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A bowl of white chicken chili topped with cheese, sour cream, and cilantro

White Chicken Chili Recipe

A creamy, comforting white chicken chili made with shredded chicken, cannellini beans, and green chilies, ready in under an hour and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless , skinless chicken breast
  • 2 cans , 15 oz each cannellini beans, drained and rinsed
  • 2 cans , 4 oz each diced green chilies
  • 4 cups halal chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt , plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro , for garnish
  • 1 lime , cut into wedges

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Two forks (for shredding)

Method
 

  1. Heat olive oil in a large pot over medium heat. Cook diced onion for 4 to 5 minutes until softened.
  2. Stir in garlic and cook 30 seconds until fragrant.
  3. Add chicken, broth, cumin, oregano, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes until chicken is cooked through.
  4. Remove chicken, shred with two forks, and return to the pot.
  5. Stir in beans and green chilies. Simmer 10 minutes.
  6. Reduce heat to low and stir in sour cream until combined.
  7. Add cheese and stir until melted.
  8. Adjust seasoning, then serve garnished with cilantro and lime wedges.