Description

A creamy, tangy, and comforting white chicken chili made with tomatillos, white beans, and rotisserie chicken. This quick weeknight meal is lighter than traditional red chili and perfect for meal prep.

Ingredients

Scale

2 cups cooked, shredded chicken (rotisserie recommended)
2 cans (15 oz each) Great Northern beans or cannellini beans, rinsed and drained
1 can whole peeled tomatillos, drained
1 can diced green chiles (e.g., Ro*Tel)
1 medium yellow onion, diced
3 cloves fresh garlic, minced
32 oz low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican oregano preferred)
2 tablespoons olive oil or avocado oil
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes until translucent.
Add minced garlic, cumin, and oregano to the pot. Cook for 1 minute, stirring constantly, until fragrant.
Add drained tomatillos, green chiles, and chicken broth to the pot. Stir to combine and bring to a gentle boil.
Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld and sauce to thicken.
Stir in the drained white beans and shredded chicken. Heat through for 5 minutes. Optionally, use an immersion blender to blend half the chili for a creamier texture.
Reduce heat to low. Stir in heavy cream and shredded Monterey Jack cheese. Stir until cheese is melted and sauce is smooth (2-3 minutes).
Remove from heat. Stir in lime juice and fresh cilantro. Season with salt and pepper to taste.
Serve hot with desired toppings.

Notes

This recipe is naturally gluten-free. For a dairy-free version, substitute heavy cream with coconut milk and omit the cheese or use vegan cheese. For a vegetarian option, swap chicken for chickpeas or extra beans. The flavors improve after a day or two, making it excellent for meal prep. If the chili is too thick upon reheating, add a splash of broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4
Sodium: 600
Fat: 12
Saturated Fat: 6
Carbohydrates: 25
Fiber: 8
Protein: 30

Keywords: white chicken chili, healthy chili, meal prep, quick dinner, comfort food, gluten-free, tomatillo chili