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Creamy White Chicken Chili

Creamy White Chicken Chili

Author: Annette (•‿•)
This hearty white chicken chili combines tender chicken breasts, white beans, green chiles, and Monterey Jack cheese in a rich, smooth broth thickened with a light butter-and-flour roux. It's an easy, satisfying one-pot meal for family dinners, game days, and casual entertaining.
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Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Course: Condiments, Lunch, Soups & Stews
Cuisine: American
Keyword: Comfort Food, Creamy, Easy to Make, One-Pot
Servings: 10
Calories: 495cal

Equipment

Ingredients

  • 1 large onion diced
  • ½ cup butter (1 stick)
  • ½ cup all-purpose flour
  • 3 large boneless skinless chicken breasts cut into bite-sized pieces
  • 32 ounces chicken broth
  • 4 16-ounce cans navy beans drained (rinse, if desired)
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 ounces mild diced green chiles
  • 3 cups shredded Monterey Jack cheese
  • 2 cups heavy cream
  • 8 ounces sour cream

Optional Garnishes

  • Additional shredded Monterey Jack cheese
  • Chopped fresh parsley or cilantro
  • Sour cream
  • Sliced jalapeños
  • Lime wedges

Instructions

  1. Melt the butter in a large stockpot over medium heat. Add the flour and cook for 3 to 4 minutes, stirring constantly, until the roux becomes lightly golden.
  2. Add the diced onion and cook for approximately 5 minutes, stirring frequently, until tender and translucent.
  3. Add the chicken pieces and continue cooking, stirring occasionally, until the exterior is no longer pink.
  4. Gradually pour in the chicken broth, stirring constantly to incorporate the roux and prevent lumps.
  5. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
  6. Add the drained navy beans, cumin, salt, pepper, and green chiles. Stir until thoroughly combined.
  7. Simmer for approximately 15 to 20 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F.
  8. Reduce the heat to low. Gradually stir in the Monterey Jack cheese until melted.
  9. Add the heavy cream and sour cream, stirring gently until smooth and thoroughly heated. Avoid boiling.
  10. Taste and adjust the seasonings as desired. Ladle into bowls and garnish with additional cheese, sour cream, parsley, cilantro, or jalapeños.

Nutrition

Calories: 495cal | Carbohydrates: 11g | Protein: 19g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 880mg | Potassium: 313mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1434IU | Vitamin C: 10mg | Calcium: 334mg | Iron: 2mg