Easy White Chicken Chili

Picture a bowl of steaming white chicken chili, its aroma filling your kitchen with comforting notes of cumin and garlic.

There’s something about this hearty dish that promises warmth and satisfaction.

With just a few simple steps, you’ll transform everyday ingredients into a cozy masterpiece that’s as indulgent as it’s easy to prepare.

As the flavors meld and deepen, anticipation builds for a truly delightful meal.

Let’s bring this irresistible dish to life!

Kitchen Tools Required

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 Knife
• 1 Can opener
• 1 Measuring cup

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 cups chicken broth
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (4 ounces) diced green chilies
• 1/2 cup frozen corn
• 1/4 cup sour cream
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Cook & Prep Time

To efficiently manage your time while preparing and cooking Easy White Chicken Chili, follow this timeline:

1. Reading & Preparation (5 minutes)
   • Read through the entire recipe and gather all necessary ingredients and equipment.
2. Prep Work (10 minutes)
   • Dice the chicken breasts.
   • Dice the onion and mince the garlic.
   • Measure out the spices (cumin, chili powder, paprika, cayenne pepper).
   • Drain and rinse the white beans.
   • Open the can of diced green chilies.
3. Cooking (30 minutes)
   • Minute 0-5: Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned.
   • Minute 5-10: Add onion and garlic to the pot, cooking until the onion is translucent.
   • Minute 10-12: Mix in cumin, chili powder, paprika, and cayenne pepper.
   • Minute 12-15: Pour in chicken broth and bring to a simmer.
   • Minute 15-35: Add white beans, green chilies, and corn to the pot. Simmer for 20 minutes, stirring occasionally.
   • Minute 35-37: Stir in sour cream and season with salt and pepper.
   • Minute 37-42: Remove from heat and let the chili rest for 5 minutes.
4. Serving (3 minutes)
   • Garnish with fresh cilantro and serve hot.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced chicken and cook until browned, about 5 minutes.

Stir in onion and garlic, cooking until onion is translucent.

Mix in cumin, chili powder, paprika, and cayenne pepper.

Pour in chicken broth and bring to a simmer.

Add white beans, green chilies, and corn to the pot.

Simmer for 20 minutes, stirring occasionally.

Stir in sour cream and season with salt and pepper.

Remove from heat and let rest for 5 minutes.

Serve hot, garnished with fresh cilantro.

Serving Tips

• Tortilla Chips: Serve alongside the chili for a delightful crunch and added flavor.
• Over Rice: Create a heartier meal by serving the chili over a bed of fluffy rice.
• Crusty Bread: Pair with warm, crusty bread to soak up all the delicious flavors of the chili.
• Avocado Slices: Add creamy, fresh avocado slices on top for extra richness and a pop of color.
• Cheese: Sprinkle shredded cheese on top for a melty, cheesy finish to the dish.

Storage

To store Easy White Chicken Chili, let it cool completely.

Then, transfer to airtight containers. Refrigerate for up to 3 days.

Alternatively, freeze for up to 3 months. Reheat thoroughly before serving.

Freezing

To freeze Easy White Chicken Chili, cool it completely.

Store it in an airtight container.

Freeze for up to three months.

Thaw overnight in the refrigerator before reheating.

Reheating

To reheat Easy White Chicken Chili, gently warm it on the stovetop over low heat.

Stir occasionally.

Alternatively, microwave individual servings, covered, on medium power.

This helps retain moisture and prevent overcooking.

Final Thoughts

To sum up, this Easy White Chicken Chili is a simple yet flavorful dish perfect for any occasion.

The combination of spices provides a comforting warmth, while the white beans and chicken create a hearty and satisfying meal.

Preparing it in advance allows the flavors to develop even further, making it an excellent option for meal prep.

Enjoy it with a side of tortilla chips or over rice for added texture and flavor.

Adjust the spice levels to your preference for a personalized touch.

Frequently Asked Questions

Can I Substitute Chicken With Turkey or Beef?

You can substitute chicken with turkey or beef. Use the same weight: 1 pound of meat. Sauté turkey as you would chicken. For beef, guarantee thorough browning for enhanced flavor. Adjust seasoning to complement the meat choice.

Is This Recipe Suitable for a Slow Cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté chicken, onions, and garlic first. Transfer to the slow cooker, then add remaining ingredients except sour cream. Cook on low for 6-8 hours. Stir in sour cream before serving.

How Can I Make This Recipe Vegetarian?

Replace chicken with 1 pound of tofu or extra beans. Use vegetable broth instead of chicken broth. Follow the same cooking steps, ensuring tofu browns evenly. Enhance flavor by adding 1 teaspoon nutritional yeast. Serve with cilantro garnish.

What Are Some Alternative Garnishes to Cilantro?

To garnish, try thinly sliced scallions, 1/4 cup diced avocado, or a sprinkle of grated cheese. You could also use 1 tablespoon of chopped parsley or 1 teaspoon of lime zest for a fresh twist.

Can I Use Canned Corn Instead of Frozen Corn?

You can substitute canned corn for frozen corn. Drain the canned corn thoroughly before adding it to maintain the chili’s consistency. This switch won’t alter cooking times or the overall flavor profile considerably.

Easy White Chicken Chili

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 45 minutes mins

Course Main

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 Knife
• 1 can opener
• 1 measuring cup

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts diced
• 1 medium onion diced
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 cups chicken broth
• 1 can white beans drained and rinsed
• 1 can diced green chilies
• 1/2 cup frozen corn
• 1/4 cup sour cream
• Salt and pepper to taste
• Fresh cilantro chopped, for garnish

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced chicken and cook until browned, about 5 minutes.
• Stir in onion and garlic, cooking until onion is translucent.
• Mix in cumin, chili powder, paprika, and cayenne pepper.
• Pour in chicken broth and bring to a simmer.
• Add white beans, green chilies, and corn to the pot.
• Simmer for 20 minutes, stirring occasionally.
• Stir in sour cream and season with salt and pepper.
• Remove from heat and let rest for 5 minutes.
• Serve hot, garnished with fresh cilantro.

Notes

For an even creamier consistency, consider blending a portion of the beans before adding them to the pot. This dish can be prepared a day in advance and reheated, allowing the flavors to deepen and meld beautifully. Adjust the spice level by adding more or less cayenne pepper, and serve with tortilla chips or over rice for a heartier meal.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.