White Chicken Chilli
White Chicken Chilli
5 from 1 vote
Prep: 15 minutes
Cook: 35 minutes
Total Time 50 minutes
Servings: 4
Savour the unique flavours of White Chicken Chilli, a perfect blend of tender chicken, creamy beans, and aromatic spices. This easy-to-make, comforting dish is ideal for chilly evenings, offering a hearty and delicious alternative to traditional chilli.

Nutrition: per serving



  • 400 g Chicken Cooked shredded
  • 400 g White Beans Can, drained and rinsed
  • 1 medium Onion Finely chopped
  • 2 cloves Garlic Minced
  • 200 g Green Chiles Can, diced
  • 1 tsp Ground Cumin
  • 1 tsp Oregano Dried
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper Adjust to taste
  • 750 ml Chicken Broth
  • 250 ml Sour Cream
  • 100 g Monterey Jack Cheese Grated
  • Salt and Black Pepper Adjust to taste
  • Cilantro Fresh for garnish


  • Heat some oil in a pan over medium-high heat and season the chicken breasts with salt and pepper.
  • Cook the chicken for approximately 6-7 minutes per side or until they are thoroughly cooked and no longer pink in the middle.
  • Take them out of the pan and allow them to cool slightly before using two forks to shred the cooked chicken.
  • In a large pot, heat some oil over medium heat and add the chopped onion and minced garlic. Sauté until the onion turns translucent.
  • Add the ground cumin, dried oregano, ground coriander, and cayenne pepper, and cook for an additional minute until the mixture becomes aromatic.
  • Add the shredded chicken, white beans, diced green chiles, and chicken broth to the pot, stirring thoroughly to combine.
  • Allow the chili to simmer for about 20-25 minutes, allowing the flavors to meld together. If it thickens too much, you can add a little more chicken broth.
  • Stir in the sour cream and grated Monterey Jack cheese, continuing to cook for a few more minutes until the cheese has melted, and the chili becomes creamy.
  • Season the chili with salt and black pepper to your taste, and adjust the spiciness by adding more cayenne pepper if desired.
  • Serve the chili hot, garnished with fresh cilantro leaves.

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