Chicken + Bacon White Chili isn’t your traditional hearty and heavy chili. It’s the perfect balance of creamy broth, meat, beans, and spices.
I love a big bowl of comfort food! Mac and cheese, ramen, soup, chili are some of my favorite fall dishes. While I love a thick, rich chili, sometimes a lighter white chili is just the ticket for a an easy dinner. Just don’t forget a big hunk of french bread to dip in the broth!
We had our friend Phil over for dinner the other night when I made this chili, and everyone’s bowls were clean by the end of the meal. The boys both gave it two thumbs up. I will absolutely be making this chili again and hope you will too!
- 6 strips bacon
- 2 boneless, skinless chicken breasts
- One 14 ounce can diced tomatoes, in juice
- One 14 ounce can Great Northern white beans, drained
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground red pepper (or cayenne pepper)
- ¼ teaspoon chili powder
- ¼ cup jalapeno sour cream (or regular sour cream + a little extra red pepper)
- ½ teaspoon salt
- ¼ teaspoon pepper
- Fresh parsley, for garnish
- In a large pot, cook bacon over medium-high heat until crispy, about 7 minutes. Remove bacon to a paper towel lined plate to drain.
- Add chicken to the same pot, and cook in bacon fat for 3 to 4 minutes on each side until chicken is no longer pink. Remove from pot to a cutting board.
- Add tomatoes with juice and beans to the pot. Stir to combine. Add oregano, parsley, onion powder, garlic powder, red pepper, and chili powder; stir to incorporate all the spices. Simmer over medium heat for a few minutes while you chop the bacon and cut the chicken into small pieces.
- Add the sour cream to the pot and stir. Add all the chicken, ¾ of the bacon, salt, and pepper to the pot. Stir and check seasoning, add more salt and pepper as needed.
- Continue to simmer for another 5 to 8 minutes until chili begins to bubble and thicken slightly.
- Portion into bowls and top with remaining bacon. Add a sprig of parsley for garnish, if desired.