White Chicken Chili with Great Northern Beans (Printable)
Comforting creamy chili with tender chicken, Great Northern beans, green chiles, and aromatic spices. Easy weeknight meal.
# What You Need:
→ Proteins
01 - 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
→ Beans & Vegetables
02 - 2 cans (15 ounces each) Great Northern beans, drained and rinsed
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 can (4 ounces) diced mild green chiles
→ Liquids
06 - 4 cups low-sodium chicken broth
07 - 2 tablespoons olive oil
→ Dairy
08 - 4 ounces cream cheese, softened and cubed
09 - 0.5 cup sour cream
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon chili powder
13 - 0.5 teaspoon ground coriander
14 - 0.5 teaspoon smoked paprika
15 - 0.25 teaspoon cayenne pepper, optional
16 - 1 teaspoon kosher salt, plus more to taste
17 - 0.5 teaspoon black pepper
→ Garnishes
18 - Fresh cilantro, chopped
19 - Diced avocado
20 - Shredded Monterey Jack or cheddar cheese
21 - Lime wedges
22 - Tortilla chips
# How-To:
01 - Heat olive oil in a large Dutch oven over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook, stirring occasionally, for 5 to 6 minutes until lightly browned. Chicken does not need to be fully cooked at this stage.
04 - Stir in cumin, oregano, chili powder, coriander, smoked paprika, cayenne if using, salt, and black pepper. Cook for 1 minute to toast the spices.
05 - Add diced green chiles, drained beans, and chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes until chicken is cooked through and flavors have melded.
06 - Reduce heat to low. Stir in cream cheese until melted and fully incorporated.
07 - Remove from heat and stir in sour cream until smooth and creamy.
08 - Taste and adjust seasoning as needed.
09 - Ladle chili into bowls and garnish with cilantro, avocado, cheese, lime wedges, and tortilla chips as desired.
# Expert Advice:
01 -
- The cream cheese melts into velvety pockets throughout the chili, creating little bursts of richness that somehow make even leftovers taste luxurious.
- Its that perfect middle ground between hearty and light, so you can serve it year-round without anyone raising an eyebrow.
02 -
- Always add the sour cream off the heat or youll end up with little white specks throughout your chili instead of that perfect creaminess.
- Cutting the chicken into similar-sized pieces before cooking ensures everything finishes at the same time, preventing that disappointing mix of dry and undercooked meat.
03 -
- Mash about a quarter of the beans with a fork before adding them to the pot for a naturally thicker chili without having to rely on flour or cornstarch.
- If youre short on time, a rotisserie chicken torn into chunks works beautifully and adds another layer of flavor from the seasoned skin.