chili and adjust seasoning with salt and pepper as needed.
5. Serve & Enjoy:
Ladle the chili into bowls and get creative with your garnishes! Sprinkle on shredded cheddar cheese, a dollop of sour cream, and some fresh cilantro. Don’t forget to squeeze some lime juice for a refreshing twist! Serve with tortilla chips for that extra crunch.
Enjoy your comforting and creamy White Chicken Chili!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the chicken and add it directly to the chili.
What If I Want a Vegetarian Version?
You can easily make this chili vegetarian by omitting the chicken and using vegetable broth instead. Substitute the chicken with more beans or add in extra veggies like zucchini or bell peppers for added texture.
How Long Does Leftover Chili Last?
Leftover white chicken chili can be stored in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months; just make sure to thaw it in the fridge before reheating.
Can I Adjust the Spice Level?
Definitely! If you prefer milder chili, reduce the number of jalapeños or leave them out entirely. You can also add a teaspoon of sugar or honey to balance the heat. For more spice, consider adding diced fresh chilies, cayenne pepper, or hot sauce.
