White Chicken Chili is a flavorful and comforting twist on traditional chili, featuring tender chunks of chicken, creamy white beans, and aromatic spices. This hearty dish typically begins with sautéing onions, garlic, and jalapeños before adding chunks of chicken breast or thigh meat. To create its signature creaminess, the chili is often enriched with chicken broth and either sour cream or cream cheese, resulting in a velvety texture. White beans, such as cannellini or Great Northern beans, lend a mild flavor and creamy consistency, while a blend of spices like cumin, oregano, and chili powder infuses the chili with warmth and depth. Finished with a squeeze of fresh lime juice and a sprinkle of chopped cilantro, White Chicken Chili is a satisfying and comforting meal, perfect for chilly nights or casual gatherings.
White Chicken Chili
Ingredients
- 3 tbsp olive oil
- 1 large yellow onion diced
- 2 stalks celery diced
- 1 medium green bell pepper cored, seeded, and diced
- 4 ounces canned fire-roasted green chiles (do not drain)
- 3 cloves garlic minced
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 30 ounces canned white beans, such as Great Northern or cannellini drained and rinsed
- 2 cups fresh or frozen yellow corn kernels
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 1-1/2 cups whole or 2% milk
FOR SERVING
- Sour cream
- 1/2 cup shredded sharp cheddar cheese
- 1 medium jalapeño seeds removed and thinly sliced
Instructions
- Heat the oil in a Dutch oven or large heavy stock pot over medium heat until shimmering. Add the onion, celery, and bell pepper, and cook until very soft, about 8 minutes. Stir in the green chiles, garlic, cumin, chili powder, salt, and pepper, and cook for 1 minute more.
- Pour in the chicken broth and bring to a boil. Add the chicken breasts, reduce the heat to maintain a simmer, and simmer until the chicken is cooked through about, 10 to 12 minutes.
- Transfer the chicken breasts to a cutting board. Shred the meat with two forks, then return the chicken to the pot. Stir in the beans and corn, reduce the heat to low, and simmer for 15 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and whisk until completely combined. The mixture will look like wet sand. Cook until the mixture begins to dry out and turn golden-brown, about 4 minutes. Gradually whisk in a little bit of the milk until smooth, then whisk in the remainder until smooth. Pour into the chili, and stir until completely incorporated and smooth. Bring to a boil, then cook, stirring frequently until slightly thickened, about 5 minutes. Serve topped with sour cream, scallions, and cheese, if desired.