Award Winning White Chicken Chili
A cozy and comforting chili recipe featuring tender chicken, creamy beans, and zesty green chilies, perfect for gatherings and family dinners.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken For a quick option, use rotisserie chicken.
- 1 can (15 oz) white beans Great northern beans or cannellini work perfectly.
- 1 can (4 oz) diced green chilies You can use mild or hot depending on your heat preference.
- 1 medium onion, chopped Sweet and aromatic, forms the base of our flavors.
- 3 cloves garlic, minced The savory essence elevates the dish!
- 2 cups chicken broth Homemade if you have it; otherwise, store-bought works just fine.
- 1 tsp ground cumin For that earthy warmth.
- 1 tsp chili powder Adds depth and color.
- 1 tsp paprika Smoky and sweet, it rounds out the flavor profile.
- 1 cup sour cream Or Greek yogurt for a lighter twist.
- Salt and pepper to taste Always adjust to your liking.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and let it soften for about 5 minutes, stirring occasionally.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the cumin, chili powder, and paprika to toast the spices for about 30 seconds.
Cooking
- Pour in the chicken broth, followed by the shredded chicken and white beans. Bring the mixture to a gentle simmer.
- Fold in the diced green chilies. Let the chili simmer for 20 minutes.
- Slowly stir in the sour cream, swirling it until fully incorporated. Taste and season with salt and pepper as needed.
- Serve hot, topped with your favorite fixings, like fresh cilantro, diced avocado, shredded cheese, or jalapeños!
Notes
If you’re lucky enough to have leftovers, store them in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat on low on the stove when ready to enjoy again.