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White Chicken Chili Recipe

White Chicken Chili

This White Chicken Chili is a creamy, hearty dish made with tender chicken, white beans, and a zesty broth. Perfect for a comforting dinner, it's easy to make and full of flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chili:
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 pound chicken breasts cooked and shredded
  • 2 cans 15 oz white beans (cannellini or great northern), drained and rinsed
  • 2 cups chicken broth
  • 1 can 4 oz diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup heavy cream
For Garnishing:
  • Shredded cheese cheddar or Monterey Jack
  • Sour cream
  • Fresh cilantro chopped
  • Lime wedges

Equipment

  • Dutch oven
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • Knife & cutting board

Method
 

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  2. Add the shredded chicken, white beans, chicken broth, and diced green chilies to the pot. Stir to combine.
  3. Sprinkle in the cumin, coriander, chili powder, garlic powder, salt, and pepper. Stir well to evenly coat the ingredients with the spices.
  4. Bring the chili to a simmer over medium heat, then reduce to low and cook for 20 minutes, stirring occasionally, to allow the flavors to meld together.
  5. Stir in the heavy cream and cook for an additional 5 minutes until the chili becomes creamy and heated through.
  6. Ladle the chili into bowls and garnish with shredded cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime juice.

Notes

  • Storage Instructions: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating Tips: Reheat on the stove over low heat until warmed through, adding a bit more chicken broth or cream if it thickens too much.
  • Variation Suggestions: For a spicier chili, add jalapeños or extra chili powder. Use ground turkey for a leaner option.
  • Safety Tips: Ensure the chicken is fully cooked before shredding, and be careful when handling hot liquids.