why make this recipe
Award Winning White Chicken Chili is a tasty dish that’s perfect for family meals or gatherings. It’s creamy, hearty, and packed with flavor. This recipe is also flexible; you can adjust the heat and ingredients to match your taste. Whether you want a comforting dinner or a crowd-pleaser for a potluck, this chili fits the bill. Plus, it’s simple to make, making it an excellent choice for cooks of all skill levels.
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 (about 2 medium)
- 3 tablespoons minced garlic (or more if you love garlic, about 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
- Additional sour cream
- Shredded cheddar or Monterey Jack cheese
Note: One secret to great chili is to use two or three different chili powders for added flavor. For this recipe, I recommend New Mexican and Chipotle chile powders.
Directions
Preheat the oven to 350ºF. Spread the chicken out in a roasting pan. Drizzle with 1 tablespoon of olive oil and season with 2 teaspoons of chili powder, 1 tablespoon of cumin, 1/2 teaspoon of salt, and a pinch or two of cayenne pepper. Roast for about 30 minutes. Once done, shred or cut the chicken into bite-sized pieces and set aside.
In a large pot, heat the remaining 2 tablespoons of olive oil. Sauté the onion and garlic over medium heat for about 5 minutes, until tender.
Add the drained beans, shredded chicken, green chiles, oregano, 2 tablespoons of chili powder, 2 tablespoons of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne (or more, to taste). Pour in 4 cups of chicken broth, and reserve the rest for thinning the chili if needed. Stir to combine and let it simmer gently on low for about 20 minutes. Make sure not to boil to keep the chicken tender.
Remove the pot from the heat and allow it to cool for around 5 minutes. With the pot still off the heat, stir in 3 cups of cheese, one cup at a time, followed by 1 cup of sour cream. (For a richer version, you can add all 6 cups of cheese and 2 cups of sour cream.)
Bring the mixture back to a gentle simmer over low heat, being careful not to boil. Let the chili simmer for 15-20 minutes, adjusting with additional chicken broth for your desired consistency. For added texture, use a potato masher to mash half the chicken and beans, then stir it all together.
Serve the chili in bowls, garnished with chopped scallions, cilantro, hot sauce, and any additional cheese or sour cream you like.
how to serve Award Winning White Chicken Chili
Serve this chili hot in bowls with garnishes like chopped scallions, cilantro, extra cheese, and sour cream on top or on the side. It pairs nicely with cornbread, tortilla chips, or warm tortillas for dipping.
how to store Award Winning White Chicken Chili
To store leftovers, let the chili cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When you’re ready to eat, simply thaw overnight in the fridge and reheat on the stove or in the microwave until hot.
tips to make Award Winning White Chicken Chili
- For a spicier chili, use hot green chiles and add more cayenne pepper to your taste.
- If you like a thicker chili, you can blend a portion of the beans before adding them to the pot or mash some with a potato masher.
- Try adding different toppings, like avocado or lime wedges, for extra flavor.
variation
You can switch out white beans for black beans or pinto beans if you prefer. For a vegetarian version, substitute the chicken with tofu or additional vegetables and use vegetable broth instead of chicken broth.
FAQs
Q: Can I use leftover chicken in this recipe?
A: Yes! Leftover roasted or rotisserie chicken works great in this chili. Just add it when you combine the other ingredients.
Q: How spicy is this chili?
A: The spice level can be adjusted by using mild or hot green chiles and by altering the amount of cayenne pepper. You can always start with less and add more to your taste.
Q: Can I make this chili in a slow cooker?
A: Absolutely! You can sauté the onions and garlic first, then add everything into the slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
Award Winning White Chicken Chili
Ingredients
Chicken Preparation
- 3 pounds boneless skinless chicken breast halves
- 1 tablespoon olive oil for roasting
- 2 teaspoons chili powder for seasoning before roasting
- 1 tablespoon cumin for seasoning before roasting
- 1/2 teaspoon salt for seasoning before roasting
- 1/2 teaspoon cayenne pepper adjust to taste
Chili Ingredients
- 3 cups chopped onion (about 2 medium)
- 3 tablespoons minced garlic (or more if you love garlic, about 4-5 large cloves)
- 3 cans white beans (15-ounce, drained)
- 2 cans chopped green chiles (4-ounce, hot or mild)
- 2 teaspoons oregano
- 4-6 cups low-salt chicken broth add more for desired consistency
- 6 cups shredded cheese (divided, half Monterey Jack, half cheddar)
- 2 cups sour cream (divided)
Instructions
Preparation
- Preheat the oven to 350ºF. Spread the chicken out in a roasting pan.
- Drizzle with 1 tablespoon of olive oil and season with 2 teaspoons of chili powder, 1 tablespoon of cumin, 1/2 teaspoon of salt, and a pinch of cayenne pepper.
- Roast for about 30 minutes. Once done, shred or cut the chicken into bite-sized pieces and set aside.
Cooking
- In a large pot, heat the remaining 2 tablespoons of olive oil.
- Sauté the onion and garlic over medium heat for about 5 minutes until tender.
- Add the drained beans, shredded chicken, green chiles, oregano, 2 tablespoons of chili powder, 2 tablespoons of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne (or more, to taste).
- Pour in 4 cups of chicken broth, and reserve the rest for thinning the chili if needed.
- Stir to combine and let it simmer gently on low for about 20 minutes without boiling.
- Remove the pot from the heat and allow it to cool for around 5 minutes.
- Stir in 3 cups of cheese, one cup at a time, followed by 1 cup of sour cream.
- Bring the mixture back to a gentle simmer over low heat, being careful not to boil.
- Let the chili simmer for 15-20 minutes, adjusting with additional chicken broth for desired consistency.
- Use a potato masher to mash half the chicken and beans for added texture, then stir it all together.
Serving
- Serve the chili in bowls, garnished with chopped scallions, cilantro, hot sauce, and any additional cheese or sour cream.