White Chicken Chili (Creamy, Ready in 40 Minutes)

What Makes This Recipe Work

White beans and green chiles give the pot body and gentle heat without the red, tomato-heavy flavor of classic chili. Dicing the chicken small keeps it tender in a short simmer, and finishing with dairy off the heat prevents curdling while giving a creamy white chicken chili texture.

Ingredients for White Chicken Chili (Creamy, Ready in 40 Minutes)

• 2 tbsp (30 ml) olive oil
• 1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1/2 tsp chili powder
• 2 (4 oz / 113 g) cans diced green chiles, undrained
• 2 (15 oz / 425 g) cans Great Northern beans, drained and rinsed
• 4 cups (950 ml) low-sodium chicken broth
• 1 tsp fine salt, plus more to taste
• 1/2 cup (120 g) sour cream or 1/2 cup (120 ml) heavy cream
• For serving: shredded Monterey Jack, fresh cilantro, and lime wedges

How to Make White Chicken Chili (Creamy, Ready in 40 Minutes)

1. Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken with a pinch of salt and cook in a single layer until lightly golden on the outside but not cooked through, about 4 minutes. Transfer to a plate.
2. Add the onion to the pot and cook, stirring, until soft and translucent, about 5 minutes. Stir in the garlic, cumin, and chili powder and cook until fragrant, about 30 seconds.
3. Stir in the green chiles, beans, and broth. Bring to a boil, then reduce to a steady simmer.
4. Return the chicken and any juices to the pot and simmer until the chicken is cooked through and tender, 12 to 15 minutes.
5. Mash about 1 cup of the beans against the side of the pot with a spoon, or blend a ladleful and stir it back in, to thicken the chili naturally.
6. Reduce the heat to low and stir in the sour cream or cream. Heat gently for 2 to 3 minutes until hot and lightly bubbling, but do not let it boil.
7. Taste and adjust the salt, then ladle into bowls and top with Jack, cilantro, and a squeeze of lime.

Tips for the Best White Chicken Chili (Creamy, Ready in 40 Minutes)

• Use chicken thighs if you want an even more forgiving, juicier pot.
• Rinse the beans well to remove canning liquid that can taste metallic.
• Add the dairy on low heat and pull the pot off the burner if it starts to look grainy.
• A squeeze of lime at the end sharpens the mild, creamy flavor.

Variations and Substitutions

• For a hands-off dinner, make Slow Cooker White Chicken Chili and let the crockpot do the simmering.
• Swirl in 4 oz of softened cream cheese instead of sour cream for a thicker, richer pot.
• Add a can of drained corn or a finely diced poblano for extra sweetness and depth.
• Use shredded rotisserie chicken stirred in during the last 5 minutes for a faster version.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days; the chili thickens when chilled, so loosen it with a splash of broth as you reheat.
• Freeze the base without the sour cream for up to 3 months, then thaw, reheat, and stir in the dairy fresh.

White Chicken Chili (Creamy, Ready in 40 Minutes) FAQ