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best white chili
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best white chili

White Chili is a cozy, comforting twist on classic chili, made with tender shredded chicken, white beans, and green chiles in a rich, creamy broth. It's warm, hearty, and just the right amount of spicy—perfect for cold days, game nights, or anytime you want a satisfying one-pot meal. Quick to make and easy to customize, this white chili is a must-have in your comfort food rotation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: dinner
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 4 oz can diced green chiles
  • 2 cups cooked shredded chicken
  • 2 15 oz cans white beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • Salt and pepper to taste
  • 3 cups chicken broth
  • ½ cup sour cream
  • ½ cup heavy cream or half-and-half
  • Optional toppings: shredded cheese avocado, tortilla strips, chopped cilantro, lime wedges

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the garlic and green chiles, and cook for another minute.
  2. Add the shredded chicken, white beans, cumin, oregano, chili powder, salt, and pepper. Stir to combine and coat everything with the spices.
  3. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer uncovered for about 15–20 minutes, stirring occasionally.
  4. Reduce the heat to low. Stir in the sour cream and heavy cream, mixing until fully incorporated and warmed through. Do not boil after adding the dairy.
  5. Ladle the chili into bowls and top with your favorite garnishes. Serve with tortilla chips or crusty bread.

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Warm on the stovetop or in the microwave, stirring occasionally.
Freezing: Freeze for up to 2 months. Thaw in the refrigerator and reheat gently.