Why You’ll Love This Recipe
- Healthy and Flavorful: Unlike other white chicken chili recipes that use cream or cream cheese, this one has a lighter base with chicken broth and sour cream, making it healthier without sacrificing flavor.
- Easy to Make: You can make this chili on the stovetop, in a slow cooker, or in an instant pot, depending on your available time and equipment.
- Perfect for Leftovers: This recipe is perfect for using up leftover chicken or rotisserie chicken, making it a quick and efficient weeknight meal.
- Customizable: With a variety of spice levels and ingredient swaps, you can tailor this chili to your personal taste preferences.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can green chilies
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon oregano
- Juice of 1 lime
- Salt and pepper, to taste
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- ½ cup sour cream
- 2 cups cooked chicken (shredded or chopped)
- Optional toppings: cilantro, shredded cheese, avocado, tortilla chips
Directions
- Cook the Onions and Garlic: In a large pot, heat olive oil over medium-high heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.
- Add the Liquids and Spices: Pour in chicken broth, green chilies, cumin, paprika, cayenne (if using), oregano, and lime juice. Season with salt and pepper.
- Thicken the Chili: Drain and rinse the beans. Take a portion of the beans and blend them with a bit of broth to form a thick paste. Add this back to the pot along with the whole beans and corn.
- Simmer: Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes. Adjust seasoning as needed.
- Finish and Serve: Stir in the sour cream and shredded chicken. Serve topped with cilantro, shredded cheese, avocado, and tortilla chips, if desired.
Servings and Timing
- Servings: 5
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
Variations
- Spice Level: Use fewer green chilies or omit the cayenne pepper if you prefer a milder chili.
- Beans: Swap the white beans for pinto beans or another type of white bean, depending on your preference.
- Vegetarian: Omit the chicken and use vegetable broth for a vegetarian version. Add more vegetables like zucchini or bell peppers for extra flavor.
- Slow Cooker: Add raw chicken, broth, spices, beans, and corn to a slow cooker. Cook on low for 5 hours or high for 3 hours, then shred the chicken and stir in sour cream.
- Instant Pot: Sauté onions and garlic in the Instant Pot, then add chicken, broth, beans, and spices. Cook on high pressure for 8 minutes and follow the same steps as stovetop for the rest.
Storage/Reheating
- Refrigeration: Store leftover chili in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave.
- Freezing: You can freeze the chili up to step 5 (before adding sour cream). Freeze for up to 3 months, and reheat by thawing overnight in the fridge, then simmering on the stovetop. Stir in the sour cream and chicken after reheating.
FAQs
Can I use raw chicken in this recipe?
Yes, you can add raw chicken along with the broth. Simmer until the chicken is fully cooked, then shred it and continue with the recipe.
Can I make this in a slow cooker?
Yes, simply add all the ingredients (except sour cream) to your slow cooker and cook on low for 5 hours or high for 3 hours. Shred the chicken and stir in sour cream before serving.
How can I make this recipe spicier?
You can increase the amount of cayenne pepper or use hot green chilies to kick up the heat.
Can I substitute Greek yogurt for the sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream to make the dish even healthier while maintaining a creamy texture.
Can I use frozen chicken?
Yes, you can use frozen chicken in a slow cooker or instant pot. It will cook along with the other ingredients.
How do I make this vegetarian?
Omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables like bell peppers, zucchini, or mushrooms for added texture.
Can I use different beans?
Yes, pinto beans or cannellini beans can be used as substitutes for the white beans.
Can I freeze this soup?
Yes, the soup can be frozen before adding the sour cream. Once thawed and reheated, stir in the sour cream.
Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works great in this recipe and speeds up the cooking process.
Can I add more vegetables to this chili?
Absolutely! You can add veggies like corn, bell peppers, or zucchini for more flavor and texture.
Conclusion
Creamy white chicken chili is a warm, hearty, and comforting dish that’s incredibly versatile and easy to prepare. Whether you’re using leftover chicken or cooking it fresh, it’s sure to be a family favorite. Plus, with customizable spice levels and ingredients, you can make it your own. Serve it with your favorite toppings, and enjoy a bowl of this delicious, creamy chili today!
