Easy White Chicken Chili (Print-Friendly Version)
Shredded chicken, creamy beans, chiles, and spices come together quickly for a cozy comfort meal.
# Ingredients You’ll Need:
→ Main ingredients
01 -
1.5 pounds boneless, skinless chicken breasts, cooked and shredded or use rotisserie chicken
02 -
2 tablespoons olive oil
03 -
1 medium yellow onion, finely diced
04 -
3 cloves garlic, minced
05 -
2 cans (15 ounces each) white beans, such as cannellini or Great Northern, drained and rinsed
06 -
1 can (4 ounces) diced green chiles
07 -
4 cups chicken broth, low sodium preferred
→ Seasonings and finishers
08 -
1 teaspoon ground cumin
09 -
1 teaspoon dried oregano
10 -
1/2 teaspoon chili powder
11 -
1 cup sour cream or Greek yogurt
12 -
Salt and black pepper, to taste
# How to Make It:
01 -
If using raw chicken breasts, place them in a pot of boiling salted water and cook for about 15 minutes until fully cooked. Shred the cooked chicken using two forks. If using rotisserie chicken, shred the meat and set aside.
02 -
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened and translucent, about 3 to 4 minutes. Add garlic and cook for an additional minute, stirring frequently.
03 -
Add shredded chicken, drained and rinsed white beans, diced green chiles, chicken broth, cumin, oregano, chili powder, and a pinch of salt to the pot. Stir to evenly distribute flavors.
04 -
Bring the mixture to a gentle boil, then reduce heat to low. Let simmer uncovered for 20 minutes, stirring occasionally. For a thicker consistency, mash some of the beans against the side of the pot.
05 -
Remove the pot from heat. Stir in sour cream or Greek yogurt until thoroughly combined. Adjust consistency with extra broth if necessary. Taste and season with additional salt and pepper as needed.
06 -
Ladle into bowls and garnish with your preferred toppings such as cilantro, shredded cheese, jalapeño slices, tortilla chips, diced avocado, lime wedges, or extra sour cream. Serve hot with tortilla chips, crusty bread, or cornbread.
# Extra Suggestions:
01 -
This chili holds well when stored; refrigerate leftovers for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop and add additional broth if needed.
02 -
Optional toppings include fresh cilantro, shredded Monterey Jack or cheddar cheese, sliced jalapeños, tortilla chips, diced avocado, lime wedges, or additional sour cream.