White Chicken Chili Recipe

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5 from 165 votes

White Chicken Chili Recipe

This award winning White Chicken Chili is creamy and hearty, an easy one pot dinner ready in about 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

4 cups chicken broth
3-4 (15.5-ounce) cans great northern beans, drained and rinsed
2 cups shredded cooked chicken
1-2 (4-ounce) cans diced green chiles
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
dash of pepper
2 cups shredded Monterey Jack, or Mexican blend cheese
1 cup sour cream

Instructions

In a large pot, combine broth, beans, chicken, green chiles, cumin, garlic powder, oregano, and pepper over medium-low heat. Simmer for 20–30 minutes, or until soup is heated through.
Before serving, add cheese and sour cream and stir until cheese is melted and ingredients are mixed.

Video

Notes

Recipe Tips.

Use rotisserie chicken for the quickest and easiest preparation.
Mash a small portion of the beans before adding them to the pot if you prefer an even creamier chili.
Stir the cheese in over low heat to keep the texture smooth and creamy.
Set out toppings like cilantro, avocado, tortilla chips, and lime wedges so everyone can customize their bowl.

Store. Store in airtight container(s) and refrigerate for 2-3 days or freeze for up to 3 months in freezer-safe container(s). See How to Freeze Soup for tips.

Slow cooker directions: Combine all ingredients except cheese and sour cream in the slow cooker and cook on low for 1–2 hours. Add cheese and sour cream and cook for an additional 30–60 minutes, or until cheese is melted. Stir together and serve warm.

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