Yummy White Chicken Chili
This creamy white chicken chili is rich, flavorful, and packed with tender chicken, green chilies, and hearty beans. Finished with a swirl of cream and a squeeze of lime—it’s the perfect cozy dinner for any night of the week.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Chili
- Method: Stovetop
- Cuisine: American
Ingredients
- 1/4 cup olive oil
- 3 large boneless/skinless chicken breasts
- 1 medium onion, diced
- 2 garlic cloves
- 3 – 15 oz cans great northern white beans
- 32 oz chicken stock ( I homemade mine from scratch)
- 8 ounces diced green chilies
- 1 tsp cumin
- 1 tbsp salt
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 1 cup sour cream
- 1/2 cup heavy cream
- Juice from 1/2 lime
Instructions
- Heat the olive oil in a large pot over medium heat.
- 1/4 cup olive oil
- Add the garlic and onions, and sauté until soft and fragrant—about 5 minutes.
- 1 medium onion, diced
- 2 garlic cloves
- Stir in the chicken, green chilies, seasonings, and chicken stock.
- 3 large boneless/skinless chicken breasts
- 8 ounces diced green chilies
- 1 tsp cumin
- 1 tbsp salt
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 32 oz chicken stock ( I homemade mine from scratch)
- Bring everything to a gentle boil, then cover the pot.
- Simmer until the chicken is cooked through and shreds easily, about 15 to 20 minutes.
- Remove the chicken from the pot and shred it using two forks.
- While the chicken is out, drain and rinse the beans.
- 3 – 15 oz cans Great Northern white beans
- Add the beans, chopped cilantro, and shredded chicken back into the pot. Simmer on low heat for another 10 minutes.
- 2 tbsp fresh cilantro chopped
- Remove the pot from the heat. Stir in the sour cream and heavy cream until fully combined and creamy.
- 1 cup sour cream
- 1/2 cup heavy cream
- Finish with a squeeze of fresh lime juice (about half a lime), give it one last stir, and enjoy!
