Introduction
White Chicken Chili is a comforting, hearty alternative to its traditional beef and tomato-based cousin. Originating primarily from Tex-Mex culinary traditions, this dish swaps red chili powder for vibrant green chiles and white beans, resulting in a creamy, flavorful stew that is lighter yet deeply satisfying. Perfect for a chilly evening or a game-day gathering, this recipe strikes the perfect balance between spice, richness, and fresh flavor.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 cups (475 ml) shredded cooked chicken (rotisserie chicken works well)
- 2 cans (15 oz / 425 g each) Great Northern or Cannellini beans, rinsed and drained
- 1 can (4 oz / 113 g) diced green chiles
- 4 cups (950 ml) low-sodium chicken broth
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) dried oregano
- ½ teaspoon (2.5 g) chili powder (white or green chili powder preferred)
- 4 ounces (115 g) cream cheese, cut into cubes
- Salt and black pepper to taste
Step-by-step Preparation
- Sauté Aromatics (5 minutes): Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and jalapeño (if using), cooking for 1 minute until fragrant. Tip: Do not let the garlic brown, as it can become bitter.
- Build the Base (2 minutes): Stir in the cumin, oregano, and chili powder. Cook for about 60 seconds, stirring constantly, to toast the spices and release their flavor.
- Simmer the Chili (20 minutes): Pour in the chicken broth, drained beans, and diced green chiles. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer gently for 15–20 minutes, allowing the flavors to meld. Tip: For a thicker chili base, use an immersion blender to pulse about one-third of the mixture, or mash some of the beans against the side of the pot before simmering.
- Add Chicken and Cream (5 minutes): Stir in the shredded cooked chicken. Add the cream cheese cubes, stirring continuously until the cheese is completely melted and the chili is thick and creamy.
- Season and Serve: Taste the chili and season generously with salt and black pepper. Serve hot.
Nutritional Information
Per serving (based on 6 servings): Approximately 350-400 calories, 30g protein, and 10g fiber. This chili is an excellent source of lean protein and dietary fiber, promoting satiety and aiding digestion. It is also naturally gluten-free.
Storage
Leftovers should be cooled completely before being transferred to an airtight container. White Chicken Chili will keep well in the refrigerator for up to 3–4 days. It also freezes beautifully; store in freezer-safe containers for up to 3 months. When reheating, stir frequently over low heat or microwave in short bursts, sometimes adding a splash of extra broth or milk to restore creaminess.
Conclusion
This creamy White Chicken Chili is a versatile dish that shines when paired with the right toppings. We recommend a dollop of sour cream or Greek yogurt, shredded Monterey Jack cheese, fresh cilantro, and a few slices of creamy avocado. For a quick variation, this recipe translates perfectly to the slow cooker: simply combine all ingredients (except the cream cheese) on low for 4 hours, adding the cream cheese during the last 30 minutes of cooking.