# White Chicken Chili

Tender shredded chicken, creamy white beans, and green chiles in a smoky, cumin-forward broth that thickens as it simmers.

_Dinner · American_

Prep: 15 min · Cook: 40 min · Total: 55 min · Yields: 6 servings

## Ingredients

- 1 ½ lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 2 cans diced green chiles (4 oz each)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ½ tsp salt (plus more to taste)
- 3 cups chicken broth
- 2 cans cannellini beans (15 oz each, drained and rinsed)
- 4 oz cream cheese (cubed, room temperature)
- ½ cup sour cream
- 2 tbsp fresh cilantro (chopped, for serving)
- 1 medium lime (cut into wedges, for serving)

## Instructions

1. Heat the 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Add the 1 medium yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
3. Stir in the 4 cloves garlic and cook for 1 minute until fragrant.
4. Add the 2 cans diced green chiles, 1 tsp ground cumin, 1 tsp chili powder, 0.5 tsp dried oregano, 0.25 tsp cayenne pepper, and 0.5 tsp salt. Stir to coat the aromatics and toast the spices for 1 minute.
5. Pour in the 3 cups chicken broth and nestle the 1.5 lb chicken breasts into the liquid. Bring to a boil, then reduce heat to medium-low.
6. Cover and simmer for 18–20 minutes, until the chicken is cooked through and reads 165 °F at the thickest point.
7. Transfer the chicken breasts to a cutting board and shred with two forks into bite-sized pieces.
8. While the chicken rests, add the 2 cans cannellini beans to the pot. Use the back of a spoon or a potato masher to crush about one-quarter of the beans directly in the pot — this thickens the broth naturally.
9. Reduce heat to low and stir in the 4 oz cream cheese, one cube at a time, until fully melted and incorporated.
10. Stir in the 0.5 cup sour cream, then return the shredded chicken to the pot. Simmer gently for 5 minutes to meld the flavors. Taste and adjust salt.
11. Ladle into bowls and top with the 2 tbsp fresh cilantro. Serve with lime wedges for squeezing over.

## Tip

> Crush the beans in the pot rather than adding a cornstarch slurry — it gives the broth a starchy, velvety body without making it gluey or opaque.

Tags: comfort-food, one-pan, weeknight, gluten-free

---
Canonical: https://just-recipes.io/recipes/white-chicken-chili