Southwestern

White Chicken Chili

Chicken, white beans, green chiles, cumin, and lime simmer into a hearty white chili that works for weeknights or game day.

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White Chicken Chili

White chicken chili should be creamy enough to feel hearty but not so heavy that the beans disappear.

This version mashes some of the beans into the broth and uses a small amount of cream cheese for body.

Green chiles and cumin give the chili its base flavor, while lime added at the end keeps it from tasting flat. Toppings add texture, so set out cilantro, avocado, tortilla strips, and extra lime.

The recipe is flexible with cooked chicken.

Poach chicken in the pot as written, or use leftover roasted chicken and shorten the simmer.

For another recipe in this seed collection, try Chicken Lemon Rice Soup or Turkey Taco Rice Skillet.

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Directions

  1. Warm olive oil in a large pot over medium heat. Add onion and cook for 5 minutes.
  2. Stir in garlic, cumin, oregano, and 1 teaspoon salt for 30 seconds.
  3. Add chicken, beans, green chiles, and broth. Bring to a simmer.
  4. Cook for 22 to 25 minutes, until the chicken is cooked through.
  5. Transfer chicken to a board and shred it. Mash about 1 cup of beans in the pot to thicken the chili.
  6. Return chicken to the pot and stir in cream cheese until melted.
  7. Finish with lime juice and serve with toppings.

Nutrition

Nutrition Information

Estimated per serving: 430 calories, 34 g protein, 38 g carbohydrates, 16 g fat. Toppings are not included.

Variations

Recipe Variations

- Use rotisserie chicken and simmer for 15 minutes.
- Add frozen corn with the beans.
- Swap cream cheese for Greek yogurt off the heat.

Notes

  • Use low-sodium broth if your beans are salted.
  • For a thicker chili, mash more beans before adding the chicken back.
  • The chili keeps well for 4 days and reheats gently.

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