Description

This comforting White Chicken Chili is a cozy, slow-cooked dish featuring tender shredded chicken, creamy white beans, and subtle green chiles. Infused with cumin, chili powder, and oregano, it’s a flavorful twist on traditional chili that’s perfect for chilly days or anytime you crave a hearty yet mild stew. The optional addition of coconut cream or sour cream adds a luscious creaminess, while fresh cilantro and lime wedges provide a refreshing finish.

Ingredients

Scale

Main Ingredients

1 lb (450 g) boneless, skinless chicken breast or thighs
4 cups chicken broth
2 cans (14 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chiles
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon oregano
Salt and pepper to taste

Optional Ingredients

½ cup coconut cream or sour cream
Fresh cilantro for garnish
Lime wedges for garnish
Tortilla chips for serving (optional)

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Instructions

Combine Ingredients: Place the chicken, chicken broth, white beans, diced green chiles, chopped onion, minced garlic, cumin, chili powder, oregano, salt, and pepper into the crockpot. Stir gently to combine all ingredients evenly.
Cook the Chili: Cover the crockpot and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender.
Shred the Chicken: Carefully remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken back into the crockpot, mixing it into the chili base.
Add Creaminess: Stir in the coconut cream or sour cream if using, to add richness and a creamy texture. Cook the chili on low for an additional 15 minutes to heat through and blend the flavors.
Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro and lime wedges. Optionally, serve with tortilla chips on the side for added crunch and flavor contrast.

Notes

For a milder chili, reduce the amount of chili powder and omit the green chiles.
Using thighs instead of breast can increase juiciness and tenderness.
For a dairy-free option, use coconut cream instead of sour cream.
This chili can be made a day ahead; flavors improve after resting and can be reheated gently on the stove or in a crockpot.
To thicken the chili, you can mash some of the beans with a fork before adding the shredded chicken back in.