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White Chicken Chili Recipe

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A comforting and flavorful White Chicken Chili featuring tender shredded chicken, creamy cannellini beans, and a blend of spices with a subtle kick from jalapenos. This hearty chili is perfect for a cozy meal and topped with sour cream, Monterrey Jack cheese, and fresh cilantro for added richness and freshness.

Ingredients

Beans and Broth

  • 2 15 oz cans Cannellini beans, rinsed and drained
  • 3 cups chicken broth

Chicken

  • 3 ¾ cups shredded chicken (cooked)

Vegetables and Aromatics

  • 1 medium yellow onion, diced (about 1 heaping cup)
  • 2 jalapeno peppers, seeds removed and finely chopped (about 3 tablespoons)
  • 1 tablespoon minced garlic
  • 1 7 oz can diced green chilis (mild)

Fats and Flavorings

  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • 1 tablespoon lime juice
  • 2 teaspoons cumin
  • ½ teaspoon onion powder
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup sour cream

Optional Toppings

  • Additional sour cream
  • Corn chips
  • Monterrey Jack cheese
  • Chopped cilantro
  • Jalapeno slices

Instructions

  1. Prepare Bean Puree: Place half a can of cannellini beans (about ¾ cup) and ½ cup of chicken broth into a blender. Puree until smooth, then set aside to incorporate later.
  2. Sauté Onions and Jalapenos: In a soup pot or Dutch oven, heat olive oil and butter over medium heat. Once butter has melted, add diced onion and chopped jalapenos. Cook, stirring occasionally, until the vegetables soften, about 3 to 5 minutes.
  3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it burn.
  4. Season: Add the cumin, onion powder, ancho chili powder, cayenne pepper, salt, and ground black pepper to the pot. Stir well to coat the vegetables evenly with the spices.
  5. Combine Ingredients: Pour the pureed bean mixture back into the pot along with the remaining chicken broth and the rest of the drained cannellini beans. Then add the shredded chicken, diced green chilis, and lime juice. Bring the mixture to a boil.
  6. Simmer: After boiling, reduce the heat to low and let the chili simmer gently. Stir in the sour cream to create a creamy texture.
  7. Final Cook: Let the chili continue to simmer for 15 minutes to allow flavors to meld thoroughly.
  8. Serve: Ladle the chili into bowls and top with additional sour cream, jalapeno slices, Monterrey Jack cheese, chopped cilantro, and crushed corn chips as desired for extra flavor and crunch.

Notes

  • Using shredded rotisserie chicken is a convenient shortcut for this recipe.
  • Adjust jalapeno quantity to your heat preference.
  • Pureeing half the beans creates a creamy chili without using cream or flour.
  • Allow simmering time to develop deeper flavors.
  • The optional toppings add texture and freshness, but the chili is delicious on its own.

Find it online: https://cookedbysarah.com/white-chicken-chili-recipe-2/