Description

Sarah’s White Chicken Chili is a creamy and flavorful chili featuring tender shredded chicken thighs, smoky bacon, spicy jalapeños, and creamy cheese. This hearty soup combines cumin and chili powder with diced tomatoes and beans for a delicious, comforting meal perfect for cozy nights or casual gatherings.

Ingredients

Scale

Meat and Protein

4–5 strips of bacon
1.25 pounds boneless skinless chicken thighs (or chicken breasts)

Vegetables and Aromatics

1–2 jalapeños, ribs and seeds removed
Half of a yellow onion
3 cloves garlic

Spices

2 teaspoons cumin
2 teaspoons chili powder

Liquids and Canned Goods

2 cups chicken broth
Two 14-ounce cans diced tomatoes with green chiles (with juices)
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can black beans, drained and rinsed

Dairy

8 ounces cream cheese

Instructions

Food processor prep: Pulse the bacon strips in a food processor until it forms a chunky paste. Remove the bacon paste, then pulse the onion, garlic, and jalapeño until finely chopped.
Cook bacon and veggies: In a large Dutch oven over medium heat, add the bacon paste and begin cooking. Once it starts to heat, add the onion, garlic, and jalapeño mixture. Cook together until the vegetables soften and the bacon is browned and fragrant.
Build the soup: Add the cumin and chili powder to the pot, stirring to coat the bacon and veggies. Pour in the chicken broth and both cans of diced tomatoes with green chiles along with their juices. Stir well and bring the mixture to a simmer.
Cook chicken: Add the boneless skinless chicken thighs to the simmering pot. Reduce the heat to low, cover, and cook for about 15 minutes, or until the chicken is fully cooked through. Remove the chicken and allow it to cool slightly, then shred it into bite-sized pieces.
Tie it all up: Stir the shredded chicken back into the pot along with the drained and rinsed pinto beans and black beans. Add the cream cheese, stirring until melted and fully incorporated. The chili will become very thick; if desired, thin the chili by adding water to reach your preferred consistency.
Top and serve: Serve the chili hot with tortilla chips, freshly chopped cilantro, sliced green onions, and shredded cheese or any preferred toppings for a satisfying meal.

Notes

Removing seeds and ribs from jalapeños reduces the heat; add more or leave them in for extra spice.
You can substitute chicken breasts if preferred, though thighs provide more flavor and tenderness.
Adjust the chili thickness by adding water if it becomes too thick as it cools.
Serve with garnishes like sour cream, avocado slices, or lime wedges for enhanced flavor.
For a quicker version, pre-cooked or rotisserie chicken can be used.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0.2 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 95 mg

Keywords: white chicken chili, creamy chicken chili, bacon chili, jalapeño chili, spicy chicken soup, comforting chili recipe