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White Chicken Chili

Servings: 6

Although this quick-to-make favorite uses canned beans, it has a delicious, long-cooked flavor. The secret is rich, succulent chicken thighs.


  • 2 lb. boneless, skinless chicken thighs
  • Kosher salt
  • 2 Tbs. canola oil
  • 1 medium yellow onion, chopped
  • 1 small jalapeño, seeded and finely chopped
  • 3 cloves garlic, minced
  • 2-1/2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 2 15-oz. cans white beans, drained and rinsed
  • 2 4-oz. cans chopped mild green chiles, drained
  • 3 Tbs. fresh lime juice
  • 1/4 cup sour cream
  • 1 Hass avocado, peeled, pitted, and roughly chopped
  • 1 to 2 Tbs. chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 145
  • Sodium (mg): 790
  • Carbohydrates (g): 40
  • Fiber (g): 11
  • Sugar (g): 2
  • Protein (g): 38


  • In a large pot or Dutch oven, combine the chicken with 4 cups water and 1 tsp. salt. Partially cover, bring to a simmer, and cook until an instant-read thermometer inserted into the chicken registers 165°F, 10 to 12 minutes. Transfer the chicken and its cooking broth to a large bowl.
  • In the same pot, heat the oil over medium-high heat. Add the onion and jalapeño, and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, oregano, and cumin, and cook, stirring, until fragrant, about 30 seconds. Add the beans, and mash about half with a potato masher. Add enough of the reserved broth to cover. Stir in the chiles and 1 tsp. salt, and bring to a boil. Reduce the heat to a simmer.
  • Chop the chicken, discarding any excess fat, and add to the bean mixture. Add broth to thin the chili, if you like, and then warm through over medium-low heat. Remove from the heat, stir in the lime juice and sour cream, and season to taste with salt. Serve topped with the avocado and cilantro.


Rate or Review

Reviews (15 reviews)

  • jahammill | 06/20/2020

    Loved this as well and will definitely make again. I made a few changes only based on what I had and didn’t have in my pantry. I didn’t have any cans of chopped green chillies but did have a jar of green Chili paste so put in a big dollop of this instead of the canned chillies. I added the paste with the garlic, oregano and cumin. I also increased the jalapeño from 1 to 3. The final change was with the water, I had some homemade chicken stock so used 2 cups of this with 2 cups of water when cooking the chicken.
    Easy and delicious

  • Caseyg1 | 06/04/2020

    Thank you. My teenager loved it and that says a lot!

  • litlfilly | 12/16/2019

    This was delicious and great alternative to the traditional 'red' Chile recipes.

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