Award Winning White Chicken Chili

why make this recipe

Award Winning White Chicken Chili is not your average chili. It’s creamy, flavorful, and offers a delightful twist on traditional chili with its use of white beans and chicken. This recipe has won hearts at many gatherings, making it a crowd favorite. It’s perfect for cold days, game nights, or family dinners. Plus, it’s easy to make, and you can customize it with your favorite toppings!

how to make Award Winning White Chicken Chili

Ingredients

• 3 pounds boneless skinless chicken breast halves
• 3 tablespoons olive oil, divided
• 2 tablespoons plus 2 teaspoons chile powder, divided
• 3 tablespoons cumin, divided
• 1 teaspoon salt, divided, plus more, to taste
• 1/2 teaspoon cayenne pepper or to taste
• 3 cups chopped onion (2 medium)
• 3 tablespoons minced garlic (4-5 large cloves)
• 3 (15-ounce) cans white beans, drained
• 2 (4-ounce) cans chopped green chiles (hot or mild, depending on your preference)
• 2 teaspoons oregano
• 4-6 cups low-salt chicken broth
• 6 cups shredded cheese, divided (half Monterey Jack, half cheddar)
• 2 cups sour cream, divided

Garnish:

• Chopped scallions
• Chopped cilantro leaves
• Your favorite hot sauce
• Sour cream
• Shredded cheddar or Monterey Jack cheese

Note on chili powder: One of my secrets to great chili is to use two or three different chili powders for a great depth of flavor. For this chili, I used New Mexican and Chipotle chile powders.

Directions

1. 
   

   Preheat the oven to 350ºF. Spread the chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, 1/2 teaspoon salt, and a pinch or two of cayenne. Roast for 30 minutes. Then, shred or cut the chicken into bite-sized pieces and set aside.

   
   
2. 
   

   In a large pot, heat the remaining 2 tablespoons olive oil. Sauté the onion and garlic over medium heat for about 5 minutes, until tender.

   
   
3. 
   

   Add the beans, shredded chicken, chilies, oregano, 2 tablespoons chili powder, 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more, to taste). Pour in 4 cups of chicken broth, reserving the rest for thinning the chili later on. Stir to combine and let it simmer gently on low for 20 minutes. (To keep the chicken tender, do not let the pot boil.)

   
   
4. 
   

   Remove the pot from the heat and let it cool for about 5 minutes. With the pot still off the heat, stir in 3 cups of cheese, one cup at a time. Then mix in 1 cup of sour cream. (For a richer and creamier version, add all 6 cups of cheese and 2 cups of sour cream.)

   
   
5. 
   

   Bring the pot back to a gentle simmer over low heat, being careful not to let it boil. Simmer the chili for 15-20 minutes, adjusting with additional chicken broth if needed. For added texture, use a potato masher in the pot to mash half the chicken and beans, then stir to combine with the rest.

   
   
6. 
   

   Serve the chili in bowls, either topped with garnishes or on the side.

   
   

how to serve Award Winning White Chicken Chili

Serve the chili hot in bowls. You can allow everyone to add their favorite toppings like chopped scallions, cilantro, extra cheese, or a dollop of sour cream. A splash of hot sauce can also give it an extra kick!

how to store Award Winning White Chicken Chili

If you have leftovers, let the chili cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. You can also freeze the chili for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.

tips to make Award Winning White Chicken Chili

• Adjust the spices to your taste. If you like it hotter, add more cayenne or use hot green chiles.
• For added flavor, let the chili sit for a few hours or overnight to allow the flavors to meld even more.
• Consider making a double batch if you’re serving a crowd or want leftovers!

variation

For a vegetarian version, substitute the chicken with extra beans or vegetables, and use vegetable broth instead of chicken broth. You can also use plant-based cream cheese or sour cream to keep it creamy.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs for a richer flavor.

2. Is this chili gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it perfect for those with gluten sensitivities.

3. Can I make this chili in a slow cooker?
Absolutely! You can cook the chicken ahead, then combine all the ingredients in a slow cooker and cook on low for 6-8 hours. Just add the cheese and sour cream in the last 30 minutes.

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