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Creamy White Chicken Chili

This creamy white chicken chili is a comforting dish that combines pantry staples and leftover chicken, creating a rich, slightly spicy, and creamy meal that's perfect for family nights or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts, cooked and shredded Rotisserie is a great shortcut.
  • 1 can (15 oz) white beans, drained and rinsed Cannellini or great northern beans work well.
  • 1 can (4 oz) diced green chilies You can use mild or hot depending on your preference.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth Low-sodium if you want more control.
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk.
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • to taste salt and freshly ground black pepper
  • 1 tbsp olive oil
Optional Toppings
  • sour cream
  • shredded cheese Monterey Jack or cheddar work well.
  • chopped cilantro
  • lime wedges

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a large pot over medium heat.
  2. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add minced garlic, cumin, oregano, and chili powder. Cook for 30–60 seconds until fragrant.
  4. Pour in chicken broth and bring mixture to a gentle simmer.
Cooking
  1. Add shredded chicken, drained white beans, and diced green chilies. Stir to combine and let simmer for 5–7 minutes.
  2. Reduce heat to low and stir in heavy cream. Simmer uncovered for 10–15 minutes until chili thickens slightly.
  3. Season with salt and black pepper to taste. Optionally add more cayenne or chopped jalapeño for heat.
  4. Serve hot with optional toppings.

Notes

To thicken naturally, mash some of the beans and stir back in. Store leftovers in an airtight container for 3–4 days. Can freeze for up to 3 months.