Creamy White Chicken Chili

A comforting and quick bowl of Creamy White Chicken Chili, perfect for busy weeknights, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 420

Ingredients Method Notes

Ingredients

Main Ingredients

1 tablespoon olive oil For sautéing
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
2 cans (15 oz each) white beans, drained and rinsed Cannellini or great northern work well
1 can (4 oz) diced green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
1 cup sour cream For creaminess
1 cup shredded cheese Sharp cheddar or Monterey Jack

Optional Toppings

to taste sliced jalapeños
to taste chopped cilantro
to taste avocado
to taste additional cheese

Method

Preparation

In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until it's soft and translucent, about 3-4 minutes.
Toss in the minced garlic and cook for an additional 1 minute until fragrant.

Cooking

Add the diced chicken breasts to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.
Stir in the white beans, diced green chilies, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a gentle boil.
Reduce the heat and let the chili simmer for about 10 minutes.

Finishing Touches

Remove the pot from heat, then stir in the sour cream and shredded cheese until fully melted and combined.
Ladle the chili into bowls and top with your favorite toppings such as sliced jalapeños, chopped cilantro, diced avocado, or extra cheese.

Notes

For a twist, substitute the chicken with turkey or cooked sausage. To make it spicy, add some diced fresh jalapeños during the sautéing stage or a dash of cayenne pepper. This chili tastes even better the next day after the flavors have melded.