Description
White Chicken Chili is a hearty and comforting dish made with tender shredded chicken, white beans, and a creamy, mildly spicy broth. It’s a flavorful, lighter alternative to traditional red chili, perfect for cozy weeknight dinners or weekend meal prep.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works well)
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chiles
- 4 oz cream cheese or 1/2 cup sour cream
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp olive oil or butter
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in cumin, oregano, chili powder, salt, and pepper. Cook for 1 minute to toast the spices.
- Add diced green chiles, white beans, shredded chicken, and chicken broth. Bring to a simmer.
- Let simmer for about 20 minutes to allow flavors to meld.
- Reduce heat to low and stir in cream cheese or sour cream until melted and fully combined.
- Simmer for an additional 5–10 minutes to thicken slightly.
- Serve hot with desired toppings such as shredded cheese, avocado, tortilla strips, or fresh cilantro.
Notes
- Add corn or chopped bell peppers for extra sweetness and texture.
- For more heat, include jalapeños or cayenne pepper.
- Mash some of the beans for a thicker chili consistency.
- Great for leftovers—flavors develop even more the next day.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
