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Creamy White Chicken Chili

A comforting and flavorful white chicken chili, perfect for a cozy night in. This easy recipe is packed with beans, chicken, and spices for a satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 Green bell pepper chopped
  • 4 ounces Diced green chilies can, undrained
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Cayenne pepper optional
  • 3 cups Chicken broth
  • 15 ounces Cannellini beans can, rinsed and drained
  • 15 ounces White beans (great northern or navy) can, rinsed and drained
  • 2 cups Cooked chicken shredded or diced
  • 1 cup Heavy cream or half-and-half
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in garlic and green bell pepper; cook for 3-5 minutes, until slightly tender.
  3. Add green chilies, cumin, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
  4. Pour in chicken broth; bring to a simmer. Add cannellini beans and white beans.
  5. Reduce heat to low, cover, and simmer for 15 minutes.
  6. Stir in shredded chicken and heavy cream or half-and-half. Heat through (about 5 minutes), but do not boil.
  7. Season with salt and pepper to taste.
  8. Serve hot, topped with shredded cheese, sour cream, avocado, cilantro, or tortilla chips.

Notes

For a thicker chili, simmer uncovered for the last 10 minutes. Leftovers can be stored in the refrigerator for up to 3 days.