From-Scratch White Chicken Chili with Single-Origin Spices

From-Scratch White Chicken Chili with Single-Origin Spices

This is the white chicken chili that will make you forget every shortcut version you’ve ever made. Built from scratch with a lineup of exceptional single-origin spices, it’s deeply aromatic, warmly spiced, and rich with layers of flavor that develop beautifully as it simmers. The kind of pot you want on the stove all afternoon on a cool fall Saturday.

The spice lineup is what sets this apart — Wild Mountain Cumin hand-foraged from the Hindu Kush mountains, Low & Slow Chili Powder with triple chili depth, Smoked Pimentón Paprika from a single family-owned fábrica in Spain, Mediterranean Oregano from Turkey, and Black Garlic fermented from Guatemalan farms. Every spice has a story — and together they make an unforgettable bowl.

Ingredients

For the Chili

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 medium white onion, diced
  • 2 tablespoons olive oil
  • ½ cup sour cream (stirred in at the end for creaminess)
  • Juice of 1 lime

The Spice Blend

Toppings

  • Shredded Monterey Jack or pepper jack cheese
  • Sliced jalapeños
  • Fresh cilantro
  • Sour cream
  • Crushed tortilla chips
  • Lime wedges
  • Sliced avocado

Instructions

Step 1: Bloom the Cumin

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the Wild Mountain Cumin and sizzle in the oil for 30–60 seconds until fragrant — this blooming step unlocks the cumin’s full savory, umami depth. Add the diced onion and cook for 5–6 minutes until softened and translucent.

Step 2: Build the Spice Base

Add the Low & Slow Chili Powder, Smoked Pimentón Paprika, Mediterranean Oregano, and Black Garlic powder to the pot. Stir and cook for 1–2 minutes until the spices are toasted and deeply aromatic. This is where the magic happens.

Step 3: Add the Base Ingredients

Add the whole chicken breasts or thighs, white beans, green chiles, and chicken broth. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is cooked through and tender.

Step 4: Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine. For a thicker chili, use the back of a spoon or a potato masher to mash about a quarter of the beans directly in the pot.

Step 5: Finish and Serve

Stir in the sour cream and lime juice. Taste and adjust seasoning with salt, pepper, or an extra pinch of Wild Mountain Cumin. Ladle into bowls and pile on the toppings. Serve with warm cornbread or tortilla chips on the side.

Tips & Variations

  • Slow cooker — bloom the cumin and sauté the onion first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken and stir in sour cream and lime before serving.
  • Instant Pot — sauté the onion and bloom the cumin using the sauté function, add remaining ingredients, and pressure cook on high for 20 minutes. Quick release, shred chicken, stir in sour cream and lime.
  • Extra smoky — add an extra ¼ teaspoon of Smoked Pimentón Paprika for a deeper, smokier profile.
  • Creamier — stir in 4 oz softened cream cheese along with the sour cream for an ultra-rich, velvety finish.
  • Spicier — add an extra teaspoon of Low & Slow Chili Powder or a diced fresh jalapeño with the onion.

Featured Wisconsin 26 Spices

Serves

6–8 people

Total Time

50 minutes

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