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Bowl of delicious mouthwatering white chicken chili topped with fresh herbs.

White Chicken Chili

A rich and creamy white chicken chili that embodies comfort food, perfect for cool nights and gatherings.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) white beans (such as cannellini), rinsed and drained
  • 4 cups low-sodium chicken broth
For the Spices
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • ½ teaspoon cayenne pepper adjust to taste
  • to taste Salt and pepper
For the Toppings
  • 1 cup shredded Monterey Jack cheese
  • 1 medium avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • as needed Lime wedges for serving

Method
 

Preparation
  1. In a large pot, add the chicken breasts and cover them with chicken broth. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 15-20 minutes, or until cooked through.
  2. Remove the chicken and set aside to cool. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
  3. While the onion and garlic are cooking, shred the cooked chicken using two forks. Add the shredded chicken back to the pot.
  4. Add the rinsed beans, cumin, chili powder, oregano, cayenne pepper, salt, and pepper. Stir well to combine. Pour in the remaining chicken broth and bring the mixture to a gentle simmer.
  5. Allow the chili to simmer for 20-30 minutes, which will allow the flavors to meld beautifully. If you prefer a thicker chili, simmer for an additional 10 minutes.
  6. Remove from heat and serve hot. Top with shredded cheese, avocado slices, chopped cilantro, and a squeeze of fresh lime for added brightness.

Notes

Use high-quality fresh ingredients for the best flavor. Substitute with rotisserie chicken for quicker prep. Chili can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.