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White Chicken Chili Recipe

White Chicken Chili Recipe
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★★★★★

4.8 from 15 reviews

This White Chicken Chili is a creamy, comforting dish packed with tender chicken, white beans, and green chilies. It offers a delicious twist on traditional chili with a mild, flavorful blend of spices and fresh ingredients, perfect for a hearty meal. You can make it either in a slow cooker for a hands-off approach or quickly on the stovetop for a faster option, topped with cheese, avocado, sour cream, and crispy tortilla strips.

Ingredients

Scale

Main Ingredients

  • 2 lbs. Chicken Breast
  • 1 Large Onion (or 2 small onions, finely diced)
  • 1 Jalapeno (finely diced)
  • 2 teaspoons Chili Powder
  • 2 teaspoons Cumin
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Mexican Oregano (optional)
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 4 cups Chicken Broth (32 ounces)
  • 2 (4-ounce) cans Green Chilies (diced)
  • 2 (15-ounce) cans White Beans (such as White Northern, drained)
  • 1 (8-ounce) Cream Cheese
  • 1/2 cup Cilantro Leaves (chopped)

Toppings

  • Cheese (shredded, amount as preferred)
  • Avocado (sliced or diced)
  • Sour Cream (to taste)
  • Tortilla Strips (for garnish)

Instructions

  1. Prepare Ingredients: Finely dice the onion and jalapeno. If using raw chicken breasts, ensure they are trimmed and ready to cook. Gather all spices and other ingredients before beginning.
  2. Slow Cooker Method: Place the chicken breasts, diced onion, jalapeno, chili powder, cumin, garlic powder, Mexican oregano (if using), salt, pepper, and chicken broth into the slow cooker. Cook on low for 5 to 6 hours.
  3. Shred Chicken: After cooking, remove the lid and shred the cooked chicken breasts directly in the slow cooker using two forks.
  4. Add Remaining Ingredients: Stir in the diced green chilies, drained white beans, cream cheese, and chopped cilantro. Continue cooking on low for an additional 1 hour or until the cream cheese has melted fully and the chili is heated through.
  5. Serve and Garnish: Ladle the chili into bowls and top with shredded cheese, sour cream, tortilla strips, and sliced avocado as desired.
  6. Quick Stove-Top Method: Use shredded rotisserie or poached chicken (about 2 lbs). In a large pot, heat 1 tablespoon oil over medium heat and saute diced onion and jalapeno for 7-8 minutes until softened. Add chili powder, cumin, garlic powder, Mexican oregano, salt, and pepper; stir to combine.
  7. Add Liquids and Ingredients: Pour in chicken broth, add shredded chicken, diced green chilies, drained white beans, cream cheese, and cilantro. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until cream cheese melts and chili is heated through.
  8. Finish and Garnish: Serve hot with shredded cheese, sour cream, tortilla strips, and avocado on top.

Notes

  • Mexican oregano adds an authentic flavor but is optional; substitute with regular oregano if unavailable.
  • Cream cheese gives the chili its creamy texture; you can substitute with sour cream or Greek yogurt for a tangier twist.
  • If you prefer more heat, add extra jalapenos or a dash of cayenne pepper.
  • Tortilla strips can be store-bought or homemade by baking or frying corn tortillas cut into strips.
  • This recipe freezes well; store leftovers in an airtight container for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chicken chili, white bean chili, easy chili recipe, chicken soup

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