Description
This White Chicken Chili is a creamy, flavorful, and hearty dish made with tender chicken, white beans, green chiles, and a blend of spices. Perfect for a comforting weeknight meal, it simmers on the stovetop to develop rich flavors and is finished with a touch of sour cream and lime for brightness. Topped with fresh cilantro and Monterey Jack cheese, this gluten-free recipe is easy to prepare and sure to satisfy.
Ingredients
Scale
Chili Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Chicken & Spices
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Beans & Liquids
- 2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed
- 2 cups low-sodium chicken broth
Finishing Touches
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Juice of 1 lime
- Chopped cilantro, for serving
- Shredded Monterey Jack cheese, for serving
Instructions
- Prepare the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the chicken: Add the bite-sized chicken pieces to the pot. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5 minutes.
- Add spices and chiles: Stir in the diced green chiles, ground cumin, dried oregano, chili powder, cayenne pepper (if using), salt, and black pepper. Mix well to evenly coat the chicken and aromatics with the spices.
- Add beans and broth: Pour in the drained and rinsed white beans and low-sodium chicken broth. Bring the mixture to a gentle boil over medium heat.
- Simmer the chili: Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally to prevent sticking and ensure flavors meld together.
- Finish with cream and lime: Stir in the sour cream and heavy cream, cooking for 5 more minutes on low heat. Avoid boiling at this stage to prevent curdling. Squeeze in the juice of one lime and taste to adjust seasoning if needed.
- Serve: Ladle the white chicken chili into bowls and top with chopped cilantro and shredded Monterey Jack cheese, if desired. Serve hot and enjoy!
Notes
- For a thicker chili, mash some of the white beans before adding them to the pot to create a creamier texture.
- You can use rotisserie chicken instead of raw chicken breasts. If doing so, simply stir in the shredded rotisserie chicken with the beans and reduce the simmering time accordingly.
- Adjust cayenne pepper to your preferred spice level or omit it entirely for a milder chili.
- This chili freezes well; store leftovers in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
