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Classic White Chicken Chili Recipe

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★★★★★

4.9 from 114 reviews

Classic White Chicken Chili is a savory and hearty dish featuring tender chicken pieces, creamy white beans, and a flavorful broth infused with spices like cumin, chili powder, and oregano. Finished with cream cheese and sour cream for richness, this lighter alternative to traditional chili offers a comforting meal full of texture and vibrant flavors, perfect for any occasion.

Ingredients

Scale

Chicken and Base

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 4 cups chicken broth (low-sodium preferred)
  • 2 tablespoons olive oil

Vegetables and Beans

  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) white beans (cannellini, great northern, or navy), drained and rinsed
  • 2 cans (4 ounces each) diced green chilies
  • 1 cup frozen or canned corn, drained

Spices

  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper (optional)

Dairy and Garnishes

  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • Salt and pepper, to taste
  • ¼ cup fresh cilantro, chopped (optional garnish)
  • Juice of 1 lime (optional)

Optional Toppings

  • Shredded cheese
  • Diced avocado
  • Jalapeño slices
  • Tortilla chips

Instructions

  1. Cook the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces seasoned with salt and pepper and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  2. Sauté the Vegetables: In the same pot, add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
  3. Add Spices and Chilies: Stir in cumin, chili powder, oregano, ground coriander, and optional cayenne pepper. Cook the spices for about 1 minute to toast and bring out their flavors. Add diced green chilies and sauté for another 2 minutes.
  4. Add Broth and Beans: Pour chicken broth into the pot and bring to a simmer. Add drained and rinsed white beans. For a creamier texture, mash about half the beans with a fork before adding.
  5. Simmer the Chili: Return the cooked chicken to the pot and stir to combine. Let simmer on low heat for 20-25 minutes, stirring occasionally to prevent sticking and allowing flavors to meld.
  6. Add Cream Cheese and Sour Cream: Reduce heat to low and stir in softened cream cheese until fully melted and incorporated. Then stir in sour cream until the chili is creamy and smooth.
  7. Adjust Seasoning: Taste and season with salt and pepper as needed. Add a squeeze of fresh lime juice to brighten the flavors, if desired.
  8. Serve: Ladle chili into bowls and garnish with chopped cilantro, additional sour cream, shredded cheese, jalapeño slices, or other toppings of choice.

Notes

  • Use boneless, skinless chicken thighs for more flavor or breasts for a leaner option.
  • To make a vegetarian version, omit chicken and use vegetable broth, adding extra beans or tofu.
  • For dairy-free, omit cream cheese and sour cream, substitute with coconut or cashew cream.
  • Mash some beans before adding for a thicker, creamier chili.
  • Rotisserie chicken can be used as a shortcut; add after broth and beans are combined.
  • Adjust spice level by varying the chili powder and cayenne pepper according to taste.
  • White Chicken Chili freezes well; cool completely and freeze up to 3 months.
  • Reheat gently on stovetop for best results.

Keywords: White Chicken Chili, creamy chili, white bean chili, chicken recipes, comforting chili, easy chili recipe

Find it online: https://topreci.com/classic-white-chicken-chili-recipe/