Description
A rich and creamy white chicken chili made with tender roasted chicken, white beans, green chilies, and a blend of spices. Finished with cheese and sour cream, it’s hearty, flavorful, and perfect for family dinners or game day.
Ingredients
- 3 pounds boneless skinless chicken breast halves
- 3 tablespoons olive oil, divided
- 2 tablespoons + 2 teaspoons chili 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 (about 2 medium)
- 3 tablespoons minced garlic (4–5 cloves)
- 3 cans (15 oz each) white beans, drained
- 2 cans (4 oz each) chopped green chilies (mild or hot)
- 2 teaspoons oregano
- 4–6 cups low-sodium chicken broth
- 6 cups shredded cheese (half Monterey Jack, half cheddar), divided
- 2 cups sour cream, divided
- For Garnish: chopped scallions, chopped cilantro, hot sauce, sour cream, shredded cheese
Instructions
- Preheat oven to 350°F. Place 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. Roast 30 minutes, then shred or cut into bite-sized pieces.
- In a large pot, heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat until softened, about 5 minutes.
- Add beans, shredded chicken, green chilies, oregano, remaining chili powder, cumin, ½ teaspoon salt, and ¼ teaspoon cayenne. Pour in 4 cups broth and stir. Simmer gently for 20 minutes (do not boil).
- Remove from heat and cool 5 minutes. Stir in 3 cups cheese (1 cup at a time) and 1 cup sour cream. For a richer version, add all 6 cups cheese and 2 cups sour cream.
- Return to low heat and simmer 15–20 minutes, thinning with extra broth as needed. Mash some beans and chicken with a potato masher for a thicker texture if desired.
- Ladle into bowls and top with scallions, cilantro, cheese, sour cream, and hot sauce.
Notes
- Rotisserie chicken makes this recipe quicker.
- Increase cayenne or add jalapeños for extra spice.
- Reduce cheese and sour cream for a lighter version.
- Add chipotle chili powder for a smoky twist.
- Swap some beans for corn to add sweetness and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 4g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg
