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Bowl of white chicken chili with cilantro garnish, featuring chicken, beans, and corn.

Hearty White Chicken Chili

A comforting and creamy white chicken chili loaded with tender chicken, white beans, and green chiles. This one-pot meal is perfect for cold days and packed with southwestern flavors.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Southwestern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Base
  • 2 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 cans diced green chiles 4 oz cans, drained
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper optional, for heat
  • 4 cups low-sodium chicken broth
  • 2 cans great northern beans 15 oz cans, drained and rinsed
  • 1 can cannellini beans 15 oz can, drained and rinsed
  • 1/2 cup heavy cream
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
For Serving
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro chopped
  • 1 medium avocado diced
  • 1/4 cup sour cream

Equipment

  • Large Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring Cups

Method
 

Prepare the Chicken
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper.
  2. Add chicken to the pot and cook for 6-8 minutes, stirring occasionally, until chicken is browned on all sides and cooked through. Remove chicken and set aside.
Build the Chili Base
  1. In the same pot, add diced onion and cook for 4-5 minutes until softened and translucent.
  2. Add minced garlic, green chiles, cumin, oregano, paprika, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
  3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
Simmer the Chili
  1. Add the cooked chicken back to the pot along with the drained great northern beans and cannellini beans. Reduce heat to medium-low.
  2. Simmer the chili for 25-30 minutes, stirring occasionally, until the flavors have melded and the chili has thickened slightly.
  3. Stir in heavy cream and simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
Serve
  1. Ladle the white chicken chili into bowls and top with shredded Monterey Jack cheese, chopped cilantro, diced avocado, and a dollop of sour cream. Serve immediately.

Notes

This chili tastes even better the next day! Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.