Soups & Stews Free recipe

White Chicken Chili

There is a reason White Chicken Chili shows up on repeat in this kitchen: a creamy white chili with chicken and white beans. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 40 min Total: 50 min

50Minutes

6Servings

4.6Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.

Ingredients

Makes 6 servings

1.5 lbs chicken breast
1 onion diced
3 cloves garlic minced
2 cans white beans
1 can (4 oz) green chiles
4 cups chicken broth
1 tsp cumin
1 tsp oregano
1/2 cup sour cream
1/2 cup shredded Monterey Jack

Estimated Nutrition (per serving)

210Calories

13gFat

4gCarbs

19gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
In a pot, cook the onion in a little oil 4 minutes, then add the garlic, cumin, and oregano for 1 minute.
Step 2
Add the whole chicken breasts, beans, green chiles, and broth. Simmer 20 minutes.
Step 3
Lift out the chicken, shred it with two forks, and return it to the pot.
Step 4
For a creamier texture, mash some of the beans against the side of the pot.
Step 5
Lower the heat and stir in the sour cream and cheese until melted (do not boil).
Step 6
Serve topped with more cheese, cilantro, and tortilla chips.

Cook's tips

This tastes even better the next day, once the flavors have had time to sit together in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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