White Chicken Chili
A hearty stovetop chili with tender chicken thighs, cannellini beans, green chiles, cumin, and oregano. A tempered sour cream finish makes the broth creamy without overwhelming the bright chile flavor.
- cannellini beans
- chili
- green chiles
- make-ahead
- meat
- one pot
- one-pot meal
- serves six
- stovetop
- stovetop chili
- white chicken chili
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
Boneless skinless chicken thighs · 2 Pound
PERDUE® Fresh Boneless Skinless Chicken Thighs
100%
Details
Canned cannellini beans, drained and rinsed · 4.5 Cup
Goya® Organics Low Sodium Cannellini Beans
100%
Details
Fresh lime juice · 2 Tablespoon
Fresh Large Limes - Each
100%
Details
Low-sodium chicken broth · 3 Cup
Swanson Unsalted Chicken Broth
Sale
78%
Details
Canned diced mild green chiles, with their juices · 1 Cup
La Preferida® Diced Green Chiles Mild
Sale
71%
Details
Yellow onion · 1 Each
Fresh Cut In Store Diced Yellow Onions
66%
Details
Full-fat sour cream · 1 Cup
Daisy Pure and Natural Sour Cream
53%
Details
Garlic · 4 Each
Simple Truth Organic® Garlic Bulbs
13%
Details
Ground cumin · 2 Teaspoon
McCormick Ground Cumin
10%
Details
Dried oregano · 1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
Details
Olive oil · 2 Tablespoon
Graza Sizzle Extra Virgin Olive Oil 25.3 fl oz
4%
Details
Fine salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- Boneless skinless chicken thighs-2 pounds
- Canned cannellini beans-4 1/2 cups
- Low-sodium chicken broth-3 cups
- Canned diced mild green chiles, with their juices-1 cup
- Full-fat sour cream-1 cup
- Olive oil-2 tablespoons
- Garlic cloves-4 each
- Yellow onion-1 each
- Fresh lime juice-2 tablespoons
- Ground cumin-2 teaspoons
- Dried oregano-1 teaspoon
- Fine salt-1 teaspoon
Wash your hands and clean the work surface. Rinse and dry the onion before peeling and dicing it; peel and mince the garlic. Drain and rinse the beans, then mash 1/2 cup in the heatproof bowl with a fork, leaving the remaining 4 cups whole. Cut the chicken into 1-inch pieces without rinsing it. Wash your hands, knife, cutting board, and surfaces after handling the raw chicken.
Keep raw chicken separate from prepared ingredients; do not rinse it, and clean hands, tools, and surfaces after handling.
Heat the olive oil in the pot over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and translucent. Add the garlic, cumin, and oregano and stir for 30 seconds, just until fragrant.
Stir in the green chiles with their juices, chicken broth, mashed beans, and salt. Scrape the bottom of the pot to release any flavorful bits, then add the chicken and bring to a gentle simmer.
Reduce the heat to medium-low and simmer uncovered for 18–22 minutes, stirring occasionally. Keep the bubbling gentle rather than boiling vigorously. The chicken should be becoming tender.
Gently fold in the remaining 4 cups whole beans. Simmer for another 8–10 minutes, stirring carefully to avoid breaking them up, until the beans are hot and the chicken is tender. Check several of the largest chicken pieces with a clean thermometer; they must reach at least 165°F.
Check several large chicken pieces with a clean thermometer and confirm they reach 165°F; clean the thermometer before and after use.
Remove the pot from the heat and let the bubbling stop, about 2 minutes. Rinse the bowl used for mashing the beans, then add the sour cream. Gradually whisk about 1 cup of hot broth ladled from the chili into the sour cream until smooth.
Handle the hot broth carefully and whisk it in gradually to avoid splashes.
Slowly stir the tempered sour cream mixture back into the pot, then stir in the lime juice. Do not return the chili to a boil. Divide among six bowls and serve promptly.
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