This comforting White Chicken Chili is a creamy, flavorful twist on traditional chili filled with tender shredded chicken, white beans, corn, and green chilies. It’s hearty, mildly spicy, and perfect for chilly nights or cozy gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice from ½ small lime
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (fresh or frozen)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover)
Topping Suggestions:
Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado slices
Instructions
1. Sauté the Aromatics
In a large pot (5–6 quarts), heat the olive oil over medium-high heat. Add the chopped onion and cook for 3–5 minutes, until softened. Add the garlic and cook for another 30 seconds, just until fragrant.
2. Add the Broth and Seasonings
Pour in the chicken broth, diced green chilies, cumin, cayenne, paprika, oregano, and lime juice. Season with salt and black pepper to taste. Stir to combine.
3. Prepare the Beans
Drain and rinse the beans. Add one large ladleful of the beans to a food processor along with a splash of broth from the pot. Blend until smooth — this will give your chili a thicker, creamier texture.
4. Simmer the Chili
Add the pureed beans, remaining whole beans, and corn to the pot. Stir well and bring the mixture to a gentle simmer. Let it cook uncovered for 15–30 minutes, stirring occasionally, until slightly thickened and the flavors meld together.
5. Add the Chicken and Cream
Remove the pot from heat. Stir in the sour cream (or Greek yogurt) and shredded chicken. Mix until everything is well combined and creamy.
6. Serve
Ladle the chili into bowls and top with your favorite garnishes — cilantro, cheese, avocado, green onions, or tortilla chips. Serve warm and enjoy!
Why You’ll Love This Recipe
- Creamy yet light: The blended beans and sour cream make it rich without being heavy.
- Quick and easy: Ready in under 45 minutes using pantry staples.
- Family-friendly: Mild spice level that can easily be adjusted.
- Perfect for leftovers: Tastes even better the next day!
Tips
- Don’t skip blending the beans: It gives the chili a creamy, thick consistency without adding extra cream.
- Use rotisserie chicken: It saves time and adds extra flavor.
- Adjust the spice level: Add more cayenne or a diced jalapeño for extra heat.
- Add creaminess carefully: Stir in the sour cream off the heat to prevent curdling.
Variations and Substitutions
- Dairy-free: Use coconut cream or a dairy-free yogurt alternative.
- Protein swap: Replace chicken with turkey or tofu for a vegetarian version.
- Beans: Substitute great northern beans with cannellini or navy beans.
- Add veggies: Toss in diced bell peppers or spinach for added nutrients.
- Thicker chili: Simmer longer or mash more beans before adding.
FAQs
Can I make this in a slow cooker?
Yes! Sauté the onion and garlic first, then add all ingredients except sour cream and chicken to the slow cooker. Cook on low for 4–6 hours, stir in chicken and sour cream at the end.
Can I freeze White Chicken Chili?
Definitely. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight and reheat gently on the stove.
Can I make it spicier?
Add jalapeños, a pinch of crushed red pepper, or extra cayenne for more kick.
Serving and Suggestions
Serve your White Chicken Chili with warm cornbread, crusty bread, or a fresh green salad. For toppings, try shredded Monterey Jack cheese, avocado slices, lime wedges, or a dollop of Greek yogurt. It’s a perfect dish for cozy dinners, potlucks, or game nights!
White Chicken Chili
Course: Desserts10
servings50
hours10
minutes25
minutes299
kcalIngredients
For the Crust
2 ½ cups all-purpose flour
2 Tbsp sugar
1 tsp salt
1 cup (16 Tbsp) unsalted butter, cold and cubed
½ cup cold buttermilk
For the Pot Pie Filling
4 Tbsp unsalted butter
1 small white onion (about 1 cup), chopped
3 medium carrots, peeled and diced
3 stalks celery, chopped
3 cloves garlic, minced
1 tsp salt
¼ tsp black pepper
¼ cup all-purpose flour
2 heaping cups leftover ham, chopped into small cubes
1 ¼ cups whole milk
1 cup chicken or vegetable broth
1 cup frozen peas (do not thaw)
1 Tbsp apple cider vinegar
½ cup fresh herbs, chopped (such as sage, thyme, rosemary, and parsley)
1 large egg, beaten (for egg wash)
Directions
- Make the Crust
- In a food processor, combine flour, sugar, and salt. Pulse a few times to mix.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with no large pieces of butter remaining.
- Slowly pour in the cold buttermilk while pulsing until the dough starts to come together. It may look crumbly at first but will form a cohesive dough as it mixes.
- Transfer the dough to a lightly floured surface and gently knead it until it forms a smooth mass.
- Divide the dough into two equal portions, shape each into a thick disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 3 days).
- Make the Filling
- In a large Dutch oven or deep skillet, melt butter over medium heat.
- Add onion, carrots, celery, and garlic. Cook for about 8 minutes, until the vegetables are soft and fragrant. Season with salt and pepper.
- Stir in flour and cook for about 1 minute to coat the vegetables.
- Add chopped ham, stirring to combine.
- Pour in milk and broth. Bring the mixture to a boil, then reduce to a simmer and cook until thickened, about 5–7 minutes.
- Add peas, apple cider vinegar, and fresh herbs. Stir well and taste to adjust seasoning. Remove from heat and let the filling cool slightly.
- Assemble the Pie
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish.
- Optional Step – Blind Baking:
- Freeze the dough-lined pie dish for 15–30 minutes, then line it with parchment paper and fill with pie weights. Bake for 15–20 minutes until edges are set and lightly golden.
- Spoon the cooled filling into the crust.
- Roll out the second disc of dough and place it over the filling. Trim excess dough and fold the edges under, then crimp to seal.
- Cut a few small slits in the top crust to allow steam to escape.
- Brush the top and edges with the beaten egg.
- Bake
- Bake for 35–40 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil or use a pie shield.
- Serve
- Let the pie rest for at least 15 minutes before slicing and serving warm.
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