White Chicken Chili

White Chicken Chili is a hearty and comforting dish that’s packed with tender chicken, creamy beans, and a flavorful blend of spices.

Unlike traditional chili, this recipe boasts a creamy broth infused with green chilies and a hint of lime for a zesty finish. It’s the ultimate cozy meal perfect for chilly nights or anytime you’re craving a satisfying one-pot dinner.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon
• Ladle

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb (450g) boneless, skinless chicken breasts or thighs
• 2 cups chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1/4 cup heavy cream or milk
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Shredded cheese and tortilla chips (optional, for serving)

Directions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened and fragrant, about 2–3 minutes.
2. Cook Chicken: Add the chicken breasts or thighs to the pot. Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
3. Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. Add Beans and Spices: Stir in the cannellini beans, great northern beans, diced green chilies, cumin, chili powder, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Simmer for an additional 10 minutes to allow the flavors to meld.
5. Make It Creamy: Reduce the heat to low. Stir in sour cream and heavy cream, mixing until well combined. Add lime juice and adjust seasoning as needed.
6. Serve: Ladle the chili into bowls and garnish with fresh cilantro. For extra indulgence, top with shredded cheese and serve with tortilla chips.

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Nutrition (Per Serving, Serves 6)

• Calories: 280
• Protein: 25g
• Carbohydrates: 22g
• Fat: 12g

Expert Tips

• Thicken the Chili: For a thicker consistency, mash some of the beans before adding them to the pot.
• Rotisserie Shortcut: Use shredded rotisserie chicken to save time. Add it directly in Step 4.
• Spice Level: Adjust the cayenne and chili powder to suit your heat preference.

FAQs

Can I make this in a slow cooker?
Yes! Combine all ingredients except sour cream, heavy cream, and lime juice in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in sour cream, heavy cream, and lime juice before serving.

Can I freeze White Chicken Chili?
Absolutely! Let the chili cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

What toppings pair well with this chili?
Toppings like avocado slices, jalapeños, shredded cheese, tortilla strips, or a dollop of Greek yogurt make great additions.

Storing & Reheating

• To Store: Refrigerate leftovers in an airtight container for up to 4 days.
• To Reheat: Warm on the stovetop over medium heat or in the microwave until heated through.

Substitutions & Variations

• Vegetarian Option: Substitute chicken with diced zucchini or mushrooms and use vegetable broth.
• Dairy-Free: Use coconut cream instead of sour cream and heavy cream.
• Beans: Swap cannellini or great northern beans with pinto or navy beans if preferred.

White Chicken Chili

White Chicken Chili is a hearty and comforting dish that’s packed with tender chicken, creamy beans, and a flavorful blend of spices.

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Equipment

• - Large pot or Dutch oven
• - Cutting board and knife
• - Wooden spoon
• - Ladle

Ingredients

  

• - 1 tbsp olive oil
• - 1 medium onion diced
• - 3 garlic cloves minced
• - 1 lb 450g boneless, skinless chicken breasts or thighs
• - 2 cups chicken broth
• - 1 can 15 oz cannellini beans, drained and rinsed
• - 1 can 15 oz great northern beans, drained and rinsed
• - 1 can 4 oz diced green chilies
• - 1 tsp ground cumin
• - 1 tsp chili powder
• - 1/2 tsp paprika
• - 1/2 tsp dried oregano
• - 1/4 tsp cayenne pepper optional
• - 1/2 tsp salt adjust to taste
• - 1/4 tsp black pepper
• - 1/2 cup sour cream
• - 1/4 cup heavy cream or milk
• - Juice of 1 lime
• - Fresh cilantro chopped (for garnish)
• - Shredded cheese and tortilla chips optional, for serving

Instructions

 

• **Sauté Aromatics:** Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened and fragrant, about 2–3 minutes.
• **Cook Chicken:** Add the chicken breasts or thighs to the pot. Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
• **Shred Chicken:** Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• **Add Beans and Spices:** Stir in the cannellini beans, great northern beans, diced green chilies, cumin, chili powder, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Simmer for an additional 10 minutes to allow the flavors to meld.
• **Make It Creamy:** Reduce the heat to low. Stir in sour cream and heavy cream, mixing until well combined. Add lime juice and adjust seasoning as needed.
• **Serve:** Ladle the chili into bowls and garnish with fresh cilantro. For extra indulgence, top with shredded cheese and serve with tortilla chips.