Soups
How to Make White Chicken Chili (Creamy, 50 Minutes)
Creamy white chicken chili with white beans, green chiles and cumin. Poach the chicken in the pot, shred it and simmer 30 minutes. Serves 6.
By the Forkful editorial team · Published
Quick answer
Sauté 1 diced onion and 3 garlic cloves, stir in 2 tsp cumin and two 4-oz cans of green chiles, then add 4 cups of chicken broth, 1½ lb chicken breast and three 15-oz cans of drained white beans. Simmer until the chicken reaches 165°F (74°C), shred it, simmer 30 minutes and stir in ½ cup sour cream. It serves 6 in about 50 minutes.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 6 bowls
White chicken chili is one of the fast-rising recipe searches of the US autumn: Google Trends shows "white chicken chili recipe" up about 200% over the past 90 days. It is a lighter, creamier cousin of red chili, built on white beans, mild green chiles and chicken instead of tomatoes and beef.
The reference recipes we checked agree on canned white beans and about 30 minutes of simmering (dried beans need 1½ to 2 hours instead), with cumin as the main spice, from 1 to 2 teaspoons. Here the chicken cooks directly in the broth and is shredded back into the pot, so there is one pot to wash and the chicken stays moist. Sour cream goes in off the heat so it does not curdle.
Ingredients
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- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 8 oz diced mild green chiles (two 4-oz cans, 225 g)
- 4 cups chicken broth (950 ml)
- 1 ½ lb boneless, skinless chicken breasts (680 g)
- 45 oz canned Great Northern or cannellini beans, drained and rinsed (three 15-oz cans)
- 1 tsp fine salt, plus more to taste
- ½ cup sour cream (120 g)
- chopped cilantro, lime wedges and shredded Monterey Jack, to serve
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion 5 minutes until soft, add the garlic, cumin and oregano and stir 1 minute until fragrant.
- Add the green chiles, broth, chicken breasts and salt. Bring to a gentle boil, reduce the heat, cover and simmer 15–20 minutes, until the thickest part of the chicken reads 165°F (74°C).
- Lift the chicken onto a plate and shred it with two forks. Return it to the pot along with the beans.
- Mash about a cup of the beans against the side of the pot with a spoon to thicken the broth. Simmer uncovered 30 minutes, stirring now and then.
- Take the pot off the heat, stir in the sour cream and taste for salt. Serve with cilantro, lime juice and cheese.
Tips for the best result
- 1Check the chicken with a thermometer: 165°F (74°C) in the thickest part is the safe temperature.
- 2Mashing some of the beans into the broth thickens it without flour or cream.
- 3Stir the sour cream in off the heat, after the pot stops bubbling, so it stays smooth.
- 4For more heat, add a diced jalapeño with the onion or a pinch of cayenne with the cumin.
Storage
Cool and refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months (the sour cream can separate a little; whisk it back in as you reheat). Reheat gently and add a splash of broth if it has thickened.
Frequently asked questions
Can I use dried beans?
Yes. Soak them overnight and simmer them in the broth for 1½ to 2 hours until tender before adding the chicken. Canned beans cut the cooking time to about 30 minutes.
Can I use rotisserie chicken?
Yes. Skip step 2 and simmer the broth, chiles and spices for 10 minutes, then add about 4 cups of shredded rotisserie chicken with the beans.
How do I thicken white chicken chili?
Mash about a cup of beans into the broth, or simmer a little longer uncovered. A tablespoon of cornstarch mixed with cold water also works.
