Classic White Chicken Chili
A comforting, creamy white chili that's easy to make on a weeknight. It uses tender chicken, white beans, green chilies, and a hint of lime and cilantro for bright, balanced flavor. Perfect for a crowd or meal-prep, this chili comes together in one pot with simple pantry ingredients.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cans white beans, drained and rinsed
- 1 ORN medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 can green chilies, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 cup shredded Mexican blend cheese or white cheddar (optional)
- 1/2 cup sour cream or plain Greek yogurt (optional for creaminess)
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
- to taste salt and pepper
Instructions
- In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the diced onion and a pinch of salt. Sauté for 4–5 minutes until the onion is translucent and fragrant.
- Add the garlic and cook for another 30 seconds, just until it releases its aroma.
- Place the chicken breasts in the pot. Pour in the chicken broth enough to cover the chicken. Bring to a gentle simmer and cook for about 10 minutes, or until the chicken is cooked through.
- Remove the chicken to a cutting board to rest. Stir in the white beans, green chilies, cumin, oregano, and chili powder. Let the mixture simmer for 5 minutes to meld the flavors.
- Shred the cooked chicken with two forks, then return it to the pot. If you like a thicker chili, let it simmer a few more minutes uncovered.
- If using, stir in sour cream or Greek yogurt for extra creaminess. Add lime juice and cilantro, then season with salt and pepper to taste. A final gentle stir brings everything together.
- Serve hot with optional toppings such as shredded cheese, avocado slices, or a squeeze of lime.