Originally published in November 2011; updated recipe & pictures in February 2022.
My recipes lately have been focused on Thanksgiving. So far, I’ve tried out a dessert and a side, and had plans for another side this week until I ended up hanging out at Mom and Dad’s longer than anticipated. But it all worked out because Mom was making chili for our family get together and it made me think about my other favorite part of the Thanksgiving holiday… football!
For those that don’t know, Hubbs and I met in 2003 at the tailgate for the UGA/GT game and we get to relive the fun and rivalry every Thanksgiving.
Though we don’t always get to go to the game, we always watch it. And how can you watch football without chili?
But not just any chili, a white bean and chicken chili!
This one pot, protein packed white bean and chicken chili is a great option for a cool evening’s meal. I use my Precision Dutch Oven for ease, but you can make it just the same in a large soup pot.
My favorite thing about this recipe is that you can cook the chicken right in the chili; however, you could cook it separately if you prefer or use rotisserie chicken. Chopped or shredded-whatever your preference!
The recipe calls for cayenne, but if you have kids you can eliminate it. Mine did not find it spicy with the cayenne added, however they added sour cream. If you are a heat lover, you can increase the cayenne to 1/2 tsp or serve with hot sauce.Print
This white chicken chili is the perfect hearty and protein-packed dinner for a cool day.
2 Tbsp avocado oil
2 medium onions, diced
1 1/2 tsp minced garlic
2 qts chicken broth
4 (about 1.25 lbs) chicken breasts
3 (4 1/2 oz) cans diced green chilies
1 1/2 tsp dried oregano
2 Tbsp ground cumin
1 tsp cayenne pepper
salt and pepper
3 cans Great White Northern beans
4 ounces softened cream cheese
juice of half a lime
In a large soup pot over medium heat, add the oil and onions. Sauté until soft and translucent, then add the garlic. Sauté for an additional 30-60 seconds, until fragrant.
Add the chicken broth, oregano, cumin, green chilies, cayenne, and chicken breast. Bring to a boil, reduce to simmer, and let simmer for 20-30 minutes until the chicken is cooked through.
Remove chicken from soup and place on cutting board until cool enough to chop or shred.
Add half the beans into the pot. Using an immersion blender, blend the soup to create a creamier texture.
Add the chopped chicken, the remaining beans, and the softened cream cheese back into the pot. Allow the chili to simmer for 15-20 minutes, until the cheese has melted.
Reduce heat. Add salt and pepper and the squeeze of lime. Give it a good stir and serve with sour cream, avocado, shredded cheese, and/or hot sauce!
This is a perfect dish to cuddle up and cheer on the dawgs with!
What is your favorite kind of chili?
Do you prefer classic meat and beans?
Or fancier sweet potato chilis?
I like them all!