Description
White Chicken Chili is a creamy, comforting chili made with tender chicken, white beans, green chiles, and warming spices. It’s a hearty yet lighter twist on traditional chili, perfect for family dinners or casual gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 (15 oz) cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 (4 oz) can diced green chiles
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 4 oz cream cheese (or 1/2 cup heavy cream)
- 1 tablespoon lime juice
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for 4–5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add chicken, white beans, green chiles, chicken broth, cumin, chili powder, oregano, salt, and pepper.
- Bring to a simmer, cover, and cook for 20–25 minutes, or until the chicken is fully cooked.
- Remove chicken from the pot, shred it using two forks, and return it to the pot.
- Stir in cream cheese (or heavy cream) until melted and smooth.
- Add lime juice and adjust seasoning as needed.
- Simmer uncovered for another 5 minutes, then serve hot.
Notes
For extra heat, add chopped jalapeños or a pinch of cayenne.Swap cream cheese with sour cream for a tangier flavor.To thicken the chili, mash some beans before adding to the pot or simmer uncovered longer.Rotisserie chicken can be used for a quicker version—add it after the broth and beans.Top with avocado, shredded cheese, or tortilla strips for extra flavor and texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 2g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 90mg
