Name: White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 2 cans (15 oz each) white beans, drained and rinsed; 1 can (4 oz) diced green chilies; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon chili powder; Salt and pepper to taste; 1/2 cup sour cream (for topping); 1/4 cup chopped fresh cilantro (for garnish)

Hey y’all! If you’re craving something hearty, creamy, and full of flavor, this White Chicken Chili will hit the spot. It’s the perfect dish for cozy weeknight dinners, game day gatherings, or anytime you want to warm up with something comforting. Packed with juicy Chicken, hearty beans, and zesty spices, this bowl of Chili is as easy to make as it is delicious. Let’s get cooking!

Why You’ll Love This

Creamy and satisfying with a subtle kick that’ll please everyone’s taste buds.
Ready in under an hour for a perfect quick dinner option.
Full of protein and fiber to keep you feeling full and happy.
Easily customizable with your favorite toppings and mix-ins.
Great for meal prep—tastes even better the next day!

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 pound boneless, skinless Chicken breasts (or thighs)
2 (15-ounce) cans white beans, drained and rinsed (cannellini or Great Northern)
1 (4-ounce) can diced green chilies
3 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
1/2 cup sour cream
1/2 cup heavy cream (or half-and-half)
1 tablespoon fresh lime juice
Fresh cilantro, chopped (for garnish)
Sliced jalapeños, grated Monterey Jack cheese, and tortilla strips (optional, for serving)

Directions

Step 1: Sauté Aromatics

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and sauté for about 3-4 minutes, until softened. Stir in garlic and cook for 1 minute more until fragrant.

Step 2: Cook Chicken

Add the chicken breasts to the pot and pour in chicken broth. Bring to a boil, then reduce heat to a simmer. Poach the chicken for 15-18 minutes, or until cooked through and no longer pink inside.

Step 3: Shred and Add Beans

Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot. Stir in white beans, green chilies, cumin, oregano, chili powder, coriander, salt, black pepper, and (if using) cayenne pepper. Simmer on low for another 12-15 minutes to allow flavors to meld.

Step 4: Make It Creamy

Lower the heat and stir in sour cream and heavy cream. Add fresh lime juice. Warm through (don’t let it boil), about 3-4 minutes.

Step 5: Serve and Enjoy

Ladle the White Chicken Chili into bowls. Garnish with chopped cilantro, sliced jalapeños, shredded cheese, and tortilla strips as desired. Serve hot!

Notes

For a thicker chili, mash some beans before adding them to the pot.
If you prefer a lighter version, swap heavy cream for more chicken broth or milk.
Chicken thighs can be used for extra juiciness and flavor.

Variations

Slow Cooker White Chicken Chili: Place all ingredients (minus dairy and lime) in the slow cooker, cook on low 5-6 hours, shred chicken, then stir in dairy and lime before serving.
Spicy White Chicken Chili: Add a diced jalapeño when sauteing the onions or bump up the cayenne powder.
Vegetarian White Bean Chili: Substitute chicken with extra beans, add diced bell peppers, and use vegetable broth.

Required Equipment

Large Dutch oven or heavy-bottomed pot
Cutting board and knife
Measuring cups and spoons
Wooden spoon
Ladle

Storage Instructions

Let chili cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or microwave.

Serving Suggestions & Pairings

Serve with warm cornbread or crusty bread for dipping.
Top with diced avocado, more cheese, or a squeeze of fresh lime.
Pair with a crisp green salad or tortilla chips for extra crunch.

Pro Tips

Use rotisserie chicken for even faster prep and great flavor.
Don’t skip the lime juice—it brightens up the whole dish.
Let the chili rest for 10 minutes after cooking for enhanced flavor melding.

Frequently Asked Questions

Can I make this ahead of time?: Absolutely! White Chicken Chili tastes even better the next day as the flavors deepen and meld.
Is it spicy?: This recipe is mildly spicy, but you can adjust the heat by adding or omitting cayenne and jalapeños.
Can I use rotisserie chicken?: Yes! Shred pre-cooked rotisserie chicken and add it after sautéeing the onions and garlic—skip the poaching step and reduce simmer time.

Prep Time:

10 minutes

Cook Time:

35 minutes

Total Time:

45 minutes

White Chicken Chili

Why You’ll Love This

Ingredients