White Chicken Chili: A Creamy, Hearty Delight

When the weather turns cold and you’re craving something comforting and warming, look no further than White Chicken Chili. This creamy, flavorful dish is packed with tender chicken, hearty beans, and a touch of heat that makes every spoonful incredibly satisfying. Whether you’re feeding a crowd or enjoying a cozy meal for yourself, this chili is a crowd-pleaser that will have everyone asking for seconds.

Why This White Chicken Chili Is So Delicious

What makes this White Chicken Chili a standout dish is the perfect balance of flavors and textures. Here’s why it’s so special:

Creamy Base: Unlike traditional chili, which uses a tomato-based sauce, this version uses chicken broth and creamy ingredients like sour cream or cream cheese, giving it a rich, velvety texture.
Tender Chicken: The chicken breast or thighs are cooked to perfection, making them tender and juicy, and they absorb the flavors of the chili beautifully.
Mild Heat: With mild spices like green chilies and cumin, this chili has a subtle heat that builds with each bite, but it’s not overpowering, making it perfect for everyone in the family.
Hearty and Filling: The combination of beans and chicken makes this chili a hearty meal that is both comforting and satisfying.

Ingredients You’ll Need

1 lb chicken breasts (or thighs), cooked and shredded
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
4 cups chicken broth
1 cup sour cream (or 1/2 cup cream cheese for extra creaminess)
Salt and pepper to taste
Optional toppings: shredded cheese, cilantro, lime wedges, sliced jalapeños

How to Make White Chicken Chili

Step 1: Cook the Chicken

Start by cooking the chicken breasts or thighs. You can either cook them in a skillet with a bit of olive oil, boil them in water, or use a rotisserie chicken for added convenience. Once cooked, shred the chicken using two forks and set it aside.

Step 2: Sauté the Veggies

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent. Add the garlic and cook for an additional minute, until fragrant.

Step 3: Add the Spices and Beans

Stir in the ground cumin, chili powder, and oregano to the onions and garlic. Let the spices cook for 1-2 minutes to release their aroma. Add the white beans and green chilies to the pot, and stir to combine.

Step 4: Add the Broth

Pour in the chicken broth and bring the mixture to a simmer. Stir everything together and allow it to cook for 10 minutes, so the flavors can meld together.

Step 5: Add the Chicken and Creaminess

Once the broth has simmered and the flavors have developed, add the shredded chicken to the pot. Stir in the sour cream (or cream cheese) until well combined, creating a creamy base for the chili. Season with salt and pepper to taste.

Step 6: Simmer and Serve

Let the chili simmer for another 10-15 minutes to allow the chicken to soak up all the flavors. If the chili is too thick, feel free to add a bit more chicken broth to reach your desired consistency. Once done, ladle into bowls and add your favorite toppings.

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White chicken chili. This is delicious