There’s something especially comforting about a bowl of white chicken chili. It’s not heavy, but it’s still deeply satisfying — tender chicken, creamy white beans, and a warm broth flavored with green chiles and gentle spices. Unlike red chili, it doesn’t rely on tomatoes or smoky heat. Instead, it feels lighter and cozier, with a freshness that pairs perfectly with toppings like lime, avocado, or tortilla strips. It’s the kind of meal that simmers away quietly and gathers everyone to the table.

A Warming Bowl of Chicken and Beans

Shreds of chicken soak into a broth that’s thick with tender white beans and soft green chiles. Every spoonful is rich without being heavy, carrying the warmth of garlic and gentle spices. The beans give it body, the chilies add brightness, and the broth clings just enough to make it satisfying. Steam curls up as you ladle it out, carrying the scent of something hearty and home-cooked.

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (4 oz each) green chiles, mild or hot
• 1 ½ tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground coriander (optional)
• ½ tsp chili flakes or cayenne (to taste)
• 4 cups chicken broth
• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
• 3 cups cooked chicken, shredded (rotisserie works well)
• ½ cup sour cream or cream cheese
• ½ cup heavy cream (optional, for extra richness)
• Salt and black pepper, to taste

Toppings (optional)

• Shredded cheese
• Avocado slices
• Fresh cilantro
• Lime wedges
• Tortilla strips or chips

Instructions:

1. Sauté onion in olive oil, then add garlic until fragrant:
   Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring now and then, until it softens and turns lightly golden. Stir in the garlic and let it cook for about 30 seconds, just until it releases its aroma.
2. Stir in green chiles with cumin, oregano, and spices:
   Add the canned green chiles along with cumin, oregano, coriander (if using), and chili flakes or cayenne. Stir everything together and cook for about 1 minute so the spices bloom and coat the onions.
3. Pour in chicken broth and add beans, simmer to meld flavors:
   Slowly pour in the chicken broth and stir in the drained white beans. Bring the mixture to a gentle simmer and let it cook uncovered for 10–15 minutes so the flavors blend and the broth deepens.
4. Add shredded chicken and warm gently in the broth:
   Stir the chicken into the pot and let it heat through for about 5 minutes, keeping the simmer gentle so the meat stays tender.
5. Stir in sour cream and cream for a smooth, creamy finish:
   Lower the heat to medium-low. Stir in the sour cream (or cream cheese) and heavy cream if using, mixing slowly until the broth turns creamy and well combined. Keep the heat low so the dairy doesn’t separate.
6. Taste the chili and adjust seasoning before serving:
   Taste a spoonful and add salt and black pepper as needed. If you’d like extra spice, sprinkle in more chili flakes.
7. Ladle into bowls and finish with fresh toppings:
   Spoon the chili into bowls and top with shredded cheese, avocado slices, cilantro, lime wedges, or tortilla strips for brightness and texture.

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one, which many cooks love for brand reputation and long-term reliability.

Storage:

• Store in the fridge for up to 3 days.
• Freeze for up to 2 months (without cream). Add dairy after reheating for best texture.

Note:

• For a lighter version, skip the cream and just use broth and sour cream.
• Leftovers thicken as they sit — a splash of broth or water brings it back.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs