White Chicken Chili
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion – finely chopped
- 1 jalapeño – seeded and finely chopped
- 4 cloves garlic – minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 8 ounces canned diced green chiles
- 4 cups low-sodium chicken broth
- 30 ounces Great Northern beans – drained and rinsed
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 pounds boneless skinless chicken breasts (~4 n/a chicken breasts)
- 1/2 cups heavy cream
- 1/2 cups sour cream
- 1 tbsp lime juice
- cilantro – chopped (for serving)
- Monterey Jack cheese – shredded (for serving)
- tortilla chips – crushed lightly (for serving)
Instructions
1. Set aside 1 cup of the drained beans and mash them with 0.5 cup of the chicken broth until mostly smooth; reserve. Keep the remaining beans whole.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño and cook, stirring, until softened and translucent, 5–7 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the cumin, coriander, oregano, and cayenne and cook, stirring constantly, to bloom the spices, 30 seconds.
5. Stir in the green chiles, the remaining chicken broth, the mashed bean mixture, and the remaining whole beans. Season with the kosher salt and black pepper and bring to a gentle simmer.
6. Submerge the chicken breasts in the pot. Simmer uncovered over medium-low heat until the chicken is just cooked through and registers 165°F, 15–20 minutes.
7. Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken and any juices to the pot.
8. Stir in the heavy cream and sour cream and simmer gently (do not boil) until slightly thickened and creamy, 4–6 minutes.
9. Stir in the lime juice and adjust seasoning with additional salt and pepper to taste.
10. Ladle into bowls and serve hot, topped with cilantro, Monterey Jack cheese, and tortilla chips.
White Chicken Chili is a creamy, chile-forward cousin of classic red chili, built on tender shredded chicken, white beans, and green chiles instead of tomatoes and red peppers. The flavor is gently smoky and bright with cumin and oregano, a touch of heat from jalapeño and cayenne, and a velvety finish from a small amount of dairy. It’s hearty without feeling heavy, offering a comforting bowl with contrasting textures: soft beans, juicy chicken, and a rich broth that clings to each spoonful.
Emerging in the United States in the late 20th century, White Chicken Chili grew popular across the Southwest and beyond through cook-offs and community cookbooks. It reflects the influence of green chile traditions from places like New Mexico and Texas while adapting to pantry staples such as canned green chiles and white beans. Over time it has become a weeknight and game-day favorite, recognizable for its pale color, absence of tomatoes, and creamy finish that distinguishes it from red chilis.