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A comforting bowl of creamy White Chicken Chili is shown as the featured image for the recipe.

Easy White Chicken Chili

This creamy and flavorful white chicken chili is a comforting and satisfying meal. It uses a blend of chicken, white beans, and aromatic spices, with a touch of dairy for richness and lime for brightness. The key to a perfect white chicken chili is partially blending the beans for a creamy texture and tempering the dairy to prevent curdling.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced optional
  • 1 poblano pepper, seeded and chopped
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 6 cups chicken broth
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Immersion blender or regular blender
  • small bowl
  • whisk
  • Two forks

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, garlic, jalapeño (if using), and poblano pepper and cook until softened, about 5-7 minutes.
  3. Add the chicken to the pot and season with cumin, chili powder, oregano, smoked paprika (if using), salt, and pepper. Cook until the chicken is lightly browned on all sides.
  4. Pour in the chicken broth and bring to a simmer.
  5. Reduce the heat to low, cover, and cook until the chicken is cooked through and easily shredded, about 20-25 minutes.
  6. Remove the chicken from the pot and shred it with two forks.
  7. Return the shredded chicken to the pot. Add one can of the Great Northern beans to the pot.
  8. Use an immersion blender to partially blend the chili, leaving some whole beans for texture. Alternatively, transfer about 2 cups of the chili to a blender, blend until smooth, and return it to the pot.
  9. Stir in the softened cream cheese until it is completely melted and incorporated.
  10. Stir in the remaining can of Great Northern beans.
  11. In a small bowl, whisk together the sour cream or Greek yogurt with about 1/2 cup of the hot chili broth. This tempers the dairy and prevents curdling.
  12. Stir the tempered sour cream mixture into the chili.
  13. Simmer for another 5 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
  14. Stir in the chopped cilantro.
  15. Serve hot, garnished with lime wedges.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. To prevent the sour cream from curdling, make sure to temper it with hot broth before adding it to the chili. Leftovers can be stored in the refrigerator for up to 3 days. You can also freeze the chili for up to 2 months. To reheat, thaw in the refrigerator overnight and then simmer on the stovetop until heated through. Consider topping with avocado, shredded cheese, or tortilla strips.