Ever had one of those days where you just need a big, comforting bowl of something warm and wonderful? Well, honey, that’s where this Classic White Chicken Chili comes in. It’s a hearty, creamy stew that’s a total departure from your typical tomato-based chili. We’re talking tender chicken, creamy white beans, and a broth that’s rich with the flavors of green chiles and cumin. It’s a hug in a bowl, y’all. And the best part? It’s a one-pot wonder that comes together faster than you can say “dinner’s ready!”
Ingredients
- 1 ½ lbs boneless, skinless chicken tenders or breasts (cut into bite-sized pieces for quicker cooking)
- 1 tablespoon olive oil (for sautéing and building flavor)
- 1 medium yellow onion, diced (the savory base of our chili)
- 3 cloves garlic, minced (for that essential aromatic punch)
- 2 (4 oz) cans diced green chiles (they bring the mild, tangy kick)
- 1 teaspoon ground cumin (adds warm, earthy depth)
- ½ teaspoon dried oregano (a little herby brightness)
- 3 (15.5 oz) cans cannellini or great northern beans, rinsed and drained (for creaminess and heartiness)
- 4 cups low-sodium chicken broth (the flavorful liquid foundation)
- 1 cup shredded Monterey Jack cheese (for that glorious, creamy melt)
- ½ cup sour cream or Greek yogurt (stirred in at the end for richness)
- Salt and freshly ground black pepper (to taste, of course)
- Optional toppings: extra cheese, chopped fresh cilantro, diced avocado, a squeeze of lime juice
Why You’ll Love This Classic White Chicken Chili
This isn’t just another stew recipe. It’s your new weeknight superhero. First off, it’s incredibly forgiving. Got some leftover rotisserie chicken? Toss it in during the last few minutes to warm through. Second, it’s packed with protein and fiber, making it a satisfying meal that doesn’t weigh you down. And the flavor? So good. It’s creamy without being heavy, and it has just the right amount of kick from those green chiles. Honestly, this is the white chicken chili recipe I make most often because it’s a crowd-pleaser every single time.
Step by Step Method
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced chicken, season with a pinch of salt and pepper, and cook until it’s no longer pink on the outside, about 5-6 minutes. You’re not looking for a full cook here, just some color.
- Add the diced onion to the pot and cook alongside the chicken until the onion becomes soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for just one more minute until fragrant.
- Stir in the diced green chiles (don’t drain them!), ground cumin, and dried oregano. Let those spices toast up for about 30 seconds. This wakes them up and makes the whole kitchen smell amazing.
- Pour in the chicken broth and add the rinsed beans. Give everything a good stir and bring the pot to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. This gives the flavors time to get to know each other and the chicken time to become tender, tender, tender.
- Turn off the heat. Now, stir in the shredded Monterey Jack cheese and the sour cream until everything is melted, smooth, and beautifully creamy. Taste and adjust seasoning with more salt and pepper if it needs it.
- Ladle into bowls and load up with your favorite toppings. Dinner is served!
Equipment Needed for White Chicken Chili
You don’t need anything fancy to make this soul-warming dish. A good, sturdy Dutch oven or a large soup pot is your best friend here. You’ll also want a sharp knife for prepping your onions and chicken, a trusty wooden spoon for stirring, and a measuring cup and spoons. That’s really it! This is simple, home-cooked food that doesn’t require a kitchen full of gadgets.
Flavor Twists for Classic White Chicken Chili
This recipe is a fantastic canvas for your own ideas! Love a little smoke? Add a teaspoon of smoked paprika with the cumin. Want more veggies? Stir in a cup of frozen corn during the last 10 minutes of simmering. If you’re looking for a bit more heat, a diced jalapeño (seeds removed for less fire) sautéed with the onion is perfect. And for a richer, deeper flavor, swap one cup of the chicken broth for a cup of unsweetened almond or oat milk. It makes it even creamier.
Serving Ideas & Pairings
This chili is a complete meal all on its own, but it loves company. For a true Tex-Mex feast, serve it with a side of warm cornbread or flaky biscuits for dipping. A simple, crisp side salad with a lime vinaigrette helps cut through the richness beautifully. And if you’re serving a crowd, setting out a toppings bar with bowls of cilantro, avocado, extra cheese, and tortilla chips lets everyone customize their bowl just how they like it. It’s perfect for game day or a casual potluck!
Storage Tips for Leftovers
Let the chili cool completely before storing. Pop it in an airtight container and it will keep happily in the fridge for 3-4 days. The beans will continue to soak up the broth, so you might need to add a splash of water or broth when you reheat it to bring it back to its original, soupy consistency.
Make-Ahead & Freezer Options
This is a fantastic make-ahead meal! You can assemble the entire chili (just hold off on adding the cheese and sour cream) and keep it refrigerated for up to 2 days before finishing. To freeze, again, omit the dairy. Cool the base completely and freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and then stir in your cheese and sour cream for a fresh-from-the-pot taste.
FAQs About Classic White Chicken Chili
- Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs will add even more richness and flavor. Just increase the initial browning time by a few minutes since they have a bit more fat.
- My soup isn’t very thick. How can I fix it? No worries! Mix one tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir this into the simmering chili and let it cook for another minute or two until it thickens up.
- Is this considered one of those tapas recipes? While it’s typically a main course stew, you could absolutely serve it in small cups as part of a larger spread of soups and stews for a party! It’s a fun, unexpected twist.
- Can I make this in a slow cooker? You bet. Sauté the onion and brown the chicken quickly on the stove first for the best flavor. Then toss everything (except the dairy) into the crockpot. Cook on low for 6-7 hours or high for 3-4. Stir in the cheese and sour cream right before serving.
There you have it, friends—a simple, satisfying, and downright delicious Classic White Chicken Chili that’s sure to become a regular in your dinner rotation. It’s the kind of meal that makes a busy day feel a little slower and a whole lot cozier.