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White Chicken Chili Family Dinner

This creamy, comforting white chicken chili is packed with protein and flavor without breaking the bank. It's lighter than traditional chili but just as satisfying, and it's a fantastic way to use affordable chicken breast or rotisserie chicken. Plus, it tastes even better the next day, so leftovers are a win!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1½ lbs boneless skinless chicken breasts
  • 2 cans 15 oz each great northern beans, drained and rinsed
  • 1 can 4 oz diced green chiles
  • 4 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper optional
  • ½ cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste
  • Optional toppings: cilantro tortilla chips, lime wedges, extra cheese

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  2. Add chicken breasts, beans, green chiles, chicken broth, cumin, oregano, and cayenne pepper (if using) to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
  3. Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
  4. Remove pot from heat and stir in sour cream and shredded cheese until melted and creamy. Season with salt and pepper to taste.
  5. Ladle into bowls and serve with your favorite toppings like crushed tortilla chips, fresh cilantro, extra cheese, or a squeeze of lime. Serve with warm cornbread for a complete meal!