Cheesy White Chicken Chili – Easy & Creamy Recipe

Discover this cheesy white chicken chili recipe that’s creamy, delicious, and perfect for cozy meals. Try this white chicken chili tonight for comfort food bliss.

Why You’ll Love It

This cheesy white chicken chili is a delightful twist on traditional chili. It’s creamy, packed with flavor, and perfect for cozy dinners during chilly evenings. You’ll love how the melted cheese and tender chicken blend with mild heat from the green chilies for a comforting bowl of goodness. Plus, it’s simple to make using pantry staples, ideal for easy weeknight meals or meal prepping.

Ingredients

• 2 tablespoons olive oil (substitute with avocado oil)
• 1 medium onion, diced (yellow or white onion works)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern beans)
• 2 cups cooked chicken, shredded (rotisserie chicken is great)
• 4 cups chicken broth (or vegetable broth for vegetarian version)
• 1 cup green chilies, diced (mild or hot, depending on taste)
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheese (monterey jack, cheddar, or pepper jack)
• 1/2 cup sour cream (or Greek yogurt as a lighter option)
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Add drained white beans, shredded chicken, chicken broth, and diced green chilies. Stir to combine.
4. Season with cumin, oregano, chili powder, salt, and black pepper. Stir and bring to a simmer.
5. Let simmer gently for 20 minutes to allow flavors to meld.
6. Remove from heat, stir in shredded cheese and sour cream until creamy and melted.
7. Serve hot, garnished with fresh cilantro.

Expert Tips

Use leftover cooked chicken for convenience. For more heat, add jalapeños or cayenne pepper. To avoid curdling, add sour cream off the heat and stir gently. If chili thickens too much, thin it with extra broth or water.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Variations

• Vegan: Replace chicken with chopped mushrooms or jackfruit, use vegetable broth, omit cheese or use vegan cheese, and swap sour cream for cashew cream.
• Gluten-Free: This recipe is naturally gluten-free if broth and spices are verified gluten-free.
• Dairy-Free: Use dairy-free cheese and sour cream alternatives.
• Low Carb: Reduce beans and add extra chicken and vegetables like bell peppers.

FAQ

• Can I make white chicken chili in a slow cooker? Yes, combine all ingredients (except cheese and sour cream) in the slow cooker and cook on low for 6–8 hours. Stir in cheese and sour cream before serving.
• What kind of beans are best for white chicken chili? Cannellini or great northern beans are ideal for their creamy texture and mild flavor.
• How do I thicken white chicken chili if it’s too thin? Simmer uncovered to reduce liquid or stir in a slurry of cornstarch and water.
• Is white chicken chili spicy? It is typically mild but you can adjust spice level with jalapeños, chili powder, or cayenne to taste.
• How do you reheat leftover white chicken chili? Warm gently on the stovetop over medium-low heat, stirring often, or microwave in 1-minute increments.
• Can I use fresh chicken instead of cooked chicken? Yes, cook chicken separately or dice raw chicken and cook in the pot before adding liquids and seasonings.
• Is cheesy white chicken chili good for meal prep? Absolutely, it holds up well in the fridge and freezer for easy, comforting meals throughout the week.

We hope you enjoy this creamy and cheesy white chicken chili recipe. Don’t forget to save it, share with friends, and leave your feedback below!