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Delicious White Chicken Chili

Tender chicken and creamy white beans in a flavorful broth with green chilies, cumin, and sour cream for a lighter, protein-rich chili.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or rotisserie chicken
  • 1 tbsp vegetable oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 cans chopped green chilies 4 oz each
  • 1.5 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper optional
  • 4 cups chicken broth
  • 3 cans white beans 15 oz each, Great Northern or cannellini, rinsed and drained
  • 1 cup sour cream
  • 0.5 cup heavy cream optional
  • Shredded Monterey Jack cheese for garnish
  • Fresh cilantro for garnish
  • Avocado slices for garnish
  • Lime wedges for garnish
  • Tortilla chips for garnish

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Two forks (for shredding)

Method
 

  1. Heat 1 tablespoon vegetable oil in large pot or Dutch oven over medium heat. Add diced onion and sauté 5 minutes, stirring occasionally, until translucent and soft. Add minced garlic and cook 1 minute more, stirring constantly.
  2. Add cumin, oregano, salt, black pepper, and cayenne if using. Stir spices into onion and garlic mixture for 30 seconds to bloom and release their aromas.
  3. Pour in chicken broth and add both cans of chopped green chilies. Stir to combine. Add whole chicken breasts to pot. Bring to boil over medium-high heat, then reduce to gentle simmer. Cover and cook 15-20 minutes until chicken reaches internal temperature of 165°F.
  4. Remove cooked chicken to cutting board or plate. Using two forks, shred chicken into bite-sized pieces.
  5. Take one can of rinsed and drained white beans and mash roughly with fork or potato masher. Add mashed beans and two remaining cans of whole beans to pot. Stir to combine.
  6. Return shredded chicken to pot and stir into bean mixture. Simmer uncovered for 10 minutes to allow flavors to meld and chili to thicken slightly.
  7. Remove pot from heat. Stir in sour cream and heavy cream if using. Mix thoroughly until chili is creamy and smooth. Taste and adjust seasoning with more salt and pepper if needed.
  8. Ladle into bowls and top with shredded Monterey Jack cheese, chopped fresh cilantro, avocado slices, squeeze of lime juice, and tortilla chips.

Notes

Storage: Store in airtight container in refrigerator for up to 4 days. Tastes better the next day as flavors meld.
Reheating: Reheat gently on stovetop over medium-low heat, adding splash of broth if too thick. Don't boil. Microwave at 50% power in 1-minute intervals, stirring between.
Freezing: Freeze up to 3 months. For best results, freeze before adding dairy. Thaw overnight, reheat, then stir in fresh sour cream.
Rotisserie Chicken Shortcut: Use 3-4 cups shredded rotisserie chicken. Add when you would return shredded chicken to pot. Saves 20 minutes.
Slow Cooker: Combine chicken, onion, garlic, green chilies, spices, beans, and broth in slow cooker. Cook on low 6-8 hours or high 3-4 hours. Shred chicken, return to pot, stir in sour cream and cream.
Instant Pot: Sauté onion and garlic. Add spices, broth, green chilies, and chicken. Seal and cook high pressure 10 minutes. Quick release, shred chicken, stir in beans. Simmer on sauté 5 minutes. Stir in dairy off heat.
Variations: For spicier version, add diced jalapeños and increase cayenne. For vegetarian, omit chicken and add extra can of beans plus 2 cups diced vegetables. Use vegetable broth.
Tips: Bloom spices in oil before adding liquid. Mash one can of beans for creamiest texture. Add dairy off heat to prevent curdling. Make day ahead for best flavor.