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White Chicken Chili in a bowl with toppings
ChefMaster Emily

White Chicken Chili

This White Chicken Chili is creamy, mildly spicy, and incredibly satisfying. Made with tender shredded chicken, white beans, green chiles, and a luscious broth, it's a quick and hearty dish perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 2 cups cooked shredded chicken rotisserie chicken recommended
  • 2 cans white beans drained and rinsed
  • 1 can green chiles
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 4 oz cream cheese softened
  • 0.5 cup heavy cream
  • 1 tsp cumin
  • 0.5 tsp oregano
  • 1 tsp chili powder
  • 1 tbsp lime juice freshly squeezed
Toppings
  • sour cream
  • cilantro chopped
  • tortilla strips crispy

Equipment

  • Large Pot

Method
 

  1. Heat oil in a large pot over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds.
  2. Stir in green chiles, white beans, shredded chicken, cumin, oregano, and chili powder. Mix well.
  3. Pour in chicken broth and bring to a simmer. Cook for 20 minutes to blend flavors.
  4. Lower heat and stir in cream cheese until fully melted. Add heavy cream and lime juice. Stir until smooth and heated through.
  5. Ladle into bowls and top with sour cream, chopped cilantro, and crispy tortilla strips.

Notes

This chili is freezer-friendly and perfect for leftovers. Adjust spice level by adding jalapeños or more chili powder. Try mashing some beans for a thicker texture.