Creamy White Chili Recipe

In a large saucepan or Dutch oven, heat the canola oil over medium-high heat. Once the oil is shimmering, add the cubed chicken, chopped onion, and garlic powder. Sauté this mixture, stirring occasionally, for about 5-7 minutes. Your goal is to cook the chicken until it is no longer pink on the outside and the onions have softened and become translucent. Don’t be afraid to let the chicken get a few golden-brown spots; these browned bits on the bottom of the pan, known as “fond,” are packed with concentrated flavor that will enrich your chili.

Once the chicken is cooked, add the rinsed and drained great northern beans, the chicken broth, the cans of chopped green chiles, and all the seasonings: salt, ground cumin, dried oregano, black pepper, and cayenne pepper. Stir everything together, making sure to scrape the bottom of the pan to release any of that flavorful fond into the liquid.

Bring the entire mixture to a boil. Once it reaches a rolling boil, immediately reduce the heat to low. Allow the chili to simmer, uncovered, for 30 minutes. This simmering stage is crucial. It’s where the magic happens—the chicken becomes fall-apart tender, the beans absorb the savory broth, and all the individual spices meld into one cohesive, delicious flavor profile. Simmering uncovered also allows the chili to thicken slightly as some of the liquid evaporates.

After 30 minutes of simmering, the chili will be fragrant and slightly thickened. Now for the most important step: remove the saucepan completely from the heat. This is critical to prevent the dairy from curdling. Let the chili cool for a minute or two.

Gently stir in the sour cream and the heavy whipping cream. Continue to stir until the creams are fully incorporated and the chili transforms into a pale, velvety, and irresistibly creamy stew. The color will lighten, and the texture will become rich and luxurious. Taste the chili one last time and adjust for salt if needed. Your contest-winning chili is now ready to be served.