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–+ servings
white chicken chili

White Chicken Chili

The Crispy Chef
This creamy, comforting white chicken chili is loaded with tender chicken, white beans, green chiles, and warm spices. It’s the perfect cold-weather meal that’s hearty but not heavy, with layers of flavor in every bite. Ideal for meal prep, potlucks, or cozy weeknights.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Soup
Cuisine American, Comfort Food
Servings 6 bowls
Calories 385 kcal

Equipment

  • Large Dutch oven or pot
  • Cutting board and knife
  • can opener
  • Measuring cups/spoons
  • Small mixing bowl
  • Wooden spoon or ladle

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 2 tbsp olive oil (30ml)
  • 1 large onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and diced (keep seeds for heat)
  • 1 poblano pepper, diced (optional)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp ground coriander
  • Salt and black pepper to taste
  • 4 cups chicken broth (960ml)
  • 2 cans white beans, drained and rinsed (15 oz each)
  • 1 can diced green chiles (4 oz / 115g)
  • 1 cup sour cream (240g)
  • 4 oz cream cheese, softened (115g)
  • 0.25 cup all-purpose flour (30g)
  • 2 tbsp lime juice (30ml)
  • 1 tsp hot sauce (or to taste)
  • 1 cup shredded Monterey Jack cheese (for garnish)
  • 0.5 cup chopped fresh cilantro
  • 2 green onions, sliced
  • 1 avocado, diced
  • Lime wedges and tortilla chips or cornbread (for serving)

Instructions
 

  • Pat chicken dry, season with salt and pepper. Heat oil in a Dutch oven over medium-high and sear chicken 5–6 minutes per side until golden. Remove and shred once slightly cooled.
  • In same pot, sauté onion 4–5 minutes. Add garlic, jalapeños, poblano, and cook 2 more minutes until fragrant.
  • Stir in cumin, oregano, paprika, and coriander. Toast spices for 30 seconds.
  • Whisk flour with ½ cup chicken broth to make a slurry. Add to pot with remaining broth and green chiles. Bring to a simmer.
  • Add beans and shredded chicken. Simmer 15–20 minutes until flavors meld and chicken is heated through.
  • Whisk sour cream and cream cheese in a bowl until smooth. Temper with a ladle of hot chili, then stir mixture into the pot.
  • Stir in lime juice, hot sauce, salt, and pepper. Simmer on low 10–15 minutes until thick and creamy.
  • Ladle into bowls and top with cheese, cilantro, green onions, and avocado. Serve with lime wedges and tortilla chips or cornbread.

Notes

Use rotisserie chicken for a quicker version. Tastes even better the next day. Freeze leftovers in portions for easy winter meals. Garnish with cheese, avocado, cilantro, and lime wedges just before serving.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 32gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 850mgPotassium: 650mgFiber: 8gSugar: 5gVitamin A: 950IUVitamin C: 25mgCalcium: 180mgIron: 2.1mg
Keyword comfort food, easy chili, meal prep chili, white chicken chili, winter dinner
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