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White Chicken Chili

White chicken chili is a comforting and creamy stew featuring tender shredded chicken, soft white beans, and mild green chilies, all simmered in a flavorful broth. The dish culminates in a smooth, fragrant chili with a rich, velvety texture and a hint of smoky spice, perfect for cozy gatherings or make-ahead meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken breasts or thighs juicy and tender, for shredding
  • 2 cups white beans cooked or canned, drained and rinsed
  • 4 oz green chilies mild or roasted for extra flavor
  • 1 tablespoon cumin toasting enhances flavor
  • 1 teaspoon oregano dried
  • 1 tablespoon chili powder mild or spicy to taste
  • 4 cups broth chicken or vegetable
  • 1/2 cup cream or sour cream for richness
  • 1 lime juice brightens the flavors
  • 1 tablespoon oil for toasting spices

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Start by chopping your chicken into bite-sized pieces. Heat oil in a large pot over medium heat and add the chicken pieces, cooking until they are golden and cooked through, about 5-7 minutes. Remove and set aside.
  2. In the same pot, add a pinch more oil if needed, then toast the cumin, oregano, and chili powder for about 30 seconds until fragrant—this boosts their flavor.
  3. Add the chopped green chilies to the spices and cook for another 2 minutes, stirring occasionally. The mixture should smell fragrant and slightly softened.
  4. Pour in the broth and bring it to a gentle simmer, scraping up any bits stuck to the bottom of the pot for extra flavor. Once bubbling, add the cooked chicken back into the pot.
  5. Add the white beans to the pot, stirring to combine everything evenly. Cover and let simmer on low heat for about 20 minutes, allowing the flavors to meld and the beans to soften further.
  6. Uncover the pot, then stir in the cream or sour cream for a rich, velvety texture. Squeeze in fresh lime juice for brightness, adjusting to taste.
  7. Taste the chili and add salt or additional spices if needed. Let it simmer for another 5 minutes to warm through and develop the flavors fully.
  8. Serve the white chicken chili hot, garnished with fresh herbs or shredded cheese if desired. Enjoy the creamy, fragrant bowl that feels like a warm hug.

Notes

For a thicker chili, mash some of the beans before adding the cream. Use fresh spices for a brighter flavor or re-toast dried spices in a dry pan for extra aroma. Adjust the heat level with more or less chili powder.