If you’re craving something comforting, hearty, and a little bit different, Sarah’s White Chicken Chili is about to become your new go-to recipe. This irresistible chili is creamy yet light, filled with tender chicken, two kinds of beans, and a unique blend of southwestern spices. Every bowl is brightened with lime and crowned with plenty of fresh toppings, making it the perfect dish for busy weeknights, chilly weekends, and casual get-togethers with friends and family. Whether you’re a practiced chili lover or looking to shake up your usual dinner routine, Sarah’s White Chicken Chili will win you over at first bite.

Sarah’s White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sarah’s White Chicken Chili lies in its straightforward, pantry-friendly ingredients. Each one plays a vital role in building layers of flavor, vibrant color, and that rich, creamy texture everyone loves. Here’s what you’ll need and exactly why.

Chicken breasts: Use 1 1/2 pounds of boneless, skinless chicken for juicy, tender protein that’s easy to shred.
Olive oil: Just a tablespoon for sautéing the onions and garlic, bringing a silky start to the base of your chili.
Onion: One medium, diced finely for sweetness and body in every spoonful.
Garlic: Three cloves, minced, for a bold, fragrant foundation that wakes up the whole pot.
Great Northern or cannellini beans: Two cans, rinsed and drained, deliver creaminess and substance.
Diced green chiles: A can of mild green chiles gives just the right lift and southwestern character.
Chicken broth: Four cups, low-sodium, to make a flavorful and not-too-salty base.
Cumin: One teaspoon to lend earthy warmth and a subtle smokiness.
Dried oregano: A teaspoon for depth and classic chili personality.
Chili powder: Half a teaspoon brings a gentle heat without overpowering.
Ground coriander: A half teaspoon for a pop of citrusy, floral flavor.
Salt: Half a teaspoon to season all the layers perfectly.
Black pepper: Just a quarter teaspoon for balance and a mild kick.
Corn: One cup, frozen or canned, for a burst of sweetness and sunny color.
Sour cream: Half a cup, stirred in at the end for that signature creaminess.
Heavy cream: Another half cup, turning the chili rich and luxurious.
Lime juice: The juice of one lime brightens the whole dish just before serving.
Fresh cilantro: A shower of fresh, chopped cilantro for garnish and extra freshness.
Monterey Jack cheese and sliced jalapeños: Optional, but highly recommended for topping and adding gooeyness or extra heat!

How to Make Sarah’s White Chicken Chili

Step 1: Sauté Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onion and let it soften for 4 to 5 minutes, stirring occasionally so it doesn’t stick. When the onion is almost translucent and sweet-smelling, add the minced garlic and cook for about a minute more. This step infuses the oil and forms a super-flavorful base for Sarah’s White Chicken Chili.

Step 2: Build the Chili

Add chicken breasts directly to the pot along with the drained beans, diced green chiles, and chicken broth. Now comes the flavor magic: sprinkle in your cumin, oregano, chili powder, coriander, salt, and pepper. Give everything a gentle stir, then bring the pot up to a boil. Once it’s bubbling, reduce the heat and let it simmer, uncovered, for 20 to 25 minutes. The chicken will poach gently, soaking up all those gorgeous spices.

Step 3: Shred the Chicken

When the chicken breasts are cooked through (they should register at least 165°F inside), lift them out with tongs and place on a plate or clean cutting board. Use two forks to shred them into bite-sized pieces. Quickly return the shredded chicken to the pot—this little step is what gives Sarah’s White Chicken Chili that irresistible, scoopable texture.

Step 4: Creamy Additions

Stir in the corn (no need to thaw if it’s frozen), the sour cream, heavy cream, and fresh lime juice. Simmer everything for another 5 to 10 minutes until the chili is hot, slightly thickened, and perfectly creamy. Give it a taste and adjust salt and pepper if needed—at this point, your whole kitchen will smell amazing!

Step 5: Serve and Enjoy

Ladle the hot, creamy chili into bowls and sprinkle generously with chopped cilantro. Add a handful of Monterey Jack cheese, a few spicy jalapeño slices, or whatever toppings you love. Now, dive into your bowl of Sarah’s White Chicken Chili and soak up the cozy, vibrant flavors!

How to Serve Sarah’s White Chicken Chili

Garnishes

The finishing touches are what truly take Sarah’s White Chicken Chili over the top. Chopped fresh cilantro brings zesty freshness, while a handful of shredded Monterey Jack cheese melts right in for extra richness. Add a few slices of jalapeño for heat, or a dollop of extra sour cream if you like it tangy. Don’t forget that squeeze of lime—it makes everything pop!

Side Dishes

This chili shines all by itself, but it’s also incredible with some trusty sides. Pile up tortilla chips for dunking (trust me, it’s irresistible), warm up a skillet of cornbread, or lay out some warm flour tortillas for wrapping up every last bit. Even a simple side salad or cooked rice works beautifully to round out the meal.

Creative Ways to Present

Want to impress? Serve Sarah’s White Chicken Chili in big, rustic bowls for a cozy family dinner, or ladle it into cute mugs for a party. Build a “chili bar” with all the toppings so guests can customize their bowls. You can even use leftovers as a hearty filling for burritos or baked potatoes—you’ll love discovering new uses!

Make Ahead and Storage

Storing Leftovers

Leftover Sarah’s White Chicken Chili keeps like a dream. Transfer cooled chili to an airtight container and refrigerate for up to 3 days. The flavors actually meld together and become even more delicious after a night in the fridge!

Freezing

You can definitely freeze this chili! Let it cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. If you know you’ll be freezing most of it, consider adding the sour cream and cream after reheating, as dairy can change texture when frozen.

Reheating

For best results, reheat Sarah’s White Chicken Chili gently in a saucepan over medium-low heat, stirring occasionally so it doesn’t scorch. If it’s too thick, add a splash of chicken broth or water to loosen it up. You can also reheat single servings in the microwave—just go slowly and stir halfway through to keep things creamy and smooth.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! If you have cooked rotisserie chicken on hand, simply skip simmering the chicken in the broth. Add the shredded rotisserie chicken during the last 10 minutes with the corn, sour cream, and cream. This is a great shortcut for busy nights.

Is Sarah’s White Chicken Chili spicy?

It’s quite mild in the base recipe, but you can definitely amp up the heat by adding extra chili powder, tossing in more jalapeños, or even using spicy green chiles. The whole family can adjust the heat level with toppings, too.

Can I make Sarah’s White Chicken Chili dairy-free?

Yes, you can create a delicious dairy-free version by swapping the sour cream and heavy cream for full-fat coconut milk or a creamy, unsweetened non-dairy yogurt. It will still be rich, satisfying, and flavorful!

What’s the best way to thicken the chili?

If you prefer a really thick chili, mash some of the beans in the pot before returning the shredded chicken. Alternatively, simmer it a little longer without a lid to let the liquid reduce. The creams also help create a luscious, thick texture.

Can I make Sarah’s White Chicken Chili in a slow cooker?

Yes! Sauté the onion and garlic as directed, then add all ingredients except the dairy and lime juice to your slow cooker. Cook on low for 4 to 6 hours, shred the chicken, and stir in the creams and lime just before serving.

Final Thoughts

There’s something truly special about gathering around a steaming bowl of Sarah’s White Chicken Chili—it’s comfort, flavor, and togetherness all in one meal. Whether you’re serving it for weeknight family dinners or sharing it with friends, this recipe always earns rave reviews. Give it a try and let Sarah’s White Chicken Chili become a favorite in your own kitchen. Happy cooking!

Sarah’s White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

Author: Emma
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Sarah’s White Chicken Chili is a comforting and creamy chicken chili recipe that is easy to make and perfect for a cozy dinner. This hearty chili is packed with tender chicken, beans, and flavorful spices, finished with a touch of lime, cilantro, and creamy toppings. It’s a satisfying meal that the whole family will love.

Ingredients

Scale

For the Chili:

1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
1 can (4 oz) diced green chiles
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen or canned corn
1/2 cup sour cream
1/2 cup heavy cream
juice of 1 lime

For Garnish:

chopped fresh cilantro
shredded Monterey Jack cheese
sliced jalapeños (optional)

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Instructions

Prepare the Chili: Heat olive oil in a large pot or Dutch oven. Sauté onion until softened, then add garlic and cook briefly. Add chicken, beans, green chiles, broth, cumin, oregano, chili powder, coriander, salt, and pepper. Simmer until chicken is cooked through. Shred chicken and return to pot.
Finish the Chili: Stir in corn, sour cream, heavy cream, and lime juice. Simmer until heated through and slightly thickened.
Serve: Ladle chili into bowls and garnish with cilantro, cheese, and jalapeños if desired. Serve warm.