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White Chicken Chili

Creamy White Chicken Chili

A comforting and flavorful white chicken chili, perfect for a cozy night in. This easy recipe is packed with protein and vegetables.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive Oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 Green Bell Pepper chopped
  • 4 ounces Diced Green Chilies can, undrained
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Cayenne Pepper optional
  • 4 cups Chicken Broth
  • 2 cups Cooked Chicken shredded (about 2 boneless, skinless chicken breasts)
  • 15 ounces Cannellini Beans can, rinsed and drained
  • 15 ounces White Beans can (great northern or navy beans), rinsed and drained
  • 1 cup Heavy Cream or Half-and-Half
  • to Salt taste
  • to Black Pepper taste

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Stir in the garlic and green bell pepper and cook for another 3-5 minutes, until slightly tender.
  3. Add the diced green chilies (undrained), cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
  4. Pour in the chicken broth and bring to a simmer.
  5. Add the shredded chicken, cannellini beans, and white beans. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
  6. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste. Heat through, but do not boil.
  7. Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro, or tortilla chips.

Notes

For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce. Leftovers can be stored in the refrigerator for up to 3 days.