Creamy White Chicken Chili

In this one-pot creamy White Chicken Chili recipe, chicken is poached in broth with spices, garlic and onions before being shredded and added back in with great northern beans and dice green chiles. Sour cream and heavy cream lends delicious flavor and creaminess to this chili. Serve topped with shredded cheese, cilantro and with tortilla chips.

This recipe will yield 6 to 8 servings (depending on the serving size).

Course Soups, Stews & Chilis

Cuisine Tex Mex

Keyword chicken, chicken chili, fall recipe, white chili, winter recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 446

Author Laurie McNamara

Equipment

Lodge Round Dutch Oven

Ingredients

1 tablespoon olive oil
1 medium yellow onion chopped
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon oregano mexican oregano if you can find it
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1¼ pounds boneless skinless chicken breast, thighs or a combination of both
14½ ounces low-sodium chicken broth (about 1¾ cups)
30 ounces (canned) great northern beans or you could use soak and cook dried beans
8 ounces chopped green chiles
3/4 cup sour cream
1/2 cup heavy cream
1½ teaspoons kosher salt

US Customary - Metric

Instructions

In a 5-quart dutch oven or heavy bottom soup pot, add olive oil, yellow onion and garlic with a pinch of kosher salt. Stir and cook over medium to medium-low heat until soft and translucent with golden edges. About 8 to 10 minutes.
Once cooked, measure and add in cumin, oregano, white pepper and cayenne pepper. Stir and cook 1 minute.
Next, add in chicken and low-sodium chicken broth. I like to use a combination of chicken breasts and thighs. However, you can do all chicken breasts or all thighs.
Cover, with the lid askew and bring to a boil over high heat. Once boiling, reduce the heat to medium-low to low and poach the chicken for 30 minutes.
When the chicken is fully cooked, us tongs to remove the chicken and transfer to a cutting board. Use two forks to shred the chicken.
Add the shredded chicken back into the the pot along with the (drained and rinsed) great northern beans and the diced green chiles. Stir to combine.
Next, remove off the heat and add in the sour cream and heavy cream. With the heat on low, cover the soup leaving the lid askew and heat through until thickened. Stirring occasionally.
Ladle soup into bowls and serve topped with toppings of choice

Notes

If you decide to use canned beans to save time, simply omit the dry bean soaking and cooking instructions.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition