Creamy White Chicken Chili




Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6–8
Category: Main Dish

⸻

Notes After Making

My lovely coworker, Connie Ross, at Members Heritage Federal Credit Union, shared this delicious recipe with me in 2005.

⸻

Ingredients

  • 1 tablespoon oil
  • 1 pound boneless, skinless chicken breast
  • 1 cup onion, diced
  • 1½ teaspoons garlic powder
  • 2 (15-ounce) cans cannellini beans, drained
  • 2½ cups chicken broth
  • 1 (8-ounce) can diced green chiles
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup sour cream
  • ½ cup heavy cream or half-and-half

Optional Toppings

  • Diced avocado
  • Chopped cilantro
  • Shredded Monterey Jack or cheddar cheese
  • Hot sauce
  • Crushed tortilla chips
  • Mexican cornbread

⸻

Instructions

Stovetop

  1. Heat a large heavy-bottomed pot over medium heat. Add the oil.
  2. Add the chicken (cut into ½-inch pieces), onion, and garlic powder. Cook, stirring occasionally, until the chicken is cooked through and the onion is tender, about 8–10 minutes.
  3. Stir in the cannellini beans, chicken broth, green chiles, salt, black pepper, cumin, and oregano.
  4. Bring the chili to a boil.
  5. Reduce the heat and simmer uncovered for 30 minutes.
  6. Stir in the sour cream and heavy cream (or half-and-half) until smooth and heated through. Do not allow the chili to boil after adding the dairy.
  7. Serve with your favorite toppings.

Instant Pot Chicken Option

  1. Add the chicken, 1 cup water, salt, and pepper to the Instant Pot.
  2. Cook on High Pressure for 8 minutes.
  3. Allow a 5-minute natural release, then carefully perform a quick release.
  4. Shred the chicken using a hand mixer or two forks.
  5. Add the shredded chicken to the chili during Step 3 of the stovetop instructions and continue with the recipe as directed.

⸻

Jessica’s Notes

Best served with:

  • Mexican cornbread
  • Cornbread muffins
  • Tortilla chips
  • Fresh green salad

Wine pairing:

  • Sauvignon Blanc complements the creamy broth and green chiles.
  • Pinot Grigio provides a crisp, refreshing contrast.
  • Dry Riesling balances the mild spice.
  • Chardonnay pairs well with the rich, creamy texture.

Prep Ahead:

  • Cook and shred the chicken up to 2 days in advance.
  • Prepare the chili through the simmering step and stir in the dairy just before serving.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:

  • Reheat gently at 350°F in an oven-safe dish or warm on the stovetop until the internal temperature reaches 150–165°F. Avoid boiling after the dairy has been added.

Freezer-Friendly:

  • Freeze the chili before adding the sour cream and heavy cream for up to 3 months.
  • Thaw overnight in the refrigerator, reheat, then stir in the dairy before serving.

Variations:

  • Substitute rotisserie chicken for a quick meal.
  • Add a second can of green chiles for extra flavor.
  • For extra spice, add diced jalapeños or a pinch of cayenne pepper.


Popular posts from this blog

Sourdough Honey Oat Wheat Sandwich Bread

Image
Prep Time: 45 minutes active (plus fermentation and overnight proof) Bake Time: 60–70 minutes Total Time: About 2½–3 days Yield: 2 loaves (or 1 loaf using the half-batch variation) Category: Bread ⸻ Notes After Making Add ⸻ Ingredients Starter Prep (Night Before – Day 1) Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use. Glass jar reference weights: Jar + black lid: 470 g Jar only: 456 g Dough 2 cups (200 g) rolled oats 2 cups (480 g) hot water 114 g oil or melted butter 100 g honey (about 5 tablespoons) 300 g active sourdough starter 240-260 g room-temperature water 18 g (3 teaspoons) salt Choose ONE Flour Option Option 1 – Standard Flour Mix 500 g all-purpose flour 500 g whole wheat flour Option 2 – Bread Flour Substitute Blend 460 g all-purpose flour 450 g whole wheat flour 90 g vital wheat gluten Half Batch (Yield: 1 Loaf) Dough 1 cup (100 g) rolled oats 1 cup (240 g) hot water 57 g oil or melted butter 50 g...
Read more

Kitchen Sink Oatmeal Cookies

¾ cup (167 g) salted butter, softened ¾ cup (160–200 g) dark brown sugar, packed (use dark for richer flavor) ¼ cup (60 g) granulated sugar 1 large egg 1 tablespoon (15 ml) canola or neutral oil 1 tablespoon (15 ml) vanilla extract 1½ cups (190 g) all-purpose flour 1½ tablespoons (12 g) cornstarch 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cardamom (or substitute ground ginger) 1½ cups (150 g) old-fashioned rolled oats ½ cup (90 g) semisweet chocolate chips ½ cup (90 g) butterscotch chips ⅓ cup (50 g) raisins ⅓ cup (45 g) chopped walnuts or pecans Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone liners. In a large bowl, beat ¾ cup (167 g) salted butter with ¾ cup (dark brown sugar) and ¼ cup (granulated sugar) until light and fluffy, about 2 minutes. Add 1 large egg, 1 tablespoon of canola oil, and 1 tablespoon of vanilla extract, mixing until smooth and we...
Read more

Pizza Bowl

Image
  ½   cup   (60 g) all-purpose flour or 1/2 whole wheat flour  ¼   teaspoon   baking powder ⅛   teaspoon   baking soda ¼   teaspoon   salt ⅓   cup (75 g)   milk 2   tablespoons   olive oil 2   tablespoons   pizza sauce 2-3  tablespoons shredded mozzarella cheese 5 pepperonis or pre-cooked meat of choice ½   teaspoon   dried Italian herbs,  basil or oregano Mix the flour, baking powder, baking soda and salt together in a microwavable bowl. Add in the milk and oil then mix together, it’s ok if some lumps. Spoon on the  pizza sauce  and spread it around the surface of the batter. Sprinkle on the cheese, pepperoni, and dried herbs. Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling. Ingredients (for ¾ cup flour version) • ¾ cup (90 g) all-purpose flour or half whole wheat flour • ⅓ teaspoon baking powder • ¼ teaspoon baking soda • ⅓ teaspoon salt ...
Read more