White Chicken Chili
A creamy and bright white chicken chili featuring shredded chicken, white beans, and green chiles, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 2 cans cans white beans (cannellini or Great Northern) Can substitute with navy beans
- 1-2 cans diced green chiles Or 1 cup frozen roasted poblano peppers
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth Use vegetable broth for meatless variation
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4-1/2 tsp cayenne or chipotle powder Optional for heat
- 1/2 cup heavy cream, half-and-half, or plain Greek yogurt Stir in off heat
- 1 Juice of 1 lime
- 1 handful fresh cilantro, chopped For garnish
- Salt and black pepper to taste
- 1 tbsp masa harina or cornmeal Optional to thicken slightly
- 1-2 tbsp oil For sautéing
Instructions
Preparation
- Heat 1–2 tablespoons oil in a large pot over medium heat.
- Add diced onion and a pinch of salt. Cook until translucent, 5–7 minutes.
- Add garlic, cumin, and oregano. Stir and cook for 30–45 seconds until fragrant.
- Pour in broth, drained and rinsed beans, green chiles, and shredded chicken.
- Bring to a simmer.
Cooking
- Reduce heat and simmer gently for 15–20 minutes so flavors marry.
- Taste and season with salt and pepper.
- If you like a thicker chili, mash 1 cup of beans against the pot wall or whisk in 1 tbsp masa harina dissolved in 2 tbsp water. Simmer for 3–5 more minutes.
- Remove from heat and stir in cream or Greek yogurt and lime juice. Add chopped cilantro.
- Adjust seasoning and heat. Serve immediately.
Notes
White chicken chili is forgiving with pairings. Try different toppings like shredded cheese, tortilla strips, or avocado. For meal prep, it stores well in the fridge for 3-4 days and can be frozen for up to 3 months.