Description
This Creamy White Chicken Chili is a comforting and hearty dish featuring tender shredded chicken thighs simmered with white beans, green chiles, and a flavorful blend of spices. Enriched with cream cheese and sour cream for a luscious, creamy texture, this chili is perfect for cozy dinners and serves eight generously.
Ingredients
Vegetables and Aromatics
- 1 yellow onion
- 4 cloves garlic
- 1 jalapeño
- 1 cup frozen corn
Protein and Beans
- 1½ lbs. boneless, skinless chicken thighs
- 2 15 oz. cans cannellini beans, drained
- 1 15 oz. can pinto beans, drained
- 1 7 oz. can diced green chiles
Spices and Seasonings
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- ¼ tsp freshly cracked black pepper
Liquids and Dairy
- 1 Tbsp olive oil
- 3 cups chicken broth
- 4 oz. cream cheese
- ½ cup sour cream
Instructions
- Prepare Aromatics: Dice the onion and mince the garlic. Deseed and dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened and are translucent, releasing their aroma.
- Add Main Ingredients: Add the chicken thighs, drained cannellini beans, pinto beans, diced green chiles, ground cumin, dried oregano, smoked paprika, cayenne pepper, garlic powder, freshly cracked black pepper, and chicken broth to the pot. Stir everything to combine well.
- Bring to Boil: Place a lid on the pot and increase the heat to medium-high. Allow the mixture to come up to a rolling boil, which ensures all ingredients start cooking evenly.
- Simmer: Once boiling, reduce the heat to medium-low and let the chili simmer gently for 30 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Shred Chicken: After 30 minutes, remove the chicken thighs from the pot. Use two forks to shred the meat finely. Return the shredded chicken to the pot along with the frozen corn. Stir to combine and let it heat through.
- Add Creamy Elements: Cut the cream cheese into chunks and stir it into the chili until fully melted and incorporated. Then stir in the sour cream to add richness. For a thicker chili, smash some of the beans against the side of the pot to release starch.
- Final Seasoning and Serve: Taste the chili and adjust seasoning as needed. Serve hot with your favorite toppings, such as shredded cheese, cilantro, or avocado.
Notes
- For extra heat, leave some seeds in the jalapeño or add more cayenne pepper.
- You can substitute chicken thighs with chicken breasts, but thighs provide more moisture and flavor.
- Leftovers keep well in the fridge for up to 3 days and also freeze nicely.
- Beans can be swapped for white kidney beans or great northern beans as alternatives.
- Use low sodium chicken broth to reduce sodium content.
- To make it dairy-free, omit cream cheese and sour cream or substitute with coconut cream and dairy-free sour cream alternatives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
