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Creamy white chicken chili served in a rustic bowl, topped with shredded cheese, avocado slices, fresh cilantro, tortilla strips, and a lime wedge.

White Chicken Chili

This hearty White Chicken Chili is creamy, flavorful, and packed with tender chicken, white beans, and green chiles. It’s the perfect comfort food for chilly days and comes together quickly for a cozy meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups cooked chicken breast shredded
  • 2 cans white beans drained and rinsed
  • 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 salt to taste
For Creaminess
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
Optional Garnishes
  • fresh cilantro chopped
  • shredded Monterey Jack cheese
  • lime wedges for serving

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 1 more minute.
  2. Add shredded chicken, white beans, green chiles, chicken broth, cumin, chili powder, and salt. Stir to combine.
  3. Bring to a simmer, reduce heat to low, and cook uncovered for 20–25 minutes to let flavors meld.
  4. Stir in sour cream and heavy cream until the chili is creamy and heated through. Do not boil after adding the dairy.
  5. Serve warm with shredded cheese, chopped cilantro, and a squeeze of lime.

Notes

For extra spice, add a diced jalapeño with the onions. You can also make this in a slow cooker — cook on low for 4–5 hours, then stir in the cream and sour cream at the end.