This white chicken chili is a comforting and flavorful dish that’s perfect for chilly evenings. It’s creamy, spicy, and loaded with tender chicken, beans, and spices that create a hearty meal. Whether you’re serving it for a family dinner or a gathering with friends, this recipe is sure to impress. Let’s dive into the ingredients and cooking process to bring this delicious dish to your table!
Ingredients
– 2 cups cooked, shredded chicken
– 1 can (15 oz) white beans, drained and rinsed
– 1 can (10 oz) diced tomatoes with green chilies
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 4 cups chicken broth
– 1/2 cup sour cream
– 1/2 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) of white chicken chili contains approximately 280 calories, 25g protein, 10g carbohydrates, 15g fat, and 4g fiber. This is based on a single serving for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté the diced onion over medium heat until translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the shredded chicken, white beans, and diced tomatoes.
4. Pour in the chicken broth and bring to a simmer.
5. Add cumin, chili powder, salt, and pepper to taste.
6. Let the chili simmer for about 20 minutes, stirring occasionally.
7. Reduce heat and stir in the sour cream until well combined.
8. Taste and adjust seasoning if necessary.
9. Sprinkle shredded Monterey Jack cheese on top before serving.
10. Serve hot with your favorite toppings like jalapeños or cilantro.
Alternative Ingredients
You can substitute shredded chicken with rotisserie chicken for a quicker option. Additionally, use vegetable broth and beans for a vegetarian version. Feel free to adjust spices according to your taste preferences.
Serving and Pairings
This white chicken chili pairs wonderfully with cornbread, tortilla chips, or a fresh salad. Top with avocado slices, cilantro, or lime wedges for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in a pot over medium heat or in the microwave. This chili also freezes well for up to 3 months; just ensure it’s completely cooled before freezing.
Cooking Mistakes
– Don’t skip the sautéing step; it enhances the flavors.
– Avoid adding too much liquid at once; you want a thick chili.
– Be cautious with spices; you can always add more but can’t take them out.
– Make sure to taste as you go to balance flavors.
– Don’t rush the simmering process; it develops the dish’s depth.
Helpful Tips
– Use fresh herbs for a vibrant flavor boost.
– Opt for low-sodium broth to control salt levels.
– For extra creaminess, add more sour cream before serving.
– Consider garnishing with lime juice for freshness.
FAQs
Can I make this chili in a slow cooker?
Yes, you can! Just combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
Is white chicken chili spicy?
It can be adjusted to your taste. Add more chili powder or jalapeños for extra heat.
Can I use other proteins in this recipe?
Absolutely! Ground turkey or beef can be used as alternatives to chicken.
What toppings are best for white chicken chili?
Popular toppings include shredded cheese, sour cream, diced avocado, and fresh cilantro.
How long does white chicken chili last in the fridge?
It can be stored in the refrigerator for up to 3 days in an airtight container.
Conclusion
This white chicken chili recipe is a delightful and easy dish that brings warmth and flavor to any table. With its creamy texture and zesty spices, it’s sure to be a hit for family meals or gatherings. Enjoy making this comforting dish and share it with loved ones!

White Chicken Chili
Ingredients
- 2 cups cooked shredded chicken
- 1 can 15 oz white beans, drained and rinsed
- 1 can 10 oz diced tomatoes with green chilies
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- In a large pot, sauté the diced onion over medium heat until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, white beans, and diced tomatoes.
- Pour in the chicken broth and bring to a simmer.
- Add cumin, chili powder, salt, and pepper to taste.
- Let the chili simmer for about 20 minutes, stirring occasionally.
- Reduce heat and stir in the sour cream until well combined.
- Taste and adjust seasoning if necessary.
- Sprinkle shredded Monterey Jack cheese on top before serving.
- Serve hot with your favorite toppings like jalapeños or cilantro.