How To Make White Chicken Chili

White chicken chili is one of those tried-and-true dishes that is guaranteed to please everyone at the dinner table! This chili is also very simple to make and takes about 30 minutes to whip up if you have all the ingredients on hand. That makes this white chicken chili the perfect weeknight meal to have in the dinner rotation!

If you plan to make extra of this chili the night before, it also makes the perfect “leftover” lunch for the next day. As a mom with lots of things calling for my attention, I am a big fan of getting two meals out of one pot!

The great thing about white chicken chili is that it is highly customizable. If you have little ones who are sensitive to spice, you can omit the jalapeno or just put less in. However, if you love spice like we do, we love adding additional cayenne pepper to ours. We’re also big fans of adding a squeeze of lime on top. It is so good!

I’m also a big fan of shredding our cheese fresh rather than buying pre-shredded cheese (for multiple reasons). A block of cheese doesn’t even want to see me coming with the shredder – ha! We go through lots of cheese in this house! If you’re looking for a good block cheese for this recipe, we’ve had great success with this Tillamook Colby Jack.

Emma

White Chicken Chili

A savory and filling, tried-and-true weeknight dinner that the whole family will love!

Print Recipe Pin Recipe

Servings: 4 people

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 1 tbsp coconut oil
• 1 medium yellow onion, chopped
• 1 small jalapeno, seeded and finely chopped
• 4 cloves garlic, finely chopped
• 1.5 tsps oregano
• 1.5 tsps cumin
• 3 boneless and skinless chicken breasts, diced
• 4 cups chicken broth
• 2 4.5-oz.) cans green chiles
• 2 15 oz cans white beans, drained and rinsed
• 1.5 cups frozen corn
• 1 cup sour cream
• salt
• pepper
• 1 avocado, thinly sliced for serving
• 1/4 cup fresh cilantro, finely chopped for serving
• 1/2 cup shredded Monterey Jack, for serving
• cayenne pepper, for serving (optional)
• 1 lime, for serving (optional)

Method

 

1. In a large pot over medium heat, heat coconut oil. Add onion and jalapeño and cook, stirring, until softened. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute.
2. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is cooked through.
3. Add beans to pot and bring to a simmer. Add corn and shredded chicken and cook, stirring, until heated through. Remove from heat and stir in sour cream.
4. Ladle chili into bowls. Top with avocado, cilantro, and cheese. Add cayenne and lime if desired.