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White Chicken Chili

  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x



2 pounds diced cooked chicken, about 3 cups (white or dark)

1 medium onion, diced
4 garlic cloves, minced
2 (two) 15.5-ounce cans white or Cannellini beans, rinsed and drained
4 cups chicken stock
3 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne
8 ounces sour cream
1/2 cup heavy cream
4-ounce can of diced green chilies

sour cream
shredded cheese of your choice
chopped scallions
chopped cilantro


Heat oil in a heavy-bottomed soup pot over med-high heat, saute onions until slightly browned; add salt, pepper, garlic, cayenne, oregano, and cumin.

Continue to cook for a few minutes to until you really start to smell the flavor of the herbs. Add chicken stock, chicken, beans, and green chilies to the pot.

Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat and stir in sour cream, heavy cream, and parsley.

Garnish and serve.