White Chicken Chili
So, Let Me Tell You About My White Chicken Chili
Hey there! So you wanna make White Chicken Chili, huh? Well, you’re in the right place (promise you, no chef hats required). I first threw this together one rainy Saturday because I was too lazy for red chili but too cold for salad, you know the feeling? The kitchen smelled so good that even the cat hung around, and she hates most people food. Since then, it’s become the dish I pull out for lazy Sundays, potlucks, or just when I’m feeling a bit nostalgic. And if you’ve ever face-planted into a bowl of this stuff after shoveling snow, you know it cures more than just hunger.
Why You’ll Love This (Or, Why I Keep Making It)
I make this White Chicken Chili when everyone’s tired of “what’s for dinner?” and I want minimal fuss. My family goes nuts for it—even my cousin who claims to hate beans always comes back with a clean bowl! It’s creamy and hearty but not, like, stick-to-your-ribs heavy (unless you eat two bowls, and honestly you probably will). And, I’ll be real: I used to be scared of recipes with more than eight ingredients but after making this so many times it almost feels like muscle memory. Plus, if you ever forgot to thaw the chicken like me (I always do), you have some wiggle room with substitutions.
What You’ll Need (And What I Sometimes Swap)
- 2 large chicken breasts (I usually use boneless skinless, but rotisserie chicken works like a dream if you have leftovers. My neighbor swears by using thighs instead, maybe she’s onto something?)
- 1 onion (yellow, white, or… whatever you forgot to label in the crisper. I once used shallots. Nobody noticed.)
- 2-3 garlic cloves (or more, if you aren’t planning on kissing anyone)
- 2 cans (15 oz each) white beans (cannellini or great northern—I’ve even made this with navy beans. My grandmother would probably roll her eyes, but it tasted just fine.)
- 1 can (4 oz) diced green chilies (or chopped up a couple of fresh ones when I felt ambitious)
- 3 cups chicken broth (the boxed kind, homemade, or water plus bouillon cubes. I once accidentally used veggie broth—still good!)
- 1 tsp ground cumin (more if you like it punchy)
- 1/2 tsp dried oregano
- 1/2 tsp chili powder (optional, sometimes I skip it and nobody yells at me)
- 1/2 tsp salt (add more to taste after it’s done cooking)
- 1/4 tsp black pepper
- 1 cup frozen or canned corn (I rarely bother defrosting the corn first. It all works out in the pot.)
- 1/2 cup sour cream (or Greek yogurt if that’s what you’ve got—seriously, I can barely tell the difference)
- 1/2 cup shredded Monterey Jack cheese (cheddar is totally fine, and once I just tossed in that weird cheese blend from the back of my fridge. Lived to tell the tale!)
How I Pull It Together (Follow Along, or Do Your Own Thing)
- First, grab a big ol’ pot (Dutch oven if you’re feeling fancy). Toss in a splash of oil, get it warm, and add your chopped onion. Stir it around until it smells good and looks kinda soft. Don’t worry if a few bits brown; I pretend I did it on purpose for “depth of flavor.”
- Stir in the garlic. Give it a minute (this is where I usually sneak a taste of something, anything, because garlic smells make me hungry).
- Lay your chicken breasts right into the pot with the onions. Pour in the chicken broth, beans, green chilies, corn, cumin, oregano, chili powder, salt, and pepper. If you’re using precooked chicken, just toss it in after this stuff simmers.
- Bring everything up to a gentle boil, then lower the heat and let it bubble away for about 15-20 minutes, or until the chicken is cooked through and the kitchen is filled with good smells. The first time I made this I kept poking the chicken to check if it was done—turns out, just fish it out and cut it. If it’s not pink in the middle, you’re good.
- Pull the chicken out and shred it with two forks (or your hands if you don’t mind getting messy). Plop it back in. This is where you get to decide if you want to smash some of the beans with a spoon for a thicker texture—I find it works better if I do about a third, but sometimes I forget and nobody notices.
- Take the pot off the burner. Stir in the sour cream and cheese until it melts into creamy goodness. If it looks a little odd at this stage, don’t panic. It always comes together.
- Taste it. Needs more salt? Go for it. More spice? Now’s your chance.
A Few Notes, Because I Learned the Hard Way
- Once I cooked the chicken too long and it went kind of stringy—now I just check it after 15 minutes, and it’s usually perfect.
- I forgot to drain and rinse the beans once and the chili was a bit too starchy, but honestly some folks liked it thicker!
- Sometimes sour cream curdles if you add it while the pot is still boiling hard—let everything cool off a smidge first.
Stuff I’ve Tried (Some Good, Some…Not So Much)
- I made this with leftover turkey after Thanksgiving and, actually, it worked even better than I expected—wasn’t as dry as I feared.
- One time I used cream cheese instead of sour cream… yeah, don’t do that. It got kind of clumpy, which isn’t the end of the world, but not ideal.
- I’ve tried pureeing half the beans for extra thickness, and while it’s a bit more work, it does make it super cozy if that’s your style.
What You’ll Need Around the Kitchen (Plus My Lazy Workarounds)
- A large pot or Dutch oven—though in a pinch, I’ve split the recipe between two regular saucepans (yes, I forgot my Dutch oven at my sister’s once, don’t judge).
- Knife, cutting board, and a can opener. If you don’t own a can opener, I once used scissors… Not recommended.
How to Store It (If You Have Any Left!)
This chili keeps in the fridge for 3-4 days, though honestly, in my house it never lasts more than a day! Reheat it gently on the stove or in the microwave—just stir now and then so the bottom doesn’t stick.
How I Like to Serve It (No Judgment If You Go Rogue!)
Honestly, I eat it straight out of the pot with a ladle when it’s just me. But, if people are over, I put out bowls of tortilla chips, lime wedges, more cheese, and even sliced jalapeños. My brother insists on Fritos, don’t ask me why. And there’s an ongoing family debate about whether you need bread with chili; I say yes, but my cousin claims it’s sacrilege.
Stuff I Learned the Hard Way (So You Don’t Have To!)
- I once tried to rush the simmering step. Nope—undercooked chicken and thin flavor. Just let it hang out; your tastebuds will thank you.
- I’ve dumped in too much chili powder before and, let’s just say, it went from “warming” to “mouth on fire” real quick. Measure first, regret less.
Questions I’ve Actually Gotten (Or Asked Myself!)
- Can I make this in a slow cooker?—Oh, definitely. Throw it all in, cook on low for 6 hours or so. Just wait to add the dairy stuff at the end; trust me!
- Is this spicy?—Not really, unless you throw in extra chilies or top with jalapeños. My spice wimp of a spouse eats it no problem. Want more heat? Go for it.
- Can I freeze it?—Yep, though the texture gets a bit wonky with the dairy. Still tastes great, just give it a good stir when reheating.
- Can I use something other than chicken?—You betcha! Turkey, cooked pork, or even just extra beans if you want it vegetarian-ish. Actually, I find the veggie version just as cozy.
- How thick should it be?—Up to you! Sometimes mine is stewier, sometimes it’s closer to a soup. Depends how much I smash those beans.
So there it is—my real-life white chicken chili. Don’t let a missing ingredient or weird bean can stop you. Make it your own, and if you forget a step—so what? That’s half the fun.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
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2Add diced chicken to the pot and cook, stirring occasionally, until chicken is lightly browned and nearly cooked through, about 5 minutes.
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3Add white beans, green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper. Bring the mixture to a simmer.
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4Reduce heat and cook uncovered for 20 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
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5Remove chili from heat. Stir in sour cream and shredded Monterey Jack cheese until melted and creamy.
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6Ladle into bowls and garnish with fresh cilantro. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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