Easy White Chicken Chili
This Easy White Chicken Chili is the ultimate cozy comfort food. Made in just 30 minutes, it combines shredded chicken, creamy white beans, green chiles, and warm spices in a rich, savory broth with a swirl of sour cream or Greek yogurt for creaminess. A true one-pot wonder, perfect for busy weeknights!
Equipment
- Dutch Oven or Soup Pot
- Wooden spoon
- Cutting board & knife
- Measuring spoons & cups
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and finely diced
- 2 cans white beans (cannellini or Great Northern), rinsed and drained
- 1 can (4 oz) diced green chiles
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- Salt and black pepper, to taste
- 1/2 cup sour cream or plain Greek yogurt
- Shredded Monterey Jack cheese
- Fresh cilantro
- Lime wedges
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chopped onion and diced jalapeño. Cook 5–7 minutes until softened. Add garlic and cook 1 minute more.
- Stir in cumin, oregano, and chili powder. Cook 30 seconds until fragrant.
- Pour in chicken broth. Add shredded chicken, white beans, and diced green chiles. Season with salt and pepper. Stir to combine.
- Bring to a boil, then reduce to low. Simmer 20 minutes to allow flavors to meld.
- Turn off heat. Stir in sour cream or Greek yogurt until creamy.
- Serve hot in bowls. Garnish with shredded cheese, cilantro, and lime wedges if desired.
Notes
For a vegetarian version, swap the chicken for extra beans and use vegetable broth. Stir in creamy base at the end to prevent curdling.