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
- ½ 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, ½ 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, ½ teaspoon salt, and ¼ 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]
Ilse
This was great. Exactly what you want a white chicken chili to taste like. Couple changes I made were: (1) decreased the beans (personal preference) and added celery to sauté with the onions to replace that bulk, and (2) added lime juice at the end because it needs a little bit of acid.
★★★★★
Melissa
I have made this before and love it! However, I don’t currently have white beans in the pantry. Would black beans taste ok with it?
Thank you!
Lisa
Hi Melissa - I think black beans will taste good in it. It won't have the same visual appearance that white chicken chili has, of being all white, but it will be very delicious!
Donna
Hello. I made this chili and it was awesome! I'd like to make it in a crockpot next time. Will this recipe turn out in a crockpot?
★★★★★
Lisa
Hi Donna - I haven't tried making this in a crockpot but I'm guessing it will be great. If you try it, I hope you'll come back and let me know how it turns out.
Allie Sanderson
Does this recipe call for mild cheddar or white cheddar?
Eddie
This chili is absolutely delicious. I was a little dubious about the whole white chicken thing, being a bit of a purist, but I am completely sold on it after having tried it out. Easy to make and the flavor is sensational. Thanks Dean!
★★★★★
JMD
Made this recipe for our company’s chili cook off without testing beforehand… we won first prize!! (A round trip airline ticket for each of our four member team). People are begging us for the recipe!!! This chili is to die for!!!
conceptress
I made this for my office chili cookoff. I added some liquid smoke and a bit of worsteshire sauce to make the flavors a bit more complex.
I didn't win, but I did come in a close second, and that says a lot since I'm in Texas and Texans are very particular about their chili!
Even my husband - a born and bred Texan - liked it. He *did* object to the beans when I was making it since "real chili doesn't have beans," but decided it was ok in this instance because it was chicken. LOL
I didn't mash the chicken because I felt like it could use a little more chicken and the idea of "mashed meat" kind of grosses me out, but I did smash a lot of the beans against the sides of the pot to try & thicken it up a bit. The liquid was thin, so I'd probably use less than 4 cups of broth next time or add some cornstarch, but all in all, it was delicious.
A rousing success, so thank you!
★★★★★
Jeff
Not a fan of using the potato masher to blenderize everything.. tried it but I prefer chunks of chicken and whole beans. I have made several recipes and this one was just so so. Have made the Korean stew and Yasa chicken and both were great. Keep up the good work
★★★
Lisa
Hi Jeff, I'm sorry the chicken chili wasn't your favorite. By the way - I'm not sure if you noticed in the instructions that I suggested mashing half the ingredients in the pot, not the whole pot. That creates a thicker, creamier broth but still leaves plenty of whole beans and chunks of chicken. Just wanted to make sure you know that in case you want to try making it again. On another note, I'm trilled that you liked the Korean chicken stew and the chicken yassa!
restaurantthatdeliversnearme.website
White Chicken Chili looks great.
Britto
Best white chili recipe ever!!! I've tried 4 different recipes n this is, by far, the best! We tweek it a bit to make it have a lil more spice and have more chili flavor, it makes it have a lil more of an orange color, but its delicious!! I use 3 different kinds of chili powder and more cayenne. That's the only difference. Its absolutely amazing! Just don't be afraid to tweek to taste while it's slow cooking.🙂
CJ
I made this chili today for my family and it makes a whole lot boy I think I only have like one bowl left thanks for sharing I appreciate it will make again for a family gathering I love it if I could give 10 Stars I would
★★★★★
Daniel
How many fluid oz does 1 batch make? Thank you
Lisa
Hi, I have not measured the precise ounces. It depends on whether you add all the dairy to the pot and on how much broth you add to get to your desired consistency. My estimation, looking at the ingredients, is between 4 and 5 quarts, which is 128 - 160 fluid ounces. I hope that helps!
Amy
This is a winner at home. I do chiken breast and thigh because have three kids and one does not like white meat. I also cut it in chunks and not shredded. I agree I do half the cheese and sour cream so I can use as garnish along with diced onions, cilantro and avocados. Serve with chips or warm tortillas it is great.
★★★★★
Christy
Made this white chicken chili yesterday for my husband...delicious! This recipe is a keeper and looking so forward to trying the award winning beef chili! Thanks so much for sharing !
★★★★★
Marge Robinson
I make this and my whole family loves it. I have a son who is watching all his calories and protein
I’m just wondering on the serving size for nutrients What is a serving size in ounces.
Thanks
Marge
Crystal
Hello! Do you use white or yellow onion or does it not matter? Thank you!
Lisa
Hi Crystal, I generally use yellow onions but white are fine too!
Crystal
Great thank you! I am making this tomorrow and very excited to try it! What type of white beans do you recommend using?
Lisa
I hope I'm not too late responding. I generally use cannellini beans but other types will work well - navy beans, great northern beans or white kidney beans. I hope you enjoy the chili!
Leslee Arnold
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!
★★★★★
Lisa
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.
Cassie
Can you use plain greek yogurt instead of sour cream, would be be same flavor in this soup?
Lisa
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!!
Allison Jordan
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.
★★★★★
Lisa
So great to hear Allison! Thanks so much for your rating and comment.
Trisha
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.
★★★★★
Deana
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.
Lisa
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!!
Christy
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.
★★★★★
WENDY
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?
Princess
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!!!
★★★★★
kayla
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?
Lisa
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!
Nancy
My chicken breast were not done in 30 mins. I cooked it an additional 30 min?
Lisa
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!
Christy
This was the best White Chicken Chili I have ever made. The hubby approved!
Lorretta
Delicious! Keeping this recip
e.
★★★★★
Janet
This recipe is easy and sooo good!! My whole family loves it. It’s going into our regular rotation. Thank you!!
★★★★★
Ed
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!
★★★★★
Kristin
How well does this Chili freeze? Looking to make my dad some freezer meals where all he needs to do is heat up. Thanks!
Lisa
It freezes well, Kristin! Reheat it gently to keep the dairy from separating. I hope your dad enjoys!!
Andrea R.
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!
★★★★★
Deb
Could this be made the day before and reheated in a crockpot for a neighborhood potluck?
Lisa
Definitely!
Checka
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!
Lisa
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 🙂
Checka
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!! 🙂
Checka
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!!!
★★★★★
Lisa
Great work! I'm glad it was enjoyed by all. Thank you for letting me know!
Vicki
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!
★★★★★
Valerie Bethel
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.
★★★★★