Chili night just hit the jackpot, and your sweatpants are invited. This white chicken chili is creamy, dreamy, and so easy you’ll wonder why you ever bothered with red. Spoon up—we’re about to make your belly happy.
Why This Recipe is Awesome
Red chili who? This white chicken chili is the creamy upgrade you didn’t know you needed. It’s ready in 30 minutes, uses one pot (bless), and tastes like you slaved all day. Idiot-proof alert: even my “I burn water” friend nailed it. Cozy factor? Off the charts.
Ingredients You’ll Need
Round up this squad—pantry staples with a glow-up:
- 1 lb boneless chicken (breasts or thighs—thighs win for juice)
- 1 tbsp oil (olive or whatever’s not rancid)
- 1 onion, diced (yellow or white, no tears allowed)
- 3 garlic cloves, minced (or the jarred stuff, we’re chill)
- 2 cans white beans (15 oz each, drained—cannellini = fancy points)
- 1 can green chiles (4 oz, mild unless you’re a spice cowboy)
- 4 cups chicken broth (low-sodium = you’re in charge)
- 1 tsp cumin (the smoky MVP)
- 1 tsp oregano (dried, fresh is extra credit)
- 1/2 tsp chili powder (mild heat, not fire alarm)
- Salt & pepper (taste as you go, captain)
- 1 cup sour cream (full-fat = non-negotiable joy)
- 1/2 cup heavy cream (half-and-half if you’re “healthy”)
- 1 cup corn (frozen thaws fast, canned drains easy)
- Juice of 1 lime (the brightener upper)
- Toppings: cilantro, avocado slices, tortilla strips, jalapeños, extra sour cream (pile it on)
Step-by-Step Instructions
- Heat oil in a big pot over medium. Add chicken, season with salt/pepper, sear 4-5 minutes per side till golden. Pull it out—shredding party later.
- Toss onion and garlic into the pot. Sauté 3 minutes until soft and your kitchen smells like heaven.
- Sprinkle in cumin, oregano, chili powder. Stir 30 seconds—wake up those spices.
- Dump beans, chiles, broth, corn. Nestle shredded chicken back in. Simmer 15 minutes, stirring so nothing sticks.
- Kill the heat. Stir in sour cream, heavy cream, lime juice. Watch it go silky smooth.
- Ladle into bowls. Load with toppings like you’re building a chili sundae. Dig in hot.
Common Mistakes to Avoid
- High heat after dairy: Hello, curdled mess. Low and slow, friend.
- Skipping the sear: Bland chicken = snooze. Golden = flavor.
- No lime: Tastes flat without that zing. Rookie move.
- Overcrowding toppings: Bowl overflow = sad desk lunch.
Alternatives & Substitutions
Veggie vibe? Extra beans + zucchini. Still fire. Rotisserie chicken? Shred 3 cups, skip step 1—lazy genius. No cream? Greek yogurt works (tangier twist). FYI: frozen corn > canned for crunch. Spice wimp? Omit chiles, add later if brave.
FAQs
1. Can I make it in a slow cooker?
Yes! Combine all ingredients (except dairy and cheese) in the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in sour cream and cheese at the end before serving.
2. Can I use raw chicken instead of cooked?
Definitely. Add 1–1½ lbs of raw boneless chicken breasts or thighs along with the broth and simmer until fully cooked (about 20–25 minutes). Shred and return to the pot before adding the dairy.
3. How can I make it dairy-free?
Swap sour cream and cheese for dairy-free alternatives (like cashew cream or coconut milk). It’ll still be creamy and flavorful.
4. Can I freeze White Chicken Chili?
Yes! Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently — add extra broth if it thickens.
5. How spicy is it?
It’s usually mild, but you can turn up the heat with jalapeños, extra green chiles, or pepper jack cheese. For a milder version, use only one can of green chiles and skip chili powder.
Related Recipes:
- Ultimate Taco Soup: Easy Weeknight Family Love
- Irresistible Moist Pumpkin Bread: Fluffy Fall Bliss
- Unbeatable Award-Winning Chili: Cook-Off Glory
- Irresistible Creamy Potato Soup: Dreamy Comfort Bliss
Final Thoughts
You just unlocked white chicken chili mastery. It’s creamy, cozy, and basically a hug you can eat. Make it tonight, watch your people fight for seconds, and pat yourself on the back. You’ve earned that extra dollop of sour cream. Now go be the chili legend you were born to be. 🥄
White Chicken Chili:
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 jalapeño deseeded and diced
- 3 cups chicken broth
- 1 can 15 oz pinto beans, drained
- 2 cans 15 oz each cannellini beans, drained
- 1 can 7 oz diced green chiles
- 1 cup frozen corn kernels
- 4 oz cream cheese cubed
- ½ cup sour cream
- 1 tbsp olive oil
- 1 tbsp cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until soft.
- Add chicken thighs, beans, green chiles, spices, and chicken broth. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Remove chicken, shred with forks, then return to pot.
- Stir in corn, cream cheese, and sour cream until melted and creamy.
- Adjust seasoning with salt and pepper. Heat through and serve garnished with cilantro and lime wedges.
Notes
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