White Chicken Chili is a creamy and flavorful dish that combines tender chicken, white beans, and a medley of green chiles and spices. This hearty yet light chili is a perfect comfort meal for any day of the week. Topped with your favorite garnishes, it’s a delicious twist on traditional chili that will leave everyone asking for more.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (like cannellini or great northern beans), drained and rinsed
- ½ cup frozen or fresh corn (optional)
- ½ cup heavy cream (or substitute with plain Greek yogurt for a lighter option)
- ¼ cup cream cheese, softened (optional, for added creaminess)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
Directions
- Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for another minute. - Cook the Chicken:
Place the chicken breasts in the pot. Sprinkle with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to coat the chicken with the spices. - Simmer:
Add the green chiles, chicken broth, and white beans. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender. - Shred the Chicken:
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. - Add the Creaminess:
Stir in the heavy cream, cream cheese (if using), and corn. Simmer for an additional 5-10 minutes, stirring occasionally, until the chili is creamy and well combined. - Finish with Lime:
Stir in lime juice and adjust the seasoning with salt and pepper to taste. - Serve:
Ladle the chili into bowls and top with fresh cilantro, shredded cheese, sliced jalapeños, or tortilla chips as desired.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Nutrition (per serving, based on 6 servings)
- Calories: 300
- Protein: 25g
- Carbohydrates: 18g
- Fat: 14g
- Fiber: 5g
- Sugar: 2g
- Sodium: 480mg
This White Chicken Chili is cozy, creamy, and packed with flavor. It’s a comforting dish that’s sure to warm you up on a chilly evening. 🥣🌶️
White Chicken Chili
White Chicken Chili is a creamy and flavorful dish that combines tender chicken, white beans, and a medley of green chiles and spices. This hearty yet light chili is a perfect comfort meal for any day of the week. Topped with your favorite garnishes, it’s a delicious twist on traditional chili that will leave everyone asking for more.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 can 4 oz diced green chiles
- 4 cups chicken broth
- 2 cans 15 oz each white beans (like cannellini or great northern beans), drained and rinsed
- ½ cup frozen or fresh corn optional
- ½ cup heavy cream or substitute with plain Greek yogurt for a lighter option
- ¼ cup cream cheese softened (optional, for added creaminess)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Add minced garlic and cook for another minute.
- Cook the Chicken:
- Place the chicken breasts in the pot. Sprinkle with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to coat the chicken with the spices.
- Simmer:
- Add the green chiles, chicken broth, and white beans. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken:
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the Creaminess:
- Stir in the heavy cream, cream cheese (if using), and corn. Simmer for an additional 5-10 minutes, stirring occasionally, until the chili is creamy and well combined.
- Finish with Lime:
- Stir in lime juice and adjust the seasoning with salt and pepper to taste.
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