Warm up on a chilly day with this White Chicken Chili! This dish is the perfect balance of tender chicken, creamy white beans, and a blend of spices that create an irresistible flavor. Unlike traditional chili, this version skips the tomatoes and uses green chilies and broth to provide a creamy, comforting base.
It’s packed with protein and fiber, making it a satisfying meal for lunch or dinner. This chili is easy to prepare, and it can be made on the stovetop, slow cooker, or Instant Pot, so it’s versatile to fit any schedule. Topped with your favorite fixings like cheese, sour cream, and cilantro, it’s a delicious meal for any occasion!
Ingredients (Serves 6-8)
For the Chili:
- Chicken breast (boneless, skinless) – 500 g (2 large breasts)
- Olive oil – 1 tbsp
- Yellow onion – 1 medium (about 120 g), finely chopped
- Garlic – 3 cloves, minced
- Green chilies (canned, diced) – 2 cans (approximately 280 g)
- White beans (canned, drained and rinsed) – 2 cans (approx. 800 g)
- Chicken broth – 960 ml (4 cups)
- Cumin – 1 tsp
- Chili powder – 1 tsp
- Oregano – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Heavy cream – 120 ml (½ cup)
- Lime juice – 2 tbsp
- Fresh cilantro – 2 tbsp (chopped, optional for garnish)
Optional Toppings:
- Shredded cheddar cheese – 100 g (1 cup)
- Sour cream – 4 tbsp
- Tortilla chips – 1 cup
- Sliced jalapeños – 1–2 (for a spicy kick)
- Chopped green onions – 2 tbsp
Step-by-Step Instructions
Step 1: Cook the Chicken
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Season the chicken breasts with salt and pepper on both sides.
- Add the chicken to the pot and cook for 5–7 minutes per side, until golden brown and cooked through.
- Remove the chicken from the pot, and set it aside to rest for a few minutes. Once cooled, shred the chicken using two forks.
Step 2: Prepare the Base of the Chili
- In the same pot, add the chopped onion and sauté for 4–5 minutes until softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the green chilies, white beans, chicken broth, cumin, chili powder, and oregano.
Step 3: Simmer the Chili
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes, allowing the flavors to meld together.
- Once the chili has simmered, add the shredded chicken back into the pot and stir.
Step 4: Add Creaminess
- Stir in the heavy cream and lime juice for a creamy, tangy finish.
- Continue to simmer for an additional 5–10 minutes, adjusting the seasoning with extra salt and pepper if necessary.
Step 5: Serve and Garnish
- Ladle the White Chicken Chili into bowls.
- Top with your favorite toppings, such as shredded cheddar cheese, sour cream, tortilla chips, jalapeños, and cilantro.
- Serve hot and enjoy the hearty, creamy goodness!
Serving Suggestions
✔ Serve with Cornbread – Pair the chili with warm cornbread for the ultimate comfort meal.
✔ Top with Avocado – Add some fresh avocado slices for a creamy texture and extra nutrients.
✔ For a Spicy Kick – Add a dollop of hot sauce or sliced jalapeños to spice things up.
✔ With a Side Salad – A simple green salad or coleslaw makes a great refreshing side to balance the richness of the chili.
Nutrition Information (Per Serving – Based on 6 Servings)
- Calories: 300 kcal
- Protein: 35 g
- Fat: 12 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Sugar: 3 g
- Sodium: 800 mg
Tips & Tricks for the Best White Chicken Chili
✔ Shred the Chicken Yourself – Using freshly cooked chicken breasts will give your chili the best texture and flavor.
✔ Use Low-Sodium Broth – To control the sodium content, use low-sodium chicken broth.
✔ Spice Level – Adjust the green chilies and jalapeños for your preferred spice level.
✔ Thicken the Chili – If you prefer a thicker chili, mash some of the beans with a potato masher or blend a portion of the chili and stir it back in.
✔ Slow Cooker Option – Combine all ingredients (except the heavy cream and lime juice) in your slow cooker, cook on low for 6–8 hours, and stir in the cream and lime juice at the end.
Extra Additions for More Flavor
- Rotisserie Chicken – Use store-bought rotisserie chicken for a quicker version of this chili.
- Add Corn – For a touch of sweetness and color, stir in frozen corn kernels.
- Bell Peppers – Add diced bell peppers for extra crunch and flavor.
- Spicy Sausage – Add spicy sausage to the chili for a rich, smoky flavor.
Make-Ahead & Storage Tips
- Make-Ahead: You can prepare this chili a day in advance, and the flavors will only improve overnight. Simply refrigerate and reheat when ready to serve.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in a pot over medium heat or in the microwave. Add a splash of broth or water if the chili is too thick.
- Freeze? – Yes! Freeze portions of the chili for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
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