Description
This thick white chicken chili with black beans is a creamy, hearty dinner recipe made with shredded chicken, black beans, white beans, green chiles, and a rich blend of spices. It’s the perfect comfort food for chilly nights, quick to make, freezer-friendly, and packed with protein and flavor. A must-try for easy chicken dinner ideas.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 (4 oz) can green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 cups cooked shredded chicken
4 oz cream cheese, cubed
1/2 cup sour cream
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened.
2. Stir in minced garlic and cook for 30 seconds until fragrant.
3. Add green chiles, cumin, oregano, salt, and black pepper. Stir to coat the onions.
4. Pour in the chicken broth and bring to a simmer.
5. Add white beans, black beans, and shredded chicken. Simmer for 15 minutes.
6. Reduce heat to low. Add cream cheese in chunks and stir until melted and smooth.
7. Stir in sour cream until the chili is thick and creamy.
8. Serve hot with desired toppings like shredded cheese, cilantro, jalapeños, or tortilla chips.
Notes
This recipe freezes well for up to 3 months.
Use rotisserie chicken for a faster meal prep.
For extra spice, add a diced jalapeño or a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg