White Chicken Chili

I discovered this White Chicken Chili recipe on a chilly autumn evening when I wanted something different from traditional red chili. That first batch with its creamy broth tender chicken and gentle kick from the green chilies had my family asking for seconds before they'd even finished their first bowls. Now it's become our go-to comfort meal especially on those busy weeknights when we need something warming and satisfying.

Simply Perfect

What makes this chili so special is how it hits all the right notes creamy satisfying but not heavy. Using sour cream instead of heavy cream keeps it lighter while still giving you that wonderful richness. I love that I can throw it together on the stovetop when I have time or let it simmer away in the slow cooker on busy days. Some nights I'll even use my Instant Pot when I'm really short on time and it turns out perfect every single time.

Your Shopping List

• The chicken: I usually grab a rotisserie chicken or use leftover roasted chicken makes everything easier and adds great flavor.
• White beans: Great Northern or cannellini beans they're creamy and perfect for this chili.
• Fresh aromatics: Onions plenty of garlic and fresh cilantro bring everything to life.
• Green chilies: The canned ones work beautifully give just enough heat without overwhelming.
• Broth and cream: Good chicken broth and sour cream for that perfect base.
• Seasonings: Cumin oregano ground coriander they all add wonderful depth.
• For serving: Avocado lime wedges shredded cheese tortilla strips make it your own.

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Let's Start Cooking

Build your base:

Start by softening those onions in a big pot until they're golden and sweet. Add your garlic and spices let them bloom and make your kitchen smell amazing.

Make it creamy:

Here's my secret take about a cup of those white beans mash them up or blend them. This natural thickener gives you that perfect creamy texture.

Bring it together:

Add your broth chicken whole beans and green chilies. Let everything simmer and get friendly flavors melding together.

Final touches:

Stir in that sour cream right at the end gives you the perfect creamy finish. Taste and adjust your seasonings.

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My Kitchen Secrets

After making this countless times I've learned a few tricks. Don't skip blending some of those beans it's what gives you that perfect thickness without adding flour or cream. When using raw chicken let it cook right in the broth then shred it the meat soaks up so much flavor this way. I always keep tasting and adjusting as it cooks sometimes it needs an extra pinch of salt or squeeze of lime to make everything pop.

Perfect Pairings

We love serving this chili with warm crusty bread for sopping up every last drop. Sometimes I'll make a quick batch of cornbread the slightly sweet corn flavor works beautifully with the creamy chili. Don't forget all those toppings diced avocado fresh lime wedges maybe some crushed tortilla chips for crunch. My kids love creating their own perfect bowls adding extra cheese or a dollop of sour cream.

Save Some For Later

This chili gets even better after a day or two in the fridge. Store it in a good sealed container it'll keep beautifully for 3-4 days. When you're ready to reheat warm it gently on the stove or microwave stirring occasionally. If you're making it ahead to freeze leave out the sour cream it freezes better that way just add fresh cream when you reheat. I often make a double batch just to have some in the freezer for busy nights.

Mix It Up

Some nights I'll make it vegetarian loaded with zucchini bell peppers and extra beans. Want it spicier? Add an extra can of green chilies or a diced jalapeño. My neighbor makes hers with ground turkey instead of chicken says it's fantastic. That's what's so great about this recipe it's really hard to mess up and fun to experiment with.

Family Favorite

This White Chicken Chili has become more than just dinner at our house it's comfort in a bowl. Whether it's a busy Wednesday night or a lazy Sunday afternoon it never fails to bring smiles to the table. The way it fills the house with those wonderful aromas the sound of spoons clinking against bowls and everyone gathered around sharing their day it's what good food is all about. Simple ingredients a little time and lots of love that's really all you need.

Frequently Asked Questions

→ Can I freeze this chili?

Yes, freeze before adding sour cream for up to 3 months. Add sour cream after reheating to prevent separation.

→ How can I control the spice level?

Use one can of mild green chilies instead of two, and omit the cayenne pepper for a milder version.

→ Can I use raw chicken instead of rotisserie?

Yes, add 1.5 lbs raw chicken with the broth in step 2, or follow slow cooker/Instant Pot instructions for raw chicken.

→ Can I make this vegetarian?

Skip the chicken, use vegetable broth, and add extra vegetables like bell peppers and zucchini.

→ How long does it keep?

Store in refrigerator for 3-4 days. Reheat in microwave or on stovetop.

Conclusion

A hearty and creamy white chicken chili that's versatile and easy to prepare. Combines tender chicken, white beans, and mild green chilies in a flavorful broth that can be made on the stovetop, in a slow cooker, or Instant Pot.