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A bowl of savory white chicken chili topped with fresh cilantro

Proven way to grow your favorite White Chicken Chili recipe.

This recipe provides a simple and comforting way to prepare a delicious white chicken chili.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Cooked chicken, shredded or diced
  • 2 cans (15-ounce) Great Northern beans, drained and rinsed
  • 4 cups Chicken broth
  • 1 can (4-ounce) Diced green chiles
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/2 cup Half-and-half or heavy cream
  • 1 cup Monterey Jack cheese, shredded
Optional Toppings
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Avocado, diced
  • Jalapeños, sliced
For serving
  • Tortilla chips

Equipment

  • Large pot or Dutch oven

Method
 

Preparation
  1. In a large pot or Dutch oven, sauté the chopped onion until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the cumin, chili powder, oregano, salt, and black pepper, cooking for 1 minute more to toast the spices.
Cooking
  1. Pour in the chicken broth, then add the shredded chicken, drained Great Northern beans, and diced green chiles.
  2. Bring the mixture to a simmer and cook for at least 20 minutes to allow the flavors to meld.
  3. Reduce heat to low and stir in the half-and-half or heavy cream and shredded Monterey Jack cheese until the cheese is melted and the chili is creamy. Do not boil after adding cream to prevent curdling.
Serving
  1. Serve hot, garnished with your favorite toppings such as fresh cilantro, sour cream, avocado, or jalapeños, and tortilla chips.

Notes

For a richer flavor, consider using homemade chicken broth. You can adjust the spice level by adding more chili powder or a pinch of cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.