It’s easy to cook a big pot of this award winning white chicken chili, and it’s the absolute best! Tender chicken, chilies, white beans, spices and a few more goodies in this winning recipe.
Winning the office chili contest is an annual objective for my husband. Eddie has a really great, very meaty chili recipe that he’s been perfecting over time. Last year Eddie’s chili took first place and time before he came in second. In both cases the contest was decided by one vote and in both cases the other contender was his colleague Dean.
When Dean’s white chicken chili took first place, Eddie came home with his empty pot a bit dispirited by his second place status but couldn’t stop raving about the winning chili. I said “let’s invite Dean over for chili — his chili!”
THE BEST White Chicken Chili Ever!!!
Dean came over and cooked chili for us and it was INCREDIBLE – rich, creamy, flavorful, loaded with tender chicken and white beans, and just the right amount of heat. Easy to see why this chili is always a favorite at the office chili cook-off.
How to make Award Winning White Chicken Chili:
There are multiple layers of delicious flavor and spice in Dean’s white chicken chili. The first layer is baked right into the chicken.
Cumin, chile powder, a bit of cayenne and salt are spread over boneless chicken breasts and they go into a 350ºF oven for 30 minutes.
While they bake you can get the rest of the chili cooking – onions, garlic, beans, broth, chili peppers, spices.
The cooked chicken is shredded and simmered for a bit with everything else.
Then, for the final (knock-your-socks-off) layer, shredded cheese and sour cream get stirred into the mix. And the result is truly spectacular! This white chicken chili is one of those savor-every-bite kind of dishes.
Now, I have to admit that I tweaked Dean’s recipe the tiniest bit in this area of cheese and sour cream. I stayed with the quantity of cheese and sour cream that Dean prescribed but I only added half of each into the soup. I left the other half for adding as a garnish. My reasoning for doing this?
- Firstly, after I made this chili a few times and experimented a bit, I discovered that it’s still totally amazing with only half the cheese and sour cream.
- Secondly, I love adding exciting garnishes to the top of my chili, so better to reserve lots of cheese and sour cream for that.
I can also appreciate that many of you may want to follow Dean’s white chicken chili recipe to the T and so I’ve explained how you can do that, if you wish. Delirious food happiness will be yours no matter which version you choose.
Dean and Eddie have been work associates for many years, and over that time he and his wife Kathy have become our friends. But even as a friend, Dean was extremely generous to share his secret winning white chicken chili recipe with us and with the world (PTG’s followers).
I am so appreciative! Also, how about a friend who you invite to dinner and he brings all the groceries and does all the cooking? Dean is the best! Thank you Dean!
Dean’s white chicken chili is great for a crowd and just the thing for Sunday football.
It’s also perfect if you’re looking for a delicious festive dish that you can make ahead. It will keep for several days in the fridge. Just remember to reheat it slowly and gently.
Exciting news flash – Eddie’s award-winning pork and beef chili recipe is now on the blog!
Also, check out Eddie’s other great recipes on Panning The Globe: Eddie’s olive bread, Eddie’s linzertorte, Eddie’s Swinging Sultan Cocktail, and Eddie’s Perfect Manhattan, Eddie’s Basil Vodka Gimlet
Here’s the recipe for Dean’s award winning white chicken chili. If you make it I hope you’ll come back to leave a star rating and a comment and let us know how it turned out!
PrintAward Winning White Chicken Chili
Spicy and delicious white chicken chili!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 8-10 1x
- Category: Main Dish
- Method: stove top
- Cuisine: Tex-Mex
Ingredients
- 3 pounds boneless skinless chicken breast halves
- 3 tablespoon olive oil, divided
- 2 tablespoons plus 2 teaspoons chile powder,*divided
- 3 tablespoons cumin, divided
- 1 teaspoon salt, divided, plus more, to taste
- 1/2 teaspoon cayenne pepper or to taste
- 3 cups chopped onion (2 medium)
- 3 tablespoons minced garlic or more if you love garlic (4–5 large cloves)
- 3 15-ounce cans white beans, drained
- 2 4-ounce cans chopped green chiles (hot or mild, depending on your preference)
- 2 teaspoons oregano
- 4–6 cups low-salt chicken broth
- 6 cups shredded cheese, divided (half Monterey Jack, half cheddar)
- 2 cups sour cream, divided
- Garnish:
- Chopped scallions
- Chopped cilantro leaves
- Your favorite hot sauce
- Sour cream
- Shredded cheddar or Monterey Jack cheese
- • A note on chili powder: One of my secrets to great chili is to use two or three different chili powders for a great depth of flavor. For this chili I used New Mexican and Chipotle chile powders.
Instructions
- Spice and Roast the Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, 1/2 teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
- Cook the Chili: In a large pot heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more, to taste). Add 4 cups of chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil)
- Remove the pot from the heat and let it cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot, 1 cup at a time. Then stir in 1 cup of sour cream. (Or for Dean’s richer, creamier version, add all 6 cups of cheese to the pot and 2 cups of sour cream) Bring the pot back to a gentle simmer over low heat (to keep the dairy products from separating, don’t boil). Simmer the chili for 15-20 minutes, adjusting with additional chicken broth, if you like. A method I like to use for great added texture is to use a potato-masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
- Serve chili in bowls with garnishes on top or on the side.
Notes
Nutritional information for this white chicken chili recipe is calculated assuming you’re following the lighter version of the recipe.
Nutrition Information shown is an estimate calculated by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.
Keywords: chicken chili, award winning chili, white bean and chicken chili
[Originally published January 2016. Updated September 2018. Same delicious recipe with added nutritional information]
Can I halve the recipe?
I’ve made this multiple times over the years. With a few altercations, this week I will be entering it in a club chili competition and I’m using smoked chicken we’ll see what happens.🤞
★★★★
Just wondering if I can make this chili but not add the cheese or sour cream or just leave them to add on top after? Will it be too thin without it?
Hi Amy, I’ve never tried to make it with none of the cheese and sour cream mixed in – I usually add half and then offer the rest as a garnish. I suggest that you cook the chili all the way through without the dairy. Taste it and see if you’re happy with the flavors and consistency when it’s all done. My bet is, it will be delicious that way too!
Thank you! I will let you know!
Making this ahead and wondering if I should hold off on adding cheese and sour cream until ready to reheat and serve. Just an overnight make-ahead
Thanks
Cathy
You certainly can to that Cathy. Or you can make it with the dairy and chill it overnight. Either way works. Enjoy!!
Any instructions for slow cooker?
Oh my gosh…. totally the best white chili ever!!! I did however, we love tomatoes so I added two cans of Rotel tomatoes. Follow the recipe and the chicken comes out juicy.
★★★★★
I’m going to make this. Is the measurement correct for the cumin? I want to be sure because too much or too little cumin can make or ruin a recipe.
Yes, it’s correct.
Does the nutritional info include the cheese and sour cream? It’s pretty high in fat otherwise. Thanks!
Hi Alice, yes, the nutrition info includes 3 cups of cheddar and 1 cup of sour cream!
I am going to make this for a church chili cookoff this weekend. Question: Is it 2-4oz cans of green chilies or is it REALLY 24 oz of green chilies?
Sorry for the confusion – it’s two 4-ounce cans. I guess it’s hard to see that little dash. Best of luck in the cook-off!
THIS IS THEE BEST RECIPE…NOT JUST BEST CHILI…BUT ALL AROUND “RECIPE!!” My parents are in their 90’s, so I come stay with them for 6 months out of the year to help with everything. When I leave, I have about 70 dinners in the freezer, THIS ONE…i doubled, YES DOUBLED!!! I froze it in zip lock freezer bags (they lay flat, so it’s easier!)…and they must have ate it for 10 days straight!!! Taking just “1 more” bag out of freezer…nightly!! Hahaha!!! EVERYONE loves this recipe!!! I follow it to a tee!!! It is perfect!!! Only 1 bad thing…tommorow, my daughter in law is making a batch, as I make a batch…(she too loves loves loves it!!)…bad thing? She is going to realize how easy it is to make…i will no longer be the hero!!!! 1 thing I do differently, I start with dry beans. Thank you for this delishous…ness!!
Haha, I can totally relate Taylor. I was no longer the hero when my youngest son started cooking for himself and discovered how easy it was to cook some of his favorite recipes that I used to make for him. Oh Well, C’est La vie. Anyhow, I’m SO happy you are loving this chili. And what a treat to have loads of it in the freezer!! Thank you for coming back to leave a comment.
Trying today…cumin seed or ground cumin?
Sorry for the confusion. Ground cumin. I hope you enjoy!
White Chili is a favorite at my house. This recipe has some nice variations I need to try it too. Thanks!
Great recipe! I made this for a chili cookoff at work and it wasn’t even close! Even the other people that made chili had to vote for this one!
★★★★★
I made this recipe for a chili cook off at my daughters college and she took 1st place!
woohoo! congratulations on your big win Tracy!! Thanks so much for coming back to leave a comment.
I’ve made many version of white chicken chili and this is the best. Sour Cream and cheeses (half Monterey Jack and half Sharp Cheddar) make this creamy and more flavorful. I do have a suggestion about the chicken breasts. Use Barbara Tropp “Velvet Marinade” overnight to tenderize the chicken breasts.
1 TBS sherry
1 TBS cornstarch
1 tsp Kosher Salt
1 egg white
Then crock pot with 2 cups chicken broth, Some chili powder (half Pasilla and half Ancho), and some cumin. Leave salt for at end of cooking because the marinated chicken will provide some salt.
Nice Job. My wife was impressed.
★★★★★
Don’t worry about making extra. Like all chili recipes, it freezes and tastes even better.
I made this the first time with a double recipe. I did the chicken the day before and so it took longer to heat up again but I had great feedback. I did this with low fat Greek yogurt and no one noticed.
Have you or anyone tried halving this recipe? It is only my husband and me and I would like to make your recipe in a smaller quantity. Thanks! I got this recipe from a friend who said it was amazing so I cannot wait to try it!
Hi Gail,
All you will need to do is 1/3 all the ingredients., I simmer longer than the recipe says for even better flavor. Chili is one of those foods that taste great reheated and you can freeze it as well. Also, I use lean ground turkey in place of the chicken as well to make turkey chili and keep all the seasoning the same., It’s a delicious recipe and is my favorite chili recipe so far!