White Chicken Chili Classic

• Olive oil: for a silky base and helps the onions become sweet and golden look for extra virgin if possible
• Large onion diced: adds natural sweetness and body choose firm onions without blemishes
• Minced garlic: packs flavor use fresh cloves for the best kick
• Chicken broth: creates the soup base opt for low sodium if you want to control salt
• Great Northern beans: these are creamy and mild rinse well to remove excess starch
• Mild green chiles: bring a gentle heat and that classic chili tang look for cans with juices for extra flavor
• Boneless skinless chicken breasts diced: for lean protein and quick cooking fresh chicken will taste best
• Corn kernels: for pops of sweetness and texture frozen or fresh corn both work
• Chili powder: gives a warm and earthy spice use fresh spices for bold flavor
• Ground cumin: brings a hint of smokiness and depth buy whole seeds and toast them for an extra punch
• Dried oregano: ties it all together with a subtle herbal note crushed between your fingers releases more aroma
• Salt: boosts all the flavors use kosher or sea salt for cleaner taste
• Black pepper: adds a mild heat freshly cracked is best
• Sour cream: transforms the broth into a silky creamy finish use full fat for extra richness

Step-by-Step Instructions

Sauté the Aromatics:

Start by heating olive oil in a large heavy bottomed pot over medium high heat. Add the diced onion and cook for about four minutes until soft and translucent. Stir regularly so nothing burns. Once the onions are golden at the edges add the minced garlic and cook for just thirty seconds more taking care not to let the garlic brown which can make it taste bitter.

Build the Chili Base:

Pour in the chicken broth then add the drained beans green chiles diced chicken corn chili powder cumin oregano salt and black pepper. Stir everything together making sure the spices are well distributed. Increase the heat to bring the mixture to a gentle boil which helps the flavors combine quickly.

Simmer to Perfection:

Cover the pot and reduce the heat to low so the chili simmers gently. Cook for about ten minutes or until the chicken pieces are fully cooked through and the beans start to soften even more. Give it a couple of gentle stirs during simmering to prevent sticking at the bottom.

Creamy Finish:

Spoon about half a cup of the hot chili broth into a small bowl with the sour cream. Whisk it together until smooth then slowly stir this creamy mixture back into the pot of chili. This careful tempering step keeps the sour cream from curdling when added to the hot soup and makes the broth luxuriously creamy without any lumps.

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I am always amazed how the green chiles add so much flavor without overpowering the dish. My youngest once declared this chili the best soup ever the first time I made it and I have to agree. It is one of those dishes that just brings everyone to the table with smiles.

Storage Tips

Chill leftovers in an airtight container once cooled. White chicken chili keeps well in the fridge up to four days. Reheat gently over low heat adding a splash of chicken broth if it thickens up overnight. This chili also freezes wonderfully for a quick meal later. Just thaw overnight in the fridge and reheat slowly while stirring.

Ingredient Substitutions

You can swap in rotisserie chicken for even quicker prep just dice and add after simmering the broth and beans. If you prefer a bit more heat try spicier green chiles or toss in diced jalapeños. Cannellini or navy beans stand in nicely for great Northern beans and Greek yogurt gives a similar creamy finish if you are out of sour cream.

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Serving Suggestions

Pile crunchy tortilla strips or crushed tortilla chips on each bowl for contrast. Offer fresh cilantro chopped scallions or a few lime wedges for brightness at the table. I love to serve this chili with warm cornbread or rice especially for a crowd. Add avocado slices for even more richness and color.

Cultural or Historical Context

White chili is a twist on classic bean and meat chilis that likely started in the American Southwest. It uses white beans and chicken instead of beef and tomatoes. Over time it has become a American favorite everywhere because of its mild yet layered flavor and its adaptability to different palates and ingredients.

Recipe FAQs

→ What type of beans are used?

Great Northern beans are used for a creamy texture and mild flavor that pairs well with chicken and chiles.

→ How do I keep the chili creamy?

Temper the sour cream by mixing it with some hot chili before stirring it in. This helps prevent curdling.

→ Can I make this dish thicker?

Yes, add up to 1/4 cup of cornmeal at the end and simmer until it reaches your preferred thickness.

→ What garnishes go well with this chili?

Try topping with fresh cilantro, shredded cheese, diced avocado, or a squeeze of lime for extra flavor.

→ Is this dish spicy?

Mild green chiles and moderate chili powder provide gentle heat, making it family-friendly. Adjust spices to taste.

→ Can I use leftover cooked chicken?

Absolutely, stir in cooked shredded chicken towards the end and heat through before serving.