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]
Best ever chicken chili recipe. I’ve made this recipe several times and liked it so much I entered this chili into my neighborhood chili fest. Won1st place out of 15 entries.
Thank you!
★★★★★
Congratulations on your first place win Leslee! That’s so exciting! I’m thrilled to hear this, and to know that you love the chili. Thanks so much for coming back to leave a comment.
Can you use plain greek yogurt instead of sour cream, would be be same flavor in this soup?
Hi Cassie, I haven’t tried yogurt in this dish but I often use Greek yogurt in place of sour cream. It’s thick and creamy and has a similar flavor. I think it will work well. If you use full fat Greek yogurt or 2% vs low fat, it will be less likely to separate. I hope you enjoy!!
This is the best white chicken chilli out there i just made it.I noticed that roasting the chicken is a must for flavor.I have made this before but with some other recipe but it was just bland to me.This recipe is the one im sticking with.
★★★★★
So great to hear Allison! Thanks so much for your rating and comment.
I just made this tonight and it is delicious ! I’ve got this recipe saved for next time! I added a few things. Instead of green chilis , I put about 1 cup of mild fresh sweet onion salsa that I found at a local grocery store. The tomatoes were smashed really well so it blended in really fabulously. I also added about 1 cup of Andouille sausage. I thought the salsa might make the consistency really thin, but it held the thickness nicely.
★★★★★
How do I go about this in a crockpot. Am planning on making a triple batch for Super Bowl. I have two large crockpots to use.
Wow Deana, that’s a lot of chili! Sounds like it’s going to be a fun time! Regarding the crockpot, I’m not sure this recipe is a good candidate for the slow cooker because it only cooks for 20 minutes. You could cook it in conventional pots and then keep it warm in your crockpots. But if you want to try cooking it in your crockpots, I suggest you follow the instructions for roasting the chicken and sautéing the onions and garlic. Then divide the chicken and onions between the two crockpots and add the rest of the ingredients, and then cook the chili on low for 1 1/2 hours. Let it cool for 5-10 minutes. Add the cheese and sour cream and cook on low for 1/2 hour more. Then follow the instructions and mash half the chicken and beans. I hope you enjoy!!
One of the best white chili recipes I’ve ever made. There is a nice depth of flavor here that many white chilis lack. My husband was crazy about this chili, too, so this recipe is going into my favorites board on Pinterest.
★★★★★
This sounds delicious, what kind of beans are white beans, please… the same that you find in baked beans which we call haricot beans in the UK (navy beans in US, I think?
This really is DELICIOUS. The chili powder colors it orange, but I still enjoy that real “chili” flavor.. The cheese always works and sour cream lightens the color. I shared the recipe with along the east coast and one friend plans to use it for the Super Bowl. I made the first batch for my sister and then a pescatarian version for me using “chicken” seasoning. So YUM, I wanted to lick the bowl. Salsa Verde is cheaper because you will have leftover salsa to make another batch of chili! I roasted drumsticks, and that was cheaper and came out fine. I will try a rotisserie chicken next time just to try something different. HIGHLY RECOMMEND recipe!!!
★★★★★
I am all set and ready to cook this recipe but i thought that i had to roast the peppers. Would that work? or should i just dice and cook?
Hi Kayla. The recipe calls for canned chopped green chilies. Canned chilies are already roasted, seeded and peeled.If you have those, there’s no need to roast them. If you’re using fresh raw green chilies, you’d do well to roast them, peel and deseed them, and then chop them and add them. I hope you enjoy the chili!
My chicken breast were not done in 30 mins. I cooked it an additional 30 min?
Hi Nancy. Sounds like you fixed the problem, but also the chicken doesn’t have to be completely cooked through in the oven because it is further cooked in the pot. I hope you enjoyed the chili!
This was the best White Chicken Chili I have ever made. The hubby approved!
Delicious! Keeping this recip
e.
★★★★★
This recipe is easy and sooo good!! My whole family loves it. It’s going into our regular rotation. Thank you!!
★★★★★
I have tried all sorts of white chicken chili recipes and this was the best by far. I made it exactly per the recipe and it was a huge hit at the socially distanced gathering we had last weekend with two other couples. I was asked for the recipe and was able to send along this link. Thanks so much!
★★★★★
How well does this Chili freeze? Looking to make my dad some freezer meals where all he needs to do is heat up. Thanks!
It freezes well, Kristin! Reheat it gently to keep the dairy from separating. I hope your dad enjoys!!
I made this last night and it was DELICIOUS!! I cut the recipe in half since Were just a 2-person household and I only had 2 chicken breasts. My only alteration was adding a jalapeño and some hot pepper sauce I had on hand, and also added about a 1/4 cup of masa since that’s what I do with my beef chili. I look forward to having some for lunch today!
★★★★★
I read all the comments before I posted to make sure this hadn’t been asked yet. It hasn’t been that I could see…probably because it’s an odd question! LOL!! We have bean lovers and bean haters in the family. This will be my first attempt at making a white chili. With my red chili I heat up the beans and put them with the other “Fixin’s” and bean lovers just add them in and everyone is happy. I noticed you’re recommending mashing half the beans to help create a nice thick chili consistency. Can you give me your thoughts and advice on making this without incorporating the beans into the cooking of the dish? How “soupy” or thin would it be without beans? Any suggestions to off set this? Thank you so much!
I love that you’re trying to make everyone happy. Adding the beans in with the other fixins is brilliant! I do think the chili might be too thin without something. I have a couple of ideas for you to add some body to the chili: 1. Add a handful or two of crushed tortilla chips or a tablespoon or two of cornmeal or masa harina. 2. Use a potato masher or an immersion blender, to mash some of the chicken and chilies. I hope this helps! Let me know 🙂
Brilliant! I’ll see how it goes together and make the call from there. I like the tortilla chips idea or the corn meal. I’ll definitely mash up some of the chicken and chilis like it’s my job!! This is for a family birthday on Saturday, so I’ll let you know how it goes! Thank you so much for your quick response!! 🙂
As promised, I’m back for an update. I decided to take a can of the white beans and puree them in the food processor. I stirred them into the pot and it did thicken up. The result was delicious and everyone enjoyed it. I even got a recipe request! Thank you!!!
★★★★★
Great work! I’m glad it was enjoyed by all. Thank you for letting me know!
Best white chicken chili I’ve ever made. I was so sad that I couldn’t find this recipe again – until today – when I found it in my recipe folder on my ipad! Making it tonight and my husband is so excited because this is his FAVORITE chili recipe ever – he even called his friends and bragged that this is what we are having tonight 😍💕 Next time will also try your ground turkey version because that sounds delicious as well! Thanks for the great recipe!
★★★★★
This was absolutely delicious! I’m writing this review while my husband goes to get seconds! I added a little bit of fresh jalapeño and topped with sour cream, cheese, crushed tortilla chips, and a little bit of cilantro. I also cheated and used store bought shredded chicken (the fresh kind from the deli) it worked just fine. I only changed because I have 2 babies and zero time.
★★★★★