Better Than The Best: White Chicken Chili

Ingredients

• 1 cup White Onion (diced)
• 0.5 cup Cilantro (chopped)
• 1.33 cup Green Bell Pepper (diced)
• 2 cloves Garlic (minced)
• 1 small can Canned Diced Green Chilies (drained)
• 5 cans White Kidney Beans (rinsed and drained, 15‑oz each)
• 1 can Diced Tomatoes with Green Chilies (14.5‑oz, undrained)
• 2 tablespoons Canola Oil
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Oregano
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Salt
• 1 teaspoon Seasoned Salt
• 0.5 teaspoon Ground Black Pepper
• 4 cups Organic Free‑Range Chicken Broth (low‑sodium)
• 4 cups Water
• 6 pieces Boneless Skinless Chicken Breasts (about 2.5 lb total, halved if thick)
• 0.75 cup Half‑and‑Half
• 1 cup Sour Cream
• 1 cup Mexican Blend Shredded Cheese (optional, for garnish)

Instructions

1. Prep All Ingredients

   Dice the white onion, green bell pepper, and cilantro. Mince the garlic. Drain and rinse the white kidney beans. Open and drain the canned green chilies and diced tomatoes.

   Time: PT10M

2. Sauté Aromatics

   Heat the sauté pan over medium heat, add 2 Tbsp canola oil, then add the diced onion and green bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Add Spices and Garlic

   Stir in 1 tsp cumin, 1 tsp oregano, 1 tsp chili powder, 1 tsp garlic salt, 1 tsp seasoned salt, ½ tsp black pepper, and the minced garlic. Cook for 2‑3 minutes until fragrant.

   Time: PT3M

   Temperature: Medium

4. Incorporate Tomatoes and Chilies

   Add the canned diced tomatoes with green chilies and the drained canned green chilies to the pan. Stir to combine and let cook another 2 minutes.

   Time: PT2M

   Temperature: Medium

5. Boil Chicken

   In the large pot, combine 4 cups chicken broth, 4 cups water, and the chicken breasts. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook until the chicken is fully cooked, about 15‑20 minutes.

   Time: PT20M

   Temperature: High then Simmer

6. Shred Chicken

   Remove the cooked chicken breasts from the pot, let cool slightly, then cut or shred into bite‑size pieces.

   Time: PT5M

7. Combine Beans and Chicken

   Add the rinsed white kidney beans to the sauté pan, then return the shredded chicken to the pot. Pour the broth mixture over the sautéed vegetables, stirring to combine everything.

   Time: PT5M

   Temperature: Medium

8. Add Dairy for Creaminess

   Stir in ¾ cup half‑and‑half followed by 1 cup sour cream until fully incorporated. Keep the heat low to prevent curdling.

   Time: PT3M

   Temperature: Low

9. Simmer the Chili

   Allow the chili to simmer uncovered on low heat for 20‑30 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.

   Time: PT25M

   Temperature: Low

10. Serve and Garnish

    Ladle the chili into bowls, sprinkle with shredded Mexican blend cheese, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of White Onion: yellow onion
• Instead of Cilantro: parsley
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Canned Diced Green Chilies: fresh jalapeño, minced
• Instead of White Kidney Beans: cannellini beans
• Instead of Diced Tomatoes with Green Chilies: plain diced tomatoes + extra chilies
• Instead of Canola Oil: vegetable oil, olive oil
• Instead of Ground Cumin: cumin seeds (ground)
• Instead of Ground Oregano: Mexican oregano
• Instead of Chili Powder: taco seasoning
• Instead of Garlic Salt: regular salt + garlic powder
• Instead of Seasoned Salt: salt + paprika + onion powder
• Instead of Ground Black Pepper: white pepper
• Instead of Organic Free‑Range Chicken Broth: low‑sodium store‑bought broth, homemade broth
• Instead of Boneless Skinless Chicken Breasts: boneless chicken thighs
• Instead of Half‑and‑Half: whole milk, light cream
• Instead of Sour Cream: Greek yogurt
• Instead of Mexican Blend Shredded Cheese: cheddar, Monterey Jack

Equipment Needed

• Sauté Pan
• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Colander
• Wooden Spoon or Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté the onions and bell pepper without burning.
• Cook chicken until fully done before shredding.
• Add half‑and‑half and sour cream on low heat to avoid curdling.
• Simmer uncovered to allow the chili to thicken.

Chef Tips from the Video

• For extra depth, add a splash of lime juice just before serving.
• Toast the shredded cheese under a broiler for a quick melt and slight crisp.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months; thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The chili tastes even better the next day; refrigerate and reheat gently.
• Beans can be pre‑rinsed and drained a day ahead to save time.

Frequently Asked Questions