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Cozy White Chicken Chili

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A creamy, comforting white chicken chili that came from a happy accident. Perfect for Friendsgiving or any cold-weather gathering, this easy recipe comes together in under 45 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Kosher salt and black pepper to taste
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 3 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • ½ cup sour cream
  • Juice of 1 lime
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or crusty bread (for serving)
  • Extra shredded cheese and sour cream (for serving)

Instructions

  1. Sauté the aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Toast the spices: Sprinkle cumin, oregano, and smoked paprika over the onions. Stir constantly for about 30 seconds to toast the spices.
  3. Add the chicken and broth: Place chicken breasts into the pot. Pour in chicken broth, ensuring chicken is mostly submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through.
  4. Shred the chicken: Transfer cooked chicken to a cutting board. Let rest for a minute, then shred with two forks. Set aside.
  5. Blend the creamy base: Scoop out about 1.5 cups of cooked beans and place in a blender. Add heavy cream and sour cream. Blend until completely smooth and velvety.
  6. Combine everything: Return shredded chicken to the pot. Add remaining whole beans, diced green chiles, and blended bean-cream mixture. Stir together and simmer over low heat for another 10 minutes, stirring occasionally.
  7. Finish with cheese and lime: Turn off heat. Stir in shredded Monterey Jack cheese until melted. Squeeze in fresh lime juice and stir. Adjust salt and pepper to taste.
  8. Serve and garnish: Ladle chili into bowls. Top with extra cheese, sour cream, diced avocado, fresh cilantro, and tortilla chips. Serve immediately.

Notes

Don’t skip the bean-blending step—it creates a creamy texture without a roux. Use a thermometer for chicken to avoid overcooking (165°F). Toast spices for 30 seconds to enhance flavor. Chili tastes even better the next day. For a thicker chili, use one less cup of broth or let simmer uncovered.

Nutrition

Keywords: white chicken chili, Friendsgiving, easy chili recipe, creamy chicken chili, crowd-pleaser, comfort food

Find it online: https://forkifyfun.com/cozy-white-chicken-chili-easy-friendsgiving-recipe-for-crowds/