Chili Variations
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Can we all agree that chili is THE comfort food staple? Whether I'm looking for a cozy weeknight dinner or an addition to a game day spread, it always hits. We've created our fair share of variations on the classic here at Delish, but this white chicken chili is one of my all-time favorites. Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and creaminess to switch up classic chili. Plus, everything comes together in less than an hour (!!), making it an easy, no-stress dinner to cozy up to any time of year.
What People Are Saying:
“This recipe makes EVERYONE happy. It's SOOOOOO good...I made it 3 times in the past 5 days. My family can't get enough of it! You MUST make it! So easy and oh, so yummy.” - Leighdia
“Made this last night with some cornbread on the side, and it was absolutely delicious! So excited to eat the leftovers during the next week. Will definitely be a staple during the upcoming fall/winter months.” - jrf134
This chili is super easy to make. You’ll start by cooking your aromatics (i.e your onions, jalapeños, garlic, and spices) until everything is softened and fragrant.
Next you’ll add your broth, chicken pieces, chiles, and a little salt and pepper, then bring everything to a boil. The goal here is to cook your chicken through, which should take around 10-15 minutes, depending on how large your pieces are.
Pull your cooked chicken out of the pot and let it cool for a few minutes to make it easier to shred. Once chicken is cool enough to handle, use two forks and pull breasts apart. Check out our guide on how to shred chicken for more tips on how to do it if you need.
In the meantime while you’re waiting for your chicken to cool, add your beans to your pot and bring everything to a simmer. Once your beans are heated through, you can smash some of them (I’ve also been known to pulse an immersion blender in there a few times) to get your chili as thick as you want.
You’re almost done! Add your shredded chicken and corn to the pot and let it cook through (check those corn kernels to make sure they’re no longer frozen).
Turn off the heat and stir in the sour cream (and some cheese if you like!). Ladle into bowls and top with whatever your heart desires. Enjoy!
Full list of ingredients and directions can be found in the recipe above.
Sealed in an airtight container, white chicken chili leftovers will keep in the fridge for 4 to 5 days and in the freezer for up to 3 months.
neutral oil
medium yellow onion, chopped
jalapeño, seeded, finely chopped
cloves garlic, finely chopped
dried oregano
ground cumin
boneless, skinless chicken breasts, cut into thirds
low-sodium chicken broth
(4.5-oz.) cans green chiles
Kosher salt
Freshly ground black pepper
(15-oz.) cans white beans, drained, rinsed
frozen corn
sour cream
avocado, thinly sliced, for serving
chopped fresh cilantro, for serving
crushed tortilla chips, for serving
shredded Monterey Jack, for serving
Let me know how it went in the comments below.