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Classic White Chicken Chili With Great Northern Beans

A comforting bowl of Classic White Chicken Chili made with tender chicken, creamy great northern beans, and zesty seasonings, perfect for warming up on chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth ensure it's halal
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp olive oil
Optional Toppings
  • fresh cilantro
  • lime wedges
  • diced avocado
  • shredded cheese

Method
 

Preparation
  1. Start by dicing the chicken breasts, chopping the onion, and mincing the garlic—having everything ready to go will make cooking smooth.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add the diced chicken breast to the pot, seasoning it with salt and pepper. Cook until the chicken is no longer pink, approximately 6-7 minutes.
  3. Stir in the great northern beans, diced green chilies, cumin, chili powder, garlic powder, and onion powder, mixing well to combine.
  4. Add the chicken broth and bring the mixture to a gentle boil. Lower the heat and simmer uncovered for about 15-20 minutes.
  5. Taste your chili and adjust the seasoning as needed. Feel free to add more spices if you want a little kick!
  6. Ladle the chili into bowls and garnish with your choice of toppings. Enjoy it hot with your favorite bread or tortillas!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months. Thaw overnight and reheat on the stove over low heat.