White Chicken Chili Recipe
This creamy White Chicken Chili recipe is packed with tender chicken, hearty beans, and zesty spices, creating a comforting dish perfect for cozy nights.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 pound boneless skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 2 15-ounce cans white beans (such as cannellini or great northern beans), drained and rinsed
- 1 4-ounce can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/2 cup heavy cream optional, for extra creaminess
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Shredded cheese avocado slices, or tortilla chips (optional, for serving)
Instructions
- Cook the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Cook the Chicken:
- Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a boil, reduce to a simmer, and cook until the chicken is fully cooked and tender, about 15–20 minutes.
- Shred the Chicken:
- Remove the chicken from the pot and shred it using two forks. Set aside.
- Build the Chili:
- Return the shredded chicken to the pot. Add the white beans, green chiles, cumin, chili powder, oregano, smoked paprika, salt, and pepper. Stir well to combine.
- Simmer the Chili:
- Simmer the chili over medium-low heat for 15–20 minutes, allowing the flavors to meld.
- Add the Creaminess:
- Stir in the sour cream, heavy cream (if using), and lime juice. Mix until the chili is creamy and heated through.
- Serve:
- Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, or crushed tortilla chips, if desired.