White Chicken Chili

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The best white chicken chili made with juicy chicken breast, warm spices and herbs and white beans in a creamy, flavorful broth. Topped with Monterey cheese, avocado and cilantro, making a perfectly cozy bowl of soup.


  • 1 tablespoon oil
  • 1 medium yellow onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano leaves
  • 1 ¾ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 7-ounce can diced green chilies
  • 3 15-ounce cans cannellini beans, rinsed and drained
  • 1 ½ cups unsalted chicken stock
  • 1-pound boneless skinless chicken breasts
  • 4-ounce block cream cheese
  • Zest and juice of 1 medium lime
  • ½ cup fresh cilantro, chopped
  • 2 medium avocados, peeled and diced


  1. Heat oil in a Dutch oven or stock pot to medium. Add the onion and sauté 4-5 minutes, until just starting to soften. Stir in the garlic, cumin, oregano, salt, black pepper and cayenne pepper.
  2. Add the green chilies, cannellini beans, stock and chicken breasts and bring to a slow simmer.
  3. Simmer 15-20 minutes or until the chicken is cooked through. Use tongs to remove the chicken breast and transfer them to a cutting board. Use two forks to shred the chicken or use a knife to chop them into bite-sized pieces.
  4. Use an immersion blender to blend the soup until it’s slightly thickened and about half of the mixture is pureed. Add the chicken back to the pan and stir to combine.
  5. Stir in the cream cheese, lime zest and juice and half of the cilantro and stir until the cream cheese is melted. Taste and adjust the seasoning, if necessary.
  6. Serve chili in bowls with diced avocado and remaining cilantro on top.