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White Chicken Chili

A creamy, slightly spicy stew featuring shredded chicken, white beans, and green chiles, perfect for comforting weeknight meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast (or thighs) Use thighs for richer flavor.
  • 1 can (15 oz) white beans (navy or cannellini), drained and rinsed Cannellini gives a creamier texture; navy beans are smaller and more traditional.
  • 1 can (4 oz) diced green chiles
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Use low-sodium for a healthier option.
  • 1 tsp ground cumin Toast in the pot for deeper flavor.
  • 1 tsp chili powder Toast in the pot for deeper flavor.
  • to taste Salt and pepper
Toppings
  • sour cream For serving.
  • shredded cheese For serving.
  • cilantro For serving.

Method
 

Preparation
  1. Heat a large pot or Dutch oven over medium heat. Add a splash of oil, the chopped onion, and minced garlic. Sauté until softened and fragrant, about 4–5 minutes.
  2. Place the whole chicken breasts in the pot. Pour in the chicken broth so the chicken is mostly submerged. Bring to a gentle boil.
  3. Reduce heat to low and simmer uncovered for about 18–22 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer.
  4. Use tongs to remove the chicken to a cutting board. Let it rest a couple of minutes, then shred with two forks or chop into bite-sized pieces. Return the shredded chicken to the pot.
  5. Stir in the drained white beans, diced green chiles, cumin, chili powder, and salt and pepper to taste.
  6. Simmer the chili for another 10–15 minutes so the flavors blend. Taste and adjust seasoning.
  7. Ladle into bowls and top with sour cream, shredded cheese, and fresh cilantro as desired.

Notes

This chili is perfect for busy weeknights, potlucks, or meal prep. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop.