“This was by far one of the easiest and best chili recipes I have ever made. My family couldn’t get enough of it. I had only chicken breasts and browned them in a little oil and garlic before continuing the process. Delicious!!!”

Donna

Easy White Chicken Chili Recipe

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili utilizes chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious. But my favorite part? This recipe is really easy to make, hot OR mild, depending on your spice preferences! I’ve shared exactly how to do that in the recipe card notes below.

Ingredients

• 1 yellow onion – ($0.70)
• 4 cloves garlic – ($0.16)
• 1 jalapeño – ($0.24)
• 1 Tbsp olive oil – ($0.22)
• 1.5 lbs. boneless, skinless chicken thighs* – ($3.48)
• 2 – 15 oz. cans cannellini beans (drained) – ($1.88)
• 1 – 15 oz. can pinto beans (drained) – ($0.94)
• 1 – 7 oz. can diced green chiles – ($0.97)
• 1 Tbsp ground cumin – ($0.30)
• 1 tsp dried oregano – ($0.10)
• 1/4 tsp smoked paprika – ($0.02)
• 1/4 tsp cayenne pepper – ($0.02)
• 1/4 tsp garlic powder – ($0.02)
• 1/4 tsp freshly cracked black pepper – ($0.02)
• 3 cups chicken broth – ($0.39)
• 1 cup frozen corn – ($0.78)
• 4 oz. cream cheese – ($0.93)
• ½ cup sour cream – ($0.49)

Instructions

1. Dice the aromatics: Dice the onion and mince the garlic. Deseed and dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
2. Add the other ingredients: Add chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, black pepper, and chicken broth to the pot. Stir to combine.
3. Simmer: Place a lid on the pot and turn heat to medium-high. Allow to come to a boil, then reduce to medium-low, and let simmer for 30 minutes, stirring occasionally.
4. Shred the chicken: After 30 minutes, remove chicken thighs and shred with two forks. Return the shredded meat back to the pot along with the corn. Stir to combine and heat through.
5. Make it creamy: Cut cream cheese into chunks and stir until melted. Mix in sour cream. For a thicker chili, smash some beans against the pot’s side.
6. Adjust seasoning: Taste and adjust seasoning if necessary. Serve hot with your favorite toppings!

Storage and Reheating

This white chicken chili is amazing as leftovers because the flavors continue to develop as it sits. You can store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or on the stove, stirring occasionally until warmed through. As this recipe contains cream cheese and sour cream, freezing is not recommended as the texture may change. If you choose to freeze it, leave out the dairy until you’re ready to serve it; then stir in the cream cheese and sour cream until melted.

FAQ