White Chicken Chili Recipe
A cozy, creamy, and hearty white chicken chili made with tender shredded chicken, white beans, green chiles, and flavorful spices. Perfect for cold days and easy weeknight dinners.
Servings: 6 servings
Calories: 410kcal
Cost: 2
Equipment
- large pot
- wooden spoon
- cutting board
- Chef's knife
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 cans (4 oz each) diced green chiles
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 3 cups low-sodium chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 1/4 lbs boneless skinless chicken breasts
- 4 oz cream cheese, cubed
- 1/2 cup heavy cream
- 1/2 cup chopped fresh cilantro
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until softened, about 4–5 minutes. Add garlic and cook for another 30 seconds.
- Add green chiles, cumin, paprika, oregano, coriander, cayenne pepper, and bay leaf. Cook for 1 minute to toast spices.
- Pour in chicken broth and beans. Add chicken breasts. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, then return to the pot. Stir in cream cheese and heavy cream until melted and smooth.
- Add chopped cilantro. Season with salt and pepper to taste. Serve hot with optional toppings like avocado, tortilla chips, or cheese.
Notes
For extra flavor, serve with a squeeze of fresh lime juice and your favorite toppings like avocado slices, cilantro, or crushed tortilla chips.