Quick and Easy White Chicken Chili Recipe

A creamy one-pot white chicken chili that balances richness with bright lime for a comforting weeknight meal.

Scale

680 g boneless skinless chicken breasts
2 x 400 g cans cannellini or great northern beans, drained and rinsed
960 ml low-sodium chicken broth
1 medium yellow or white onion, finely chopped
3 cloves garlic, minced
1 small jalapeño, seeded and finely chopped
30 ml olive oil
2 tsp ground cumin
1 tsp dried oregano
113 g cream cheese or 120 ml half-and-half
Juice of 1 large lime
Kosher salt and black pepper, to taste
Optional garnishes: chopped cilantro, shredded cheese, sliced avocado, tortilla chips, or sour cream

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Pat chicken dry and season with salt and pepper. Heat olive oil in a Dutch oven and sear chicken until lightly browned, then transfer to a plate.
Reduce heat and add more oil, then sauté onion, garlic, and jalapeño until translucent. Stir in cumin and oregano.
Add chicken broth and scrape browned bits from the pot. Add rinsed beans, nestle chicken back, and bring to a simmer until chicken is cooked through.
Transfer chicken to shred and mash some beans in the pot to thicken the broth. Return shredded chicken to pot.
Stir in cream cheese or half-and-half until smooth, then finish with lime juice and adjust salt to taste. Serve hot with toppings.

Avoid overcooking the chicken to maintain tenderness. You can use rotisserie chicken for a quicker option.