Warm, rich, and just a little bit spicy—this White Chicken Chili is the perfect twist on classic chili. It’s loaded with tender shredded chicken, creamy white beans, green chiles, and a hint of lime, all simmered in a silky broth. It’s one of those recipes that feels like a hug in a bowl, especially on chilly nights. ❄️
📝 Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp chili powder
- ½ tsp salt, plus more to taste
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 cans (15 oz) great northern beans, drained
- 2 cups chicken broth
- ½ cup sour cream
- ½ cup half & half or heavy cream
- 1 cup Monterey Jack or Pepper Jack cheese, shredded
- Juice of ½ lime
Toppings (optional but amazing):
🧀 Shredded cheese
🥑 Avocado slices
🌿 Fresh cilantro
🌶️ Jalapeño slices
🧅 Diced red onion
🥄 Extra sour cream
👩🍳 Instructions
1️⃣ Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 3–4 minutes. Add garlic, green chiles, and spices. Cook for another minute.
2️⃣ Stir in the shredded chicken, beans, and chicken broth. Bring to a gentle simmer and let cook for 15–20 minutes, stirring occasionally.
3️⃣ Reduce heat to low. Stir in sour cream, half & half, and cheese. Mix until melted and creamy.
4️⃣ Finish with a squeeze of lime juice. Taste and adjust salt or spice if needed.
5️⃣ Serve hot, topped with all your favorite fixings!
💡 Tips for the Creamiest Chili
- Use rotisserie chicken for speed and extra flavor.
- Want it thicker? Mash a bit of the beans before adding to the pot.
- Like it spicy? Add a dash of cayenne or some jalapeño slices.
🍯 Why You’ll Love This Recipe
✔️ Creamy, cozy, and full of flavor
✔️ Quick to make—30 minutes or less
✔️ Perfect for leftovers and meal prep
✔️ A family favorite with customizable toppings!
Want a slow cooker version or a low-carb twist? Just say the word! 💬
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