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On a cool autumn night I wanted something new instead of regular red chili and came across this White Chicken Chili. The first time I made it the tender chicken creamy broth and gentle spice from green chilies had my family lining up for seconds before finishing their first helping. Now it’s our must-make comfort food especially on hectic weekdays when we need something both cozy and filling.
Totally Tasty
This chili does everything right rich but not heavy super comforting and somehow still kinda light. Swapping heavy cream for sour cream makes the broth creamy without weighing it down. I love how I can cook it on the stove top if I’ve got some time or let the slow cooker do the work on extra busy days. When I’m rushed I just pop it all in my Instant Pot and it never disappoints.
All You Need
- Add-ons for serving: Smash up your bowl with tortilla strips cheesy shreds lime wedges or chunks of avocado.
- White beans: Cannellini or Great Northern beans are best they’re smooth and soak up all the flavors.
- Green chilies: Canned versions are perfect just enough zing nothing too hot.
- Chicken: Rotisserie birds or leftover roast ones are my shortcut for easy tasty results.
- Broth and sour cream: Pick a broth you love. The sour cream is what turns it silky.
- Spices: Oregano, cumin, coriander bring a warm earthy flavor no need to go overboard.
- Aromatics: Start with onions, garlic and some fresh cilantro to wake everything up.
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Time To Cook
- Get creamy:
- Take about a cup of those beans and mash or blend them. That’s how you get this soup thick and creamy super easily.
- Bring together:
- Add the whole beans, your shredded chicken, broth, and green chilies. Let them cook together until everything’s nice and flavor-packed.
- Add the final touches:
- Sour cream goes in right at the end. Stir it in so every bite is rich and creamy. Taste and add more seasoning if you need to.
- Start with your base:
- Soften onions in a big pot until they turn golden and sweet. Toss in garlic and spices and let those smells fill your kitchen.
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Pro Tips From My Kitchen
I’ve made this so often I’ve picked up a few hacks. Don’t skip mashing some beans it makes the perfect texture without heavy cream or flour. If you’re starting with raw chicken let it cook right in the pot with the broth then shred it. That way it grabs all the flavor. Keep tasting as it cooks sometimes you’ll want an extra salty kick or another squeeze of lime to brighten it up.
Best Sides
This chili is awesome with crusty bread to soak up every drop. Sometimes I whip up cornbread the sweet corn flavor is great with all the creaminess. Toppings are a must: chopped avocado, lime slices, maybe crunchy tortilla chips. The kids love customizing their bowls loading up with cheese or adding more sour cream.
Leftovers Done Right
This gets even better after chilling in the fridge for a day or so. Stash leftovers in a sealed container you’ll be good for 3 or 4 days. When you reheat do it slowly on the stove or microwave and give it a good stir. Want to freeze it? Leave the sour cream out and add it when you heat up your portion. I usually double up the batch so we’ve always got some on standby for those nuts evenings.
Switch Things Up
Some days I go veggie: extra beans, sliced zucchini, sweet peppers—so delicious. If you need more kick add more green chilies or a diced jalapeño. My neighbor swapped in ground turkey and totally loved it. That’s the best thing about this one you can change it up a ton and it always turns out tasty.
The Family’s Pick
For us this White Chicken Chili is way more than just food it brings coziness to the table. Doesn’t matter if it’s a packed Wednesday or a lazy Sunday everyone’s happy to dig in. The house smells amazing, there’s happy chatter, and everyone tells stories in between spoonfuls. Just simple ingredients a little time and lots of heart that’s really all it takes.
Frequently Asked Questions
- → Can I freeze this chili?
Yep, freeze it before adding the sour cream. It keeps for up to 3 months. Stir in the sour cream when you're ready to eat after warming up, so it doesn't separate.
- → How can I control the spice level?
Add just one can of mild green chilies if you want it less spicy, and leave out any cayenne if you prefer it really mild.
- → Can I use raw chicken instead of rotisserie?
Sure! Toss 1.5 lbs raw chicken in with the broth in step 2, or follow slow cooker or Instant Pot directions if you’re using raw chicken pieces.
- → Can I make this vegetarian?
Just don’t add chicken. Swap in veggie broth and maybe throw in extra veggies, like zucchini or sweet bell peppers.
- → How long does it keep?
Pop leftovers in the fridge for 3 to 4 days. Heat in the microwave or on your stove and it's good as new.
Conclusion
Heartwarming bowl of creamy chili that mixes chicken, white beans, and green chilies. Super easy and switches between stove, slow cooker, or Instant Pot without a fuss.