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A bowl of savory white chicken chili topped with fresh cilantro

Proven way to grow your best White Chicken Chili

This recipe guides you through making a delicious White Chicken Chili with tender chicken, creamy broth, and a blend of spices. It's a comforting and flavorful meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cans canned great northern beans, rinsed and drained
  • 1 can canned diced green chiles
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
Spices
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Optional Toppings
  • shredded Monterey Jack cheese, sour cream, chopped fresh cilantro, diced avocado for serving

Equipment

  • Large Pot
  • Skillet

Method
 

Preparation
  1. Cook chicken breasts in olive oil until browned, then remove and shred. Set aside.
  2. Sauté chopped onion in the same pot until softened, then add minced garlic and cook for another minute.
Cooking the Chili
  1. Stir in great northern beans, diced green chiles, chicken broth, cumin, chili powder, oregano, salt, and pepper. Bring to a simmer.
  2. Add shredded chicken back to the pot. Stir in heavy cream and cream cheese until melted and smooth.
Serving
  1. Cook for 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly. Serve hot.
  2. Garnish with your favorite toppings such as shredded cheese, sour cream, cilantro, or avocado.

Notes

For a spicier chili, add a pinch of cayenne pepper or an extra can of diced green chiles. This recipe can be easily doubled for a larger crowd. Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.