There’s something about a warm bowl of chili that feels like home. This easy white chicken chili recipe is everything you want on a chilly evening—comforting, hearty, and full of flavor without being too heavy. With tender chicken, creamy white beans, and a gentle kick of spice, it’s the perfect one-pot dinner that makes the whole house smell amazing. Plus, it comes together with simple pantry staples, making it weeknight-friendly and stress-free.
Recipe Info
| Category | Dinner, One-Pot Meals |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings | 6 servings |
| Calories | ~320 per serving |
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or thighs), cut into chunks
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup sour cream (or Greek yogurt for a lighter version)
- ½ cup shredded Monterey Jack or mozzarella cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Step-By-Step Instructions
- Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 4–5 minutes. Stir in garlic and cook for 1 more minute.
- Cook the chicken: Add chicken pieces and cook until lightly browned on the outside (they don’t need to be fully cooked yet).
- Add the base: Pour in chicken broth, white beans, green chiles, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well.
- Simmer to perfection: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 20 minutes, stirring occasionally, until the chicken is fully cooked and the flavors come together.
- Make it creamy: Remove from heat and stir in sour cream and shredded cheese until melted and creamy.
- Serve and enjoy: Ladle into bowls, sprinkle with cilantro, and serve with lime wedges for a bright, fresh finish.
Helpful Notes & Tips
- If you prefer a thicker chili, mash some of the beans with a fork before adding them to the pot.
- For a little heat, add extra green chiles or a pinch of cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. It reheats beautifully on the stovetop.
Recipe Variations
- Protein Swap: Use rotisserie chicken for an even quicker option, or try turkey breast for a leaner version.
- Dairy-Light Option: Substitute Greek yogurt for sour cream and reduce the cheese for a lighter, still-creamy chili.
- Extra Veggies: Stir in corn, bell peppers, or zucchini for added flavor and nutrition.
Serving Suggestions
- Top with crushed tortilla chips or warm corn tortillas on the side.
- Add avocado slices or extra shredded cheese for richness.
- Pair with a crisp salad for balance.
Conclusion
This easy white chicken chili is the kind of meal that feels like a warm hug in a bowl. Whether you’re sharing it with family on a busy weeknight or making a big pot for cozy leftovers, it’s a recipe that always delivers comfort and flavor.