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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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12 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!

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