White chicken chili simmers chicken directly in a cumin-chili-broth base with white beans and green chiles, then finishes with cream, topped with separately baked crispy tortilla strips, ready in about 45 minutes. Baking or air-frying the tortilla strips separately while the chili simmers, rather than adding raw tortilla pieces to the pot, keeps them crisp instead of turning soggy in the broth.
White Chicken Chili with Crispy Tortilla Strips
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb boneless skinless chicken breasts or thighs
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- For the tortilla strips:
- 2 corn tortillas, sliced into thin strips
- Oil spray or 1 tbsp olive oil
- Pinch of salt
- Optional toppings:
- Shredded cheese
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until softened, then stir in garlic until fragrant.
- Add chicken, cumin, chili powder, paprika, salt, and pepper.
- Cook chicken for 4–5 minutes, turning to lightly brown.
- Stir in white beans, green chilies, and chicken broth.
- Bring to a simmer and cook for 15–20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Reduce heat and stir in heavy cream. Simmer gently for 5 minutes.
- Meanwhile, air-fry or bake tortilla strips at 375°F (190°C) for 6–8 minutes until crispy.
- Serve chili hot topped with crispy tortilla strips and desired toppings.
Recipe Notes
- • Use rotisserie chicken for a shortcut.
- • Adjust spice level with jalapeños or cayenne.
- • Chili thickens as it sits—add broth when reheating.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 480
- Sugar
- 4g
- Sodium
- 820mg
- Fat
- 26g
- Saturated Fat
- 12g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 28g
- Fiber
- 6g
- Protein
- 34g
- Cholesterol
- 120mg
Why you'll love this
- Browning the chicken lightly in the spices before adding liquid, rather than boiling it plain, builds a base layer of flavor into the meat itself before the broth and beans go in.
- Reducing the heat before stirring in the cream at the end, rather than keeping the pot at a simmer, is what keeps the dairy from breaking as it's incorporated.
Tips for the best result
- Simmer the tortilla strips' oven or air fryer time to run in parallel with the chili's simmer, as the instructions structure it, so both finish around the same time.
- Use rotisserie chicken for a shortcut, per the recipe's own notes, if starting from raw chicken isn't necessary.
Troubleshooting
The chili is thicker than expected after sitting.
The recipe's own notes say chili thickens as it sits - add broth when reheating leftovers to bring it back to the original consistency.
The tortilla strips went soft.
Add them only at serving time, as the instructions imply, rather than mixing them into the chili itself, since any contact with the broth will soften their crispness.
Chili turns out too thin.
don’t panic! The easiest fix is to create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the simmering chili.
The recipe's own notes say chili thickens as it sits - add broth when reheating.
The recipe's own notes suggest jalapeños or cayenne to adjust spice level, with shredded cheese, sour cream, cilantro, or lime wedges.
Frequently asked questions
Can I make White Chicken Chili with Crispy Tortilla Strips ahead of time?
Absolutely! The chili actually improves overnight as flavors meld. Store chili and tortilla strips separately, making fresh strips when serving for the best texture.
What’s the best way to achieve a creamy texture?
Mash some of the white beans before adding them to release their natural starches. For extra creaminess, stir in 2 ounces of cream cheese during the last 5 minutes of cooking.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours, adding the cream during the last 30 minutes. Make the tortilla strips just before serving for maximum crispness.
Is this recipe freezer-friendly?
The chili freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and make fresh tortilla strips when reheating.
How spicy is this white chicken chili?
It’s mildly spicy with a gentle warmth. Adjust heat by controlling the amount of jalapeños and their seeds – keep seeds for more heat or remove for milder flavor.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
