White Chicken Chili

White Chicken Chili is a comforting and flavorful dish that brings a twist to the classic chili. Packed with tender chicken, creamy beans, and a subtle blend of spices, it’s perfect for cozy nights, game days, or any time you crave a hearty, yet light, meal. This recipe is easy to prepare, and it’s sure to become a favorite in your household.

Why You’ll Love This Recipe

This White Chicken Chili is a deliciously creamy and hearty dish that is perfect for any occasion. It’s healthier than traditional chili thanks to the lean chicken and white beans, but still packed with incredible flavor. The subtle heat from the green chilies and the richness of the broth create a perfect balance. It’s versatile, customizable, and makes for great leftovers! Whether you serve it with cornbread, over rice, or with a dollop of sour cream, this chili is sure to warm you up on any chilly day.

this Recipe

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 can (15 oz) chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon lime juice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the shredded chicken, cumin, chili powder, paprika, oregano, salt, and black pepper. Stir to combine and cook for another 2 minutes to let the spices bloom.
3. Pour in the chicken broth and diced green chilies. Stir in the drained and rinsed great northern beans. Bring the mixture to a simmer, reduce heat, and cook for 15-20 minutes, allowing the flavors to meld together.
4. Once the chili has simmered, stir in the sour cream and shredded Monterey Jack cheese. Let it cook for another 5 minutes until the cheese is melted and the chili is creamy.
5. Optional: Add a squeeze of lime juice for extra brightness before serving.
6. Serve hot, garnished with additional cheese, cilantro, or a dollop of sour cream if desired.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy White Chicken Chili: Add diced jalapeños or more green chilies for an extra kick.
• Vegetarian Version: Substitute the chicken with extra beans or vegetables like corn, bell peppers, and zucchini.
• Slow Cooker Method: After sautéing the onions and garlic, add all ingredients (including raw chicken) into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken once cooked.
• Low-Carb Version: Skip the beans and use cauliflower rice as a base for a keto-friendly version.
• Toppings: Customize your chili with toppings like avocado, tortilla chips, cilantro, or a sprinkle of cheddar cheese.

Storage/Reheating

• Storage: Store any leftover chili in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze White Chicken Chili for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.
• Reheating: Reheat on the stove over medium heat, adding a splash of chicken broth or water if the chili becomes too thick. You can also reheat it in the microwave in 1-minute intervals, stirring in between.

FAQs

1. Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works great in this recipe! It’s an easy way to save time and still have tender, flavorful chicken.

2. Can I make this chili in a slow cooker?

Yes! After sautéing the onions and garlic, add everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken once it’s cooked.

3. Is this chili spicy?

The chili is mild in terms of heat. If you prefer a spicier version, feel free to add more green chilies or diced jalapeños.

4. Can I use a different type of beans?

Yes, you can substitute great northern beans with other white beans like cannellini or navy beans. You can also mix beans for variety.

5. How can I make this dish dairy-free?

To make this recipe dairy-free, omit the sour cream and cheese, and use a dairy-free sour cream alternative. You can also use coconut milk to maintain a creamy texture.

6. Can I double the recipe?

Yes, feel free to double the ingredients if you’re cooking for a larger group. Just make sure to use a bigger pot.

7. Can I freeze this chili?

Yes, you can freeze this White Chicken Chili for up to 3 months. Allow it to cool completely, then store in an airtight container.

8. Can I make this a vegetarian chili?

Yes, you can skip the chicken and add extra beans, vegetables, or even tofu for a plant-based version.

9. How can I make this chili thicker?

If you prefer a thicker chili, you can mash some of the beans before adding them, or cook the chili longer to reduce the broth.

10. What’s a good side dish to serve with White Chicken Chili?

Serve this chili with cornbread, a side salad, or tortilla chips for a complete meal.

Conclusion

White Chicken Chili is a comforting, easy-to-make dish that’s perfect for family dinners or a gathering with friends. With its creamy texture, tender chicken, and simple ingredients, it’s sure to be a hit. Plus, it’s versatile—so you can make it your own with different variations or toppings. Enjoy a bowl of this delicious chili on a cold day, and you’ll be coming back for seconds!

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