Go Back
White Chicken Chili

Creamy White Chicken Chili

A comforting and flavorful white chicken chili recipe, perfect for a cozy night in. This easy-to-make chili is packed with chicken, beans, and creamy goodness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon Olive oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 Green bell pepper chopped
  • 4 ounces Diced green chilies can, undrained
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Cayenne pepper optional
  • 3 cups Chicken broth
  • 15 ounces Cannellini beans can, rinsed and drained
  • 15 ounces White beans can (great northern or navy), rinsed and drained
  • 2 cups Cooked chicken shredded or diced
  • 1 cup Heavy cream or half-and-half
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Stir in the garlic and green bell pepper and cook for another 3-5 minutes, until slightly tender.
  3. Add the green chilies (undrained), cumin, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in the chicken broth and bring to a simmer. Add the cannellini beans and white beans.
  5. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
  6. Stir in the shredded chicken and heavy cream or half-and-half. Heat through, about 5 minutes. Do not boil.
  7. Season with salt and pepper to taste.
  8. Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, chopped cilantro, or tortilla chips.

Notes

For a thicker chili, simmer uncovered for the last 10 minutes. You can also use other types of beans, such as pinto beans or kidney beans. Leftovers can be stored in the refrigerator for up to 3 days.