Best White Chili Recipe
User Reviews
4.8
Best White Chili Recipe
Description
This white chili blends cooked shredded chicken and great northern beans with sautéed aromatics like onions, jalapeño peppers, and garlic to create a savory base. Ingredients like corn kernels and mild green chilies contribute texture and color, while spices such as cumin, ancho chili powder, oregano, smoked paprika, and a hint of cayenne pepper impart gentle heat and depth of flavor.
The cooking process involves blending a portion of beans with broth for a creamy texture before combining all ingredients and simmering, allowing the flavors to meld and the chili to thicken slightly. The inclusion of sour cream stirred in at the end adds richness and smoothness.
Served with toppings such as extra sour cream, shredded Monterey Jack cheese, sliced avocado, cilantro, green onion, jalapeño slices, and crunchy corn chips, this chili can be customized for added freshness, spice, and texture. It works well as a filling meal on its own or paired with cornbread or tortilla chips.
Leftover rotisserie chicken works well to speed preparation. Alternatively, chicken breasts may be cooked directly in the chili or slowly cooked in a slow cooker version. The chili stores safely in the refrigerator for several days, and sour cream is best added after reheating if frozen.
Ingredients
Soup
- 3 cups chicken about 1 1/2 pounds chicken, cooked, shredded
- 4 cups chicken broth
- 30 ounces great northern beans drained and rinsed, or cannellini beans
- 1 Tablespoon butter salted
- 1 Tablespoon olive oil
- 1 medium yellow onion chopped
- 2 jalapeños stem, seeds, and membranes removed, then finely chopped
- 4 garlic minced, cloves
- 8 ounces green chilies mild, diced
- 1 cup corn kernels fresh or frozen
- lime juice of 1
- 1 1/2 teaspoons cumin ground
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon oregano dried
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup sour cream or Greek yogurt
Toppings
- sour cream additional
- Monterey jack cheese shredded
- cilantro chopped, fresh
- avocado sliced
- green onion chopped
- jalapeño thinly sliced
- corn chips
Instructions
- Place 1 cup of the beans in a blender with 1/2 cup of the chicken broth and blend until smooth. Set aside.
- Melt the butter along with the oil in a large dutch oven or other heavy pot over medium heat.
- Add the onions and jalapeño, then sauté until softened and the onions turn translucent, around 3-5 minutes. Add garlic and cook another 30 seconds.
- Add the pureed beans and broth, remaining chicken broth, remaining beans, diced green chilies, corn kernels, lime juice, cumin, ancho chili powder, oregano, salt, pepper, smoked paprika, and cayenne pepper. Bring to a boil, then reduce the heat to a simmer.
- Cook for 15-30 minutes, stirring occasionally, then remove from heat and stir in the sour cream and the shredded, cooked chicken.
- Serve topped with additional sour cream, shredded cheese, chopped cilantro, sliced avocado, chopped green onion, thinly sliced jalapeno, and/or corn chips.
Notes
- Use leftover rotisserie chicken or cook chicken breasts directly in the chili for convenience.
- Fry onions, jalapeño, and garlic before adding to enhance flavor, even when using a slow cooker.
- In a slow cooker, cook on LOW for 5-6 hours or HIGH for 3 hours, shred chicken before adding sour cream.
- Store chili in the refrigerator for 3-4 days; add sour cream after reheating if using frozen leftovers.
- This recipe appears in the cookbook House of Nash Eats Everyday on page 95.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 1065mg | 44% |
| Potassium | 1112mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 34mg | 38% |
| Calcium | 176mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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