Description

This creamy white chicken chili is loaded with shredded chicken, white beans, green chiles, and warm spices — a cozy, comforting bowl for any season.

Ingredients

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1½ teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon chili powder

¼ teaspoon cayenne pepper (optional)

2 (4 oz) cans diced green chiles

2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed

3 cups cooked shredded chicken

3 cups chicken broth

½ cup sour cream or heavy cream

½ cup shredded Monterey Jack or Pepper Jack cheese

Salt and black pepper, to taste

Juice of ½ lime (optional)

Optional Toppings:

Sliced avocado

Extra shredded cheese

Chopped cilantro

Crushed tortilla chips

Sliced jalapeños

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes. Add garlic and cook for 1 more minute.

Stir in cumin, oregano, chili powder, and cayenne. Toast the spices for 30 seconds.

Add green chiles, beans, chicken, and chicken broth. Bring to a boil, then reduce to a simmer for 15–20 minutes.

Stir in sour cream (or heavy cream) and shredded cheese. Mix until smooth and creamy.

Season with salt, pepper, and lime juice to taste.

Ladle into bowls and top with your favorite toppings. Serve warm.

Notes

Mash some of the beans before adding for a thicker texture.

Use Greek yogurt instead of sour cream for a lighter option.

Add corn or diced zucchini for extra veggies.

Adjust spice level by increasing or omitting cayenne and sriracha.

Freeze for later—just omit cream/cheese before freezing and stir them in when reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish, Soup
Method: Stovetop
Cuisine: American, Tex-Mex