Easy White Chicken Chili Recipe
Chili has many different regional variations that alter widely depending where you live. Cincinnati chili, for example, is known for including ground cinnamon, and is typically served over spaghetti. On the other hand, New Mexican chili features a green sauce made from green chiles, and Texas chili is typically served without beans in a red sauce made from whole dried chiles.
Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this recipe for white chicken chili. Carli notes, "Growing up in the Southwest, chili has become one of my favorite foods. Whenever I make a white chili, which is a chili without tomatoes, I make sure to add cream cheese and shredded cheese for an extra creamy element. I think this really takes the chili over the top, and makes it irresistible." This comfort food comes together in less than 1 hour, and will surely please a crowd. Keep reading to find out how to make this easy white chili recipe.
Gather the ingredients for white chicken chili
To make this white chicken chili, you can start by gathering the ingredients. For this recipe, you will need olive oil, yellow onion, jalapeño, chicken broth, shredded chicken, white beans, green chiles, cream cheese, shredded cheddar jack cheese, salt, pepper, ground cumin, and chili powder. Serve it up with optional toppings including sour cream, cilantro, green onions, or even additional shredded cheese.
Sautée the onion and jalapeño
Heat a large stock pot over medium heat. Then, add in the olive oil. Once the oil is hot, add the diced onion. Sautée the onion until it is translucent, about 5 minutes. Then, add in the jalapeño, and continue to sautée until tender, about 2 more minutes.
Add the broth and seasonings
Next, add in the chicken broth, salt, pepper, ground cumin, and chili powder. Carli states, "If you want a bit more heat in your chili, now would be a great time to add in some cayenne pepper or even hot sauce. Just remember, a little goes a long way."
Simmer and serve the chili
Then, stir in the chicken, drained beans, green chiles, cream cheese, and shredded cheddar jack cheese, and bring to a boil. Once boiling, lower the heat to a simmer for at least 20 minutes, stirring occasionally to ensure that the cream cheese melts. Lastly, serve the chili in bowls topped with your favorite toppings, such as chopped cilantro, more shredded cheese, sour cream, and chopped green onions.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeño, stems and seeds removed, diced
- 8 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups cooked, shredded chicken
- 1 15-ounce can white beans, drained & rinsed
- 1 4-ounce can green chiles
- 8 ounces cream cheese
- ¼ cup shredded cheddar jack cheese
- Cilantro
- Green onions
- Sour cream
- Shredded cheese
- In a large stock pot over medium heat, add the olive oil. Once hot, add the onion, and cook until the onion is translucent, about 5 minutes.
- Add the jalapeño, and sautée for an additional 2 minutes. Pour in the broth, salt, pepper, cumin, and chili powder.
- Add the chicken, beans, green chiles, cream cheese, shredded cheese, and stir well to combine. Bring to a boil, then simmer for 20 minutes. Top with optional toppings, and serve.