If you’re searching for a comforting yet vibrant meal to warm up any evening, this White Chicken Chili Recipe is exactly what you need. Packed with tender shredded chicken, creamy white beans, and a gentle but lively blend of spices, this chili offers a delightful twist on the traditional red chili. The blend of fresh cilantro, lime juice, and a touch of sour cream finishes the dish with brightness and creaminess that keeps you coming back for more. It’s simple, flavorful, and perfect for sharing with friends or family on any occasion.
Ingredients You’ll Need
Each ingredient in this White Chicken Chili Recipe plays a vital role in creating a harmonious balance of flavors and textures. From the aromatic spices to the fresh finishes, every element contributes to a creamy, satisfying bowl of chili that’s anything but ordinary.
- Olive oil: This is the base for sautéing and adds a subtle richness to the dish.
- Medium onion, diced: Brings a gentle sweetness and texture to the chili.
- Garlic, minced: Adds a fragrant depth and boosts the savory profile.
- Ground cumin: Gives warm, earthy notes essential for any chili.
- Ground coriander: Offers a light citrusy undertone that brightens the dish.
- Chili powder: Delivers the signature chili flavor and a gentle kick.
- Cayenne pepper (optional): Perfect if you love to add a bit of heat.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
- Chicken broth: Acts as the flavorful base liquid that brings everything together.
- White beans, drained and rinsed: Provide creaminess and protein without overpowering the dish.
- Diced green chiles: Add a mild heat and subtle tang that’s classic in white chili.
- Cooked chicken breast, shredded: The star protein that creates hearty satisfaction.
- Corn (fresh, frozen, or canned): Adds sweet pops of flavor and a pleasant texture.
- Fresh cilantro, chopped: Offers a fresh herbal note that brightens every spoonful.
- Lime juice: Injects acidity and brightness to balance the creaminess perfectly.
- Sour cream: Creates a luscious and velvety finish, mellowing out the spice.
- Tortilla chips (optional): Great for adding crunch when serving.
- Shredded cheese (optional): Melts beautifully on top for an extra creamy layer.
- Avocado slices (optional): Bring creamy, cool contrast with every bite.
How to Make White Chicken Chili Recipe
Step 1: Sauté the aromatics
Begin by heating your olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, letting them cook slowly until the onion turns translucent—about five minutes. This step unlocks the sweet and savory base flavors that will carry through your chili.
Step 2: Add the spices
Next, stir in the cumin, coriander, chili powder, cayenne pepper if using, salt, and pepper. Cooking these spices for another one to two minutes releases their fragrant oils, deepening the chili’s flavor profile and building those signature warming notes.
Step 3: Combine the broth, beans, and chiles
Pour in the chicken broth along with your drained white beans and diced green chiles. Stir everything together well and bring the mixture to a gentle simmer. This creates a savory and slightly spicy stew that forms the heart of your White Chicken Chili Recipe.
Step 4: Add chicken and corn
Once the chili is simmering, fold in the shredded cooked chicken and corn. Let the pot cook uncovered for 15 to 20 minutes, allowing those flavors to meld beautifully. The chicken soaks up all the spices while the corn adds a subtle sweetness and exciting texture.
Step 5: Stir in fresh cilantro and lime
With the chili off the heat, fold in the chopped cilantro and squeeze in fresh lime juice. These fresh ingredients brighten the robust stew, giving it a lovely herbal and citrus pop that keeps things vibrant.
Step 6: Whisk in sour cream
Gradually whisk the sour cream into the chili until it becomes smooth and creamy. This finishing touch mellows the spice and creates a rich, velvety texture essential to this White Chicken Chili Recipe.
Step 7: Serve hot with toppings
Serve your chili piping hot, dressed up with optional tortilla chips for crunch, shredded cheese for extra richness, and avocado slices to cool each bite. This combination makes every spoonful irresistible.
How to Serve White Chicken Chili Recipe
Garnishes
To elevate your White Chicken Chili Recipe, nothing beats fresh toppings. A sprinkle of shredded cheese slowly melting into the chili, crispy tortilla chips for delightful texture, and creamy avocado slices give this dish stunning contrasts. Don’t forget a sprinkle of chopped cilantro or a dollop of sour cream for that restaurant-quality touch.
Side Dishes
This chili pairs wonderfully with simple sides such as warm cornbread, a light green salad with a zesty vinaigrette, or even some fluffy rice. Each side adds a new texture or freshness that complements the creamy chili without competing.
Creative Ways to Present
For a fun twist, serve your White Chicken Chili Recipe in individual bread bowls or over a bed of crispy tortilla strips. You can also turn it into a chili pasta bake by mixing the chili with cooked pasta and topping it with cheese before baking, transforming it into a comforting casserole.
Make Ahead and Storage
Storing Leftovers
After enjoying your White Chicken Chili Recipe, store any leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making your second helping even more delicious.
Freezing
This chili freezes wonderfully. Let it cool completely, then transfer to a freezer-safe container. It will keep well for up to three months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating
Reheat the chili slowly over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if needed to loosen the texture. Avoid boiling after adding sour cream to keep the chili creamy and smooth.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy during cooking, which can deepen the flavor of your White Chicken Chili Recipe.
Is this recipe spicy?
The chili has a mild to medium heat level, but you can adjust the cayenne pepper or chili powder to make it spicier or milder according to your taste preferences.
Can I make this vegetarian?
Yes, swap the chicken broth for vegetable broth and omit the chicken, or replace it with your favorite plant-based protein to keep the hearty texture.
What’s the best way to shred cooked chicken?
Using two forks to pull apart warm, cooked chicken is quick and easy. You can also pulse it briefly in a food processor for a finer shred if preferred.
Can I prepare this recipe in a slow cooker?
Definitely! Sauté the onions and garlic first, then add all ingredients except sour cream and cilantro to the slow cooker. Cook on low for 4-6 hours, then stir in the fresh additions before serving.
Final Thoughts
This White Chicken Chili Recipe is truly one of those dishes that feels like a warm hug on a chilly day. Its blend of creamy, spicy, and bright flavors makes it a standout at any dinner table. I’m confident once you try it, it will become your go-to comfort meal just like it is for me. So grab your ingredients and dive into making this delicious chili—you won’t regret it!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and flavorful White Chicken Chili combines tender shredded chicken breast with white beans, green chilies, and a blend of warm spices. Enhanced with fresh cilantro, lime juice, and a touch of sour cream, it offers a comforting and mild twist on traditional chili. Perfect for a hearty lunch or dinner, it can be garnished with tortilla chips, shredded cheese, and avocado slices for added texture and taste.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 4 cups chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 3 cups cooked chicken breast, shredded
- 1/2 cup corn (fresh, frozen, or canned)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream
Optional Garnishes
- Tortilla chips, for serving (optional)
- Shredded cheese, for serving (optional)
- Avocado slices, for serving (optional)
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and soft, about 5 minutes.
- Add spices: Stir in the ground cumin, ground coriander, chili powder, cayenne pepper if using, along with salt and pepper to taste. Cook for 1-2 minutes until the spices release their aroma.
- Add broth and beans: Pour in the chicken broth, then add the drained and rinsed white beans and diced green chiles. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Simmer with chicken and corn: Once simmering, add the shredded cooked chicken breast and corn. Continue to simmer the chili for 15 to 20 minutes, allowing the flavors to meld and deepen.
- Finish with fresh ingredients: Remove the pot from heat. Stir in the chopped fresh cilantro and fresh lime juice for brightness and herbal notes.
- Add creaminess: Gradually whisk in the sour cream until the chili becomes creamy and well-blended, enhancing the texture and flavor.
- Serve: Ladle the white chicken chili into bowls and top with optional tortilla chips, shredded cheese, and avocado slices if desired. Serve hot and enjoy.
Notes
- For a spicier chili, increase the cayenne pepper or add jalapeños.
- Use leftover or rotisserie chicken for convenience.
- If you prefer a thicker chili, mash some of the beans before adding the chicken.
- This chili can be made ahead and refrigerated for up to 3 days; reheat gently, adding extra broth if needed.
- For a dairy-free version, omit sour cream or use a non-dairy alternative.
