White chicken chili with green chilies and white beans

My grandma kept a dented enamel pot on the stove that smelled like cumin and slow afternoons; that pot made this chili every winter and I begged for a bowl before school. I still hear the soft clink of her wooden spoon and the warm steam that fogged the kitchen window. Making this white chicken chili brings me right back — cozy, a little spicy, and wildly forgiving. It’s the kind of recipe you can tweak at will, feed a crowd, or spoon into bowls for a quiet weeknight that needs a hug. Grab a towel, a sharp knife, and something to sip while this simmers — you’re about to make comfort food with a little Southwestern pep.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This chili hits creamy, bright, and cozy all at once. The texture balances tender shredded chicken with soft, creamy white beans, while the roasted tang of canned green chilies and fresh lime keeps it lively. It’s forgiving — a stir-and-simmer kind of dinner — and the aroma of toasty spices will make your kitchen feel like a warm blanket. Also? It’s so easy even your soggy takeout container will get jealous.

Ingredients

For the Main Dish:

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1½ to 2 lbs boneless skinless chicken breasts (or thighs), trimmed
• 1 (4 oz) can diced green chilies
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp ground coriander (optional)
• Salt and black pepper, to taste (start with 1 tsp salt)
• 1 lime, juiced (about 2 tbsp)
• ¼ cup chopped fresh cilantro (plus more to garnish)
• Optional: 2 oz shredded Monterey Jack or Pepper Jack
• Optional: 2–4 oz cream cheese or ½ cup plain Greek yogurt or ¼ cup heavy cream for extra creaminess

For the Sauce / Garnish (if applicable):

• Avocado slices, tortilla chips, extra cilantro, sliced jalapeño, and lime wedges
• Optional lime crema: ½ cup plain Greek yogurt + 1 tbsp lime juice + pinch of salt

How I Make It

Step 1:

Heat a large Dutch oven over medium-high and add 2 tbsp olive oil. When the oil shimmers, add the chopped onion. Sauté until the edges turn translucent and start to brown, about 5–7 minutes — you’ll hear a light sizzle and smell sweet onion notes. Add the minced garlic and stir for 30 seconds until fragrant; don’t let it brown or it turns bitter.

Step 2:

Season the chicken with salt and pepper. Push the onion to the side and add the chicken to the pot. Sear for about 2 minutes per side just to get a little color (you’ll hear a satisfying sizzle). This step locks in flavor; no need to cook through — we’ll simmer next.

Step 3:

Add the chicken broth, diced green chilies, drained white beans, cumin, chili powder, oregano, and coriander. Bring the pot to a gentle boil, then reduce to a simmer and cover. Simmer for 15–20 minutes, until the chicken reaches an internal temperature of 165°F and pulls apart easily. You’ll smell cozy cumin and tangy chilies mingling — that’s your cue.

Step 4:

Remove the chicken to a cutting board and shred with two forks (I like one fork to hold and one to pull — fast and satisfying). Return the shredded chicken to the pot. If you want a creamier chili, stir in 2–4 ounces cream cheese or ½ cup Greek yogurt off the heat so it doesn’t curdle, or melt in shredded cheese. Taste and adjust salt, pepper, and lime.

Step 5:

Finish with the zest and juice of 1 lime and stir in ¼ cup chopped cilantro. Ladle into bowls and top with avocado, tortilla chips, extra cilantro, and a dollop of lime crema if you like. Serve hot and watch people go for seconds.

Pro Tips

• Use thighs if you prefer richer, juicier meat — they shred beautifully and stay moist.
• If you’re short on time, shred leftover rotisserie chicken and add it in step 3 for a 10-minute cook.
• For extra depth, roast a poblano or jalapeño, peel and dice it, and add with the green chilies.
• Don’t add dairy while the pot is at a boil; stir it in off the heat to prevent separation.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use 1 lb extra-firm tofu, pressed and cubed, sauté until golden for a vegetarian version. Texture changes to firmer bites but the flavors stay comforting.
• Heavy cream ↔ Greek yogurt: Greek yogurt keeps tang and creaminess with fewer calories; stir in off heat. For dairy-free, use full-fat coconut milk (mild coconut note).
• White beans ↔ chickpeas or pinto beans: Chickpeas add chew; pintos make it earthier.
• Gluten-free: This recipe already qualifies — just check taco toppings.

Variations & Tips

• Spicy version: Add 1–2 chopped chipotle in adobo plus a splash of the adobo sauce.
• Kid-friendly: Reduce chili powder to ½ tsp and skip jalapeño garnishes.
• Low-sodium: Use low-sodium broth and rinse beans extra well, then salt to taste at the end.
• Tex-Mex twist: Stir in 1 cup frozen corn and top with crumbled cotija cheese.
• Creamy queso version: Blend 1 cup of the soup and return it to the pot for silky thickness.
• Slow-cooker option: Brown onion and spices, then transfer everything to a slow cooker and cook on low 4–5 hours.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook fully, cool, and store in airtight containers in the fridge for up to 4 days. Reheat gently on the stove, add a splash of broth if it thickens, and stir in fresh lime and cilantro before serving.

Can I double the recipe?

Sure thing. Use a larger pot and increase simmer time by about 5–10 minutes if needed. Make sure you don’t crowd the pot so the flavors distribute evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken shreds easily and hits 165°F with an instant-read thermometer. Beans should be tender and the broth should taste bright from lime and spices.

What if I don’t have ingredient X?

No panic: swap dried oregano for Italian seasoning, use rotisserie chicken instead of raw chicken, or swap a lime for 2 tbsp white vinegar plus a little zest.

How I Like to Serve It

I love this chili scooped into deep bowls with a handful of tortilla chips for crunch, creamy avocado slices, and a shower of cilantro. It makes a stellar weeknight dinner, a potluck centerpiece, or a cozy game-day dish. Pair it with a crisp green salad and a cold beer in summer, or a spiced cider in winter for full comfort-mode.

Notes

• Store leftovers in the fridge for up to 4 days or freeze up to 3 months. Reheat gently on the stove over medium-low.
• Safe cooking temp for the chicken: 165°F. Use an instant-read thermometer for confidence.

Final Thoughts

Closing: This chili brings warmth, flavor, and zero fuss — go make a pot, invite someone over, or just savor a bowl while binge-watching your favorite show. Now go impress someone — or just yourself — with your homemade masterpiece!