I first discovered the magic of White Chicken Chili on a chilly autumn evening when I wanted something comforting but different from the usual red chili. I was craving something creamy, zesty, and flavorful without being too heavy. This recipe is the result of that craving, perfected after a few tries to get the balance of spices and textures just right.
What I absolutely love about this White Chicken Chili With White Beans is how incredibly satisfying it is. The tender shredded chicken, creamy beans, and the gentle warmth from green chiles create a perfectly balanced meal. It’s become my go-to for a quick weeknight dinner because this one-pot meal comes together so easily, yet tastes like it’s been simmering for hours.
Ingredients
- 1 Tbsp. neutral oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 3 boneless, skinless chicken breasts, cut into thirds
- 5 cups low-sodium chicken broth
- 2 (4.5-oz.) cans green chiles
- Kosher salt
- Freshly ground black pepper
- 2 (15-oz.) cans white beans, drained, rinsed
- 1 1/2 cups frozen corn
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro, for serving
- 1/4 cup crushed tortilla chips, for serving
- 1/4 cup shredded Monterey Jack, for serving
How to Make White Chicken Chili With White Beans
Step 1: Sauté the Aromatics
First, heat the oil in a large pot over medium heat. Add the onion and jalapeño, cooking until softened, about 5-7 minutes. Stir in the garlic, oregano, and cumin, and cook for one more minute until fragrant. This step is key to building flavor.
Step 2: Simmer the Chili Base
Next, add the chicken, chicken broth, and green chiles to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through.
Step 3: Shred the Chicken and Finish
Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the drained beans and frozen corn. Simmer for another 10 minutes to let the flavors meld.
Step 4: Make It Creamy and Serve
Finally, remove the pot from the heat and stir in the sour cream until smooth. Ladle the chili into bowls and garnish with cilantro, tortilla chips, and Monterey Jack cheese.
My Best White Chicken Chili Tips
To elevate your chili, here are a few tricks I’ve learned. First, for an extra creamy texture without extra dairy, mash about half a cup of the beans into a paste before adding them to the pot. This naturally thickens the chili. Also, don’t skip blooming the spices in the hot oil; it only takes a minute but deeply enhances their flavor. Lastly, the fresh toppings provide a necessary contrast in texture that makes every bite more delicious.
Variations of White Chicken Chili
This recipe is wonderfully adaptable. If you like more heat, simply leave the seeds in the jalapeño or add a pinch of cayenne pepper. For a hands-off approach, you can make this in a slow cooker by combining everything (except the sour cream, beans, and corn) and cooking on low for 6-8 hours. Stir in the final ingredients during the last 30 minutes. You can also bulk it up by adding a diced bell pepper with the onions for extra sweetness and nutrients.
FAQs
How do you thicken white chicken chili?
My favorite method is to mash some of the beans, which naturally thickens the broth. You can also use a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering chili.
What is the difference between chili and white chili?
Traditional red chili is tomato-based with red chili powder. White chili, on the other hand, is made without tomatoes, getting its flavor from green chiles, cumin, and a creamy base with chicken and white beans.
What can I serve with this chili?
This chili pairs beautifully with warm cornbread for dipping. It’s also great with tortilla chips, an extra dollop of sour cream, or a simple side salad.
Print
White Chicken Chili
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Indulge in a bowl of this creamy and zesty White Chicken Chili, a comforting one-pot meal perfect for any night of the week. Tender shredded chicken, hearty white beans, and a gentle warmth from green chiles meld together in a rich, flavorful broth. This incredibly satisfying chili is easy to make and tastes like it’s been simmering for hours, making it a guaranteed family favorite.
Ingredients
Chili
1 Tbsp. neutral oil
1 medium yellow onion, chopped
1 jalapeño, seeded, finely chopped
2 cloves garlic, finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
3 boneless, skinless chicken breasts (about 1.5 lbs), cut into thirds
5 cups low-sodium chicken broth
2 (4.5-oz.) cans green chiles
Kosher salt, to taste
Freshly ground black pepper, to taste
2 (15-oz.) cans white beans, drained, rinsed
1 1/2 cups frozen corn
1/2 cup sour cream
For Serving (Optional)
1/4 cup chopped fresh cilantro
1/4 cup crushed tortilla chips
1/4 cup shredded Monterey Jack cheese
Instructions
Sauté the Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and jalapeño, and cook until they have softened, about 5-7 minutes. Stir in the finely chopped garlic, dried oregano, and ground cumin. Cook for one more minute until the spices are fragrant.
Simmer the Chili Base
Add the chicken pieces, chicken broth, and canned green chiles to the pot. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Shred the Chicken and Finish
Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the pot. Stir in the drained white beans and frozen corn, and let the chili simmer for another 10 minutes to allow the flavors to meld together.
Make It Creamy and Serve
Remove the pot from the heat. Stir in the sour cream until it is completely smooth and incorporated into the chili. Ladle the hot chili into bowls and garnish with your favorite toppings like sliced avocado, fresh cilantro, crushed tortilla chips, and shredded Monterey Jack cheese.
Notes
Thickening Tip: For an extra creamy and thick chili without adding more dairy, take about 1/2 cup of the white beans and mash them into a paste with a fork before adding them in Step 3.
Spice Level: This chili has a mild heat. To increase the spice, leave some or all of the seeds in the jalapeño, or add a pinch of cayenne pepper with the other spices.
Slow Cooker Method: You can easily adapt this for a slow cooker. Add all ingredients except the beans, corn, and sour cream to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, then stir it back in along with the beans and corn for the last 30 minutes of cooking. Stir in the sour cream just before serving.
Meal Prep: This chili tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 5
- Sodium: 650
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 7
- Carbohydrates: 34
- Fiber: 8
- Protein: 35
- Cholesterol: 95
Keywords: white chicken chili, creamy chicken chili, white bean chili, easy chili recipe, one pot meal, comfort food, green chile chicken chili, chicken and bean chili
