- Prepare the Ingredients
Gather all ingredients: 1.5 lb boneless, skinless chicken breasts, 2 tbsp olive oil, 1 large diced yellow onion, 1 large diced green bell pepper, 4 minced garlic cloves, 2 tbsp all-purpose flour, 2 tsp ground cumin, 1 tsp dried oregano, 1 tbsp mild chili powder, 4 cups low-sodium chicken broth, 2 (15.5 oz) cans rinsed cannellini beans, 2 (4.5 oz) cans diced green chiles, 1/2 cup heavy cream, 3 tbsp fresh lime juice, 1/2 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper.
- Cook the Chicken & Vegetables
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season chicken breasts with salt and pepper. Cook for 5-7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate. In the same pot, add onion and bell pepper. Cook for 6-8 minutes, stirring often, until soft and translucent. Add garlic and cook for 1 minute until fragrant.
- Build the Flavor Base
Sprinkle the flour, cumin, oregano, and chili powder over the vegetables. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste and toast the spices. Slowly pour in the chicken broth, whisking constantly to prevent lumps and create a smooth, slightly thickened base.
- Shred Chicken & Simmer
Using two forks, shred the cooked chicken into bite-sized pieces. Add the shredded chicken, drained white beans, and the entire cans of green chiles (with their liquid) to the pot. Stir to combine. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
- Finish & Serve
Remove the pot from the heat. Stir in the heavy cream, fresh lime juice, and chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed. Ladle the hot, creamy chili into bowls and garnish with your favorite toppings like shredded cheese, sour cream, avocado, or extra cilantro. Serve immediately.
- Calories:420 kcal
- Protein:35 g
- Carbohydrates:32 g
- Sugar:4 g
- Salt:1.2 g
- Energy:1760 kJ
- Fat:18 g
Whenever the air gets a crisp bite and I crave something both comforting and lively, I find myself reaching for the pot to make this exact white chicken chili recipe. It’s the perfect culinary hug – a vibrant, creamy bowl that manages to be both light and deeply satisfying. Forget the heavy, beany version you might know; this one is a bright symphony of shredded chicken, green chiles, and a velvety broth that will redefine what chili can be. It’s become my go-to for everything from cozy family dinners to casual game-day gatherings, and I have a feeling it might just become yours, too.
The Origin Story of This White Chicken Chili Recipe
This is not a dish with centuries of dusty history. No, this style of chicken chili is a deliciously modern American creation, a lighter riff on the classic Texas red that feels right at home in New England kitchens and California cafes alike. While its roots are humble—think resourceful home cooks looking for a break from beef—it has blossomed into a beloved staple. My version leans into that fresh, Southwestern-inspired spirit, prioritizing creamy texture and bright, herbaceous notes over heavy spices. It’s the kind of dish that feels simultaneously familiar and exciting, a little culinary evolution right in your Dutch oven.
What Makes a Great Creamy Chicken Chili
The magic here is in the balance. The broth should be lush and silky, thanks to a simple roux and a touch of cream, but never gloppy. It should hug the tender shreds of chicken and the soft, sweet bite of white beans without overwhelming them. The flavor profile is a layered affair: the gentle heat of green chiles, the earthy whisper of cumin, the fresh zing of lime, and the grassy finish of cilantro. It’s complex enough to be interesting, but mellow enough that everyone at the table will ask for seconds. Getting this texture and flavor harmony just right is what separates a good pot from a great one.
A Pro-Tip for the Perfect Base
Here’s my “Aha!” moment: don’t rush the onion and pepper sauté. This isn’t just a softening step; it’s where you build foundational sweetness and depth. Cook them over medium heat until they’re truly soft and translucent, maybe even taking on the tiniest hint of golden color at the edges. This gentle caramelization unlocks their natural sugars, which then melds beautifully with the spices you add next. That extra five minutes of patience transforms the entire flavor backdrop of your white chicken chili recipe from simply ‘good’ to deeply ‘delicious.’
Serving & Pairing: Beyond the Bowl
While a steaming bowl is perfect on its own, a few thoughtful additions can make it a meal to remember. A dollop of cool, tangy sour cream, a generous sprinkle of sharp shredded Monterey Jack or pepper jack cheese, a handful of crispy tortilla strips for texture, and always, always a wedge of fresh lime for squeezing. For pairing, I love a bright, citrusy salad with avocado to cut through the richness, or simply some warm, buttery cornbread. Beverage-wise, a cold, crisp Mexican lager or a tangy ginger ale works wonders.
Variations & Substitutions
The beauty of this dish is its adaptability. Want it dairy-free? Skip the cream and use a splash of full-fat coconut milk for a similar lushness. For a smoky kick, swap one can of green chiles for a can of fire-roasted diced tomatoes with green chiles. Don’t have cannellini beans? Great Northern or even navy beans work perfectly. And for the chicken, using a store-bought rotisserie chicken is a fantastic shortcut for busy nights—just be sure to use a rich homemade or high-quality store-bought broth to compensate.
Make-Ahead & Storage Tips
This is a champion of the make-ahead movement. The flavors marry and deepen beautifully overnight, making it arguably even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened up. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this in a slow cooker? Absolutely! Sauté the onion, pepper, and garlic on the stovetop first (this step is key for flavor), then transfer everything except the cream, lime, and cilantro to your slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in the cream, lime, and cilantro at the end.
Is this white chicken chili recipe spicy? As written, it has a very mild, gentle warmth. The green chiles and chili powder provide flavor more than heat. For more kick, add a diced jalapeño with the onions, use hot chili powder, or offer a bottle of your favorite hot sauce at the table.
My chili seems too thick. What should I do? No problem! Simply thin it out with a little extra chicken broth, adding a splash at a time until it reaches your preferred consistency. For more inspiration on technique and flavor balancing, the team at Serious Eats has fantastic resources.
So there you have it. My not-so-secret, always-reliable path to a pot of pure comfort. It’s a recipe that proves cozy doesn’t have to be complicated, and satisfying doesn’t have to be heavy. I truly hope you give this white chicken chili recipe a try. When you do, let me know how it turned out in the comments, or explore more ideas in our recipe collection. Now, go warm up your kitchen.
