There is one good reason—other than chicken and chilies—why I love the white chicken chili on the menu at the burrito palace in our neighborhood: sour cream. This quick-to-make home version is delicious unadorned. Add the accompaniments and some homemade or store-bought cornbread and it is over the top.
Accompaniments: salsa, chopped Hass avocado, grated cheese, and shredded lettuce
Melt the butter in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 1 minute. Stir in the flour, chili powder, cumin, and cayenne to taste and cook 2 minutes longer. Gradually whisk in the broth and wine; bring to a boil and simmer 3 minutes.
Add the chicken and simmer gently until the chicken is just cooked through, about 8 minutes. Add the beans and sour cream and cook 15 minutes or until nicely thickened. Season with salt and pepper to taste. Serve with the accompaniments.
Hi Sara,
I really like watching your show on the create channel. I’ve been wanting to make White Chicken Chili for a while and I saw this episode where you made this and it looked so simple to make. I made it a couple of nights ago and it came out so good. I will definitely be making this again in the future. I have also made your mini meatloaves a while back and they are so delicious and tasty. They freeze really well and are such a convenience to have on hand when I want to make a quick dinner for me and my kids. So far I’ve only made these two recipes from you and I have not been disappointed at all. Just wanted to give out a big thank you to you and everyone in the cooking industry that help inspire people like me at home to make great dishes and step outside of our comfort zone to make something different.
Thank you,
Amanda
Thanks Amanda!
Thanks Sara, was awesome. I love your show on Create . I think it is great to hear all your tips and knowledgeable comments! I learn so much watching you!
Many thanks!
Kathy
Everyone I have made this chili for (including my 5 year picky little guy 🙂 has loved this recipe. I use whatever whitish beans I have on hand (pinto, navy, cannellini.) Turns out great every time!
Love sara molton.
Ever since I first saw you make this recipe on PBS, it has been my go-to recipe for white chicken chili. I’ve tried quite a few different versions of this type of chili and I think this is the best that I’ve tried. Thank you!
Easy and delicious. Perfect for a cold day,
This is the best white chili recipe, and I’ve tried many recipes for. Not only is it easy and quick to make, it’s delicious. We like it with a little cheddar cheese and salsa.
Just made this and loved it! The recipe and ingredients were just right for a week night meal.
Have tried many chicken chili recipes over the years. This is the absolute best = and very quick and easy to prepare. Best of all, my family loves it! Thank you.
I’ve made this recipe twice and each time I put in a can of green enchilada sauce and chopped green chiles in instead of the wine. I also used 1 lb. Of ground chicken instead of two the second time around. I like it with not as much meat in the chili….2 lbs is too much. Now the beans can compete in this dish.
I love making this much better than my red chili because the ground chicken is more reasonable in price to buy these days instead of ground beef. It’s a better option if watching your red meat intake as well.