White chicken chili

American · Soup · 1 hr · Serves 6

White chicken chili is the cozy, creamy cousin of red chili—loaded with tender chicken, beans, and green chiles in a rich broth that feels like a warm hug in a bowl. Families love it because it's simpler than traditional chili, comes together in under an hour, and tastes even better the next day.

Ingredients

• 1.5 lbsboneless skinless chicken breasts
• 2 tbspolive oil
• 1 largeyellow onion
• 4garlic cloves
• 2 cans (4 oz each)diced green chiles
• 6 cupschicken broth
• 2 cans (15 oz each)cannellini beans
• 1 cupheavy cream
• 2 tspground cumin
• 1 tspdried oregano
• to tastesalt and black pepper
• 1 cupshredded cheddar cheese

Method

1. 1

   Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then add to the pot and cook until golden on both sides, about 8–10 minutes total. Remove and set aside.

   8–10 min

2. 2

   In the same pot, sauté diced onion until softened, about 4 minutes. Add garlic and cook for another minute until fragrant.

   5 min

3. 3

   Stir in cumin and oregano, then add the green chiles, chicken broth, and cannellini beans (drained and rinsed). Return the chicken to the pot.

4. 4

   Bring to a simmer, then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 15 minutes.

   15 min

5. 5

   Remove chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

6. 6

   Stir in the heavy cream and shredded cheddar cheese. Simmer gently for 5 minutes until cheese melts and soup is creamy.

   5 min

7. 7

   Taste and adjust seasoning with salt and pepper. Serve hot with cornbread, sour cream, or crushed tortilla chips on the side.