White Chicken Chili

Makes 6 servings
Hands-on time: 15 minutes
Total Preparation time: 40 minutes
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced (about 1 tablespoon)
1/4 cup unbleached all-purpose flour
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
2 cups homemade chicken stock or canned chicken broth
1 cup white wine or additional chicken stock
2 pounds ground chicken
Two 15- or 15 1/2-ounce cans cannellini or navy beans, drained and rinsed
2/3 cup sour cream or yogurt
Kosher salt and freshly ground black pepper

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.

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17 Responses to White Chicken Chili

  1. Debbie says:

    The white chicken bean soup was fantastic. I would make it again in a heart beat,

  2. Barbara Smithson says:

    I made the white chicken chili but used bite size chunks of chicken instead of ground. I served it for lunch with sour cream and crushed tortilla chips. It is already a family favorite and I’ve shared the recipe with family and friends since they have all heard how incredibly delicious it is. Thank you.

  3. Deborah A James says:

    Absolutely wonderful! Even better the next day.

  4. Donna Mills says:

    I’m going to make this soon..wondering if a 8oz cream cheese added at the end would add extra creaminess. Watch your show every Saturday in Massillon Ohio

  5. Michelle says:

    We are having shelter-in-place and saw your show on PBS the other evening. My 9 year old son made this last night and it was amazing! Something very easy to pull together with ingredients we had on hand, and an activity for him to do. 🙂 We all loved it! Thank you!

  6. Nancy McEwen says:

    This is a great recipe. That said, one must tweek, no? My tweek is the addition of a small can of chopped Hatch green chilies. Gilding the lily perhaps but delicious none the less.

  7. Patricia Reilly says:

    n.b. This divides in 2 so easily, making it perfect for a single like me – supper plus leftovers (yum!) And absolutely delicious. I also used cut up boneless skinless breast, as I don’t care for the texture of ground chicken, and with the cooking time called for it was silky and moist and tender. Just made this last night & have already forwarded it to the nextdoor neighbor! Thank you Sara for a terrific recipe!

    • moulton says:

      So glad you figured this out. I think cut up chicken in place of ground chicken is a splendid idea (I was just trying to keep the prep down).

  8. Jules in Annapolis says:

    Watched Sara make this on WETA yesterday….I made it this morning (1/2 recipe but with full spices) and it is DELISH! It’s a chilly day here and this is going to make a fantastic supper with some grilled garlic bread! Thanks Sara!

  9. Susan says:

    This is the best chicken chili and so easy. Only because I rarely have ground chicken I usually use cut chicken breasts and sometimes I have throw in green chilies (canned). Everyone loves it. So great for winter in Minnesota Thanks Sara

  10. This is now one of my favorite recipes and I am introducing it to everybody.

  11. Suze Keefe says:

    We tried this recipe and were hooked. No more red/brown chili for us. Yay, Sara!

  12. Susan says:

    Made many times. So delicious. Most of the time use left over chicken. Everyone just lives and do easy to make. On the way to the store for beans

  13. Jobie Forte says:

    Looks very delicious.

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