Irresistible White Chicken Chili Recipe in Under 1 Hour

Oh, chili! Is there anything it CAN’T do? Seriously, from game day tailgates to cozy weeknight dinners, it’s pretty much the perfect food. But sometimes, you want something a little…different, right? That’s where white chicken chili comes in. It’s like the cool, sophisticated cousin of regular chili. Lighter, creamier, and packed with flavor.

I can still remember the first time I tried white chicken chili. My friend Sarah brought it to a potluck, and I was instantly hooked. The creamy texture and savory taste? Forget about it! This white chicken chili recipe is now my go-to when I need something easy but absolutely delicious.

Why You’ll Love This White Chicken Chili Recipe

Okay, so why should you make this white chicken chili? Here’s the scoop:

• Super easy to make – seriously, it’s ready in under an hour!
• It’s packed with flavor! The cumin, oregano, and green chilies? Yum!
• A lighter, healthier option than traditional beef chili. Win-win!
• It’s totally customizable. Add your favorite toppings and make it your own!

Ingredients for the Best White Chicken Chili

Alright, let’s talk ingredients! Here’s everything you’ll need to make a killer white chicken chili. Trust me, using good quality stuff makes all the difference!

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (15-ounce) can great northern beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (4-ounce) can diced green chilies
• 4 cups chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1/2 cup sour cream
• 1/4 cup chopped cilantro

How to Make White Chicken Chili: Step-by-Step Instructions

Okay, ready to make some amazing white chicken chili? Don’t worry, it’s easier than you think! Just follow these simple steps, and you’ll be chowing down in no time.

1. First, grab a large pot or Dutch oven and drizzle in that olive oil. Heat it up over medium heat, then toss in your chicken breasts. Cook ’em until they’re browned on all sides. They don’t need to be cooked all the way through just yet! Take the chicken out and set it aside for now.
2. Now, add the chopped onion, minced garlic, and green bell pepper to the pot. Cook them until they’re nice and soft – about 5 minutes or so. Your kitchen should be smelling pretty fantastic right about now!
3. Time to add the good stuff! Stir in those rinsed and drained great northern beans and cannellini beans, along with the diced green chilies, chicken broth, cumin, oregano, and a pinch of cayenne pepper. Give it a good stir to combine everything.
4. Bring the mixture to a boil, then turn down the heat and let it simmer for about 15 minutes. This lets all those yummy flavors meld together. Mmm!
5. Remember that chicken? Time to shred it! You can use two forks or even your hands (once it’s cool enough, of course!). Then, toss the shredded chicken back into the pot.
6. Almost there! Stir in the sour cream and cilantro. Heat it through, but don’t let it boil. You want it nice and creamy, not curdled.
7. Finally, serve it up hot and enjoy! Don’t forget your favorite toppings – shredded cheese, avocado, tortilla chips…the works!

Tips for the Perfect White Chicken Chili

Want to take your white chicken chili to the next level? Here are a few of my favorite tips:

• For a thicker chili, mash some of the beans with a fork before adding the chicken back in. Works like a charm!
• Spice it up! Add more cayenne pepper if you like it hot, or a pinch of smoked paprika for a smoky flavor.
• Don’t be afraid to experiment with toppings! My personal fave is a dollop of Greek yogurt and a sprinkle of crumbled tortilla chips.
• Out of sour cream? Greek yogurt works great, too – and it’s a bit healthier!

Variations on This White Chicken Chili Recipe

Okay, so you’ve made the basic white chicken chili and you’re loving it? Awesome! Now let’s get a little crazy and try some variations!

• **Spice it up!** Add a chopped jalapeño or a pinch of red pepper flakes for a real kick.
• **Go vegetarian!** Swap the chicken for extra beans or some hearty veggies like sweet potatoes or corn.
• **Creamy dreamy!** Add an extra dollop of sour cream or a splash of heavy cream at the end for an even richer flavor.

Serving Suggestions for White Chicken Chili

Okay, so you’ve got a pot of steaming white chicken chili…now what? Well, let me tell you, the possibilities are endless! I personally love serving mine with a dollop of homemade ranch dressing.

A fresh side salad, like this apple cranberry bacon kale salad, adds a bit of freshness and crunch. And of course, you can’t go wrong with some warm, crusty bread for sopping up all that delicious chili!

Make-Ahead and Storage Tips for White Chicken Chili

Good news! White chicken chili is PERFECT for making ahead. Just whip it up, let it cool completely, and store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave. For longer storage, you can totally freeze it! Just thaw it overnight in the fridge before reheating. Easy peasy!

Frequently Asked Questions About White Chicken Chili

Got questions about making the best white chicken chili? Don’t sweat it! Here are some of the most common questions I get asked – and my tried-and-true answers!

Can I use a different type of bean?

Absolutely! Great Northern and cannellini beans are classic choices, but feel free to experiment. Navy beans or even pinto beans could work in a pinch (though it’ll change the flavor a bit). Just make sure they’re cooked and drained before adding them to the chili.

Can I make this white chicken chili in a slow cooker?

You bet! Slow cookers are perfect for chili. Just toss all the ingredients (except the sour cream and cilantro) into your slow cooker, cook on low for 6-8 hours, then shred the chicken and stir in the creamy stuff right before serving. Easy peasy!

How long does white chicken chili last in the fridge?

Properly stored, your white chicken chili will last for about 3-4 days in the refrigerator. Make sure it’s in an airtight container to keep it fresh and delicious. Honestly, though, it’s usually gone way before then in my house!

Is this white chicken chili recipe gluten-free?

Yep! As long as you’re using gluten-free chicken broth and don’t add any gluten-containing toppings (like, say, crackers), this white chicken chili recipe is naturally gluten-free. Perfect for those with dietary restrictions!

Nutritional Information for White Chicken Chili

Heads up! The nutrition info below is just an estimate. It can totally change depending on the exact ingredients and brands you use. So, ya know, don’t take it as gospel!

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