White Chicken Chili
Chicken thighs, cannellini beans and canned green chiles make this white chili. Cumin, oregano and coriander build the base; sour cream and lime finish it. Six servings, 15 minutes prep, 40 minutes cook.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 1 tbsp
- 4 cloves
- 2 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- ¼ tsp
- 200 g
- 800 g
- 750 ml
- 120 g
- 1 tsp
- ½ tsp
- 15 g
Process
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Pat the chicken thighs dry with paper towels and season both sides with 0.5 tsp of the salt and the black pepper.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until golden brown. They do not need to be cooked through. Transfer to a plate.
Reduce heat to medium. Add the diced yellow onion to the same pot and cook for 4–5 minutes until soft and translucent, scraping up the browned bits.
Add the minced garlic, ground cumin, dried oregano, ground coriander, chili powder, and cayenne pepper (if using). Stir constantly for 30–60 seconds until fragrant.
Pour in the chicken broth and stir, then add the drained canned green chiles and half of the cannellini beans. Bring to a gentle simmer.
Return the seared chicken thighs to the pot along with any resting juices. Simmer uncovered on low for 20 minutes, until the chicken is cooked through and shreds easily.
Transfer the chicken to a cutting board and shred with two forks. Meanwhile, mash the remaining cannellini beans with a fork or potato masher and stir them into the pot to thicken the chili.
Return the shredded chicken to the pot. Stir in the sour cream and lime juice. Taste and add the remaining 0.5 tsp salt, or more to taste. Simmer for 2–3 minutes, but do not boil after adding the sour cream.
Ladle into bowls and top with chopped fresh cilantro if desired.
Kitchen notes
Kitchen notes
- Do not boil the chili after adding the sour cream, or it will curdle and look grainy. Keep it at a gentle simmer and stir it in off the heat if you are worried.
- Mashing half the beans is the trick that gives body without flour or cornstarch. If you skip it, the chili will be brothy rather than creamy.
- Chicken thighs stay juicy and shred well; if you use chicken breast, reduce the simmering time to 12-15 minutes so it does not dry out.
- For a thicker chili, simmer uncovered for an extra 10 minutes after adding the shredded chicken, before stirring in the sour cream.
Substitutions
- sour cream→full-fat Greek yogurt or dairy-free coconut cream
- cannellini beans→great Northern beans or navy beans
- chicken thighs→boneless skinless chicken breast (adjust simmer time)
- canned green chiles→1-2 fresh jalapeños, seeded and minced
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat, stirring often; do not boil or the sour cream may separate. You can also reheat single portions in the microwave on medium power in 30-second bursts. This chili does not freeze well because the dairy can turn grainy, but you can freeze it before adding the sour cream and lime, then thaw overnight in the fridge and finish with those two ingredients.
FAQ
The questions we get asked most
Why did my white chicken chili turn out watery?
The usual cause is not mashing enough of the beans or using too much broth. Mash about half the cannellini beans and stir them back in, and simmer uncovered for 10 extra minutes to let the liquid reduce. If it is still thin, mash a few more beans or let it bubble gently a little longer.
Can I use chicken breast instead of thighs?
Yes, but breast meat dries out faster. Simmer it for only 12-15 minutes, then shred it and return it to the pot just to warm through. Thighs are more forgiving because their fat keeps the chili moist during the 20-minute simmer.
How do I make white chicken chili in a slow cooker?
Sear the chicken and soften the onion and garlic on the stove first for better flavor, then transfer everything except the sour cream and lime to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, shred the chicken, mash half the beans, and stir in the sour cream and lime at the end.
Can I make this white chicken chili ahead of time?
Yes. Make it up to 3 days ahead and refrigerate; the flavor improves overnight. Reheat gently on the stove over low heat, and if the chili looks thick, loosen it with a splash of chicken broth. Add a fresh squeeze of lime before serving to brighten it up.
How can I make it spicier?
Add the optional cayenne pepper with the other spices, or stir in a minced jalapeño or serrano with the onion. For a smoky heat, add 1-2 tsp of chipotle powder or a minced chipotle in adobo. Taste after the sour cream goes in, since dairy mellows the heat.
Is white chicken chili gluten-free?
This recipe is gluten-free as written because it uses no flour or wheat-based thickeners; the body comes from mashed beans. Always check your chicken broth and canned chiles, as some brands add gluten-containing ingredients. Serve with gluten-free toppings like tortilla chips made from corn.
Can I use dried beans instead of canned?
Yes, but you must cook them first. Soak 300 g of dried cannellini beans overnight, drain, and simmer in fresh water for 60-90 minutes until tender, then use them in place of the canned beans. Dried beans need much more cooking time, so do not add them raw to this recipe.
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