Why You’ll Love This Recipe

This White Chicken Chili is the ultimate comfort food—hearty, flavorful, and perfect for chilly evenings. Made with tender chicken, creamy white beans, and a blend of aromatic spices, this chili is both satisfying and delicious. The addition of green chilies gives it a mild heat, while the sour cream and Monterey Jack cheese add a rich, creamy texture. Whether you’re cooking for a cozy family dinner or entertaining friends, this white chicken chili is a crowd-pleaser!

White Chicken Chili Recipe

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chilies
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup sour cream
½ cup shredded Monterey Jack cheese
Fresh cilantro, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Cook the Chicken: Add the diced chicken to the pot and cook until no longer pink, about 5-6 minutes.
Simmer the Chili: Stir in the white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes to allow the flavors to meld together.
Finish the Chili: Remove the pot from heat. Stir in the sour cream and shredded Monterey Jack cheese until melted and well combined, creating a creamy texture.
Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy!

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Spicy Version: Add extra chili powder or some chopped jalapeños to increase the heat.
Vegetarian: Omit the chicken and add more beans or vegetables for a vegetarian version.
Cheese Variations: Swap out Monterey Jack for other cheeses like cheddar or pepper jack for a different flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a saucepan over low heat, adding a little more broth or water if the chili thickens too much.

FAQs

Can I make this chili ahead of time?

Yes! This chili actually tastes even better the next day as the flavors develop. Store it in the fridge and reheat when ready to serve.

Can I use a different type of meat?

Yes, you can substitute the chicken with ground turkey or beef for a different flavor. Adjust the cooking time as needed.

Can I make this recipe spicier?

Yes, to make it spicier, add extra chili powder, cayenne pepper, or a sliced jalapeño to the chili while it’s simmering.

Can I freeze the chili?

Yes, you can freeze this chili for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.

Can I add more vegetables to the chili?

Definitely! Feel free to add corn, diced zucchini, or bell peppers to increase the veggie content.

Conclusion

This White Chicken Chili is the perfect hearty meal for a cozy evening. With tender chicken, creamy beans, and the perfect balance of spices, it’s a comforting dish that’s easy to make and full of flavor. Whether you’re serving it for a family dinner or a casual gathering, this chili will be sure to satisfy everyone at the table!