What makes white chicken chili different from regular chili?

White chicken chili uses chicken and white beans instead of beef and kidney beans found in traditional chili. It also features a creamy broth made with ingredients like cream cheese or sour cream.

Can I make white chicken chili in a slow cooker?

Yes, white chicken chili is easily adaptable to a slow cooker. Simply combine all ingredients (except for cream or cheese) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream or cheese before serving.

What are some good toppings for white chicken chili?

Popular toppings include shredded cheese, sour cream, chopped cilantro, avocado, crushed tortilla chips, and a squeeze of lime juice. Experiment with different toppings to find your favorite combination!

Can I freeze white chicken chili for later?

Yes, white chicken chili freezes well. Allow the chili to cool completely before transferring it to an airtight container. Thaw in the refrigerator overnight before reheating.

White Chicken Chili: 7 Best Easy Recipes Guaranteed Delicious

Name: White Chicken Chili: The EASIEST Creamy Recipe EVER!
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 large onion, chopped; 2 cloves garlic, minced; 1 green bell pepper, chopped; 2 (15-ounce) cans great northern beans, rinsed and drained; 1 (15-ounce) can cannellini beans, rinsed and drained; 6 cups chicken broth; 8 ounces cream cheese, softened; 1 cup half and half (or milk); 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper (optional, for heat); Salt and pepper to taste; Sour cream, shredded cheddar cheese, chopped cilantro, sliced avocado, tortilla chips (optional toppings)

Description

A creamy, flavorful white chicken chili recipe that’s perfect for a cozy night in. Easy to make and customizable to your liking.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
2 (15-ounce) cans great northern beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
6 cups chicken broth
8 ounces cream cheese, softened
1 cup half and half (or milk)
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
Sour cream, shredded cheddar cheese, chopped cilantro, sliced avocado, tortilla chips (optional toppings)

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Instructions

1. In a large pot or Dutch oven, sauté the chicken breasts in olive oil over medium-high heat. Season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same pot, add the chopped onion, garlic, and green bell pepper. Sauté until softened, about 5 minutes.
3. Stir in the great northern beans and cannellini beans. Pour in the chicken broth, cumin, chili powder, dried oregano, and cayenne pepper (if using). Bring the mixture to a simmer.
4. Return the chicken breasts to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
5. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the chili.
6. In a small bowl, whisk together the softened cream cheese and half and half until smooth.
7. Stir the cream cheese mixture into the chili until well combined and creamy. Heat through but do not boil.
8. Season with salt and pepper to taste. Serve hot with your favorite toppings.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Cuisine: American

Nutrition

Calories: 450
Sugar: 5g
Sodium: 750mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 20g
Fiber: 5g
Protein: 40g
Cholesterol: 120mg