White Chicken Chili

Introduction & Inspiration

There’s something incredibly comforting about a warm bowl of chili, and while I love the classic red variety, sometimes I crave something a little different. This White Chicken Chili recipe immediately caught my eye! Its promise of tender shredded chicken, creamy white beans, green chilies, corn, and a rich, savory broth thickened with sour cream or Greek yogurt sounded like the perfect blend of hearty, flavorful, and satisfying.

My inspiration came from wanting a lighter, yet still deeply flavorful, alternative to traditional beef chili. Using chicken and white beans creates a different profile, often brightened with spices like cumin and oregano, and finished with a creamy element. This recipe looked like a fantastic way to achieve that delicious balance.

My goal was to explore this specific recipe, which includes a clever (optional) trick of pureeing some beans to naturally thicken the chili and make it extra creamy. It seemed like a fantastic, relatively easy recipe perfect for a weeknight dinner, game day, or a cozy weekend meal.

Let’s get ready to simmer up a pot of this delicious White Chicken Chili!

Nostalgic Appeal / Comfort Food Connection

Chili, in all its forms, is quintessential American comfort food. It evokes memories of chilly evenings, football games, potlucks, and family gatherings. While red chili might be the most common, white chicken chili has become a beloved variation, offering a familiar sense of warmth and satisfaction with a slightly different flavor profile.

The combination of chicken, beans, chilies, and spices taps into Southwestern flavor themes, which are both comforting and popular. The creamy finish provided by the sour cream or Greek yogurt adds a luxurious texture reminiscent of other comforting soups and stews.

Using simple, wholesome ingredients like beans, corn, onions, and garlic feels grounded in traditional home cooking. Even though it uses convenient canned goods, the process of building flavors through sautéing and simmering creates a distinctively homemade feel.

Enjoying a hearty bowl of this White Chicken Chili, especially with toppings like cheese, cilantro, and tortilla chips, feels like a comforting and satisfying ritual.

Homemade Focus (Building Creamy Flavor)

This White Chicken Chili recipe is a wonderful example of how easily you can build deep, creamy flavor at home. While relatively quick to make (especially using pre-cooked chicken), the process involves sautéing aromatics, simmering beans and spices, and creating a creamy texture through both an optional bean puree and the addition of sour cream or yogurt.

I particularly appreciate the optional step of pureeing some of the beans with broth. This simple homemade technique is a fantastic way to naturally thicken the chili and add extra creaminess without relying solely on dairy or heavy thickeners. It showcases how simple ingredients can be used creatively for better texture and flavor.

Making the chili base yourself allows you to control the spice level and the quality of the ingredients. You sauté fresh onion and garlic, bloom the spices, and simmer everything together, creating a depth of flavor you wouldn’t find in a pre-made mix.

From sautéing the aromatics to pureeing beans (if you choose) and stirring in the final creamy element, this recipe highlights the satisfying process of creating a rich, flavorful, homemade chili from scratch.

Flavor Goal

The cooked shredded chicken provides the lean protein base.

The primary flavor goal of this White Chicken Chili is a savory, creamy, slightly tangy, and gently spiced chili featuring tender shredded chicken, soft white beans, sweet corn, and mild green chilies. It aims for a comforting yet bright flavor profile, distinct from traditional red chili.

The Great Northern beans (or other white beans) are key, offering a mild flavor and contributing significantly to the creamy texture, especially if some are pureed.

The diced green chilies add a mild, tangy heat and classic Southwestern flavor without being overwhelmingly spicy.

The onions and garlic provide the essential aromatic foundation.

The chicken broth forms the savory liquid base, while the spices (cumin, cayenne, paprika, oregano) add warmth, earthiness, and a gentle kick.

The lime juice adds a crucial touch of brightness and acidity, cutting through the richness. The sour cream or Greek yogurt stirred in at the end provides the signature creamy finish and extra tang.

Ingredient Insights

Let’s explore the key ingredients:

• Olive oil: For sautéing.
• Yellow onion & Garlic cloves: Aromatic base.
• Low-sodium chicken broth: Flavorful liquid base. Controls salt level better.
• Diced green chilies (canned): Provide mild heat and classic flavor. Usually mild, check label if concerned.
• Ground cumin, Cayenne pepper, Dried oregano, Paprika: The spice blend providing warmth and depth. Adjust cayenne to taste.
• Lime juice: Adds essential brightness and tang. Fresh is best.
• Salt & Black pepper: Seasoning.
• Great Northern beans (canned): Creamy white beans. Cannellini or navy beans are good substitutes. Rinsing removes excess sodium.
• Sour cream or Plain Greek yogurt: Added off-heat at the end for creaminess and tang. Yogurt is lighter and tangier.
• Corn (frozen or fresh): Adds pops of sweetness and texture.
• Cooked chicken, shredded: Perfect use for rotisserie chicken or leftovers!

Topping Suggestions:

• Fresh cilantro, Shredded cheese (Monterey Jack, cheddar), Tortilla chips, Green onions, Avocado.

Choosing a good quality chicken broth makes a difference.

Essential Equipment

You’ll need basic soup-making tools:

• A large pot or Dutch oven (5-6 quart recommended): Essential for sautéing and simmering the chili.
• A cutting board and knife: For chopping onion and mincing garlic.
• A can opener:
• A strainer: For draining and rinsing beans.
• A food processor or blender (optional): Only needed if you choose to puree some of the beans for extra creaminess. An immersion blender could also work directly in the pot (carefully!).
• A ladle: For serving.
• Measuring cups and spoons.

Pretty standard kitchen equipment is all that’s required.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 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 (adjust to taste)
• 1/2 teaspoon Dried oregano
• ½ teaspoon paprika
• 1/2 small lime, juice from
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans great northern beans, drained and rinsed
• 1 cup sour cream or plain Greek yogurt
• 1 cup corn (frozen or fresh)
• 2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken*)

Topping Suggestions:

• Fresh cilantro
• shredded cheese
• tortilla chips
• green onions
• avocado

These quantities make a generous pot of chili, serving 4-6 people.

Have your onion chopped and garlic minced before starting.

Step-by-Step Instructions (Elaborated)

Let’s simmer up this creamy chili:

1. Sauté Aromatics:

• Heat the olive oil in a large (5-6 quart) pot or Dutch oven over medium-high heat.
• Add the chopped onion and sauté until softened, about 3-5 minutes.
• Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.

2. Add Broth and Seasonings:

• Pour in the chicken broth. Add the diced green chilies (undrained), ground cumin, cayenne pepper, paprika, dried oregano, and lime juice.
• Season with salt and pepper to taste. Stir everything together.

3. Prepare Beans (Optional Puree Step):

• Drain and rinse the cans of Great Northern beans in a strainer.
• (Optional Creaminess Boost): Measure out a large ladleful (about 1 cup) of the rinsed beans. Place these beans in a food processor or blender with a splash (a few tablespoons) of the broth from the soup pot. Puree until completely smooth.

4. Simmer Beans and Corn:

• Add the pureed beans (if using), the remaining whole beans, and the corn to the soup pot.
• Bring the mixture to a simmer over medium heat. Once simmering, reduce heat slightly if needed to maintain a gentle simmer. Cook, uncovered, for 15 to 30 minutes, allowing flavors to meld and the chili to slightly thicken. Longer simmering deepens flavor.

5. Finish with Cream and Chicken:

• Remove the pot from the heat. This is important to prevent curdling.
• Stir in the sour cream (or Greek yogurt) until well combined and the chili is creamy.
• Stir in the pre-cooked shredded chicken. Let it sit for a few minutes for the chicken to heat through.

6. Serve:

• Remove and discard the bay leaf if you added one (not listed, but common in chili).
• Ladle the hot White Chicken Chili into bowls. Garnish generously with your favorite toppings like fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips, if desired.

A comforting and flavorful bowl ready to enjoy!

Troubleshooting

Chili is generally forgiving, but here are potential fixes:

• Problem: Chili is too thin.
  • Solution: Ensure you did the optional bean puree step, which adds significant body. Simmering uncovered for a longer time (Step 4) will also reduce liquid. You could also mash some beans against the side of the pot with a spoon.
• Problem: Chili is too thick.
  • Solution: Stir in additional chicken broth, a little at a time, until it reaches your desired consistency.
• Problem: Sour cream/Yogurt curdled.
  • Solution: Ensure you removed the pot completely from the heat before stirring in the sour cream or Greek yogurt. High heat can cause dairy to curdle. Stir it in gently until just combined.
• Problem: Chili is bland.
  • Solution: Be generous with seasonings! Taste after adding the beans and broth and adjust salt, pepper, cumin, cayenne, or oregano. A little extra lime juice at the end can also brighten flavors. The type of green chilies used also impacts flavor (some are milder than others).

Taste and adjust seasonings before serving!

Tips and Variations

Let’s customize this chili:

• Tip: Using rotisserie chicken makes this recipe incredibly fast and adds great flavor.
• Variation: Use different white beans like cannellini or navy beans.
• Tip: For a spicier chili, use hot green chilies, add a diced jalapeño along with the onion, or increase the cayenne pepper.
• Variation: Add other vegetables like diced celery (sauté with onion) or bell peppers.
• Tip: If you don’t have fresh lime juice, bottled works, but fresh adds brighter flavor.
• Variation: Stir in 4 oz of softened cream cheese along with the sour cream/yogurt for an even richer, creamier texture (similar to some popular white chili recipes).
• Variation: Use ground chicken or turkey instead of shredded chicken (brown it after sautéing the onions and garlic).

Make it perfectly suited to your taste!

Serving and Pairing Suggestions

White Chicken Chili is a satisfying meal often enjoyed with various toppings and simple sides.

Serving: Serve hot in bowls.

Toppings are Key! Offer a variety like:

• Shredded Monterey Jack, cheddar, or pepper jack cheese
• Fresh chopped cilantro
• Sliced green onions
• Diced avocado or guacamole
• Dollops of sour cream or Greek yogurt
• Crushed tortilla chips or strips
• Pickled or fresh jalapeño slices
• Extra lime wedges

Sides:

• Cornbread or Corn Muffins: A classic chili pairing.
• Rice: Serve over or alongside steamed white or brown rice.
• Salad: A simple green salad with a light vinaigrette.

Load up those toppings!

Nutritional Information

This chili is generally high in protein and fiber. Nutritional information is approximate and depends on specific ingredients (chicken fat content, sour cream/yogurt fat %, toppings):

• Calories: 350-500 per serving (without heavy toppings)
• Fat: 10-20 grams
• Saturated Fat: 5-10 grams (higher with full-fat sour cream/cheese)
• Cholesterol: 60-100 mg
• Sodium: 700-1000+ mg (Broth, canned goods, added salt contribute; use low-sodium options to reduce)
• Total Carbs.: 30-45 grams
• Dietary Fiber: 8-12+ grams (Excellent source!)
• Sugars: 4-8 grams
• Protein: 25-35+ grams (Excellent source!)

A well-balanced meal, particularly strong in protein and fiber. Be mindful of sodium by choosing low-sodium ingredients where possible.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Creamy White Chicken Chili is a comforting soup featuring shredded cooked chicken, Great Northern beans (partially pureed for creaminess optional), corn, and green chilies simmered in a seasoned chicken broth with cumin, oregano, and paprika. It’s finished off-heat with sour cream or Greek yogurt for a creamy texture and served hot with various toppings.

Q&A:

Q: Can I make this ahead of time?A: Yes, chili flavors often meld and improve overnight! Make as directed and store refrigerated.

Q: How do I store leftovers?A: Store in an airtight container in the refrigerator for up to 3-4 days.

Q: Can I freeze this chili?A: Yes, this chili freezes well. Let it cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note: The texture of the sour cream/yogurt might change slightly upon reheating, but it’s usually fine.

Q: Can I make this in a slow cooker?A: Yes. Sauté the onion and garlic first (either on the stovetop or using the slow cooker’s sauté function if available). Then add broth, chilies, spices, lime, beans (including pureed portion if using), and corn. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the sour cream/yogurt and cooked chicken during the last 15-30 minutes of cooking (on low heat).

Q: Is this recipe spicy?A: It depends on the canned green chilies used (usually mild) and the amount of cayenne pepper added. Adjust cayenne to your preference.