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White Chicken Chili Recipe

White Chicken Chili Recipe
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★★★★★

5.1 from 6 reviews

This comforting White Chicken Chili recipe combines shredded chicken breast with spices, white beans, green chilies, and cream cheese for a creamy, flavorful chili. Perfect for a cozy meal, it can be made either in a slow cooker for hands-off cooking or quickly on the stovetop when time is short. Serve topped with shredded cheese, sour cream, tortilla strips, and avocado for added texture and richness.

Ingredients

Scale

Main Ingredients

  • 2 lbs. Chicken Breast
  • 1 Large Onion (finely diced)
  • 1 Jalapeno (finely diced)
  • 2 teaspoons Chili Powder
  • 2 teaspoons Cumin
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Mexican Oregano (optional)
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 4 cups Chicken Broth (32 ounces)
  • 2 (4-ounce) cans Green Chilies (diced)
  • 2 (15-ounce) cans White Beans (such as White Northern, drained)
  • 1 (8-ounce) Cream Cheese
  • 1/2 cup Cilantro Leaves (chopped)

Toppings

  • Shredded Cheese (cheddar or Monterey Jack)
  • Avocado (sliced or diced)
  • Sour Cream
  • Tortilla Strips

Optional Cooking Oil for stovetop method

  • 1 Tablespoon Oil (vegetable or olive oil)

Instructions

  1. Prepare Ingredients: Finely dice the onion and jalapeno. Drain and rinse the white beans. Chop the cilantro and open the cans of green chilies and beans.
  2. Slow Cooker Method: Place chicken breast, diced onion, jalapeno, chili powder, cumin, garlic powder, Mexican oregano (if using), salt, pepper, and chicken broth into the slow cooker. Cook on low for 5-6 hours until the chicken is tender.
  3. Shred Chicken: Remove the slow cooker lid, take out the chicken breast, and shred it using two forks. Return shredded chicken to the cooker.
  4. Add Remaining Ingredients: Stir in the diced green chilies, drained white beans, cream cheese, and chopped cilantro leaves. Cover and cook for an additional hour or until the cream cheese has completely melted and incorporated.
  5. Finish and Serve: Ladle the chili into bowls and top with shredded cheese, sour cream, tortilla strips, and avocado slices for added creaminess and crunch.
  6. Quick Stovetop Method: Alternatively, use 2 lbs of shredded rotisserie or poached chicken. In a large pot, heat 1 tablespoon of oil over medium heat. Sauté onion and jalapeno for 7-8 minutes until softened. Sprinkle in chili powder, cumin, garlic powder, Mexican oregano, salt, and pepper. Stir to coat the vegetables and spices evenly.
  7. Add Liquids and Chicken: Pour in chicken broth, then add shredded chicken, green chilies, white beans, cream cheese, and cilantro. Reduce heat to medium-low and simmer gently, stirring occasionally, for 20 minutes until cream cheese has melted.
  8. Serve with toppings: Spoon into bowls and garnish with cheese, sour cream, tortilla strips, and avocado as desired.

Notes

  • For a spicier chili, keep the jalapeno seeds or add extra chopped jalapeno.
  • Cream cheese adds creaminess; you can substitute with sour cream or Greek yogurt if preferred.
  • If you want a thicker chili, simmer uncovered longer on the stovetop to reduce liquid.
  • This chili freezes well; store in airtight containers for up to 3 months.
  • Use low-sodium chicken broth to control the saltiness if desired.
  • For a dairy-free version omit cream cheese and use coconut cream or blended white beans for creaminess.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chicken chili, white bean chili, easy chicken chili, weeknight dinner

Find it online: https://trendytasterecipes.com/white-chicken-chili-recipe/