White Chicken Chili

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This white chicken chili is the ultimate comfort food! Loaded with lots of tender chicken and beans in a rich broth and piled high with all the toppings.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 383kcal

Ingredients

2 tablespoons vegetable oil, divided
2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
Salt and pepper to taste
1 medium yellow onion, finely diced
3 medium cloves garlic, minced
1 tablespoon all-purpose flour
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon white pepper
3-1/2 cups chicken broth
3 cans (15 oz each) white cannellini beans, drained and rinsed
1 (4 oz) can green chiles, drained
1/2 cup half and half cream
1/4 cup sour cream
Fritos, avocado, green onions, and additional sour cream for serving

Instructions

Heat 1 tablespoon vegetable oil in a medium pot or Dutch oven over medium-high heat. Add chicken to pot and season well with salt and pepper to taste. Sauté chicken until no longer pink. Transfer to a bowl and set aside.
Heat remaining 1 tablespoon vegetable oil in same pot. Add onion and saute 3-4 minutes until translucent. Add garlic, flour, and spices and cook 1-2 minutes until fragrant.
Drizzle in chicken broth, a little at a time until evenly incorporated. Add beans, green chiles, and half and half.
Scoop out 1/2 cup beans and broth mixture and transfer to a blender. Blend on high until smooth and add back to chili.
Add chicken to chili and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow chili to simmer 10-15 minutes to allow the flavors to meld, stirring occasionally.
Remove chili from heat and stir in sour cream until melted. Season chili with salt and pepper to taste and serve warm with toppings. Enjoy!

Notes

Storing Instructions

Store chili in refrigerator up to 6 days. Chili may also be frozen up to 2 months.

Nutrition