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Creamy White Chicken Chili with Sour Cream

Creamy White Chicken Chili with Sour Cream
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A comforting, quick, and flavorful Creamy White Chicken Chili with Sour Cream, perfect for busy weeknights. This recipe features tender chicken, hearty beans, subtle spices, and a velvety finish from cream cheese and sour cream, making it a crowd-pleaser for even picky eaters. It can be on the table in under 30 minutes, simplifying mealtime without sacrificing flavor.

Ingredients

Scale

1 tbsp Olive oil
1.5 lbs Boneless, skinless chicken breasts, cooked and shredded
1 large Yellow onion, diced
3 cloves Garlic, minced
2 (4 oz) cans Diced green chiles, undrained
2 (15 oz) cans Great northern beans, rinsed and drained
1 (15 oz) can Cannellini beans, rinsed and drained
4 cups Low sodium chicken broth
1 tbsp Cumi
1 tsp Chili powder
1 tsp Dried oregano
0.5 tsp Salt, or to taste
0.25 tsp Black pepper, or to taste
8 oz block Cream cheese, softened
0.5 cup Sour cream, plus more for topping
0.25 cup Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Chicken: First, ensure your chicken is cooked and shredded. You can boil it, bake it, grill it, or use a rotisserie chicken for extra convenience. Shred the chicken into bite-sized pieces
  2. Sauté Aromatics: Next, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until it softens, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
  3. Add Chiles & Beans: Now, pour in the undrained cans of diced green chiles. Add the rinsed and drained great northern beans and cannellini beans. Stir everything together well
  4. Introduce Liquids & Spices: Pour in the chicken broth. Add the cumin, chili powder, dried oregano, salt, and black pepper. Stir to combine all the ingredients and spices thoroughly
  5. Simmer for Flavor: Bring the chili mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows the flavors to meld beautifully. For an even richer taste, simmer it longer if time permits
  6. Incorporate Creaminess: After simmering, remove the lid. Add the softened cream cheese in chunks to the pot. Stir continuously until the cream cheese fully melts and incorporates into the chili, creating a smooth, creamy base for your Creamy White Chicken Chili with Sour Cream
  7. Add Chicken & Sour Cream: Stir in the shredded cooked chicken. Finally, remove the pot from the heat and stir in the 0.5 cup of sour cream. Do not boil the chili once the sour cream is added, as it can curdle
  8. Taste and Adjust: Taste the Creamy White Chicken Chili with Sour Cream and adjust salt and pepper if needed. You might find you want a little more cumin or a pinch of heat
  9. Serve and Garnish: Ladle the warm chili into bowls. Garnish generously with fresh chopped cilantro, a dollop of extra sour cream, and any other desired toppings. Enjoy your homemade Creamy White Chicken Chili with Sour Cream!

Notes

Ensure cream cheese is softened to room temperature before adding it to the pot to prevent lumps and ensure a smooth, velvety texture.

Avoid boiling the chili after adding the sour cream, as high heat can cause it to curdle, ruining the creamy consistency. Stir it in after removing the pot from the heat.

Allow the chili to simmer for at least 15-20 minutes (or longer if time permits) to allow all the spices and flavors to fully develop and meld together.

This chili makes fantastic leftovers! Allow it to cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Reheat gently on the stovetop over low heat or in the microwave, being careful not to boil.

Optional toppings include shredded Monterey Jack or cheddar cheese, sliced avocado or guacamole, crushed tortilla chips or strips, corn chips, a dash of hot sauce, or an extra dollop of sour cream. Serve alongside cornbread, cornbread muffins, a fresh green salad, warm tortillas, or steamed rice.

For substitutions: use chicken thighs, ground chicken or turkey instead of breasts. For a vegetarian version, omit chicken and add extra beans or cooked sweet potatoes. Black beans or pinto beans can substitute for or complement the specified beans. For a spicier kick, add a pinch of cayenne pepper, a diced jalapeño (seeds removed for less heat), or hot sauce. Increase vegetable content with frozen corn, diced bell peppers, or spinach. For a dairy-free version, experiment with plant-based cream cheese and full-fat coconut milk or dairy-free sour cream.

Nutrition

Find it online: https://fabiloustaste.com/creamy-white-chicken-chili-with-sour-cream/