Award-Winning White Chicken Chili
Award-Winning White Chicken Chili is a creamy and flavorful one-pot meal.Tender chicken provides a delicious source of protein.White beans create a hearty texture and satisfying flavor.Green chilies add mild heat and a Southwestern touch.Cream cheese makes the broth smooth, rich, and comforting.Serve with your favorite toppings for a customizable family dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450 g) boneless, skinless chicken breasts
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper, optional
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon fresh lime juice
Instructions
- Finely chop the onion, mince the garlic, and drain and rinse the white beans. Soften the cream cheese at room temperature to make it easier to incorporate into the chili.If using whole chicken breasts, keep them ready to cook directly in the broth before shredding.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened.Add the minced garlic and cook for another 30–60 seconds until fragrant. Avoid browning the garlic too much, as it can develop a bitter flavor.
- Stir in the ground cumin, oregano, paprika, coriander, black pepper, and optional cayenne pepper.Cook for approximately 30 seconds, allowing the spices to release their aroma. This step gives the chili a deeper, more balanced flavor.
- Place the chicken breasts in the pot. Add the rinsed white beans, diced green chilies, and chicken broth.Stir gently to combine the ingredients and ensure the chicken is mostly submerged in the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for approximately 18–25 minutes, depending on the thickness of the chicken breasts.Check that the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot and place it on a clean plate
- Use two forks to shred the cooked chicken into bite-sized pieces. Alternatively, chop it into small cubes if you prefer a chunkier texture.Return the shredded chicken to the pot and stir well.
- Add the softened cream cheese in small pieces. Stir over low heat until it melts into the broth.For an extra-rich consistency, stir in the heavy cream. Avoid boiling vigorously after adding the dairy, as gentle heating helps maintain a smooth texture.For a thicker chili, mash some of the white beans against the side of the pot and stir them into the broth.
- Simmer gently for another 3–5 minutes, stirring occasionally. Add the lime juice and taste the chili. Adjust the salt, pepper, or cayenne as needed.Ladle the hot chili into bowls and finish with shredded cheese, fresh cilantro, sour cream, avocado, or crushed tortilla chips.Serve immediately with warm cornbread, crusty bread, or a fresh green salad.
Notes
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Choose the right beans: Cannellini beans and Great Northern beans work particularly well because they have a creamy texture.
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Use softened cream cheese: This helps it blend smoothly into the broth without forming lumps.
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Control the heat: Mild green chilies create a gentle flavor, while cayenne and jalapeños add more spice.
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Avoid overcooking the chicken: Remove it as soon as it reaches 165°F (74°C) to help keep it tender.
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Adjust the consistency: Mash some beans for a naturally thicker chili or add broth if it becomes too thick.
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Balance the flavors: A little fresh lime juice brightens the creamy broth and balances its richness.
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Choose low-sodium broth: This allows you to control the salt level more easily.
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Allow time for the flavors to develop: The chili often tastes even better after resting for a few minutes before serving.