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A bowl of savory white chicken chili topped with fresh cilantro

Proven way to grow your best White Chicken Chili

This recipe guides you through making a flavorful white chicken chili, featuring tender chicken, a blend of beans, and a creamy, zesty broth. It's a comforting and hearty meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Salt and freshly ground black pepper to taste
For the Chili
  • 1 cannellini beans, rinsed and drained (15-ounce) can
  • 1 great northern beans, rinsed and drained (15-ounce) can
  • 1 diced green chilies, undrained (4-ounce) can
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
For Serving (Optional)
  • Shredded Monterey Jack cheese
  • Sour cream or Greek yogurt
  • Diced avocado
  • Tortilla chips or warm tortillas

Equipment

  • Dutch oven
  • Heavy-bottomed pot

Method
 

Brown the Chicken
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken and cook until browned on all sides, then remove and set aside.
Sauté Aromatics
  1. Add chopped onion to the same pot and cook until softened, about 5 minutes. Stir in minced garlic, cumin, chili powder, and cayenne pepper, cooking for another minute until fragrant.
Simmer the Chili
  1. Return the browned chicken to the pot with cannellini beans, great northern beans, diced green chilies, and chicken broth. Bring to a simmer, then reduce heat, cover, and cook for at least 20 minutes to allow flavors to meld.
Finish and Serve
  1. Stir in heavy cream, fresh cilantro, and lime juice; heat gently without boiling. Adjust seasonings to taste.
  2. Ladle into bowls and garnish with shredded Monterey Jack cheese, sour cream, diced avocado, and serve with tortilla chips or warm tortillas if desired.

Notes

For extra depth of flavor, consider using fire-roasted diced green chilies. You can also adjust the spice level by increasing or decreasing the cayenne pepper.