Award Winning White Chicken Chili
A creamy, hearty chili that's perfect for family meals or gatherings, easily adjustable to match your taste.
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.
Notes
For a spicier chili, use hot green chiles and add more cayenne pepper. If you like a thicker chili, blend a portion of the beans before adding them or mash some with a potato masher. Try adding different toppings like avocado or lime wedges for extra flavor.