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Award Winning White Chicken Chili

Award winning white chicken chili with tender chicken, creamy white beans, and green chiles simmered until flavorful, then finished with a sour cream swirl. This potluck-friendly chili scales easily and stays rich and smooth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Chicken and chili base
  • 2 lb chicken breast
  • 3 can (15 oz) white beans, drained
  • 2 can (4 oz) green chiles
  • 1 yellow onion, diced
  • 4 clove garlic cloves, minced
  • 5 cup chicken broth
  • 2 tsp cumin
Creamy finish
  • 1 cup sour cream
  • 0.5 cilantro, for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. In a Dutch oven, sauté the onion and garlic over medium heat until fragrant, about 3 to 4 minutes, stirring so the garlic doesn’t brown.
Simmer the chili
  1. Add the chicken, white beans, green chiles, chicken broth, and cumin to the Dutch oven, then bring to a gentle simmer over medium-high heat.
  2. Reduce to medium-low and simmer for 25 minutes, until the chicken is tender and easily shreds, keeping the surface at a steady simmer (small bubbles).
  3. Shred the chicken directly in the pot, stirring until it’s evenly distributed through the beans and broth.
Finish and serve
  1. Stir in half the sour cream and cook for 1 to 2 minutes, just until creamy and warmed through, then remove from heat.
  2. Serve with a swirl of remaining sour cream and cilantro on top for a fresh finish.

Notes

Pro tip: keep the simmer gentle once the chicken is in so it stays tender and the broth doesn’t boil hard. Refrigerate leftovers in an airtight container for up to 4 days; reheat on the stovetop or in the microwave, adding a splash of broth if it thickens. This chili freezes well for up to 3 months—freeze without adding extra cilantro. For a dairy-light option, use plain Greek yogurt in place of sour cream (stir in off the heat to prevent curdling). Keep warm at a potluck by holding it in a slow cooker on low.