How to Make Creamy White Chicken Chili

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast (cut into ½‑inch cubes)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• ¼ tsp Cayenne Pepper (optional for heat)
• 2 cans Diced Green Chilies (4‑oz each, drained)
• 2 cans Great Northern Beans (15‑oz each, drained and rinsed)
• 1 can Chicken Broth (14.5‑oz, low‑sodium)
• 1 cup Heavy Cream (full‑fat for richness)
• ½ cup Sour Cream (add off heat to avoid curdling)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 1 small Jalapeño (thinly sliced, optional garnish)
• to taste Hot Sauce (optional, for serving)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, and cut the chicken breast into ½‑inch cubes. Drain and rinse the beans, and open the cans of green chilies and broth.

   Time: PT5M

2. Sauté Aromatics

   Heat 2 Tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté for 1–2 minutes until translucent, then add the minced garlic and cook another 30 seconds.

   Time: PT5M

   Temperature: Medium heat

3. Brown the Chicken

   Add the cubed chicken to the pot. Cook, stirring occasionally, until the pieces turn opaque on the outside but are not fully cooked through (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

4. Add Seasonings and Liquids

   Stir in salt, pepper, dried oregano, ground cumin, cayenne (if using), the drained green chilies, the rinsed beans, and the chicken broth. Bring the mixture to a boil.

   Time: PT5M

   Temperature: High heat

5. Simmer the Chili

   Reduce heat to a gentle simmer and let the chili cook uncovered for 30 minutes, stirring occasionally, until the chicken is tender and the flavors have melded.

   Time: PT30M

   Temperature: Low simmer

6. Finish with Creams

   Remove the pot from heat. Stir in the heavy cream and sour cream until fully incorporated. Taste and adjust seasoning if needed.

   Time: PT5M

7. Serve and Garnish

   Ladle the chili into bowls. Top each serving with a drizzle of hot sauce, chopped cilantro, and sliced jalapeño if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

6g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breast: Turkey breast
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Cayenne Pepper: red pepper flakes (¼ tsp)
• Instead of Diced Green Chilies: fresh jalapeños, diced
• Instead of Great Northern Beans: cannellini beans, white kidney beans
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Heavy Cream: half‑and‑half (1¼ cup)
• Instead of Sour Cream: Greek yogurt (½ cup)
• Instead of Fresh Cilantro: fresh parsley
• Instead of Jalapeño: pickled jalapeños

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef’s Knife
• Wooden Spoon or Silicone Spatula
• Measuring Cups
• Measuring Spoons
• Ladle (optional)
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Cooking the chicken only until opaque before simmering
• Adding heavy cream and sour cream off the heat to avoid curdling

Chef Tips from the Video

• Use low‑sodium chicken broth to control salt level
• For extra depth, toast the cumin and oregano in the oil before adding the chicken
• A splash of fresh lime juice at the end brightens the rich flavors

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days

Freezer: Freeze in freezer‑safe bags for up to 2 months

Room temperature: Do not store at room temperature longer than 2 hours

Make-Ahead Tips

• The chili can be made a day ahead; keep the dairy components separate and stir them in just before serving
• Reheat gently over low heat, adding a splash of broth if needed

Frequently Asked Questions