White Chicken Chili
If you’re looking for a comforting meal that balances warmth and freshness, this chili hits every note. It’s deeply savory from the chicken and spices, bright from lime and cilantro, and deliciously creamy without being heavy. Pair it with corn chips or warm tortillas for dipping, and you’ve got a one-pot meal that’s both satisfying and vibrant.
Equipment
- Large Soup Pot
- Wooden spoon
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Ladle
Ingredients
- Olive oil 2 tablespoons
- Onion 1 large diced
- Green bell peppers 2 diced
- Red bell pepper 1 diced
- Poblano peppers 2 large diced
- Jalapeño 1 minced
- Garlic 5 cloves minced
- Chicken breasts 4 medium about 6 cups, cut into 2-inch chunks
- Ground coriander 2 tablespoons
- Cumin 1 teaspoon
- Onion powder 1 tablespoon
- Garlic powder 1 tablespoon
- Chili flakes pinch optional
- Chicken stock 8–10 cups
- White navy beans 1 15-ounce can, drained
- White cannellini beans 3 15-ounce cans, drained
- Heavy cream 1½ cups
- Salt and pepper to taste
Garnish Options
- Cilantro
- Corn chips
- Lime
- Shredded cheese
- Sliced jalapeño
- Avocado
Instructions
- In a large soup pot over medium-high heat, add the olive oil, diced onions, garlic, and peppers. Sauté for 3–5 minutes, until the vegetables soften and begin to release their aroma.
- Add the chicken pieces to the pot and sprinkle in all the seasonings, salt, and pepper. Continue to sauté for another 3 minutes, allowing the spices to bloom and the chicken to brown slightly.
- Pour in the chicken stock and add both types of beans. Stir well to combine.
- Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 60 minutes, allowing the liquid to reduce and the flavors to deepen.
- Stir in the heavy cream and continue simmering for an additional 15–20 minutes. The broth will thicken slightly into a creamy, golden base. Taste and adjust for salt and pepper.
- Serve warm with your favorite garnishes—try a handful of cilantro, a squeeze of lime, a scattering of shredded cheese, or a few crispy corn chips.
Notes
Leftovers keep beautifully for up to 3 days in the refrigerator and can be reheated gently on the stove.