white chicken chili

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White Chicken Chili

 Description

White Chicken Chili is a creamy, hearty, and mildly spicy comfort dish made with tender shredded chicken, white beans, green chilies, and warm spices. It’s a lighter alternative to traditional chili but just as satisfying—perfect for cozy dinners or meal prep.

 Ingredients

  • 2 cups cooked shredded chicken (rotisserie works great)
  • 2 cans (15 oz each) Great Northern beans, drained & rinsed
  • 1 small onion, diced
  • 1 can (4 oz) green chilies
  • 3 cups chicken broth
  • 1 tsp garlic powder (or 2 cloves fresh garlic)
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp oregano
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ½ cup sour cream (or cream cheese for extra richness)
  • ½ cup shredded cheese (optional)

Optional Toppings

  • Jalapeños (sliced)
  • Fresh cilantro
  • Sour cream
  • Crushed tortilla chips or cornbread

Instructions

  1. Sauté (optional but recommended)
    In a pot, cook onions until soft and fragrant.
  2. Add ingredients
    Add chicken, beans, green chilies, spices, and chicken broth.
  3. Simmer
    Bring to a gentle boil, then reduce heat and simmer for 20–30 minutes.
  4. Make it creamy
    Stir in sour cream (or cream cheese) until fully combined.
  5. Adjust seasoning
    Taste and adjust salt, spice, or thickness.
  6. Serve
    Ladle into bowls and top with your favorite toppings.

Notes

  • You can mash some beans for a thicker texture.
  • Rotisserie chicken saves time and adds flavor.
  • Cream cheese makes it richer than sour cream.

Tips

  • Add a splash of lime juice for brightness.
  • For thicker chili, simmer longer or add a cornstarch slurry.
  • Use low-sodium broth to control salt levels.
  • Spice it up with cayenne or hot sauce.

Servings

  • Serves: 4–6 people

Nutritional Info (Approx per serving)

  • Calories: 300–400 kcal
  • Protein: 25–30g
  • Carbs: 20–30g
  • Fat: 12–18g
  • Fiber: 5–7g

Benefits

  • High protein from chicken (supports muscle health)
  • Fiber-rich beans aid digestion
  • Lower fat than traditional beef chili
  • Great for meal prep and freezing

Q&A

Q: Can I make this in a slow cooker?
Yes—cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Q: Can I freeze white chicken chili?
Yes, but freeze before adding dairy for best texture.

Q: How do I thicken it?
Mash beans or add cream cheese/cornstarch.

Q: Can I make it dairy-free?
Yes—skip dairy or use coconut milk/plant-based cream.

Q: What beans work best?
Great Northern beans are classic, but cannellini also work well.

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