Most times when folks hear chili they picture a big red pot, heavy with beef and tomatoes. White chili’s a whole different thing. It got that same warm and cozy feel, but lighter, creamy, and kinda easier to eat all year round.
Chicken, white beans, and green chiles mix together and give it its own personality. If you want something new from the regular chili pot, this is the one to cook.
White Beans Doing the Work
This chili only as good as the beans you toss in. They’re what make it creamy without needing cream or flour.
Mash up a little bit of them right in the pot and it thickens up natural. Beans also soak up the spices so every spoonful got flavor packed in.
Chicken and Chiles Bringing Flavor
Chicken gets chopped small so it don’t stand out too much, more like blending in with everything else while still tender. Then you got the green chiles, they’re the kicker.
Tangy with just enough heat to keep it lively. Don’t skip the juice from the can either, it makes the whole pot brighter.
Spices and Broth for Depth
Start with chicken broth, gives the base that savory punch. Then toss in chili powder, cumin, oregano, salt, pepper, let it all simmer. Flavors come together slow, and that’s why this white chicken chili is one you’ll want to keep cooking over and over.
Creamy Finish
What takes it over the top is when you stir in sour cream at the end. Makes it silky, little tang that balances out all those spices. Rich but not heavy, that’s the trick.
Cooking on the Stove
Everything happens in one pot, nothing fancy. Beans already cooked, chicken cut up small, so it don’t take long. Just let it simmer enough for the flavors to get friendly.
Best part is you can taste, add more spice if you want, and then serve hot when ready.
Extra Tips and Twists
Want it thicker? Mash more beans or throw in a spoon of cornmeal. Want it lighter? Swap sour cream for Greek yogurt. Add squeeze of lime or fresh cilantro before serving for some pop.
And don’t forget tortilla chips on the side—they turn it into a whole meal.
Quick Overview of the 3 Steps
- Sauté the aromatics
Start by cooking onion and garlic in a little olive oil to build the base flavor. - Simmer everything together
Add the broth, beans, green chiles, chicken, corn, and spices, then let it all simmer until the chicken is tender and the flavors come together. - Finish with sour cream
Temper the sour cream with a little hot broth, then stir it back in to give the White Bean Chicken Chili its creamy, velvety finish.
White Chicken Chili on Stove Top
Equipment
- Large heavy-bottomed pot or Dutch oven: Helps distribute heat evenly and prevents the chili from scorching.
- Sharp chef’s knife: For dicing the onion and chicken quickly and cleanly.
- Cutting board: Preferably one just for poultry to avoid cross-contamination.
- Wooden spoon or silicone spatula: Perfect for stirring without scratching your pot.
- Measuring cups and spoons: To keep the spice blend balanced and consistent.
- Small mixing bowl: For tempering the sour cream with hot broth before adding it back to the chili.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 tablespoon minced garlic about 3 cloves
- 1 pound boneless skinless chicken breasts diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 4-ounce cans mild green chiles with juices
- 2 14-ounce cans great Northern beans, drained
- 1 cup corn kernels
- 2 cups chicken broth
- ⅔ cup sour cream
Instructions
- Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chicken to the pot along with chili powder, cumin, oregano, salt, and pepper. Cook for 2 to 3 minutes, stirring often, so the chicken is lightly coated in spices.
- Stir in the green chiles, beans, corn, and chicken broth. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover and let it cook for about 10 minutes, until the chicken is tender and cooked through.
- In a small bowl, whisk the sour cream with about ½ cup of the hot liquid from the chili. Once smooth, stir it back into the pot. This step keeps the chili creamy without curdling. Taste and adjust the seasoning if needed, then ladle into bowls and serve hot.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.