White Chicken Chili

This easy white chicken chili recipe is made from scratch. It's a hearty dinner that's perfect on chilly nights.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 2 15

Total Time 2 35

Servings

Calories 294kcal

Author Karly Campbell

Ingredients

1 tablespoon butter
1 sweet onion diced
12 ounces canned green chiles diced
2 cloves garlic minced
20 ounces dried great northern beans one package
8 cups chicken broth
2 cups cooked shredded chicken
1 cup whole milk
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper more or less to taste
cilantro for serving

Instructions

Melt the butter in a large dutch oven or stock pot over medium heat. Once melted, add the onion and continue cooking until softened, about 3 minutes.
Add the chiles and garlic to the onions and cook for 2 minutes more, stirring often.
Rinse and sort through the beans and discard any debris. Add beans to the pot of onions along with the chicken broth.
Bring to a boil and reduce to a simmer. Cover the pan and let cook for 2 hours, checking occasionally to be sure there is still enough liquid in the pot to cook the beans. Add additional broth as needed.
After two hours, check beans for tenderness. Continue cooking until beans are as tender as you'd like. Once tender, add the shredded chicken, milk, cumin, chili powder, salt, pepper, oregano, and cayenne to the pot and stir well.
Return to a simmer and continue cooking, without the lid, until some liquid has evaporated and the chili has thickened up to your liking.
Serve topped with fresh cilantro.

Notes

This recipe was made to use dried beans. If you want to start with canned beans, reduce the liquid to 3 cups and simmer for around 30 minutes.

If your package of dried beans comes with a seasoning packet, feel free to add it to the chili. It'll add a savory flavor. Not necessary at all though!

Nutrition