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A bowl of creamy killer white chili with chicken, beans, and herbs, ready to eat.

Killer White Chili

This white chili recipe is easy to make and packed with flavor. It's a hearty and satisfying meal perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 1 tablespoon Olive oil
  • 1 pound Boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 can Cannellini beans 15 ounce, rinsed and drained
  • 1 can Great Northern beans 15 ounce, rinsed and drained
  • 4 cups Chicken broth
  • 1 can Diced green chilies 4 ounce
  • 1 teaspoon Cumin
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black pepper or to taste
Optional Toppings
  • Shredded cheese
  • Sour cream
  • Chopped cilantro
  • Avocado diced

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides.
  2. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Add the cannellini beans, great northern beans, chicken broth, diced green chilies, cumin, oregano, salt, and pepper. Stir to combine.
  4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or until the chicken is cooked through and the flavors have melded.
  5. Taste and adjust seasoning if needed. Serve hot, garnished with your favorite toppings.

Notes

For a creamier chili, you can mash some of the beans against the side of the pot before serving.