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A bowl of creamy White Chicken Chili garnished with cilantro and lime slices

White Chicken Chili

A creamy and comforting White Chicken Chili that is quick to make and perfect for chilly nights. Enjoy in just one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Can use rotisserie chicken for convenience.
  • 2 cans white beans, drained and rinsed
  • 1 can diced green chiles
  • 1 medium onion, diced
  • 2 cloves garlic, minced Sautéing enhances flavor.
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder Adjust to taste.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream Can use coconut cream for a vegan option.
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro for garnish (optional) Adds color and flavor.

Method
 

Preparation
  1. In a large pot, sauté the diced onion and garlic until softened.
  2. Add the shredded chicken, white beans, green chiles, chicken broth, cumin, chili powder, salt, and pepper.
  3. Bring the mixture to a boil, then reduce to a simmer for 20 minutes.
  4. Stir in the sour cream and Monterey Jack cheese until melted and creamy.
  5. Serve hot, garnished with fresh cilantro if desired.

Notes

This chili keeps well in the fridge for about 3-4 days. It can be frozen for up to 3 months. Reheat with a splash of chicken broth.