Can I use chicken thighs instead of breasts?

Absolutely! I actually prefer thighs when I want extra-rich flavor—they stay juicier during cooking. Just increase simmering time by 5-10 minutes since they're thicker. My trick? Sear them first in the pot for bonus browning, then proceed with the recipe. You'll get incredible depth of flavor that pairs perfectly with the creamy beans.

How can I make this white chicken chili spicier?

Oh, we fiery food folks have options! For gentle heat, double the cayenne. Want real kick? Add a diced jalapeño or serrano pepper with the onions (seeds in for maximum fire!). My husband's favorite trick: stir in a can of diced green chiles or a spoonful of chipotle in adobo sauce. Just taste as you go—you can always add more heat but can't take it out!

Does this chili freeze well?

Like a dream! The dairy holds up beautifully—just cool completely before freezing to prevent graininess. I portion it into 2-cup freezer bags (lay them flat to save space). Thaw overnight in the fridge or dunk the sealed bag in warm water. When reheating, add a splash of broth and stir often to bring back that velvety texture. It tastes fresher than most freezer meals—perfect for those "help, what's for dinner?!" emergencies!

Creamy White Chicken Chili Recipe in Just 40 Minutes

Name: White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp chili powder; 1/4 tsp cayenne pepper; 2 cans white beans, drained and rinsed; 4 cups chicken broth; 1 cup sour cream; 1 cup shredded Monterey Jack cheese; Salt and pepper to taste; Fresh cilantro for garnish

White Chicken Chili

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A creamy, mildly spicy chili with white beans and shredded chicken, perfect for weeknights. High in protein and freezer-friendly.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Yield: 6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
2 cans white beans, drained and rinsed
4 cups chicken broth
1 cup sour cream
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
Fresh cilantro for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
Add garlic, cumin, oregano, chili powder, and cayenne. Cook for 1 minute until fragrant.
Add chicken breasts, white beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Remove chicken, shred with two forks, and return to the pot.
Stir in sour cream and cheese until melted. Season with salt and pepper.
Garnish with fresh cilantro before serving.

Notes

For a thicker chili, mash some of the beans before adding the sour cream.
Freeze leftovers in portion-sized containers for easy meals later.
Find more recipes on our Pinterest account.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg

Find it online: https://kitchenuser.net/white-chicken-chili-recipe/