Go Back
A bowl of savory white chicken chili topped with fresh cilantro

Proven way to grow your favorite White Chicken Chili recipe.

This recipe delivers a hearty bowl of white chicken chili, easily adaptable to your desired serving size. It involves a flavorful blend of chicken, beans, and spices, simmered to perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken shredded or diced
  • 2 cans canned great northern beans rinsed and drained
  • 4 cups chicken broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can canned chopped green chilies 4 oz
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Optional Toppings
  • shredded Monterey Jack cheese for serving
  • sour cream for serving
  • fresh cilantro chopped, for serving

Equipment

  • large pot
  • Dutch oven

Method
 

Preparation
  1. In a large pot or Dutch oven, sauté the chopped onion until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the cooked chicken, rinsed beans, chicken broth, green chilies, cumin, oregano, salt, and pepper.
Cooking
  1. Bring the mixture to a boil, then reduce heat and simmer for at least 30 minutes, allowing the flavors to meld.
  2. Taste and adjust seasonings as needed, adding more salt, pepper, or spices to your preference.
Serving
  1. Ladle the white chicken chili into bowls and serve hot with your favorite toppings, such as shredded cheese, sour cream, and fresh cilantro.

Notes

For a spicier chili, add a pinch of cayenne pepper or an extra can of green chilies. This recipe can be easily doubled or tripled to feed a larger gathering. Leftovers store well in the refrigerator for up to 3-4 days and can be frozen for longer storage.