Creamy White Chicken Chili with Beans, Green Chilies, and Cheese Recipe
This White Chicken Chili is a comforting, creamy dish featuring tender diced chicken, white beans, green chilies, and a blend of warm spices. Finished with sour cream and melted cheese, it offers a rich and flavorful twist on traditional chili, perfect for a cozy meal or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Southwestern
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 2 (15 oz) cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup corn kernels
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Finishing Ingredients
- ½ cup sour cream
- 1 cup shredded Monterey Jack or white cheddar cheese
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook for 5-6 minutes until lightly browned and cooked through. Remove chicken and set aside.
- Build the Flavor Base: In the same pot, add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Simmer and Spice: Stir in diced green chilies, drained white beans, chicken broth, ground cumin, chili powder, oregano, cayenne pepper (if using), and corn kernels. Return cooked chicken to the pot and stir to combine.
- Thicken and Reduce: Bring chili to a gentle boil, then reduce heat to a simmer. Let simmer uncovered for 20-25 minutes to deepen flavors and thicken broth.
- The Creamy Finish: Remove pot from heat and stir in sour cream and shredded cheese until fully melted and chili becomes smooth and creamy.
- Serve and Garnish: Taste and adjust seasoning with salt and pepper. Serve hot, topped with fresh cilantro and a squeeze of lime juice.
Notes
- Drain and rinse canned beans to reduce starchiness and sodium.
- Add sour cream and cheese off the heat to prevent curdling.
- Adjust cayenne pepper to control chili heat; add jalapeños for more spice if desired.
- Shred cheese yourself for smoother melting and texture.
- Leftovers keep well for 3-4 days refrigerated or up to 3 months frozen.
- Reheat gently on stovetop and add extra sour cream or cheese if chili seems thin.
- Substitute chicken thighs or pre-cooked shredded chicken as desired.
- For vegetarian version, omit chicken and use vegetable broth with extra beans.
Keywords: white chicken chili, creamy chili, easy dinner, one pot chili, chicken recipe, comfort food, healthy chili
