White Chicken Chili is a rich, creamy, and satisfying dish that combines tender chicken, hearty white beans, and a flavorful broth infused with zesty spices. Perfect for chilly nights or a cozy meal, this versatile recipe can be made on the stovetop, in a slow cooker, or using an Instant Pot, making it ideal for any cooking preference.
Why You’ll Love This Recipe
- Creamy & Hearty – The combination of white beans, sour cream (or Greek yogurt), and chicken creates a comforting, thick consistency.
- Easy & Versatile – Make it on the stovetop, in a slow cooker, or in an Instant Pot.
- Full of Flavor – A perfect balance of spice, citrus, and creamy goodness.
- Great for Meal Prep – Stores well and tastes even better the next day.
- Customizable – Adjust the spice level, add extra toppings, or make it dairy-free.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (15-oz) cans white beans (such as cannellini or great northern), drained and rinsed
- 2 (4-oz) cans diced green chilies
- 1 cup frozen or canned corn, drained
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for added heat)
- Salt and freshly ground black pepper, to taste
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, avocado slices, and tortilla chips (optional, for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Sauté Aromatics
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
2. Add Ingredients
- Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Add the chicken breasts, white beans, green chilies, corn, and chicken broth.
- Season with salt and freshly ground black pepper to taste.
3. Simmer
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
4. Shred Chicken
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot.
5. Add Creaminess
- Stir in the sour cream or Greek yogurt and fresh lime juice.
- Let the chili simmer for an additional 5 minutes to heat through.
6. Serve
- Ladle the chili into bowls and garnish with chopped fresh cilantro.
- Serve with shredded cheese, avocado slices, and tortilla chips if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Slow Cooker Method: Combine all ingredients except the sour cream (or Greek yogurt) and lime juice in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, return it to the slow cooker, and stir in the sour cream and lime juice before serving.
- Instant Pot Method: Use the sauté function to cook the onions and garlic. Add the remaining ingredients, seal the lid, and cook on high pressure for 15 minutes. Perform a quick release, shred the chicken, and stir in the sour cream and lime juice.
- Spicier Version: Increase the amount of chili powder and cayenne pepper or add diced jalapeños.
- Thicker Chili: Mash some of the beans before adding them to the pot for a naturally thicker consistency.
- Dairy-Free: Use a dairy-free yogurt or coconut cream in place of sour cream.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container for up to 3 days.
- Freezing – Freeze in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating – Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes! Add shredded rotisserie chicken after the broth and spices have simmered to save time.
What type of white beans work best?
Cannellini, great northern, or navy beans all work well in this recipe.
Can I make this chili vegetarian?
Absolutely! Swap the chicken for extra beans, tofu, or jackfruit, and use vegetable broth instead of chicken broth.
How can I make this chili even creamier?
For an extra creamy texture, blend a portion of the chili with an immersion blender before adding the sour cream or yogurt.
What toppings pair well with white chicken chili?
Try shredded cheese, avocado, tortilla chips, jalapeños, or a drizzle of hot sauce for extra flavor.
Is this chili spicy?
It has a mild heat level, but you can adjust the spice by adding more cayenne pepper or diced green chilies.
Can I prepare this dish ahead of time?
Yes! White chicken chili tastes even better the next day as the flavors continue to meld.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs will add extra richness and tenderness to the dish.
How do I prevent the dairy from curdling?
Make sure to stir in the sour cream or yogurt at the end over low heat to prevent curdling.
What side dishes go well with this chili?
Serve with cornbread, a side salad, or a bowl of rice for a complete meal.
Conclusion
White Chicken Chili is a hearty, flavorful dish that’s perfect for any occasion. Its creamy broth, tender chicken, and warm spices make it a family favorite. Whether you cook it on the stovetop, in a slow cooker, or in an Instant Pot, this easy and versatile recipe is sure to become a go-to comfort meal. Try it today and customize it with your favorite toppings!
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White Chicken Chili – A Hearty & Flavorful Comfort Meal
This White Chicken Chili is a creamy, comforting dish loaded with tender chicken, white beans, green chilies, and warm spices in a flavorful broth. Perfect for chilly nights, meal prep, or family dinners, this hearty recipe can be made on the stovetop, in a slow cooker, or an Instant Pot. With simple ingredients and easy steps, this high-protein, gluten-free chili is a must-try!
- Total Time: 40 minutes
- Yield: 4-6 servings
Ingredients
For the Chili:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
- 2 (4-oz) cans diced green chilies
- 1 cup frozen or canned corn, drained
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
For Creaminess & Toppings:
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, avocado, and tortilla chips (optional, for serving)
Instructions
Sauté Aromatics (Stovetop Method):
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and sauté until translucent (about 5 minutes).
- Stir in garlic, cooking for 1 minute until fragrant.
2. Build the Chili:
- Add cumin, oregano, chili powder, and cayenne pepper. Stir and cook for 1 minute to release flavors.
- Stir in chicken breasts, white beans, green chilies, corn, and chicken broth.
- Season with salt and black pepper to taste.
3. Simmer & Shred Chicken:
- Bring to a boil, then reduce heat to low.
- Cover and let simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken, shred with two forks, and return it to the pot.
4. Add Creaminess & Serve:
- Stir in sour cream (or Greek yogurt) and fresh lime juice. Simmer for 5 more minutes.
- Ladle into bowls and garnish with cilantro, shredded cheese, avocado, and tortilla chips.
Notes
- Slow Cooker Method: Add all ingredients (except sour cream & lime juice) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, then stir in sour cream and lime juice before serving.
- Instant Pot Method: Use the sauté function to cook onions and garlic. Add remaining ingredients, seal, and cook on high pressure for 15 minutes. Perform a quick release, shred chicken, and stir in sour cream and lime juice.
- Thicker Chili: Mash some of the beans before adding them to create a naturally thicker consistency.
- Dairy-Free Option: Use dairy-free yogurt or coconut cream instead of sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Simmering, Slow Cooker, Instant Pot
- Cuisine: Mexican-Inspired, Comfort Food
- Diet: Gluten Free
