White Chicken Chili

A comforting white chicken chili made with chicken, white beans, green chilies, and spices, all simmered in a flavorful broth. A perfect meal for chilly evenings.

Ingredients

1 Tablespoon olive oil
1 medium onion diced
4 garlic cloves minced
6 cups chicken broth
2 (4oz.) cans mild green chilies chopped
3 cans northern white beans drained
2 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
4 cups cooked chicken breast, chopped rotisserie is great for this
3 cups grated Monterey Jack cheese or fiesta mix
1/2 cup half & half
1 cup sour cream
1-2 Tablespoon cornstarch optional for thickening

Instructions

Heat olive oil in a large heavy pot over medium-high heat. Add diced onion and sauté until translucent, about 10 minutes.
Stir in minced garlic, green chilies, cumin, oregano, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Add the white beans and chicken broth, and bring to a boil.
Reduce heat and simmer uncovered for 30-45 minutes.
Add the chicken, half & half, and 1 cup of grated Monterey Jack cheese to the chili. Stir until the cheese melts and everything is well combined.
Stir in sour cream and adjust the seasoning with salt and pepper to taste.
If you’d like a thicker chili, whisk 1-2 tablespoons of cornstarch with a little cold water to form a slurry, and stir it into the chili during the simmering process. Let it cook for a few more minutes until it thickens.
Serve hot, garnished with additional cheese and sour cream, if desired.

Notes

For a spicier version, add more cayenne pepper or a diced jalapeño.
This chili can be made ahead and stored in the refrigerator for up to 3 days.
To make this chili ahead, prepare up to step 7 and refrigerate. Reheat and stir in sour cream and cheese when ready to serve.
Top with tortilla chips or serve with cornbread for a complete meal.