Description
This White Chicken Chili is a creamy and flavorful twist on the classic chili, featuring tender chicken breasts slow-cooked with white beans, corn, fire-roasted green chilies, and a blend of spices. Finished with sour cream and fresh cilantro, it makes a comforting and hearty dinner perfect for any night of the week.
Ingredients
Protein and Beans
- 1.5 lbs chicken breasts (chicken thighs work great as an alternative)
- 30 oz Cannellini beans (two 15-oz cans), drained (can substitute with great northern beans)
Vegetables
- 8.75 oz can whole kernel corn (drained well) or 2 cups frozen corn
- 4 oz can fire roasted green chiles or 1 diced poblano pepper
- 1 cup sweet yellow onion, diced
- ⅛ cup minced cilantro (to add at the end)
Liquids and Dairy
- 30 oz chicken broth or chicken stock (two 15-oz cans) or alternatively 4 cups water with 2 chicken bouillon cubes
- 1 cup sour cream or 8 ounces cream cheese (to add at the end)
Spices and Seasonings
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp garlic powder
Instructions
- Combine Ingredients: Add the chicken breasts, drained cannellini beans, corn, chicken broth, fire roasted green chiles, diced onion, chili powder, cumin, oregano, garlic powder, salt, and pepper into a 5-quart or larger slow cooker. Stir all the ingredients together gently to combine, but do not add sour cream or cilantro yet.
- Cook: Place the lid on the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours, allowing the flavors to meld and the chicken to cook thoroughly.
- Shred Chicken: Once cooking is complete, use two forks to shred the chicken breasts directly in the slow cooker until tender and well integrated with the chili.
- Add Cream and Cilantro: Stir in the sour cream (or cream cheese if using) along with the minced cilantro to create a creamy texture and fresh finish to the chili.
- Serve: Ladle the warm white chicken chili into bowls and enjoy immediately as a satisfying dinner option.
Notes
- Chicken thighs can be used instead of chicken breasts for a juicier texture.
- If canned beans or corn are not available, frozen or dried versions can be substituted with appropriate preparation.
- Adjust the level of spice by varying the amount or type of chilies used.
- Add the sour cream and cilantro only at the end to preserve their freshness and creaminess.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.