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This easy white chicken chili is my midweek comfort food when I want something hearty, flavorful, and quick to pull together with whatever is in my pantry. It always disappears fast at any family table and pairs perfectly with crunchy tortilla chips or a warm loaf of bread.
I first made this after a snowy soccer game when we wanted something cozy but not heavy. Now every time chilly weather hits this is the top request from my crew.
Gather Your Ingredients
- Boneless skinless chicken breasts or rotisserie chicken: tender protein soaks up the flavors and shredding is easiest while warm
- Olive oil: for a rich base and best if you use extra virgin for a robust flavor
- Yellow onion: goes sweet and soft creating savory depth dice fine for even cooking
- Garlic: fresh cloves for punchy aroma and rounded background flavor
- White beans: such as cannellini or Great Northern for creamy body and protein my tip is to rinse well for pure flavor
- Diced green chiles: for just the right bright kick try fire roasted if available
- Chicken broth: ideally low sodium so you control seasoning and get true chicken essence
- Ground cumin: earthy warmth that defines chili flavor
- Dried oregano: for herbal lift and balance
- Chili powder: mild or hot as you like does all the heavy flavor lifting
- Sour cream or Greek yogurt: for the perfect creamy finish choose Greek yogurt for a lighter touch
- Salt and pepper to taste: bring all the flavors together use fresh cracked if possible
How to Make It
- Prepare the chicken:
- If using raw chicken simmer it in a pot of salted water until thoroughly cooked which should take about fifteen minutes then shred while still warm using two forks. For rotisserie chicken pull the meat from the bones and shred finely so it mixes well in the chili.
- Cook the aromatics:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté gently for three to four minutes until it turns soft and begins to look translucent. Stir in the minced garlic and let it cook for another minute until fragrant but not browned. This slow gentle start draws out sweetness and builds the chili base.
- Build the base:
- Add the shredded chicken along with the drained white beans and diced green chiles. Pour in chicken broth then sprinkle in the cumin oregano chili powder and a good pinch of salt. Give everything a thorough mix to combine all the flavors.
- Simmer the chili:
- Bring the mixture up to a gentle boil then lower the heat to a comfy simmer. Stir occasionally for twenty minutes so the beans soften and soup thickens. For an extra creamy texture mash a scoop of beans against the side of the pot before stirring back in. This makes the chili velvety without adding extra dairy.
- Finish with creaminess:
- Take the pot off the heat. Spoon in the sour cream or Greek yogurt then stir until the broth goes luxuriously smooth and creamy. If the chili gets too thick now is the time to add a bit more broth until it is just right. Adjust salt and pepper to your preference so every bowl is perfect.
- Serve:
- Ladle the hot chili into bowls. Add all your favorite toppings like shredded cheese extra sour cream cilantro or avocado. Serve it steaming with tortilla chips crunchy bread or cornbread for sopping up every last bit.
I absolutely love the magic that white beans bring to this recipe. They absorb all the spices and act as a hidden thickener. My youngest always wants to mash her own beans in the pot and that became her job every Sunday soup night.
Flavor Boosters
Store leftover chili in an airtight container in the fridge for up to four days and it tastes even better on day two. For longer storage freeze in single portions so you have ready made hearty meals for busy work weeks. Let thaw overnight then reheat on low adding a splash of broth to keep the consistency just right.
Serving Suggestions
Top bowls with shredded Monterey Jack or cheddar cheese and a spoonful of Greek yogurt. Add avocado slices or a burst of lime to freshen things up. Serve with tortilla strips or hearty cornbread for dunking—the variety of textures makes every bite exciting. This chili is also amazing ladled over baked potatoes or with a side salad for a lighter touch.
Creative Twists
You can use chicken thighs instead of breasts for extra juicy flavor. For more heat swap in hot green chiles or an extra pinch of chili powder. If you are out of white beans pinto beans or chickpeas also work. Greek yogurt replaces sour cream if you want more tang and less fat. Fresh corn or bell pepper can go in with the onions for extra color and sweetness.
Each bowl is cozy as a sweater on a cold day and simple enough for any busy weeknight. This chili always delivers hearty comfort for everyone at the table.
Common Questions About This Recipe
- → Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken is a great time-saver and adds rich flavor. Simply shred the meat before adding to the pot.
- → What type of white beans work best?
Cannellini or Great Northern beans are ideal for their creamy texture and subtle flavor, but navy beans can also be used.
- → How can I make the chili spicier?
Increase chili powder, use hot green chiles, or add sliced jalapeños on top for extra kick.
- → Is there a way to make it lighter?
Swap sour cream for Greek yogurt and use low-sodium broth for a lighter but still creamy finish.
- → How should I store leftovers?
Refrigerate in a sealed container for up to 4 days or freeze for up to 2 months. Reheat gently and add broth as needed.
- → What toppings go well with this dish?
Popular options include shredded cheese, chopped cilantro, diced avocado, lime wedges, and tortilla chips.