White Chicken Chili Guide
When the air turns crisp and the leaves begin to tumble, our culinary cravings shift toward the hearth. While traditional red chili has its place in the hall of fame, there is a sophisticated, creamy cousin that has been stealing the spotlight at potlucks and dinner tables alike: Southern White Chicken Chili.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb cooked chicken breast or rotisserie chicken shredded
- 2 cans 15 oz white beans, drained and rinsed
- 1 can 4 oz diced green chilies
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp ground coriander optional
- 3 cups low-sodium chicken broth
- 4 oz cream cheese softened
- ½ cup sour cream
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: shredded cheese avocado, cilantro, lime wedges
Instructions
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Sauté the onion until it’s soft and translucent (about 5 minutes). Stir in the garlic and cook for just 60 seconds until the kitchen smells incredible.
- Bloom the Spices: Stir in your cumin, oregano, chili powder, and coriander. Let them toast in the oil for about a minute. Add the green chilies and stir.
- Combine: Add the shredded chicken and the beans. Pour in the chicken broth and bring the mixture to a rolling boil.
- The Simmer & Thicken: Reduce the heat to low and let it simmer for 20 minutes. While it bubbles, take a half-cup of the beans from the pot, mash them in a small bowl with a fork, and stir the paste back in.
- Make it Creamy: Turn the heat to its lowest setting. Stir in the softened cream cheese and sour cream, whisking gently until the sauce is uniform and pearl-white.
- The Final Brightening: Stir in the lime juice. Taste it—add salt and pepper as needed. Let it rest for 10 minutes off the heat to let the flavors fully marry.