Go Back
A bowl of hearty white chicken chili with a dollop of sour cream and fresh cilantro.

White Chicken Chili

This quick and easy White Chicken Chili recipe is perfect for a weeknight meal. It's packed with flavor and comes together in just one hour, making it a delicious and convenient option for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken shredded
  • 2 cans great northern beans rinsed and drained
  • 4 cups chicken broth
  • 1 can diced green chiles
  • 1 medium diced onion
  • 2 minced garlic cloves
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
Optional Toppings
  • fresh cilantro chopped
  • avocado diced
  • lime wedges

Equipment

  • Large pot or Dutch oven

Method
 

Preparation
  1. In a large pot or Dutch oven, sauté the diced onion over medium heat until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the ground cumin, dried oregano, salt, and black pepper, cooking for 30 seconds to toast the spices.
Cooking
  1. Pour in the chicken broth, great northern beans, diced green chiles, and shredded cooked chicken.
  2. Bring the mixture to a simmer, then reduce heat and let it cook for at least 30 minutes to allow the flavors to meld.
  3. Just before serving, stir in the sour cream and shredded Monterey Jack cheese until melted and well combined.
Serving
  1. Ladle the hot chili into bowls and garnish with optional toppings like fresh cilantro, diced avocado, and lime wedges.

Notes

For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño with the green chiles. This recipe can also be made in a slow cooker by combining all ingredients (except sour cream and cheese) and cooking on low for 4-6 hours. Stir in sour cream and cheese before serving.