Ingredients
1 tbsp Olive oil
1 large Yellow onion, chopped
3 cloves Garlic, minced
4 cups Cooked chicken, shredded (about 2 large chicken breasts)
2 (15-oz) cans Great Northern beans, rinsed and drained
1 (15-oz) can Corn, drained
1 (4-oz) can Diced green chiles, undrained
4 cups Chicken broth, low sodium
1 tsp Cumi
1 tsp Dried oregano
0.5 tsp Chili powder
0.25 tsp Cayenne pepper
4 oz Cream cheese, softened and cut into cubes
0.5 cup Sour cream
To taste Salt
To taste Freshly ground black pepper
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until it softens and becomes translucent, about 5-7 minutes. Stir frequently. Next, add the minced garlic and cook for another minute until fragrant. Do not let the garlic bur
- Combine Ingredients (Excluding Dairy): Stir in the shredded cooked chicken, rinsed and drained Great Northern beans, drained corn, undrained diced green chiles, and chicken broth. Add the cumin, dried oregano, and optionally, chili powder and cayenne pepper. Give everything a good stir to combine all the delicious ingredients
- Simmer and Develop Flavors: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the White Chicken Chili simmer for at least 20-30 minutes. This simmering time is crucial; it allows all the flavors to meld together beautifully and deepen, creating that rich, complex taste we love in a homemade White Chicken Chili
- Create Creaminess: Once the chili has simmered, remove it from the heat. Carefully stir in the softened cream cheese cubes until they are completely melted and incorporated into the chili, making it wonderfully creamy. Next, stir in the sour cream (or Greek yogurt). This step truly transforms the texture, making your White Chicken Chili incredibly rich and smooth
- Season and Serve: Taste the White Chicken Chili and season generously with salt and freshly ground black pepper as needed. Sometimes I add a little extra pinch of chili powder or cumin here if I feel it needs it. Ladle your warm, inviting White Chicken Chili into bowls and get ready to enjoy
Notes
For easier prep, use pre-cooked shredded chicken (like rotisserie). If using raw chicken, cube and sauté it until browned and cooked through before adding other ingredients. Do not rush the 20-30 minute simmering period for optimal flavor development.
Ensure cream cheese is softened to room temperature and cut into smaller cubes to prevent lumps and ensure smooth melting. Always taste and adjust seasoning with salt, pepper, and other spices before serving; a squeeze of fresh lime juice can brighten the whole dish.
This recipe is wonderfully versatile: easily adjust spice levels, swap proteins (e.g., leftover turkey, extra beans for a vegetarian option), use different white beans (cannellini, chickpeas), or add more vegetables like bell peppers or spinach. It also freezes beautifully and tastes even better the next day!
Embrace garnishes for added texture and fresh flavor: fresh cilantro, diced avocado, a dollop of extra sour cream or Greek yogurt, shredded Monterey Jack or cheddar cheese, and crispy tortilla strips are all fantastic additions. If the chili is too thin, mash some of the beans against the side of the pot or blend a cup of the chili and stir back in.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg