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White Chicken Chili Recipe

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★★★★★

4.8 from 123 reviews

This White Chicken Chili recipe is a creamy, flavorful twist on traditional chili that combines tender shredded chicken, cannellini beans, and a blend of warm spices. Perfect for a comforting meal, it features a smooth bean base, fresh jalapenos for mild heat, and finishes with a touch of sour cream for richness. Topped with cheese, cilantro, and crunchy corn chips, this hearty chili is a satisfying dish for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 (15 oz) cans Cannellini beans, rinsed and drained
  • 3 cups chicken broth
  • 3 ¾ cups shredded chicken
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • 1 medium yellow onion, diced (about 1 heaping cup)
  • 2 jalapeño peppers, seeds removed and finely chopped (about 3 tablespoons)
  • 1 tablespoon minced garlic
  • 1 (7 oz) can diced green chilis (mild)
  • 1 tablespoon lime juice
  • 2 teaspoons ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup sour cream

Toppings (Optional)

  • Additional sour cream
  • Corn chips
  • Monterey Jack cheese
  • Chopped cilantro
  • Jalapeño slices

Instructions

  1. Puree Beans: Place half a can of cannellini beans (about ¾ cup) and ½ cup of chicken broth in a blender. Puree until smooth and set aside for later use.
  2. Sauté Aromatics: In a soup pot or Dutch oven, heat olive oil and butter over medium heat. Once the butter has melted, add diced onion and chopped jalapeños. Cook for about 3-5 minutes until softened.
  3. Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  4. Incorporate Spices: Add cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper to the pot. Stir well to coat the aromatics with the spices.
  5. Combine Liquids and Beans: Pour the pureed bean mixture into the pot along with the remaining chicken broth and the rest of the cannellini beans. Stir to combine evenly.
  6. Add Chicken and Chilis: Mix in the shredded chicken, diced green chilis, and lime juice. Bring the mixture to a boil, then reduce heat to maintain a simmer.
  7. Stir in Sour Cream: Add ½ cup of sour cream to the chili and stir until fully incorporated and creamy.
  8. Simmer: Let the chili simmer gently for 15 minutes to allow flavors to meld and the chili to thicken slightly.
  9. Serve and Garnish: Serve hot, topped with additional sour cream, jalapeño slices, Monterey Jack cheese, chopped cilantro, and crushed corn chips as desired.

Notes

  • Use shredded rotisserie chicken or homemade poached chicken for convenience.
  • Adjust the heat by adding or omitting jalapeño seeds or cayenne to taste.
  • If you prefer a thicker chili, simmer longer to reduce liquid.
  • The lime juice adds brightness—don’t skip it for balanced flavor.
  • Leftovers store well in the fridge for up to 3 days or freeze for up to 3 months.

Keywords: white chicken chili, creamy chicken chili, cannellini bean chili, mild chicken chili, Mexican inspired chili, cozy soup, easy chicken recipe

Find it online: https://platedbyemma.com/white-chicken-chili-recipe/