What You’ll Love About This Recipe
This homemade white chicken chili is a cozy, flavorful dish that’s perfect for any night of the week. It’s simple to make and packed with ingredients you’ll love.
- The creamy, hearty base is comforting, with just the right amount of spice to warm you up.
- It’s customizable—add your favorite toppings like cheese, sour cream, or avocado for extra flavor.
- Leftovers taste even better the next day, making it a great meal prep option for busy schedules.
Recipe
This hearty and flavorful homemade white chicken chili is a comforting dish perfect for chilly days. Packed with tender chicken, creamy beans, and a blend of spices, it’s a crowd-pleaser that’s easy to make.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 3 cups chicken broth
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5–7 minutes. Remove and set aside.
- In the same pot, sauté onion until softened, about 3 minutes. Add garlic and cook for 1 more minute.
- Stir in green chilies, cumin, oregano, chili powder, salt, and pepper. Cook for 1 minute to toast the spices.
- Add beans, chicken broth, and cooked chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in sour cream, heavy cream, and shredded cheese until melted and well combined.
- Simmer for an additional 5 minutes, then garnish with fresh cilantro before serving.
Notes
- For extra heat, add a pinch of cayenne pepper or diced jalapeños.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
Time
- Prep time: 10 minutes
- Cooking time: 30 minutes
Cuisine
American
Serving
4-6 servings
Nutrition
This homemade white chicken chili is a nutritious option packed with protein and flavor. Each serving provides essential nutrients for a balanced diet.
Calories: 320
Protein: 28g
Carbohydrates: 22g
Fat: 12g
Fiber: 5g
Sodium: 480mg
Sugar: 3g
What To Serve With It
I love serving my homemade white chicken chili with cornbread, as its sweetness balances the savory flavors perfectly. Tortilla chips are another favorite, adding a satisfying crunch that’s hard to resist. Both pairings make the meal feel complete, and I’m sure you’ll find them just as comforting as I do.
Cornbread
When serving white chicken chili, cornbread’s slightly sweet, crumbly texture makes it a perfect companion, balancing the chili’s creamy richness. I love how the golden squares soak up the broth just enough without falling apart, adding a comforting, hearty element to each bite. Making it from scratch feels special, but even store-bought cornbread works in a pinch. Sometimes, I’ll add a touch of honey or jalapeños to the batter for extra flavor. It’s simple, but it transforms the meal into something cozier. Plus, it’s great for scooping up those last bits of chili at the bottom of the bowl!
Tortilla Chips
Though white chicken chili is hearty on its own, tortilla chips add a satisfying crunch that takes it to the next level. I love grabbing a handful of chips to scoop up bites of chili—it’s like adding a built-in spoon! The salty, crispy texture pairs perfectly with the creamy, spicy flavors of the dish. Sometimes, I’ll even crush a few chips on top for extra crunch. If I’m feeling fancy, I’ll toast them lightly in the oven with a sprinkle of chili powder. They’re easy to find at the store, but homemade ones taste even better. Trust me, you’ll want seconds!
