White Chicken Chili
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White Chicken Chili combines a white bean base with seasoned chicken, green chilies, and sour cream for the tastiest mug of cozy. Top this tasty chili with shredded white cheese and Tostito chips!
Southwestern Chicken Chili
We call this “Shari’s recipe” (my sis) who passed it on to my brother who wrote it down for me. So maybe this should be called telephone chili?
By the time this chili reached my eyes, it was a recipe for 12 servings. I obviously cut it in half and gave it a try. The result? AMAZING!
Why This Recipe Works:
- SEVEN INGREDIENTS (plus 5 seasonings and olive oil) – This recipe combines simple ingredients that are easy to find in your grocery store. We tend to keep chicken in our freezer so we can make this easy meal on a whim!
- FULL OF FLAVOR – Cooking the base down adds incredible flavor and texture PLUS all that seasoning, green chilies, and let’s not forget about the sour cream that makes a creamy broth.
- LOTS OF PROTEIN – Tender chicken plus hearty beans will fill you up. The perfect meal for busy weeknights or special occasions.
- GREAT PARTY FOOD – Make the best white chicken chili recipe for game day or a Netflix and Chill day with the fam. You can even double it for a large group!
Ingredients Used for White Chili:
- White Beans – Use canned Great Northern Beans or cannellini beans.
- Lower-Sodium Chicken Broth
- Extra-Virgin Olive Oil
- Boneless Skinless Chicken Breasts – You can also use rotisserie chicken or leftover chicken instead.
- Seasonings – Kosher salt, black pepper, ground cumin, oregano, and cayenne pepper.
- Onions
- Garlic
- Green Chilies
- Sour Cream
- Top your chili with your favorite toppings including white cheese – like Monterey jack cheese or white cheddar.
How to make White Chicken Chili:
Step 1
Make base. Combine kidney beans and chicken broth in a large stock pot or Dutch oven. Simmer at medium heat for about two hours or until about reduced in half.
Step 2
Saute chicken. Heat a large cast iron skillet to medium heat. Add a drizzle of olive oil, the chunks of raw chicken, the seasonings, and the onion – and sauté for about 8-10 minutes, or until the chicken is partially cooked.
Step 3
Add garlic and chilies. Add the garlic and green chiles and cook for another minute. Then spoon all of this mixture into the stock pot with the reduced base.
Step 4
Finish cooking. Continue cooking the chili for another 5-7 minutes, or until chicken is fully cooked. Add the sour cream and simmer for a few more minutes, or until hot and bubbly.
Step 5
Serve. Serve each bowl of chili with white cheddar cheese and crackers or tortilla chips (or any variety of toppings).
What to serve with Chicken Chili:
- We love topping our chili with white cheddar cheese and some crushed-up Tostitos.
- SALAD – Try our Spinach Salad with Honey Dijon Dressing, Classic Wedge Salad with Blue Cheese Dressing, or Arugula Caprese Salad.
- BREAD – We love our bread, including Jalapeno Cheddar Focaccia, Garlic Sourdough Bread, or Italian Herb Bread.
Recipe FAQs:
White chicken chili typically uses white beans like cannellini or great northern beans.
Many folks wonder if they can use leftover roasted or grilled chicken instead of cooking chicken specifically for the chili. The answer is usually yes, and it’s a great way to repurpose leftovers.
You can use personal preferences to decide how spicy to make your chili. Use extra cayenne pepper and green chilies to make this spicier. Or use less cayenne and a mild green chilies to make it less spicy.
Toppings can enhance the flavor and texture of white chicken chili. Common toppings include shredded cheese, sour cream, avocado, fresh cilantro, green onions, and lime wedges.
Other Chili Recipes to Try:
Whether or not you prefer traditional chili or something different, all of these are some of our favorite recipes in the world of chili.
Also, make sure you check out the many delicious soup recipes including our French Onion Soup on the blog!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
White Chicken Chili
Ingredients
For the broth:
- 45 oz. canned great northern beans (or cannelloni) – undrained!
- 3 ½ – 4 cups lower-sodium chicken broth
For the chicken:
- 2 Tablespoons olive oil
- 3 pounds chicken breasts – cut into bite-sized pieces
- 1 large yellow onion – chopped
- 8 cloves garlic – minced
- 1-2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 4 oz green chilies – I used the HOT version
- 1 pint sour cream – not light
- white cheddar cheese and Tostito chips – to serve
Instructions
- Make base. Combine kidney beans and chicken broth in a large stock pot. Simmer at medium heat for about two hours or until about reduced in half.
- Saute chicken. Heat a large cast iron skillet to medium heat. Add a drizzle of olive oil, the chunks of raw chicken, the seasonings, and the onion – and sauté for about 8-10 minutes, or until chicken is partially cooked.
- Add garlic and chilies. Add the garlic and green chiles and cook for another minute. Then spoon all of this mixture into the stock pot with the reduced base.
- Finish cooking. Continue cooking the chili for another 5-7 minutes, or until chicken is fully cooked. Add the sour cream and simmer for a few more minutes, or until hot and bubbly.
- Serve. Serve chili with white cheddar cheese and crackers or tortilla chips.
Notes
- You can use personal preferences to decide how spicy to make your chili. Use extra cayenne pepper and green chilies to make this spicier. Or use less cayenne and mild green chilies to make it less spicy.
- Store leftover chili in an airtight container in the refrigerator for 3-4 days.
- Freeze leftover chili in freezer bags for up to three months.
Another awesome recipe!
Thanks!
I went with chopped jalapenos rather than the green chilis to add a bit more spice. Very flavorful! Another winner, Sue!
Thanks so much, Danalea!
After several variations of this recipe this is the best one. I would make it a bit spicier but other than that it’s so delicious.
I’m so happy to hear this, Shari!