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Best White Chicken Chili Ever

This White Chicken Chili recipe delivers a creamy, flavorful, and texturally satisfying experience. The secret lies in searing the chicken and vegetables for deeper flavor, carefully balancing the spices, and adding dairy off the heat for a smooth, velvety texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced optional
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper optional
  • 1/2 cup heavy cream or sour cream
  • 2 tbsp lime juice
  • Salt to taste
  • Pepper to taste
  • Optional toppings: shredded Monterey Jack cheese
  • Optional toppings: chopped cilantro
  • Optional toppings: sour cream
  • Optional toppings: avocado slices
  • Optional toppings: tortilla chips

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Dice the chicken breasts into bite-sized pieces. Season with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium heat.
  3. Add the diced onion and cook until softened, about 5 minutes.
  4. Add the minced garlic, green bell pepper, and jalapeño (if using) and cook for another 2-3 minutes, until fragrant.
  5. Add the diced chicken to the pot and cook until lightly browned on all sides.
  6. Stir in the great Northern beans, cannellini beans, chicken broth, diced green chilies, cumin, oregano, chili powder, and cayenne pepper (if using).
  7. Bring the mixture to a simmer.
  8. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
  9. For a thicker chili, mash about 1 cup of the beans against the side of the pot.
  10. Remove the pot from the heat and stir in the heavy cream or sour cream and lime juice.
  11. Season with salt and pepper to taste.
  12. Ladle the White Chicken Chili into bowls and garnish with your favorite toppings.

Notes

For a richer flavor, sear the chicken and vegetables before adding the other ingredients. Adding the dairy off the heat prevents curdling. Lime juice brightens the flavors. Chili can be stored in the refrigerator for up to 3 days. For a creamier consistency, use an immersion blender to partially puree the chili before adding the dairy.