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School Lunch Chicken Chili Recipe
Ash Tyrrell

School Lunch Chicken Chili Recipe

I wanted something creamy, mild, and easy enough for a weeknight, so I built my own version using tender chicken, white beans, and a few warm spices. What I ended up with is a pot of chili my whole family asks for on repeat, and I'm excited to walk you through exactly how I make it.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil – helps the chicken and onion cook without sticking
  • 1 pound boneless skinless chicken breast, diced – the protein base of the chili, use fresh not previously frozen for the best texture
  • 1 medium yellow onion chopped – builds the savory base flavor
  • 3 cloves garlic minced – pro tip: fresh garlic beats the jarred kind here
  • 2 cans 15 ounces each white beans, drained and rinsed – gives the chili its classic heartiness
  • 1 can 4 ounces diced green chilies – adds mild warmth without overpowering heat
  • 3 cups low-sodium chicken broth – lets you control the salt level yourself
  • 1 tablespoon chili powder – the backbone spice for that classic chili flavor
  • 1 teaspoon ground cumin – adds a warm earthy note
  • 1/2 teaspoon garlic powder – layers in extra flavor alongside the fresh garlic
  • 1/2 teaspoon dried oregano – rounds out the spice blend nicely
  • Salt and black pepper to taste – adjust at the end once everything has simmered
  • 1 cup sour cream – this is what gives the chili its signature creamy finish
  • 1/2 cup shredded Monterey Jack cheese optional – melts in for extra richness

Method
 

  1. I start by heating the olive oil in my Dutch oven over medium heat. Once it's warm, I add the diced chicken and chopped onion together, stirring occasionally so nothing sticks to the bottom. I let this cook for about six to seven minutes, just until the chicken is no longer pink and the onion turns soft and translucent.
  2. Next, I stir in the minced garlic and let it cook for about thirty seconds until it smells fragrant. Then I add the white beans, green chilies, chicken broth, chili powder, cumin, garlic powder, and oregano all at once. I give everything a good stir so the spices distribute evenly through the liquid.
  3. Once everything is combined, I bring the pot to a gentle boil, then reduce the heat to low. I let the chili simmer uncovered for about twenty minutes, which gives the beans time to soften further and the flavors time to meld together. I stir it every few minutes so nothing scorches on the bottom.
  4. After the simmering time is up, I take the pot off the heat completely before stirring in the sour cream. This step matters because adding sour cream to a boiling pot can cause it to separate or curdle. I stir gently until the chili turns a beautiful creamy white color.
  5. Finally, I taste the chili and add salt and pepper as needed, since the broth's sodium level can vary by brand. If I'm using the shredded cheese, I sprinkle it in now and let it melt right into the pot. Then I ladle it into bowls and serve it while it's warm and comforting.

Notes

  • I always dice my chicken into small, even pieces so it cooks through at the same rate.
  • I've found that letting the chili simmer for a few extra minutes deepens the flavor without drying it out.
  • I like to lightly mash a few of the beans against the side of the pot for a thicker, heartier texture.
  • I never skip tasting before serving, since broth brands vary a lot in saltiness.
  • I keep the heat low once the sour cream goes in so the texture stays silky instead of grainy.