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Creamy White Chicken Chili

A delicious and comforting chili made with tender chicken, white beans, and a creamy broth, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 can (15 ounces) white beans, drained and rinsed
  • 2 cups chicken broth
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 1 cup heavy cream
Optional Toppings
  • avocado, sliced
  • cilantro
  • lime wedges

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
  3. Stir in the shredded chicken and white beans, combining thoroughly.
  4. Pour in the chicken broth and add the diced green chilies, cumin, and chili powder. Season with salt and pepper. Stir together and bring to a gentle simmer.
  5. Once simmering, reduce heat and slowly pour in the heavy cream. Stir well and let it simmer on low for about 5 minutes.
  6. Serve hot with your favorite toppings.

Notes

For a lighter version, consider using half-and-half instead of heavy cream. You can also swap out the chicken for white fish or a vegetarian option like chickpeas. Avoid boiling after adding cream to maintain its texture. Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.