White Chicken Chili
A creamy and mildly spicy white chicken chili featuring tender white beans, shredded chicken, and bright lime and cilantro flavors. Perfect for weeknights or casual gatherings.
Ingredients
Main Ingredients
- 3 cups chicken broth (low-sodium recommended)
- 2 cans (15 oz) white beans (cannellini or great northern), drained and rinsed
- 2 cans (4 oz) diced green chiles (mild or hot)
- 2 cups shredded cooked chicken Rotisserie chicken works great.
- 1 large onion, diced
- 2-3 cloves garlic, minced
- 1-2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1-2 tablespoons olive oil or neutral oil for sautéing
Finishing Touches
- 4 oz cream cheese Optional for creaminess.
- 1/2 cup sour cream Optional for creaminess.
- 1 medium lime, juiced
- 1 bunch fresh cilantro, chopped
- salt and pepper to taste
Optional Toppings
- 1 cup shredded cheddar or Monterey Jack
- 1 medium avocado, sliced
- tortilla chips
- 1 bunch chopped scallions
- 1 wedge lime
Instructions
Preparation
- Heat 1–2 tablespoons oil in a large pot over medium heat. Add diced onion and minced garlic. Cook until softened and fragrant, about 4–5 minutes.
- Stir in ground cumin and dried oregano. Toast briefly for 30 seconds to bloom the spices.
Cooking
- Add chicken broth, drained white beans, and diced green chiles. Bring to a gentle simmer.
- Add shredded cooked chicken. Simmer for 15–20 minutes to let flavors meld. If the chili seems thin, mash a cup of the beans against the side of the pot and stir back in to thicken.
- If you want it creamy, reduce heat and whisk in cream cheese or sour cream until smooth.
- Taste and season with salt, pepper, and a squeeze of lime juice. Finish with chopped cilantro.
Serving
- Serve hot with desired toppings.
Notes
For a dairy-free version, skip cream cheese and finish with a puree of some beans for body. Store leftovers in airtight containers for 3–4 days in the fridge or freeze for up to 2–3 months.