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]
FANTASTIC!!! I have officially tossed out all other White Chili recipes. This is the only one you need. Couldn’t wait for soup and stew season to roll around again so I can crack this one out again. Thank you so much for sharing.
★★★★★
Has anyone tried using chicken thighs rather than breasts? My family loves chicken thighs.
Thanks, Maria
Hi Maria, I haven't tried this with chicken thighs but I bet it would be delicious. I agree with your family. Chicken thighs are the best!
Wondering if you have any thoughts on making this a crockpot recipe?
I am planning to make this a week ahead and freeze it until the night before we eat it. I’m wondering if I should wait to add the sour cream and cheese until I thaw and reheat in the slow cooker or if it would work to add it all, freeze, thaw and reheat?
Hi Tracy, Though I've had success freezing the completed chili, freezing dairy is always a little risky. I like the idea of freezing the chili without the cheese and sour cream and then adding all the dairy when you reheat it in the slow cooker. That should work well. I hope you enjoy!
Thank you Lisa! That’s is what I chose to do. I tasted it without the dairy prior to cooling and freezing and it was already delicious! I can’t wait to share this with my friends next weekend!
Incredible recipe. One of my all time faves
★★★★★
So happy to hear that Gayle! I really appreciate that you took the time to leave a rating and a comment. 🙂
Amazing! Always get rave reviews whenever I make this recipe.. Thanks for sharing.
★★★★★
This is the absolute best white chicken chili I've ever made OR had. It is regularly requested by the family, especially when we have guests. (Making it for the um-teenth time tonight!)
I loved the suggestion to mix up the types of chili powders, because that makes a huge difference in depth! I made the lighter version, but reserve the remaining three cups of cheese for people to choose to top theirs with more. Absolutely DELICIOUS.
Thank you, author.
★★★★★
Hi Brooke, I'm so happy to know you and your family and friends are enjoying the chili so much! I always make the lighter version too 🙂 I really appreciate that you came back to leave a comment. Happy cooking!
This was fantastic. I added one diced jalapeño because I only had one can of diced green chilies. Also added 2 tbsps of corn flour to the sour cream, 1/2 cup chopped cilantro, juice of two limes and one cup of frozen corn to the final product .
★★★★★
Made it tonight and it was great. I used the lighter version and substituted Greek yogurt for the sour cream. Thank you for the recipe!
★★★★★
I'm so glad you enjoyed Sue. I really appreciate you coming back to leave a rating and a comment. Thank you.
Amazing Chili! Would recommend 10/10
★★★★★
I tried a different recipe many years ago that turned me off from making white bean chicken chili. That is until I found THIS recipe. I cooked this tonight for my husband. We both loved it! I followed the lighter version and it is amazing. Thank you for sharing and restoring my faith in this dish.
★★★★★
I followed the recipe- but it’s really watery. Any ideas?
Hi Kelly, did you mash half of what was in the pot (step 3)? That usually creates a lot of good texture to the chili. if you're still not happy with the texture you can thicken it with four or cornstarch. Cornstarch will work faster, if you have it. With flour: Put 2 tablespoons of flour into a small bowl, add 1/4 cup of water and whisk until combined. Stir the mixture into your chili and simmer gently, while stirring, until the chili thickens. with Cornstarch: thoroughly mix 1 tablespoon of cornstarch with 1 tablespoon of water. Stir into the chili while simmering. If it needs more thickening, repeat with the process with an additional tablespoon of cornstarch. I hope this helps!
Absolutely love this recipe
Big thanks
★★★★★
I'm so glad to hear it. Thank you so much for your comment Tracey.
Best White Chicken Chili I ever made. I am entering it in a Chili Cook-Off next weekend. One question, do you cover the chicken when in the oven?
Thanks, Debi
★★★★★
So glad you enjoyed! No, i don't cover the chicken.
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!
Looks like a winner! Can boneless chicken thighs be substituted for breasts? I have a package of three of those in my freezer I'd like to use. If so, any adjustments necessary? Thanks!
Hi Peter, yes chicken thighs will work well! They've got loads of flavor. You'll be fine if you stick to the same weight - 3 pounds of boneless skinless thighs. Let me know how it turns out!
Thanks, Lisa - will do!
Outstanding recipe. We look forward to cooking it every year. Definitely half the cheese and sour cream and add more if you like.
★★★★★
Made this tonight it was incredible. A forever keeper in my recipe book
★★★★★
I made this for family visitors the weekend before Thanksgiving. Absolute winner! All have badgered me for the Recipe. .Even reheated numerous times it held up beautifully and was still great.
I made this recipe for my son's high school chili cook off. I walked away the winner of the best chili in the meat category! This recipe was fantastic tasting...I received many compliments and and an almost empty pot.
Thank you for sharing this delicious gem...I will be sure to mention where I got the recipe from to anyone who asks!
★★★★★
Congratulations on your big win Rachel! That's so exciting!! Thanks for taking the time to leave a comment and thank you for telling people about Panning The Globe - that's very sweet of you and much appreciated.
I love the ease of how this recipe comes together! The first time I made it, I was camping. So I grilled the chicken on the BBQ. Then proceeded with the recipe, and it turned out supremely tasty! The best white chicken chili I’ve ever had!
Note: For me, the quality of the white canned beans is important. I didn’t realize this until the second time I made it (which happens to be right now). The first time I bought the store brand Cannellini Beans from Smart & Final grocery store. They were perfectly tender! Tonight, the cannellini beans were by a brand called Simple Truth Organic, which I find to be very tough!
Thanks so much for sharing this recipe!
★★★★★
Loved this recipe because it didn’t include cream cheese or half and half. It was healthy and delicious 😋
★★★★★
I decided to enter the chili cook off at my job and have never made chicken chili. It tastes great to me, so hopefully they will love it tomorrow. Regardless of whether I win or not, we are raising money for charity. Thank you for the awesome recipe!!
★★★★★
How much will the recipe change if I used boneless, skinless thighs? Or maybe a combo of thighs and breast? I have a chili contest I MUST win this year and going in a totally different aspect. Usually do venison chili. Won one year 🙂
Hi Mary. I happen to adore chicken thighs. I think they will be a bonus if you use them here. Maybe go half and half, thighs and breasts. I love mixing it up because it adds a richness of flavor and texture. I hope you win! Keep us posted.
Just made a batch today with a few minor tweaks and it’s delicious and definitely a keeper!!!!
★★★★★
Hi there! This is absolutely delicious. Thank you for sharing. One question...what is the serving size?
Does it freeze well?
Yes Emily. It freezes well. To reheat, defrost it and reheat it slowly, on very low heat, so the milk solids don't separate.
I followed the instructions and I still have soup not chili. Dairy didn't incorporate.
★★★
Update--I might be too hard on myself. Despite consistency issues, this chili just placed a close 3rd place out of 14 at the office.
★★★★
This was an awesome chili. It will be my go to for white chili now!!!!! Thank you!
Yay! That's great to hear Marcy. Thanks for leaving a comment.
Do you mean fresh or dried oregano?
Hi Emily. I'm sorry for the confusion. The recipe is asking for 2 teaspoons of dried oregano. But if you would like to use fresh, I'm sure it will be delicious. Since dried is more potent than fresh, I would suggest using 4 or 5 teaspoons of fresh chopped oregano.
Hi, is it safe to make this in the morning and then put in the slow cooker on low or keep warm until dinner time?
Hi Hunter, I'm not an expert on slow cooker safety but here's an article from a reputable source https://www.thekitchn.com/the-5-safety-rules-of-slow-cookers-224313 -
They say it's best not to leave food on warm in the slow cooker for more than 2 hours. I bet you can get away with a little more than that but I wouldn't suggest leaving it on all day. Could you put it in the fridge after it's done and then reheat slowly before dinner?
Score card from our household- A+!! I was running short on time so I used a rotisserie chicken- shredded him up and went on to the chili prep part of the recipe- delicioso!! I will make next time as called for as it sounds yummy!! Thanks for passing the award to me from my family!!
★★★★★
Shopping in Canada...can you please tell me what kind 'white' beans are? White kidney beans?
Thanks.
Hi Margaret. Sorry it's not clear. White beans refer to cannellini beans which are the same thing as white kidney beans. So whichever ones you find at the store will work.
Can I make this with chicken thighs?
Hi Brenda, Yes you can absolutely use thighs. Thighs have so much natural flavor - I bet they will be delicious in this chili!
I’m thinking about making this but will adding the chili powder make it spicy? Is this a spicy chili? THank you!
I made this sans 1 can of beans and I added a red bell pepper, poblano pepper, Serrano pepper, jalapeno pepper, and Anaheim pepper. I also took out the sour cream and cheese. At the end, in bowls, I added a tablespoon of reduced fat sour cream and reduced fat Mexican cheese mix. When I get rid of my little muffin top I'll make the original recipe, but to be honest, the modification was beyond good. Thanks!
★★★★★
Nice Katie! I'm glad to know the low-fat version is great too!
Reduced fat foods don't make you lose weight. You're misinformed.