What makes white chicken chili different from traditional chili?

White chicken chili swaps the beef and tomato base for chicken, white beans, and green chilies, giving it a creamy, comforting twist that’s milder but full of flavor.

Can I make this chili with rotisserie chicken?

Yes! Using rotisserie chicken can save time—just shred it and add it to the pot after cooking the other ingredients, letting it simmer briefly to soak up the flavors.

What’s the best way to thicken white chicken chili?

For a thicker chili, try mashing some of the beans before adding them or simmering it uncovered to reduce the liquid. Adding extra sour cream or heavy cream at the end can also create a thicker, creamier texture.

What toppings go on white chicken chili?

Top with shredded cheese, extra cilantro, sliced jalapeños, or a squeeze of lime. A side of crusty bread or homemade dinner rolls complements the flavors perfectly!

Yummy White Chicken Chili Recipe

Description

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.

Ingredients

Scale

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

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Instructions

Heat the olive oil in a large pot over medium heat.
Add the garlic and onions, and sauté until soft and fragrant—about 5 minutes.
Stir in the chicken, green chilies, seasonings, and chicken stock.
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.
Add the beans, chopped cilantro, and shredded chicken back into the pot. Simmer on low heat for another 10 minutes.
Remove the pot from the heat. Stir in the sour cream and heavy cream until fully combined and creamy.
Finish with a squeeze of fresh lime juice (about half a lime), give it one last stir, and enjoy!

Nutrition

Serving Size: 1 cup
Calories: 409
Sugar: 2.4g
Sodium: 1472mg
Fat: 26g
Carbohydrates: 18.2g
Fiber: 3.5g
Protein: 25.9g