White Chicken Chili

A creamy, comforting white chicken chili made with tender chicken, white beans, mild green chiles, and warm spices. Easy, hearty, and perfect for weeknight dinners.

This White Chicken Chili is a cozy, satisfying bowl filled with tender chicken, creamy beans, green chiles, and just the right amount of spice. It is perfect for a family dinner, meal prep, or a chilly evening when you want something hearty without being heavy. Easy to make and full of flavor, it is a great alternative to classic red chili.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (4 ounces) diced green chiles
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 to 5 minutes.
2. Stir in the garlic and cook for 30 seconds, just until fragrant.
3. Add the chicken breasts, white beans, green chiles, chicken broth, cumin, oregano, chili powder, smoked paprika, salt, and black pepper.
4. Bring to a simmer, then reduce the heat and cook uncovered for 20 to 25 minutes, or until the chicken is fully cooked and tender.
5. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
6. Stir in the sour cream, Monterey Jack cheese, and lime juice until the chili is creamy and well combined. Do not let it boil after adding the dairy.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro.