White Chicken Chili: A Creamy Twist on a Classic Favorite

This white chicken chili will soon be your go-to dish if you're searching for a warm, cozy supper bursting with flavor. Perfect mix of creamy, delicious richness, loaded with warm spices and just the appropriate level of creamy fire. This chili will appeal to everyone, whether your event is a vibrant game-day gathering or a laid-back evening.

Why White Chili?

Although red sauce chili is the traditional choice, this white chili provides a welcomed spin on a classic. Made with juicy chunks of chicken breast and creamy beans, all cooked in a fragrant broth enhanced even more by sour cream and heavy whipping cream. While the heat from green chiles and cayenne pepper provides the chili a modest kick without being overpowering, the mix of spice adds complexity. Best of all, it's easy!

This chili has a luscious, creamy texture thanks in great part to sour cream and heavy cream. The sour cream gives a little of tartness, and the heavy cream makes it particularly decadent.

Great toppings are shredded cheese, tortilla chips, and chopped jalapeños. Allow yourself to create your bowl and own it!

Building the Chili

• One pound of skinless, boneless chicken breasts, sliced into 1/2-inch chunks or cubes
• One large sweet onion, chopped
• One and a half tablespoons of garlic powder
• One tablespoon of canola oil
• Two cans, 15-1/2 ounce great northern beans, rinsed and drained
• One 14-1/2-ounce can chicken stock
• Two four-ounce cans chopped green chilies
• One teaspoon each of ground cumin and salt
• One teaspoon of oregano, dried
• Half a teaspoon of pepper
• One-fourth teaspoon of cayenne
• One cup of sour cream
• Half a cup of thick whipping cream

Optional: Sliced jalapeño pepper, tortilla chips, raw chopped sweet onion, lime, red onion, cilantro, and shredded cheddar cheese

Over medium heat in a big pot, warm the canola oil. Add the chopped chicken, onion bits, and garlic powder. Sear until the chicken is cooked through and no longer pink.

Next toss in the great northern beans, chicken stock, green chiles, and all the spices—salt, cumin, oregano, pepper, and cayenne. Whirl everything together and bring to a simmer. Let it simmer for thirty minutes. The intention is to let the flavors merge together and for the chili to thicken somewhat.

Remove the heat once the chili has simmered and whisk in the sour cream and heavy cream. This will provide a silky, velvety texture that is so creamy and delicious.

Top and serve the chili alongside your preferred garnishes. For more richness, toss shredded cheese; cut a jalapeño or two for a bit extra heat; crush some tortilla chips for crunch.

Advice on Customizing Your Chili

You can pick different beans if you want. Try navy or cannellini beans; if you have black or kidney beans on hand, you could also use those too.

Try tossing some frozen or canned corn or even chopped tomatoes to the chili.

If you want it even hotter, toss the chicken with some fresh sliced jalapeños or hot green chilies.

If you enjoy less spiciness, just cut the cayenne pepper or sprinkle some ranch dressing powder to help to balance things out.

Leftovers and storage

Great for dinner prep and leftovers, this white chili is stored in an airtight jar in the refrigerator for no more than four days. Actually, the flavors deepen with increasing length of time. Or throw it in the freezer for later.

Reheat it in the microwave or on the stovetop. Just add a little extra chicken broth or water to loosen the chili should it have thickened too much for your taste.

Different Methods of Cooking It

You can also create this chili in an Instant Pot or slow cooker.

Any gathering will find great delight in this white chicken chili. Its rich flavors, creamy texture, and adjustable heat will make it a new favorite in your recipe book!