Soups & Stews > Chilis > Chicken Chili > White Chicken Chili Recipe

Creamy White Chicken Chili

This White Chicken Chili recipe is a hearty and flavorful twist on traditional chili. Made with tender chicken, creamy white beans, and a blend of Southwestern spices, it's a comforting and satisfying meal perfect for a cozy night in.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6-8
Ingredients
  • 2 lbs Boneless, skinless chicken breasts
  • 2 cans (15 oz each), rinsed and drained Great Northern beans
  • 1 can (15 oz), rinsed and drained Cannellini beans
  • 1 large, chopped Yellow Onion
  • 1 medium, chopped Green bell pepper
  • 1 small, seeded and minced (optional) Jalapeño
  • 4 cloves, minced Garlic
  • 6 cups Chicken broth
  • 1 cup Sour cream
  • 4 oz, softened Cream cheese
  • 2 teaspoons Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Chili powder
  • 1/4 teaspoon (optional, for heat) Cayenne pepper
  • to taste Salt
  • to taste Black pepper
  • 1 tablespoon Olive oil
  • for topping Shredded Monterey Jack cheese
  • for topping Chopped cilantro

Preparing the Chicken

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken breasts and cook until browned on all sides. This doesn't need to be cooked all the way through at this point, just browned for flavor. Remove the chicken from the pot and set aside.

Sauté the Vegetables

Add the chopped onion and green bell pepper to the pot. Sauté until softened, about 5-7 minutes. Add the minced jalapeño (if using) and garlic and cook for another minute until fragrant.

Add Spices and Broth

Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, to bloom the spices. Pour in the chicken broth and scrape the bottom of the pot to deglaze any browned bits.

Simmer the Chili

Return the browned chicken breasts to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

Add Beans and Creamy Elements

Stir in the rinsed and drained Great Northern beans and cannellini beans. Add the softened cream cheese and sour cream. Stir until the cream cheese is melted and everything is well combined. Season with salt and black pepper to taste.

Finishing Touches and Serving

Let the chili simmer for another 5-10 minutes to allow the flavors to meld. Serve hot, garnished with shredded Monterey Jack cheese and chopped cilantro. Enjoy!

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Calories: Approximately 120-150 kcal
Protein: 10-12g
Fat: 5-7g
Carbohydrates: 8-10g

Other Considerations for Nutrition

To reduce fat content, use low-fat sour cream and cream cheese. You can also substitute some of the sour cream with plain Greek yogurt for added protein. Using lean chicken breasts will also help reduce the overall fat content. Increase the amount of beans for a more fiber-rich meal.

← Classic Beef Chili Hearty Sweet Potato and Black Bean Chili →

FAQ

  • Can I make this in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before adding the beans, sour cream, and cream cheese in the last 30 minutes of cooking.
  • Can I freeze this chili?

    Yes, this chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
  • What can I substitute for the cream cheese?

    If you don't have cream cheese, you can use an equal amount of Greek yogurt or mascarpone cheese for a similar creamy texture. You may need to adjust the seasoning to taste.