White Chicken Chili

A mug of chicken chili with white cheese on top.

5 from 4 votes

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!

Course Main Dish, Soup

Cuisine American, Mexican

Keyword southwest chicken chili, spicy white chicken chili, white chicken chili

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings servings

Calories 704kcal

Author Sue Ringsdorf

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

Other:

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 beans and chicken broth in a large stock pot. Simmer at medium heat for about two hours or until about reduced in half.
45 oz. canned great northern beans (or cannelloni), 3 ½ - 4 cups lower-sodium chicken broth
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.
2 Tablespoons olive oil, 3 pounds chicken breasts, 1 large yellow onion, 1-2 teaspoons kosher salt, 1 teaspoon cayenne pepper, 2 teaspoons ground cumin, 1 teaspoon oregano, 1 teaspoon black pepper
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.
8 cloves garlic, 4 oz green chilies
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.
1 pint sour cream
Serve. Serve chili with white cheddar cheese and crackers or tortilla chips.
white cheddar cheese and Tostito 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.

Nutrition