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Okay, y’all, let’s talk chili! But not just *any* chili. We’re diving headfirst into the creamy, dreamy world of **white chicken chili**. Now, I know what you might be thinking: “Chicken chili? White? What’s the deal?” Trust me, this isn’t your grandma’s chili (unless your grandma is super adventurous, in which case, high five!). This **easy white chicken chili recipe** has become a total staple in my house. I even won the neighborhood chili cook-off last year ’cause of it! Seriously, it’s *that* good. I’ve been making this **family favorite white chicken chili** for years, tweaking it here and there until it reached peak perfection. So, get ready to ditch the tomatoes and embrace the deliciousness.
Why You’ll Love This White Chicken Chili
Seriously, this **white chicken chili** is a total game-changer. Here’s why it’s about to become your new go-to:
- **Quick & Easy:** From start to finish, you’re looking at under an hour. Weeknight dinner hero status? Achieved!
- Flavor Explosion: Creamy, savory, and just a little bit spicy. It’s a taste bud party in every bite.
- Family-Friendly: Even the picky eaters gobble this one up. Plus, it’s a great way to sneak in some extra veggies.
- Versatile:** Change it up! Make it mild or wild with some extra cayenne! This **simple white chicken chili idea** makes dinner great for everyone.
White Chicken Chili Ingredients
Alright, gather ’round, because here’s what you’ll need to whip up this liquid gold! Don’t worry, most of it’s probably already hanging out in your pantry.
- 1 pound chicken breast, cooked and shredded (rotisserie chicken works like a charm if you’re short on time!)
- 1 tablespoon olive oil
- 1 onion, chopped (yellow or white, whatever you’ve got!)
- 2 cloves garlic, minced (or use the jarred stuff, no judgment!)
- 1 (4 ounce) can chopped green chilies (don’t drain ’em!)
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (more if you’re feeling feisty!)
- 4 cups chicken broth (low sodium is always a good call)
- 2 (15 ounce) cans great northern beans, rinsed and drained (cannellini beans work too!)
- 1 cup frozen corn
- 1/2 cup sour cream (or Greek yogurt for a tangier twist!)
- 1/4 cup chopped cilantro (for that fresh, zingy finish!)
See? Nothing too crazy. Now, let’s get cooking!
How to Make White Chicken Chili: Step-by-Step Instructions
Okay, friend, let’s get down to business! This **white chicken chili recipe** is so easy, I promise you can’t mess it up (but if you *do*, just add more cheese – that fixes everything, right?). Just follow these simple steps, and you’ll be enjoying a bowl of pure comfort in no time!
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Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Throw in your chopped onion and sauté until it softens up and turns translucent – about 5 minutes. Then, add your minced garlic and cook for another minute until fragrant. Careful not to burn the garlic, okay? Burnt garlic is NOT our friend.
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Spice It Up: Stir in those chopped green chilies (with the juice!), cumin, oregano, and cayenne pepper. Cook it all together for about a minute, letting the spices bloom and release their yummy aromas. Your kitchen should be smelling pretty amazing right about now!
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Simmer, Simmer: Pour in the chicken broth, then add your rinsed and drained great northern beans and frozen corn. Crank up the heat and bring it to a boil. Then, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This allows all the flavors to meld together and become best friends. Don’t skip this, it’s important!
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Chicken Time: Stir in your shredded chicken and sour cream. Heat through until everything is warmed up and the sour cream is fully incorporated – about 5 minutes. Don’t let it boil after you’ve added the sour cream though, or it might curdle. Nobody wants curdled chili!
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Garnish & Serve: Ladle that creamy, dreamy **homemade white chicken chili** into bowls and garnish with fresh cilantro. Now, this is where you can get creative! Check out my serving suggestions below for more topping ideas. And that’s it – you did it! Prepare for chili bliss!
Tips for the Best White Chicken Chili
Want to take your **white chicken chili** from good to *OMG-I-need-this-every-week* amazing? Of course, you do! Here are my top tips and tricks for chili perfection:
- Thicken it Up! For a heartier chili, use an immersion blender to puree about half of the chili before adding the chicken and sour cream. Or, mash some of those beans!
- Spice Control: Start with 1/4 teaspoon of cayenne, then taste and add more if you want some real heat. You can always add more, but you can’t take it away!
- Don’t Skimp on the Simmer: That 15-minute simmer time is key to building deep flavor. Trust me, it makes a difference! Let the chili speak to you. Listen for the yummy flavors!
- Fresh is Best: While dried spices are fine, freshly ground spices really elevate the flavor in this **easy white chicken chili recipe**.
Variations for Your White Chicken Chili
Okay, so you’ve mastered my basic **white chicken chili**. Awesome! But maybe you’re feeling a little adventurous? Or maybe you just don’t have all the ingredients on hand? No problem! Here are a few ways to jazz things up and make it your own:
- Make it vegetarian! Swap the chicken for extra beans (black beans or pinto beans would be great) and use vegetable broth. Boom, meat-free magic!
- Want more heat? Add a chopped jalapeno or a dash of hot sauce to the pot. Or, roast your corn for extra flavor!
- Switch up the protein! Use shredded turkey instead of chicken, or even try adding some diced cooked ham for a smoky twist.
- Get creative with toppings! Avocado, shredded cheese, tortilla chips, a dollop of Greek yogurt… the possibilities are endless! This **simple white chicken chili idea** is super flexible!
Serving Suggestions for White Chicken Chili
Alright, you’ve got a pot of steaming, creamy **white chicken chili**. Now what? Well, my friend, it’s time to load it up! This chili is a blank canvas for all sorts of yummy toppings. Think shredded cheese, sour cream, avocado, chopped cilantro, a squeeze of lime… the possibilities are endless! If you want something on the side, try cornbread or tortilla chips for dipping. Mmm, my favorite part is the dipping action!
Storing and Reheating Your White Chicken Chili
Got leftovers? Lucky you! This **white chicken chili** actually tastes even better the next day, after all those yummy flavors have had a chance to mingle. To store it, just let it cool completely, then transfer it to an airtight container and pop it in the fridge for up to 3-4 days. You can also freeze it for up to 2-3 months. When you’re ready to reheat, simply microwave it or heat it on the stovetop until warmed through. So easy!
Frequently Asked Questions About White Chicken Chili
Got questions about **white chicken chili**? Don’t worry, I’ve got answers! Here are a few of the most common questions I get about this recipe:
Can I make this in a slow cooker?
You bet! Just toss everything (except the sour cream) into your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the sour cream during the last 30 minutes. Makes having this **holiday white chicken chili** even easier!
What kind of chicken should I use?
Rotisserie chicken is my go-to because it’s so easy, but you can also cook chicken breasts in the oven, poach them, or even use leftover grilled chicken. Whatever works for you! Just make sure it’s cooked through and shredded before adding it to the chili. It’s just a preference for this **quick white chicken chili** recipe!
Can I freeze *white chicken chili*?
Yup! Just let it cool completely, then transfer it to a freezer-safe container. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stovetop or in the microwave. I usually make extra just to freeze it for a busy day!
Is this recipe gluten-free?
Yep! This **best white chicken chili version** is naturally gluten-free, as long as you use gluten-free chicken broth. Score!
Can I add other veggies?
Totally! Diced bell peppers, zucchini, or even spinach would be delicious. Just add them to the pot along with the onion and garlic. I always say that adding veggies is a great **simple white chicken chili idea!**
Nutritional Information Disclaimer
Please remember: the nutritional info here is just an estimate. It can totally change based on the specific ingredients and brands you use. So, take it with a grain of (Himalayan pink!) salt, okay?
Print
Easy White Chicken Chili
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This white chicken chili recipe is a family favorite. It’s quick, simple, and perfect for everyday meals, parties, or special occasions.
Ingredients
- 1 pound chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Stir in green chilies, cumin, oregano, and cayenne pepper. Cook for 1 minute more.
- Add chicken broth, great northern beans, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and sour cream. Heat through.
- Garnish with cilantro and serve.
Notes
- For a thicker chili, mash some of the beans before adding the chicken.
- Add more cayenne pepper for a spicier chili.
- Serve with your favorite toppings, such as shredded cheese, avocado, or tortilla chips.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg