Award-Winning White Chicken Chili
This comforting white chicken chili features tender chicken, creamy beans, and a blend of spices, perfect for chilly nights and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 3 pounds boneless skinless chicken breast halves
- 3 tablespoons olive oil, divided
- 2 tablespoons plus 2 teaspoons chili powder, divided
- 3 tablespoons cumin, divided
- 1 teaspoon salt, divided, plus more to taste
- ½ teaspoon cayenne pepper or to taste
- 3 cups chopped onion (about 2 medium onions)
- 3 tablespoons minced garlic (about 4-5 large cloves)
- 3 (15-ounce) cans white beans, drained
- 2 (4-ounce) cans chopped green chiles (hot or mild)
- 2 teaspoons oregano
- 4-6 cups low-salt chicken broth
- 6 cups shredded cheese, divided (half Monterey Jack, half cheddar)
- 2 cups sour cream, divided
- Chopped scallions for garnish
- Chopped cilantro leaves for garnish
- Your favorite hot sauce for garnish
- Additional sour cream and shredded cheese for garnish
Instructions
- Preheat your oven to 350ºF (175ºC).
- Spread the chicken breasts out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, ½ teaspoon salt, and a pinch of cayenne. Roast for 30 minutes, then shred or cut into bite-sized pieces. Set aside.
- In a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the chopped onions and minced garlic, cooking for about 5 minutes until the onions are tender.
- Add the drained beans, shredded chicken, chopped green chiles, oregano, 2 tablespoons chili powder, 2 tablespoons cumin, ½ teaspoon salt, and ¼ teaspoon cayenne to the pot. Pour in 4 cups of chicken broth, reserving any remaining broth for thinning if needed. Stir to combine.
- Gently bring the chili to a simmer on low heat, cooking for 20 minutes. Avoid boiling to keep the chicken tender.
- Remove the pot from heat and let cool for 5 minutes. Once cooled, stir in 3 cups of cheese and 1 cup of sour cream, one cup at a time.
- Simmer for another 15-20 minutes, adjusting with additional chicken broth if necessary. For a heartier texture, mash some of the beans and chicken with a potato masher.
- Ladle the chili into bowls and top with your choice of garnishes.
Notes
Letting the chili sit after cooking allows flavors to meld beautifully. Adjust heat levels to suit your preferences.