Go Back

White Chicken Chili

A cozy and satisfying white chicken chili featuring creamy white beans, tender shredded chicken, and a gentle kick from green chiles, ready in under an hour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast or thighs Thighs add more flavor
  • 1 15 oz can white beans (cannellini or great northern), drained and rinsed
  • 1 4 oz can diced green chiles
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth Use low-sodium if desired
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • to taste salt and pepper Salt gradually throughout cooking
  • 1 cup corn (optional, frozen or canned)
  • to garnish cilantro and lime wedges

Method
 

Preparation
  1. Heat 1–2 tablespoons olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic; sauté until translucent and fragrant, about 4–5 minutes.
  3. Add the chicken breasts to the pot. Cook until lightly browned on all sides, 3–4 minutes per side.
Cooking
  1. Pour in the chicken broth, drained beans, diced green chiles, corn (if using), cumin, oregano, and a pinch of salt and pepper. Stir to combine.
  2. Bring the pot to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.
  3. Using two forks, shred the chicken directly in the pot. Stir well so the shredded chicken soaks up the broth.
  4. Taste and adjust salt and pepper.
  5. Ladle into bowls and garnish with chopped cilantro and a squeeze of lime. Serve hot.

Notes

Serve with warm corn tortillas or crusty bread. Top with shredded cheddar, avocado, diced jalapeño, or sour cream. Store leftovers in an airtight container for 3–4 days.