Description
White Chicken Chili delivers comfort straight from the kitchen to your bowl, packed with tender chicken, creamy beans, and a perfectly balanced spice blend that warms you from the inside out.
Ingredients
Scale
Proteins:
- 4 cups cooked and shredded chicken
- 4 cups chicken broth
Base Ingredients:
- 2 (15-ounce) cans great northern beans
- 1 cup frozen corn
- 1 (4-ounce) can diced green chilies
Seasonings and Aromatics:
- 2 tablespoons olive oil
- 1 large onion
- 2 cloves garlic
- 1 green bell pepper
- 1 jalapeno pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ cup heavy cream
- Salt
- Pepper
Instructions
- Warm 2 tablespoons olive oil in a large pot over medium heat for 1-2 minutes. Sauté 1 chopped onion until translucent and soft, approximately 5-7 minutes.
- Introduce 2 minced garlic cloves, 1 chopped green bell pepper, and 1 minced jalapeno pepper to the pot. Cook for 2-3 minutes until fragrant.
- Sprinkle 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon chili powder, and ¼ teaspoon cayenne pepper into the vegetable mixture. Stir constantly for 1 minute to activate the spices’ flavors.
- Incorporate 4 cups of shredded chicken into the pot. Mix thoroughly with the seasoned vegetables.
- Pour 4 cups chicken broth into the pot, scraping the bottom to release browned bits. Add 2 (15-ounce) cans of rinsed great northern beans and 1 (4-ounce) can of diced green chilies.
- Lower the heat to low, cover the pot, and allow the chili to simmer for 30-60 minutes. Stir occasionally to prevent sticking.
- Fold 1 cup frozen corn into the chili. Cook for 5-10 minutes until corn is heated through.
- Optional: Stir in ½ cup heavy cream for extra richness. Season with salt and pepper to your preference.
- Ladle the chili into serving bowls. Top with shredded Monterey Jack cheese, sour cream, chopped cilantro, avocado slices, or tortilla chips as desired.
Notes
- Choose bone-in, skin-on chicken breasts for deeper flavor and more tender meat that shreds easily.
- If avoiding dairy, swap heavy cream with coconut milk or cashew cream for a creamy texture without animal products.
- Customize heat levels by adjusting jalapeno and cayenne pepper quantities to match personal spice preferences.
- Make this chili ahead and store in the refrigerator for up to 4 days, as the flavors continue to develop and improve over time.
- Prep Time: 10-13 minutes
- Cook Time: 36-51 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 335 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 95 mg