White Chicken Chili

A comforting and hearty white chicken chili loaded with creamy texture and punchy flavors—a perfect meal for busy weeknights or gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Freshly cooked or rotisserie chicken works best.
1 can 15 oz white beans, drained and rinsed Use your favorite variety of white beans.
1 medium onion, chopped
2 cloves garlic, minced
1 can 4 oz diced green chilies Canned varieties provide a nice punch.
4 cups chicken broth Use low-sodium for a healthier option.
1 tsp ground cumin
1 tsp chili powder
to taste Salt and pepper Adjust according to your preference.
1 cup heavy cream Substitute with low-fat cream if desired.
to garnish Chopped cilantro Fresh cilantro enhances flavor.

Method

Cooking Steps

In a large pot, sauté the chopped onion and minced garlic over medium heat until soft and fragrant.
Stir in the shredded chicken, drained white beans, diced green chilies, chicken broth, ground cumin, chili powder, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing flavors to develop.
Stir in the heavy cream and heat through for a few more minutes.
Serve your chili hot, garnished with fresh cilantro for an extra burst of flavor.

Notes

Store leftovers in an airtight container for up to 3 days. To freeze, let it cool completely, then transfer to freezer-safe containers and thaw in the fridge overnight when ready to reheat. Add a splash of broth to smooth out the consistency if needed.