This white chicken chili is creamy, comforting, and full of flavor. It mixes tender chicken, white beans, and green chilies for a tasty twist on a classic dish!
What I love about this recipe is how quick it comes together. Perfect for those chilly evenings when you need something warm and hearty. Plus, who doesn’t enjoy a big bowl of yum? 🍲
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breast for a lean and tender result. However, chicken thighs could work well too. They tend to be juicier and more flavorful if you prefer a richer taste.
White Beans: Great Northern or Cannellini beans are the go-to here for a creamy texture. If you don’t have these, navy beans or even chickpeas can substitute in a pinch, though chickpeas will add a different flavor.
Diced Green Chiles: These add a nice kick! If you’re after less heat, use just half the can or opt for mild chiles. You can also use fresh jalapeños, chopped, for a different twist.
Sour Cream or Greek Yogurt: Both will give creaminess, but I often use Greek yogurt for a healthier spin. It also adds a nice tang. For dairy-free options, plain coconut yogurt works too.
Cheese: Cheddar is classic, but a Mexican cheese blend adds extra flavor. If you want to reduce fat, you can skip it altogether or use a little nutritional yeast for a cheesy taste without dairy.
How Do I Keep My Chicken Tender and Shreddable?
Cook the chicken carefully to ensure it’s tender enough to shred. Here are a few tips to help you with this step:
- Use fresh chicken breasts; frozen may end up dry when cooked.
- If using a pot, bring the chili to a boil, then lower the heat to simmer gently. This slow cooking prevents the chicken from drying out.
- In a slow cooker, use the low setting for the best results, cooking it all day keeps the chicken juicy.
- After cooking, let the chicken rest for a few minutes before shredding. This makes for easier shredding and retains moisture.
How to Make Easy White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breast
- 1 can (15 oz) white beans (such as great northern or cannellini), drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 onion, diced
- 2 cloves garlic, minced
- 5 cups chicken broth
Seasonings:
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- Salt and pepper to taste
For Creaminess and Toppings:
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheese (cheddar or Mexican blend)
- Avocado, diced (for garnish)
- Tortilla strips (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious white chicken chili requires about 15 minutes of prep time. If you’re using a pot, the cooking will take 30-40 minutes, or if you’re using a slow cooker, it’ll take 6-8 hours on low or 3-4 hours on high. So, total time can vary from just under an hour to up to 8 hours, depending on your method!
Step-by-Step Instructions:
1. Combine Ingredients:
In a large pot or slow cooker, add the chicken breasts, rinsed white beans, diced green chiles, diced onion, minced garlic, chicken broth, cumin, oregano, chili powder, and some salt and pepper. Give it a good stir to mix everything together.
2. Cook the Chili:
If you’re using a pot, turn the heat to medium-high and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for about 30-40 minutes, until the chicken is cooked through. For a slow cooker, cover it and set to cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot and shred it using two forks. It should shred easily—don’t worry if it’s a bit hot! After shredding, return the chicken back to the pot or slow cooker.
4. Add Creaminess:
Next, stir in the sour cream (or Greek yogurt) and half of the shredded cheese until everything is well combined. This will give the chili a nice creamy texture.
5. Adjust Seasoning and Warm Through:
Taste your chili and add more salt and pepper if needed. Heat it up for another 5-10 minutes until it’s warmed through and deliciously inviting.
6. Serve and Enjoy:
To serve, ladle the chili into bowls and top each serving with the remaining cheese, diced avocado, tortilla strips, and a sprinkle of fresh cilantro. Don’t forget to add a squeeze of lime juice over the top for an extra burst of flavor! Enjoy your cozy and comforting white chicken chili!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! If you’re using a slow cooker, it’s perfectly safe to add frozen chicken directly to the pot. Just ensure that it cooks for the full 6-8 hours on low or 3-4 hours on high. If you’re using a pot, thaw the chicken ahead of time for quicker cooking. You can thaw it in the refrigerator overnight or place it in a sealed bag submerged in cold water for a fast option.
What Beans Can I Substitute for White Beans?
If you don’t have white beans on hand, you can easily substitute them with black beans or pinto beans. Just make sure to drain and rinse them as you would with the white beans. You might find the flavor slightly different, but it will still be delicious!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up on the stove over medium heat, stirring occasionally, or in the microwave until heated through. If the chili looks too thick after storing, just stir in a little extra chicken broth when reheating for a perfect consistency.
Can I Make This Chili Vegetarian?
Absolutely! To make it vegetarian, replace the chicken with 1-2 cups of your favorite vegetables (like zucchini or bell peppers) or use additional beans. Swap the chicken broth for vegetable broth, and follow the recipe as directed. The sour cream or Greek yogurt can be replaced with a plant-based yogurt for a completely vegan option!
