award winning white chicken chili recipe

Written ByJenny Smyth Posted on
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The Best award winning white chicken chili recipe

I’m so excited to share my award-winning white chicken chili recipe with you all today! I’ve been making this recipe for years, and it’s become a staple in our household. My kids love it, my husband loves it, and I love it because it’s just so easy to make and delicious to eat. The best part is that it’s perfect for any occasion – whether we’re having a quick weeknight dinner or a big family gathering on the weekends.

I’ve even taken this recipe to potlucks and parties, and it’s always a hit! One of the reasons I love this recipe so much is that it’s incredibly versatile. You can serve it over rice, with some crusty bread on the side, or even as a dip with some tortilla chips. And the best part?

It’s actually really healthy! With chicken breast as the main protein source, plenty of veggies, and only a small amount of cream to give it that creamy texture, you can feel good about what you’re putting in your body. Plus, it’s just so easy to make – you can have it on the table in under 30 minutes. The key to making this recipe is using high-quality ingredients – don’t skimp on the spices or the chicken!

And make sure you use boneless, skinless chicken breasts – they’ll be much easier to shred up once they’re cooked. Now, I know what you’re thinking: ‘White chicken chili? Isn’t that just chicken noodle soup?’ But trust me when I say that this is a whole different ball game.

The white beans add such a rich, creamy texture that makes this dish feel like a hug in a bowl. And let me tell you – once you take your first bite, you’ll be hooked! So grab your apron and get ready to make some delicious white chicken chili!

Award Winning White Chicken Chili

4.8 from 1440 votes

This white chicken chili is creamy with a hint of spice, it is a comforting dish perfect for cold weather. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the White Chicken Chili

2 tbsp butter
1 medium onion
2 cloves garlic
1 jalapeño
1 tbsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 lb boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 can (15 oz) cannellini beans
1 can (15 oz) great northern beans
1 cup heavy cream
1 cup shredded Monterey Jack cheese

For Garnish

sliced green onions
sour cream
shredded Monterey Jack cheese

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion, minced garlic, and chopped jalapeño.
3Sauté until the onions are translucent and the jalapeño is softened, about 5 minutes.
4Stir in the ground cumin, dried oregano, salt, and black pepper.
5Cook for 1 minute until fragrant.
6Add the chicken breasts to the pot.
7Pour in the chicken broth.
8Bring to a boil, then reduce the heat to low.
9Simmer, covered, for 15 minutes or until the chicken is cooked through and no longer pink in the center.
10Remove the chicken from the pot and shred it using two forks.
11Return the shredded chicken to the pot.
12Stir in the cannellini beans and great northern beans, including their liquid.
13Simmer for 10 minutes.
14Stir in the heavy cream and shredded Monterey Jack cheese.
15Cook until the cheese is melted and the chili is heated through.
16Taste and adjust the seasoning if needed.
17Ladle the white chicken chili into bowls.
18Garnish with sliced green onions, a dollop of sour cream, and additional shredded Monterey Jack cheese.
19Serve hot and enjoy.

🔧Equipment

Large pot
wooden spoon
measuring cups and spoons
cutting board
knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a spicier chili, leave the seeds in the jalapeño. For a smoother chili, blend a portion of the beans before adding them to the pot.

This award-winning white chicken chili recipe is always a good idea for any occasion – whether we’re having a quick weeknight dinner or a big family gathering on the weekends. One of my favorite things about this recipe is how easily it reheats – just pop it back on the stovetop or in the microwave and you’re good to go!

If you’re looking for some fun ways to serve this chili, try serving it over rice with some crusty bread on the side or as a dip with some tortilla chips. You can also store any leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Award Winning White Chicken Chili

Q: What type of beans should I use in this recipe?

For this recipe, I like to use Great Northern beans. They have a slightly firmer texture than cannellini beans but are still nice and tender after cooking.

Q: Can I use ground turkey or beef instead of chicken?

Sure thing! While chicken is my go-to protein for this recipe, ground turkey or beef will work just as well.

Q: How long does this chili keep in the fridge?

This chili will keep in the fridge for up to 5 days – just reheat it on the stovetop or in the microwave before serving.

Q: Can I freeze this chili for later?

Absolutely! This chili freezes beautifully – just scoop it into an airtight container or freezer bag and store in the freezer for up to 3 months.

Q: Do I need any special equipment to make this recipe?

Nope!

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