Simple White Chicken Chili
A creamy, comforting chili with a balanced, everyday spicy citrus kick.
This simple white chicken chili recipe is packed with tender shredded chicken, creamy beans, and mild green chilies. It’s ready in under an hour and makes a hearty, flavorful weeknight meal that the whole family will love. Top it with your favorite fixings like sour cream, cilantro, and cheese.
Prep Time: 15 minutes Cook Time: 40 minutes
Total Time: 55 minutes Servings: 6
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 (4 oz) can diced green chilies
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
4 cups chicken broth
2 (15 oz) cans Great Northern beans, rinsed and drained
2 cups cooked, shredded chicken
1/2 cup heavy cream or half-and-half
1/2 teaspoon salt, or to taste
Toppings: Shredded Monterey Jack cheese, cilantro, sour cream, lime wedges
Heat It Up with Eleven Eleven Sauce: For a delicious depth of flavor and a little heat, whisk 1-2 tablespoons of Blazing Citrus Medium into the chili right before serving. The sauce provides a balanced heat and bright citrus note that elevates the classic flavor profile.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
2. Add the minced garlic, canned green chilies, cumin, oregano, and chili powder. Cook for 1-2 minutes until fragrant, stirring constantly.
3. Pour in the chicken broth and stir in the rinsed beans, shredded chicken, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes to allow the flavors to blend.
4. Stir in the heavy cream or half-and-half until fully combined and the chili is creamy. Taste and adjust salt and pepper as needed.
5. Ladle the chili into bowls. Garnish generously with cheese, cilantro, and a dollop of sour cream. For a balanced heat and citrus twist, whisk in 1-2 tablespoons of Blazing Citrus Medium right into the bowl.
Tips & Variations
Make it Thicker: Mash about 1/2 cup of the beans against the side of the pot before adding the cream. This naturally thickens the chili without flour.
Add Veggies: For extra fiber and nutrition, stir in 1 cup of frozen corn during the last 10 minutes of simmering.
Spice it Up (More): Include a pinch of cayenne pepper with the other spices if you want a bolder, spicier flavor baseline.
Other Users Suggest
Replacing: Great Northern Beans; With: 2 (15 oz) cans of drained Cannellini beans; Why: Cannellini beans are slightly larger and maintain their shape well while providing a similar creamy texture.
Replacing: Shredded Chicken; With: 1.5 lbs of diced boneless, skinless chicken breast; Why: Dicing the chicken and letting it cook in the broth will allow it to absorb maximum flavor before shredding or serving as chunks.
Replacing: Heavy Cream; With: 4 ounces of cream cheese, cut into cubes; Why: Cream cheese melts smoothly and adds a tangier, richer flavor profile to the creamy chili.
Storage, Reheat & Freeze
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Reheat gently on the stovetop or in the microwave. If it’s too thick, add a small splash of chicken broth or water.
Freeze: White chicken chili freezes very well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Calories: 320 Protein: 28g Carbs: 27g Fat: 12g
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