Creamy White Chicken Chili
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 1.25 cups each
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Calories
403 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Creamy White Chicken Chili
Description
This Creamy White Chicken Chili recipe starts by sautéing onion, garlic, and diced jalapeño to build a fragrant base. Adding boneless, skinless chicken thighs along with two types of beans, canned diced green chiles, and a blend of spices including cumin, oregano, smoked paprika, and cayenne creates a flavorful, hearty chili. The chicken simmers until tender and is shredded back into the pot.
Incorporating cream cheese and sour cream gives the chili a rich, creamy texture and balances the heat. Corn adds bursts of sweetness and texture contrast. The chili can be adjusted for spiciness by including or omitting jalapeño seeds and cayenne, making it adaptable to personal preferences.
This dish is excellent served with toppings like shredded cheese, green onions, cilantro, tortilla chips, or hot sauce, allowing customization. It's suitable as a filling meal on cooler days and reheats well for leftovers.
Use chicken thighs for tenderness and moisture retention. If using chicken breasts, cook gently to avoid dryness.
Ingredients
- 1 yellow onion $0.70
- 4 cloves garlic $0.16
- 1 jalapeño $0.24
- 1 Tbsp olive oil $0.22
- 1.5 lbs. chicken thigh $3.48, boneless, skinless
- 2 15 oz. cannellini beans $1.88, cans, drained
- 1 15 oz. pinto beans $0.94, can, drained
- 1 7 oz. diced green chiles $0.97, canned
- 1 Tbsp cumin $0.30, ground
- 1 tsp oregano $0.10, dried
- 1/4 tsp smoked paprika $0.02
- 1/4 tsp cayenne pepper $0.02
- 1/4 tsp garlic powder $0.02
- 1/4 tsp black pepper $0.02, freshly cracked
- 3 cups chicken broth $0.39
- 1 cup corn $0.78, frozen
- 4 oz. cream cheese $0.93
- ½ cup sour cream $0.49
Instructions
- Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
- Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
- Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
- After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
- Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
- Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!**
Notes
- Boneless, skinless chicken thighs are preferred for tender, moist meat; if using breasts, simmer gently to prevent drying out.
- Toppings like sour cream, cheeses, green onions, cilantro, tortilla chips, and hot sauce enhance the chili’s flavor and texture.
- Adjust spice level by including or omitting jalapeño seeds and playing with cayenne amount; hot sauce can add additional heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81.25 cups each
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 403kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Sodium | 701mg | 29% |
| Fiber | 9g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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