Award Winning White Chicken Chili

Why You’ll Love This Recipe

I like this recipe because it combines the warmth of chili with a lighter, white-based twist. The roasted chicken gives it a deep flavor, and the beans make it extra filling. I also enjoy that it’s easy to adjust—spicy or mild, richer with more cheese, or lighter with less dairy. Every time I make it, it gets rave reviews, which is why it has become a staple in my kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 pounds boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 tablespoons plus 2 teaspoons chile powder, divided
3 tablespoons cumin, divided
1 teaspoon salt, divided, plus more to taste
½ teaspoon cayenne pepper, or to taste
3 cups chopped onion (2 medium)
3 tablespoons minced garlic (4–5 large cloves)
3 15-ounce cans white beans, drained
2 4-ounce cans chopped green chiles (hot or mild)
2 teaspoons oregano
4–6 cups low-salt chicken broth
6 cups shredded cheese, divided (half Monterey Jack, half cheddar)
2 cups sour cream, divided

Garnish:
Chopped scallions
Chopped cilantro leaves
Your favorite hot sauce
Sour cream
Shredded cheddar or Monterey Jack cheese

Award Winning White Chicken Chili Directions

  1. I preheat the oven to 350°F. I spread the chicken in a roasting pan, drizzle with 1 tablespoon olive oil, and season with 2 teaspoons chili powder, 1 tablespoon cumin, ½ teaspoon salt, and a pinch of cayenne. I roast for 30 minutes, then shred or cut into bite-sized pieces and set aside.

  2. In a large pot, I heat the remaining 2 tablespoons olive oil. I sauté onion and garlic over medium heat for about 5 minutes until tender.

  3. I add the beans, shredded chicken, green chiles, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, ½ teaspoon salt, and ¼ teaspoon cayenne. I pour in 4 cups of chicken broth, stirring to combine, and let it simmer gently on low for 20 minutes (without boiling).

  4. I remove the pot from the heat and let it cool for about 5 minutes. Off the heat, I stir in 3 cups of cheese (1 cup at a time) and 1 cup of sour cream. For a richer version, I add all 6 cups of cheese and 2 cups of sour cream.

  5. I return the pot to low heat and simmer gently for another 15–20 minutes, thinning with extra chicken broth if needed. Sometimes I use a potato masher to mash half the beans and chicken for a thicker texture before stirring everything together.

  6. I ladle the chili into bowls and serve it with scallions, cilantro, cheese, sour cream, and hot sauce on the side.

Servings and Timing

This recipe makes 8–10 servings. Prep time is about 30 minutes, cooking time is 1 hour, and the total time is 1 hour 30 minutes.

Variations

  • I sometimes use rotisserie chicken for a quicker version.

  • For extra spice, I add diced jalapeños or increase the cayenne pepper.

  • I make it lighter by reducing the cheese and sour cream.

  • For a smoky flavor, I use chipotle chile powder.

  • I occasionally swap half the beans for corn to add sweetness and texture.

Storage/Reheating

I keep leftovers in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of chicken broth if it has thickened. It also freezes well for up to 2 months; I thaw it in the fridge overnight before reheating.

FAQs

Can I make this chili in advance?

Yes, the flavors develop beautifully overnight, so I often make it a day ahead.

Can I freeze White Chicken Chili?

Yes, I freeze it in airtight containers for up to 2 months.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs add even more flavor and stay extra juicy.

What beans work best for this chili?

I usually use cannellini or great northern beans, but any white beans work.

How do I make it spicier?

I increase the cayenne, add hot sauce, or use hot green chiles.

Can I make it dairy-free?

Yes, I skip the cheese and sour cream or use dairy-free substitutes.

Can I cook this in a slow cooker?

Yes, I add all ingredients except cheese and sour cream, cook on low for 6–8 hours, then stir in dairy at the end.

How do I keep the chicken tender?

I avoid boiling the chili; a gentle simmer keeps the chicken juicy.

Can I serve it without toppings?

Yes, but I find the garnishes really enhance the flavor.

What can I serve with White Chicken Chili?

I like cornbread, tortilla chips, or a simple green salad on the side.

Conclusion

I love making this Award Winning White Chicken Chili because it always impresses. It’s creamy, spicy, and deeply satisfying, yet easy to customize. Whether I’m cooking for a big family meal, a holiday gathering, or just craving comfort food, this chili always hits the spot and keeps everyone coming back for more.

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