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White Chicken Chili

A creamy and cozy white chicken chili that's ready in just 30 minutes, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1-2 jalapeños, seeded and minced (optional for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder or ancho chili powder for a smokier vibe
  • 1/2 teaspoon ground coriander optional but excellent
Chili Base
  • 4 cups low-sodium chicken broth
  • 2 cans (15-ounce) white beans (cannellini or Great Northern), drained and rinsed
  • 1 can (4-ounce) diced green chiles
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1/2 cup sour cream or Greek yogurt for a lighter option
  • 4 ounces cream cheese, softened and cubed optional, for extra creaminess
  • 1 juice of lime
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
Optional Toppings
  • shredded Monterey Jack
  • avocado slices
  • crushed tortilla chips
  • pickled jalapeños

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook for 4–5 minutes until softened. Stir in garlic and jalapeños; cook for 30–60 seconds until fragrant.
  3. Add cumin, oregano, chili powder, and coriander. Stir for 30 seconds to bloom the spices.
Building the Chili
  1. Pour in chicken broth, beans, and green chiles and bring to a gentle simmer.
  2. Transfer 1 cup of the bean mixture to a blender and puree until smooth, then return to the pot.
  3. Stir in shredded chicken and simmer for 8–10 minutes.
  4. Season with salt and pepper.
Finishing Touches
  1. Reduce heat to low and stir in sour cream and cream cheese until melted and smooth.
  2. Add lime juice and taste; adjust seasoning as necessary.
  3. Ladle into bowls and top with desired toppings.

Notes

Fridge: Store in an airtight container for 3–4 days. Thicken as it sits; loosen with broth when reheating. Freezer: Freeze up to 3 months. Cool completely, portion in freezer-safe containers.