White Chicken Chili Recipe

Introduction

This White Chicken Chili is a comforting, flavorful twist on traditional chili. It’s creamy, mildly spiced, and perfect for chilly evenings when you want something hearty but not too heavy.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
• 2 ½ cups low-sodium chicken broth
• 2 4 oz cans diced green chilies
• 1 ½ teaspoons ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ small lime, juice from
• Salt and freshly ground black pepper, to taste
• 2 15 oz cans great northern beans
• 1 cup sour cream (or plain Greek yogurt)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
2. Step 2: Pour in the chicken broth and add diced green chilies, ground cumin, cayenne pepper, dried oregano, and paprika. Stir well to combine and bring to a simmer.
3. Step 3: Drain and rinse the great northern beans, then add them to the pot. Simmer uncovered for 20 minutes to allow flavors to meld and the chili to thicken slightly.
4. Step 4: Remove the pot from heat. Stir in the lime juice and sour cream (or Greek yogurt) until smooth and creamy. Season with salt and freshly ground black pepper to taste.
5. Step 5: Serve hot, garnished with your favorite toppings like chopped cilantro, shredded cheese, or avocado if desired.

Tips & Variations

• Swap sour cream with plain Greek yogurt for a lighter, tangy flavor.
• Add shredded cooked chicken for a protein boost and more traditional chili texture.
• Adjust cayenne pepper to control the level of heat.
• For extra creaminess, blend a portion of the beans before adding them back to the pot.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply use vegetable broth instead of chicken broth and omit any chicken additions. The beans and spices create plenty of flavor on their own.

Can I freeze white chicken chili?

Yes, this chili freezes well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

White Chicken Chili Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

This White Chicken Chili is a comforting and flavorful dish perfect for chilly days. Made with tender chicken, great northern beans, diced green chilies, and a blend of spices, this chili balances creamy and spicy elements beautifully. Enhanced with sour cream for extra richness and lime juice for a fresh kick, it’s a nutritious and satisfying meal that’s simple to prepare on the stovetop.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
• 2 1/2 cups low-sodium chicken broth
• 2 4 oz cans diced green chilies
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 small lime, juice from
• Salt and freshly ground black pepper, to taste

Main Ingredients

• 2 15 oz cans great northern beans, drained and rinsed
• 1 cup sour cream (or plain Greek yogurt)

Instructions

1. Heat the Olive Oil: In a large pot or Dutch oven over medium heat, warm the olive oil until shimmering, preparing to sautée the aromatics.
2. Sauté Onion and Garlic: Add the chopped yellow onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent and fragrant, about 5 minutes. This builds the flavorful base of the chili.
3. Add Spices and Chilies: Stir in the ground cumin, cayenne pepper, dried oregano, and paprika, letting the spices toast slightly for 1 minute to release their aromas. Then add the diced green chilies and cook for another 2 minutes to meld flavors.
4. Add Broth and Beans: Pour in the low-sodium chicken broth and add the drained great northern beans. Stir well to combine all ingredients evenly.
5. Simmer the Chili: Bring the mixture to a gentle boil, reduce the heat, and let it simmer uncovered for about 20 minutes. This allows the flavors to meld and the chili to thicken slightly.
6. Season and Finish: Add the lime juice, then season with salt and freshly ground black pepper to taste. Stir in the sour cream or Greek yogurt, mixing well to create a creamy texture without curdling. Heat through but do not boil after adding the sour cream.
7. Serve and Enjoy: Ladle the chili into bowls and serve hot. Optionally, garnish with extra lime wedges, chopped cilantro, or shredded cheese for additional flavor.

Notes

• Using low-sodium chicken broth helps control the salt content but adjust seasoning to your taste.
• You can substitute sour cream with plain Greek yogurt for a tangier, healthier option.
• Adjust cayenne pepper according to your preferred spice level.
• Great northern beans can be replaced with cannellini or navy beans if desired.
• Leftover chili keeps well refrigerated for up to 3 days and freezes beautifully.

Keywords: white chicken chili, creamy chicken chili, great northern beans chili, stovetop chili recipe, easy chicken chili