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White Chicken Chili

This white chicken chili is a comforting, hearty dish made with tender chicken, creamy white beans, and bright green chilies. It's simmered gently to meld flavors, resulting in a slightly thickened, fragrant broth with a warm, inviting appearance. Perfect for cozy nights or quick weeknight dinners, it offers rich, smoky, citrus notes in every spoonful.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 large chicken breasts or thighs preferably thighs for more flavor
  • 2 cans canned white beans cannellini or Great Northern preferred
  • 2 cans green chilies diced, mild or spicy based on preference
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth preferably homemade or good-quality store-bought
  • 1 tsp cumin ground
  • 1 tsp oregano dried
  • 0.25 tsp cayenne pepper adjust for heat preference
  • 1 lime lime juiced
  • 2 tbsp oil oil for sautéing

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon
  • Measuring cups and spoons
  • Can opener

Method
 

  1. Gather all your ingredients nearby, including the chicken, beans, and spices.
  2. Heat a splash of oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
  3. Add the chopped onions and minced garlic to the pot. Sauté for about 3-4 minutes until the onions are translucent and fragrant, with a slight sizzle and aroma filling the kitchen.
  4. Place the chicken breasts or thighs into the pot, cooking until they develop a light golden color, about 5 minutes. Break the meat apart with your spoon as it cooks to create bite-sized pieces.
  5. Pour in the chicken broth and add the drained white beans, diced green chilies, cumin, oregano, and cayenne pepper. Stir everything together, scraping up any flavorful bits from the bottom of the pot.
  6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially and let it simmer gently for about 30 minutes, stirring occasionally. The broth will thicken lightly, and flavors will meld beautifully.
  7. Once simmered, taste and adjust seasoning if needed. Squeeze fresh lime juice into the chili for brightness and balance.
  8. Give the chili a final stir, ensuring the chicken is tender and shredded if desired, with a creamy, hearty consistency and inviting aroma.
  9. Serve the white chicken chili hot, garnished with fresh herbs or a dollop of sour cream if you like. Enjoy the comforting, slightly smoky, citrus-bright flavors in every spoonful.