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Delicious bowl of white chicken chili with tender chicken, beans, and spices
Michonne Zendaya

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Southwest
Calories: 410
Ingredients Equipment Method Notes

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

Equipment

  • large pot
  • wooden spoon
  • cutting board
  • Chef's knife

Method
 

  1. 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.
  2. Add green chiles, cumin, paprika, oregano, coriander, cayenne pepper, and bay leaf. Cook for 1 minute to toast spices.
  3. 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.
  4. Remove chicken, shred with two forks, then return to the pot. Stir in cream cheese and heavy cream until melted and smooth.
  5. 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.