Go Back
Creamy White Chicken Chili in a rustic white bowl, topped with shredded Monterey Jack cheese, fresh cilantro, and a lime wedge. The rich, thick soup contains diced chicken, white beans, and corn kernels.

White Chicken Chili

This creamy and comforting white chicken chili is a delicious twist on the classic — filled with tender chicken, white beans, and a hint of spice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

White Chicken Chili
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 cups cooked chicken breast shredded
  • 2 cans white beans drained and rinsed (15 oz / 425 g each)
  • 1 can diced green chiles 4 oz (113 g)
  • 3 cups chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp oregano dried
  • 1/4 tsp black pepper
  • 1/2 cup sour cream
  • 1/2 cup shredded Monterey Jack cheese
Optional Toppings
  • fresh cilantro chopped
  • lime wedges

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant and softened.
  2. Stir in cooked chicken, white beans, green chiles, chicken broth, and seasonings. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Stir in sour cream and shredded cheese until melted and creamy. Adjust seasoning as needed.
  4. Serve warm topped with fresh cilantro and a squeeze of lime juice.

Notes

For a thicker chili, mash some of the beans before adding the sour cream. Rotisserie chicken works perfectly for this quick and easy recipe.