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White Chicken Chili

A creamy, comforting bowl of White Chicken Chili that's quick to prepare and perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 large onion, chopped Adds sweetness and flavor
  • 3 cloves garlic, minced Essential for aroma and taste
  • 1 pound cooked and shredded chicken breast Can substitute with rotisserie chicken for convenience
  • 2 cans (15 ounces each) white beans, drained and rinsed Use great northern or cannellini beans
  • 4 cups chicken broth Can use low-sodium broth
  • 1 can (4 ounces) diced green chilies For mild spice
  • 1 teaspoon cumin Enhances flavor
  • 1 teaspoon chili powder Adjust based on spice preference
  • to taste Salt Use according to preference
  • to taste Pepper Use according to preference
  • 1 cup heavy cream For creaminess
  • as needed Fresh cilantro for garnish Adds freshness and color

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and garlic, cooking until softened and fragrant.
  3. Stir in the shredded chicken, white beans, chicken broth, green chilies, cumin, chili powder, salt, and pepper.
  4. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
  5. Stir in the heavy cream and heat through for another 5 minutes.
  6. Serve hot, garnished with fresh cilantro.

Notes

Leftovers can be stored in the fridge for about 4-5 days, or frozen for up to 3 months. To lighten the dish, substitute heavy cream with half-and-half or coconut milk.