This hearty White Chicken Chili is a comforting American favorite that balances mild heat with creamy richness. Unlike traditional red chilis, this version uses white beans and green chiles for a lighter, tangier profile. The chicken breasts simmer until fork-tender, then shred easily into the broth, ensuring every spoonful is packed with protein. Aromatics like garlic, onion, and cumin build a deep flavor base, while a squeeze of fresh lime juice brightens the dish right before serving. Its perfect for cozy weeknight dinners, meal prep lunches, or feeding a crowd. Serve it hot with crushed tortilla chips and shredded Monterey Jack cheese for the ultimate texture contrast. This recipe is simple to make with pantry staples and delivers a satisfying, restaurant-quality meal at home.
White Chicken Chili
Description
This hearty White Chicken Chili is a comforting American favorite that balances mild heat with creamy richness. Unlike traditional red chilis, this version uses white beans and green chiles for a lighter, tangier profile. The chicken breasts simmer until fork-tender, then shred easily into the broth, ensuring every spoonful is packed with protein. Aromatics like garlic, onion, and cumin build a deep flavor base, while a squeeze of fresh lime juice brightens the dish right before serving. Its perfect for cozy weeknight dinners, meal prep lunches, or feeding a crowd. Serve it hot with crushed tortilla chips and shredded Monterey Jack cheese for the ultimate texture contrast. This recipe is simple to make with pantry staples and delivers a satisfying, restaurant-quality meal at home.Ingredients
Directions
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In a large pot, combine chicken breasts, water or broth, lemon pepper, and whole cumin seeds.
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Bring the liquid to a boil, then reduce heat to low and cover.
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Simmer for 20 to 30 minutes, or until chicken is fork-tender and juices run clear.
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Remove chicken from the pot and set aside to cool slightly.
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Discard the whole cumin seeds from the broth.
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Shred the cooked chicken into small pieces using two forks.
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In a separate skillet, saut minced garlic in a little oil or cooking spray for 1 minute until fragrant.
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Add diced onion to the skillet and cook until tender.
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Return the chicken broth to the large pot and add the shredded chicken.
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Add the sauted onion and garlic, green chiles, ground cumin, and lime juice to the pot.
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Stir in the drained great northern beans.
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Bring the mixture to a boil, then reduce heat and simmer for 45 minutes to blend flavors.
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Ladle hot chili into bowls, topping each with crushed tortilla chips and shredded Monterey Jack cheese.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380.6kcal
- % Daily Value *
- Total Fat 18.1g28%
- Saturated Fat 9.1g46%
- Cholesterol 34.8mg12%
- Sodium 285.1mg12%
- Total Carbohydrate 47.8g16%
- Dietary Fiber 11.1g45%
- Sugars 13.5g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
Substitutions: You can use canned rotisserie chicken to save time. Swap great northern beans for cannellini or navy beans. Use regular Monterey Jack if fat-free is unavailable.
Tip: For a creamier texture, stir in a quarter cup of heavy cream or sour cream at the very end of cooking.
Safety: Ensure chicken reaches an internal temperature of 165F (74C) before serving.
Variation: Add diced jalapeos for extra heat or a can of corn for added sweetness and texture.
