Description

This White Chicken Chili is a creamy, hearty, and flavorful dish that’s perfect for chilly nights! Packed with tender shredded chicken, white beans, and a rich, seasoned broth, this comforting meal comes together in just one pot. Whether you’re making it for a weeknight dinner or a cozy gathering, this easy recipe is sure to become a family favorite!

Ingredients

Scale

For the White Chicken Chili:

2 boneless, skinless chicken breasts
2 cans (15 oz each) white beans (drained)
4 cups chicken broth
1 can (4 oz) diced green chilies
1 medium onion, chopped
3 cloves garlic, minced
1 small jalapeño, diced (optional)
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
4 oz cream cheese, softened
½ cup heavy cream
1 tablespoon fresh lime juice
¼ cup chopped cilantro (for garnish)

For Toppings (Optional):

- Shredded cheese (cheddar, Monterey Jack, or Pepper Jack)
- Sliced avocado
- Sour cream
- Tortilla chips
- Extra lime wedges

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Instructions

Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and jalapeño, cooking for another minute until fragrant.
Cook the Chicken:
- Add the chicken breasts to the pot.
- Pour in the chicken broth and diced green chilies.
- Season with cumin, chili powder, oregano, salt, and black pepper.
- Bring to a simmer, cover, and cook for 20-25 minutes until the chicken is fully cooked.
Shred the Chicken:
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot and stir to combine.
Make it Creamy:
- Stir in the drained white beans.
- Add the softened cream cheese and heavy cream, stirring until melted and fully incorporated.
- Simmer for another 5 minutes to let the flavors meld.
Finish and Serve:
- Stir in fresh lime juice for added brightness.
- Serve hot, garnished with chopped cilantro and your favorite toppings.

Notes

For extra spice, add more jalapeño or a dash of cayenne pepper.
Use rotisserie chicken to save time—just shred and add it in Step 3.
Make it dairy-free by swapping cream cheese and heavy cream for full-fat coconut milk.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months in a freezer-safe container; thaw overnight before reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stove Top
Cuisine: American