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white chicken chili-1

White Chicken Chili

White Chicken Chili is a hearty, creamy, and mildly spiced chili made with tender chicken, white beans, and green chiles. This comforting dish is perfect for chilly nights and can be ready in under an hour. It’s lighter than traditional chili but still packed with flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g boneless, skinless chicken breasts about 2 large breasts
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 medium jalapeño seeded and finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 2 cans (400g each) white beans drained and rinsed
  • 1 can (400g) diced green chiles
  • 750 ml low-sodium chicken broth 3 cups
  • 120 ml sour cream
  • 60 g shredded Monterey Jack cheese 1/2 cup
  • 1 juice lime
  • optional garnish fresh cilantro, chopped

Equipment

  • 1 large pot or Dutch oven
  • 1 measuring cups
  • 1 measuring spoons
  • 1 can opener

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté for 5 minutes, until the onion is soft.
  3. Stir in minced garlic and diced jalapeño; cook for 1 minute, stirring frequently.
  4. Add the cumin, oregano, coriander, chili powder, salt, and black pepper. Stir to coat the onion mixture in the spices.
  5. Place chicken breasts in the pot. Pour in the chicken broth, diced green chiles, and white beans.
  6. Bring to a simmer. Cover and cook for 15–18 minutes, or until chicken is cooked through.
  7. Remove chicken breasts and shred them using two forks.
  8. Return shredded chicken to the pot.
  9. Stir in the sour cream and Monterey Jack cheese. Simmer for 5 minutes, stirring occasionally, until chili is creamy.
  10. Finish with the juice of 1 lime and taste for seasoning. Add more salt or pepper if needed.
  11. Serve hot, garnished with fresh cilantro if desired.

Notes

For extra richness, swap sour cream for cream cheese.
You can use rotisserie chicken to save time; add it after sautéing the spices.
Leftovers keep in the fridge for up to 3 days and reheat well.