1-First step: Prepare ingredients (mise en place). Trim and pat dry 1 1/2 lb boneless skinless chicken; measure spices: 1 tsp ground cumin, 1/2 tsp oregano, 1/2 tsp smoked paprika, and salt and pepper. Dice 1 medium onion, mince 3 cloves garlic, rinse and drain two 15-oz cans of cannellini beans, and open a 4-oz can of diced green chiles. Having everything ready speeds a quick cook and keeps the white chicken chili consistent. For a vegan version, prepare 1 1/2 lb jackfruit or tempeh and set aside coconut milk instead of yogurt.

2-Second step: Sear the chicken. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Season the chicken and sear 3-4 minutes per side until golden this builds flavor. Remove chicken to a plate; it will finish cooking in the simmer. For shredded turkey or plant-based proteins, sear briefly to develop color.

3-Third step: Sauté aromatics. Reduce heat to medium, add another tablespoon of oil if needed, then add diced onion and cook 5-7 minutes until translucent. Add garlic and cook 30-45 seconds until fragrant. Stir in cumin, oregano, and smoked paprika and toast 20-30 seconds to bloom the spices this lifts the dish’s aroma and depth.

4-Fourth step: Deglaze and simmer. Pour in 4 cups low-sodium chicken or vegetable stock and scrape up browned bits with a wooden spoon. Add drained beans and the can of green chiles. Bring to a gentle boil over medium-high, then reduce to a simmer at 180-200°F (approx low simmer) and nestle the seared chicken into the broth. Cover and simmer for 18-25 minutes until chicken reaches an internal temperature of 165°F (74°C). For quicker weeknight cooking, use pre-cooked rotisserie chicken add it during the last 10 minutes to warm through.

5-Fifth step: Shred and finish. Remove chicken to a cutting board, shred with two forks, and return it to the pot. If using jackfruit or tempeh, shred or crumble and stir in now. Stir in 1 cup plain Greek yogurt or 1/2 cup sour cream off heat to avoid curdling; for dairy-free swaps use 1 cup cashew cream or coconut milk. Heat gently over low do not boil until the chili is homogenous and creamy.

6-Sixth step: Adjust texture and seasoning. If the soup is too thick, add 1/2 cup stock at a time until desired consistency is reached. Taste and season with salt, pepper, and 1 tablespoon fresh lime juice to brighten flavors. For a spicier variant, add chopped jalapeño, extra diced chiles, or a splash of hot sauce; for milder palates, omit heat and add an extra splash of lime.

7-Seventh step: Add finishing touches. Stir in 1/2 cup shredded Monterey Jack if using and remove from heat. Let the chili rest 5 minutes; residual heat will melt cheese and meld flavors. Garnish with chopped cilantro, diced avocado, sliced green onions, and tortilla strips. Serve with lime wedges.

8-Final step: Serve and store. Ladle white chicken chili into bowls and serve hot. Preparation time is prep: 15 minutes, cook: 35 minutes, total: 50 minutes. For a slow-cooker method, combine broth, spices, chilies, and raw chicken; cook on high for 3 hours or low for 5-6 hours, then add other ingredients and heat through.