Ultimate White Chicken Chili
A cozy and flavorful blend of tender chicken, spices, and creamy elements that warm the heart and soul, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil You can substitute with vegetable oil or butter.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional) Adjust based on spice preference.
- 2 boneless, skinless chicken breasts
- 6 cups chicken broth Substitute with vegetable broth for a vegetarian option.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- 4 ounces cream cheese, softened Can be substituted with Greek yogurt.
- ½ cup sour cream Can be substituted with plain yogurt.
- to taste Salt and pepper
- Optional toppings: shredded cheese, avocado, tortilla strips, chopped cilantro
Instructions
Preparation
- Gather all your ingredients and kitchen tools like a large pot or Dutch oven, cutting board, and sharp knife.
- Heat the olive oil in the large pot over medium heat until it shimmers.
- Sauté chopped onion until translucent, about 5 minutes.
- Stir in minced garlic and optional jalapeño, cooking for another minute.
- Add chicken breasts to the pot and brown for about 5 minutes on each side.
- Pour in chicken broth and stir in cumin, chili powder, oregano, and cayenne pepper.
- Bring to a boil, then reduce heat to low and simmer for 20-25 minutes.
- Remove chicken from pot, shred with forks, and return to pot.
- Add drained Great Northern and Navy Beans, then simmer for 10 minutes.
- Cut cream cheese into cubes, stir into the pot until melted and smooth.
- Remove from heat and gently stir in sour cream; season with salt and pepper to taste.
Notes
Best served with toppings like shredded cheese and tortilla strips. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.