Go Back

White Chicken Chili

This White Chicken Chili is a flavorful and comforting dish that's perfect for cozy nights with loved ones, filled with creamy texture and mild heat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless, Skinless Chicken Breast Substitute with rotisserie chicken for a quicker meal.
  • 2 cups White Beans (like cannellini or great northern) Canned beans can be used for convenience.
  • 1 can Green Chilies Use jalapeños for more heat.
  • 1 medium Onion Diced; can substitute with leeks.
  • 3 cloves Garlic Minced; adjust according to preference.
  • 4 cups Chicken Broth Vegetable broth works for a plant-based version.
Spices
  • 1 tsp Cumin Essential spice for flavor.
  • 1 tbsp Chili Powder Adjust for a bolder taste.
Creamy Finish
  • 4 oz Cream Cheese Greek yogurt or dairy-free cream can be substituted.
Toppings
  • as desired Shredded cheese, cilantro, lime wedges, sour cream Get creative with toppings!

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of oil. Once hot, toss in the diced onion and sauté until it’s translucent, about 5 minutes.
  2. Stir in the minced garlic and chicken breast pieces. Cook until the chicken is lightly browned, about 5 minutes.
  3. Sprinkle in the cumin and chili powder, stirring well to coat the chicken with the spices. Let them mingle for about a minute.
  4. Pour in the chicken broth, and add the white beans and green chilies. Bring everything to a simmer and let it bubble away for about 20 minutes, stirring occasionally.
  5. After the chicken is cooked through, add in the cream cheese. Stir until it’s fully melted and blended into the chili.
Serving
  1. Taste and adjust seasoning as desired. Serve hot, garnished with your favorite toppings.

Notes

For an extra kick, add fresh jalapeños during the sauté stage. To store, cool completely and transfer to an airtight container, lasting in the fridge for up to 4 days or can be frozen for 3 months.