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White Chicken Chili

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White Chicken Chili is a comforting and hearty dish that brings warmth with every bite. This chili features tender shredded chicken, creamy beans, and a rich blend of spices, all simmered to perfection in a savory broth. The mild heat from green chilies and the velvety texture of the beans make this a perfect dish for cozy dinners or gatherings. With its light yet satisfying nature, this chili is a wonderful alternative to traditional chili, offering a delicious balance of flavors that will please a crowd.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) white beans (like Great Northern or cannellini), drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup heavy cream (optional for extra creaminess)
  • 1 cup shredded cheddar or Monterey Jack cheese (optional for topping)
  • Fresh cilantro for garnish (optional)
  • Sour cream for topping (optional)

Ingredient Highlights

  • Chicken: Boneless, skinless chicken breasts or thighs work best in this recipe for a tender and juicy texture that shreds easily.
  • White Beans: These beans add a creamy texture and mild flavor that balances the spices in the chili.
  • Green Chilies: Canned green chilies provide a subtle heat and a touch of tang to the chili, making it flavorful without being too spicy.
  • Spices: Cumin, chili powder, and oregano are the key spices that give this chili its signature flavor profile.
  • Heavy Cream (Optional): Adding heavy cream makes the chili even creamier, but it’s optional if you prefer a lighter version.

Instructions

Prepare the Chicken and Chili Base:

  1. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook for 6-7 minutes on each side until browned and cooked through. Remove the chicken from the pot and set aside to cool slightly.
  2. Sauté the Onion and Garlic: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
  3. Add the Beans and Spices: Stir in the white beans, green chilies, cumin, chili powder, oregano, salt, and black pepper. Mix well to combine.
  4. Add the Chicken Broth: Pour in the chicken broth, stirring to incorporate. Bring the mixture to a simmer over medium heat.

Shred the Chicken and Simmer the Chili:

  1. Shred the Chicken: While the broth is simmering, shred the cooked chicken using two forks or chop it into bite-sized pieces.
  2. Combine the Chicken and Simmer: Add the shredded chicken back into the pot with the broth and beans. Stir to combine, then cover and simmer the chili for 20-30 minutes, allowing the flavors to meld together.
  3. Optional Creaminess: For a creamier chili, stir in the heavy cream during the last 5 minutes of cooking. Adjust seasoning to taste with additional salt, pepper, or spices if needed.

Serve the Chili:

  1. Serve: Ladle the chili into bowls. Top with shredded cheese, fresh cilantro, and a dollop of sour cream if desired. Serve with cornbread or tortilla chips on the side for extra crunch.

Nutrition

Find it online: https://herbites.com/white-chicken-chili/