Ingredients
Here’s everything you’ll need. I’ve included notes for optional ingredients and substitutions so you can customize it to your taste.
Protein & Beans
- 1 pound (450g) boneless, skinless chicken breasts
Or chicken thighs if you prefer more flavor and juiciness. Chicken is the main protein and provides the hearty texture for the chili. - 2 cans (15 oz each) white beans, such as cannellini or great northern, drained and rinsed
These add creaminess and fiber. Rinsing removes excess sodium and prevents the chili from being too starchy.
Vegetables & Aromatics
- 1 medium onion, chopped
Provides a sweet, savory base for flavor. - 2–3 garlic cloves, minced
Adds aroma and depth of flavor. - 1 can (4 oz) diced green chilies (mild or hot)
Gives the chili a subtle kick without overpowering it.
Liquids
- 4 cups chicken broth
The base of the chili. Using broth instead of water adds rich flavor.
Spices & Seasonings
- 1 teaspoon cumin
Earthy and warm, a classic chili spice. - 1 teaspoon dried oregano
Adds a subtle herbiness that balances the flavors. - ½ teaspoon chili powder (optional)
For mild heat and depth; adjust to taste. - Salt and black pepper to taste
Creaminess
- ½ cup sour cream or Greek yogurt
Adds richness and balances the spices. Stir in at the end off heat to prevent curdling.
Optional Toppings
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro, chopped
- Lime wedges
- Tortilla strips or crushed chips
Optional extras: Corn, diced bell peppers, or jalapeños for more flavor and texture.
Step-by-Step Instructions
Step 1: Prep Ingredients
Before you start cooking, it’s important to have everything ready. This is called “mise en place” and makes cooking much smoother.
- Chop the onion finely.
- Mince the garlic cloves.
- Drain and rinse the white beans.
- Open the can of green chilies.
Tip: If you like a little more spice, finely chop a jalapeño and set it aside for Step 3.
Step 2: Sauté the Aromatics
Cooking the onion and garlic first builds the flavor foundation.
- Heat 1–2 tablespoons of oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it burn; burnt garlic tastes bitter.
The aroma here is the first sign that your chili is going to be delicious!
Step 3: Cook the Chicken
- Add the chicken breasts to the pot.
- Sear each side for 2–3 minutes until lightly browned.
- They don’t need to be fully cooked yet; simmering later will finish cooking them.
Browning adds flavor and texture to the chicken, making your chili taste richer.
Step 4: Build the Chili
- Pour in the chicken broth. Stir to loosen any browned bits stuck to the bottom of the pot—these are packed with flavor.
- Add the cumin, oregano, chili powder (if using), salt, and pepper.
- Stir in the white beans and green chilies.
At this point, your chili will mostly be liquid. Don’t worry—it will thicken as it simmers and the flavors meld.
Step 5: Simmer
- Bring the chili to a gentle boil over medium-high heat.
- Reduce the heat to low, cover, and let it simmer for 20–25 minutes.
- This allows the chicken to cook fully and the flavors to develop.
- Stir occasionally to prevent sticking.
Tip: For a thicker chili, remove the lid during the last 10 minutes.
Step 6: Shred the Chicken
- Remove the chicken breasts from the pot and place them on a cutting board.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot and stir well.
Shredded chicken blends evenly with the beans and spices, making every spoonful flavorful.
Step 7: Add Creaminess
- Remove the pot from heat.
- Stir in sour cream or Greek yogurt until fully incorporated.
- Taste and adjust seasoning—sometimes a little more salt or a squeeze of lime juice can brighten the flavors.
Tip: Adding creaminess at the end prevents it from curdling and keeps the chili silky smooth.
Step 8: Serve and Garnish
- Ladle the chili into bowls.
- Sprinkle with shredded cheese if desired.
- Add fresh cilantro, lime wedges, or tortilla strips for extra flavor and texture.
Optional: A few dashes of hot sauce or a drizzle of olive oil can personalize the spice level.
