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White Chicken Chili

Creamy White Chicken Chili

A creamy and comforting White Chicken Chili filled with tender shredded chicken, white beans, and warm spices. Perfect for cozy dinners, potlucks, and busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

  • Chili Base
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 pound chicken breasts
  • 3 cups chicken broth
  • 2 cans 15 oz each white beans
  • 1 can 4 oz green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Creamy Finish
  • ½ cup sour cream
  • ½ cup heavy cream
  • ½ cup shredded Monterey Jack cheese
  • Optional Toppings
  • Chopped cilantro
  • Avocado slices
  • Lime wedges
  • Tortilla chips

Method
 

  1. Heat olive oil in a large pot and sauté onions until soft. Add garlic and cook briefly.
  2. Add chicken, broth, beans, chilies, and spices. Bring to a gentle simmer.
  3. Cook for about 20 minutes until the chicken is tender.
  4. Remove the chicken, shred it with forks, and return it to the pot.
  5. Stir in sour cream, heavy cream, and cheese until the chili becomes creamy and smooth.

Notes

  • Store leftovers in the refrigerator for up to 4 days.
  • Chili thickens as it sits, so add broth when reheating.
  • Greek yogurt can replace sour cream.
  • Rotisserie chicken works well as a shortcut.