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White Chicken Chili Recipe

White Chicken Chili Recipe
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★★★★★

5 from 11 reviews

This White Chicken Chili offers a creamy, comforting twist on traditional chili, with tender chicken breast, white beans, green chilies, and a blend of warm spices. Featuring a smooth texture from cream cheese and fresh cilantro, it’s an easy slow-cooker or stovetop meal that can be topped with cheese, avocado, sour cream, and crispy tortilla strips for a satisfying and flavorful dish.

Ingredients

Scale

Chicken and Vegetables

  • 2 lbs. Chicken Breast
  • 1 Large Onion (or 2 small onions, finely diced)
  • 1 Jalapeno (finely diced)

Spices

  • 2 teaspoons Chili Powder
  • 2 teaspoons Cumin
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Mexican Oregano (optional)
  • 2 teaspoons Salt
  • 1 teaspoon Pepper

Other Ingredients

  • 4 cups Chicken Broth (32 ounces)
  • 2 (4-ounce) cans Green Chilies (diced)
  • 2 (15-ounce) cans White Beans (such as White Northern or Cannellini, drained)
  • 1 (8-ounce) Cream Cheese
  • 1/2 cup Cilantro Leaves (chopped)

Toppings

  • Cheese (shredded, such as Monterey Jack or Cheddar)
  • Avocado (sliced or diced)
  • Sour Cream
  • Tortilla Strips

Instructions

  1. Prepare the slow cooker: Place chicken breast, onion, jalapeno, chili powder, cumin, garlic powder, Mexican oregano (if using), salt, pepper, and chicken broth into the slow cooker. Stir gently to combine.
  2. Cook the chicken: Cover the slow cooker with its lid and cook on low heat for 5 to 6 hours, allowing the chicken to become tender and flavors to develop.
  3. Shred the chicken: Remove the lid and carefully shred the chicken using two forks directly in the slow cooker. Stir to incorporate.
  4. Add remaining ingredients: Add diced green chilies, drained white beans, cream cheese, and chopped cilantro to the slow cooker. Stir well to blend all ingredients.
  5. Continue cooking: Cook on low for an additional hour or until the cream cheese has fully melted and the chili is creamy and hot.
  6. Serve and garnish: Ladle the chili into bowls and top with shredded cheese, sour cream, avocado slices, and crunchy tortilla strips for added texture and flavor.
  7. Quick stovetop version: For a faster option, sauté finely diced onion and jalapeno in 1 tablespoon oil in a large pot over medium heat for 7 to 8 minutes until tender. Add chili powder, cumin, garlic powder, Mexican oregano (if using), salt, and pepper, stirring well to coat the vegetables with spices.
  8. Add chicken and liquids: Stir in shredded cooked chicken (using rotisserie or poached), chicken broth, diced green chilies, drained white beans, cream cheese, and chopped cilantro. Cook on medium-low heat for 20 minutes, stirring occasionally, until the cream cheese is melted and the chili is heated through.
  9. Plate and garnish: Serve hot topped with cheese, sour cream, avocado, and tortilla strips.

Notes

  • You can substitute rotisserie chicken for a quicker preparation.
  • Adjust the jalapeno amount for desired heat level or omit for a milder chili.
  • Use low-sodium chicken broth to reduce salt content.
  • If you prefer a smoother chili, blend a portion of the beans before adding them.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For extra creaminess, add a splash of heavy cream or half-and-half.
  • Toppings are optional but add excellent texture and flavor contrast.

Nutrition

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

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