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White Chicken Chili

A creamy and comforting white chicken chili featuring shredded chicken, great northern beans, and melting Monterey Jack cheese, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chili
  • 2 tablespoons olive oil, extra-virgin preferred
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 to 2 pieces jalapeños, seeded and finely chopped (adjust for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups cooked chicken, shredded (about 2 large boneless, skinless chicken breasts or 1 rotisserie chicken)
  • 3 cans (15-ounce) great northern or cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 can (4-ounce) diced green chiles
  • 1 cup half-and-half or evaporated milk for creaminess (use full-fat coconut milk for dairy-free)
  • 1 1/2 to 2 cups shredded Monterey Jack cheese, divided Use freshly shredded for best melting.
  • to taste Salt and freshly ground black pepper
For Garnish
  • to taste Fresh cilantro, chopped
  • to taste Sliced avocado or diced
  • to taste Tortilla chips or warm flour tortillas
  • to taste Lime wedges
  • to taste Sour cream or plain Greek yogurt (optional)

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
  2. Add the chopped onion and jalapeño, and cook until the onion is soft and translucent, about 5 minutes.
Add Garlic and Spices
  1. Stir in the minced garlic, cumin, oregano, smoked paprika, and cayenne.
  2. Cook until fragrant, about 30 to 60 seconds.
Build the Chili
  1. Add the shredded chicken, drained beans, diced green chiles, and chicken broth.
  2. Bring the mixture to a gentle simmer over medium-high heat.
  3. Reduce the heat and simmer for 10 minutes.
Cream and Cheese
  1. Stir in the half-and-half or evaporated milk.
  2. Add 1 cup of shredded Monterey Jack cheese and stir until melted and incorporated.
Finish and Taste
  1. Add lime juice and season with salt and freshly ground black pepper to taste.
  2. If the chili seems too thick, add a splash more broth.
Serve
  1. Ladle into bowls and top with remaining shredded Monterey Jack cheese.
  2. Add cilantro, avocado, and a dollop of sour cream if desired.

Notes

Use freshly shredded Monterey Jack for best melt and flavor. Rotisserie chicken saves time and adds great flavor. For a vegetarian version, swap shredded chicken for roasted cauliflower or shredded jackfruit and use vegetable broth.