White Chicken Chili

A comforting and hearty dish loaded with tender chicken, creamy broth, and just the right amount of spice, perfect for chilly nights or family gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main ingredients

1 lb cooked chicken, shredded Use leftover rotisserie chicken to save time.
1 can white beans, drained and rinsed Cannellini beans or Great Northern beans work well.
1 can diced green chilies Adjust spice level as desired.
1 cup chicken broth For a thicker chili, reduce the amount.
1 cup cream or milk Increase for a creamier texture.
1 onion, chopped Adds sweetness and depth.
2 cloves garlic, minced Enhances flavor.
1 teaspoon cumin
1 teaspoon chili powder Adjusting spice level.
to taste salt and pepper Season to your preference.
as needed olive oil for cooking For sautéing onions and garlic.
as desired cilantro, avocado, lime (optional toppings) Enhances flavor and presentation.

Method

Cooking

In a large pot, heat some olive oil over medium heat.
Add the chopped onions and minced garlic. Sauté until the onions are soft and translucent.
Stir in the shredded chicken, white beans, diced green chilies, cumin, and chili powder. Mix well.
Pour in the chicken broth and cream. Bring the mixture to a simmer.
Let it cook for about 15 minutes to allow the flavors to meld together.
Season with salt and pepper to taste.
Serve hot and add your favorite toppings like cilantro, avocado, and a squeeze of lime if desired.

Notes

This chili is best served warm and can be paired with crunchy tortilla chips, fresh bread, or cornbread. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator, or frozen for longer storage.