White Chicken Chili

Why You’ll Love This Recipe

White chicken chili is a delicious twist on the traditional chili, offering a lighter, creamy base while still being hearty and filling. The tender chicken and creamy white beans combine beautifully with aromatic spices like cumin and chili powder, making every bite warm and comforting. It’s a simple dish that comes together quickly and can easily be made in one pot. Plus, it’s perfect for meal prepping, as the flavors continue to meld together after sitting for a day or two. This chili is not only comforting but also packed with protein, fiber, and a variety of fresh ingredients, making it a wholesome meal that everyone will enjoy.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander (optional)
• 1/4 teaspoon ground oregano
• 1/4 teaspoon cayenne pepper (optional for heat)
• 4 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 1 can (4 oz) green chilies, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup heavy cream or half-and-half
• Salt and pepper, to taste
• Juice of 1 lime

Toppings (optional):

• Shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, chopped
• Sliced jalapeños
• Crumbled tortilla chips
• Avocado slices
• Lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
2. Add Spices:
   Stir in the ground cumin, chili powder, ground coriander, oregano, and cayenne pepper (if using). Let the spices cook for 1-2 minutes to bloom the flavors.
3. Add Liquids and Chicken:
   Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, white beans, green chilies, and corn. Stir everything together, then simmer for about 15-20 minutes to allow the flavors to meld.
4. Make it Creamy:
   Stir in the sour cream (or Greek yogurt) and heavy cream (or half-and-half). Season with salt and pepper to taste. Continue to simmer for another 5 minutes, stirring occasionally, until the chili is creamy and heated through.
5. Finish with Lime Juice:
   Remove the chili from heat and stir in the lime juice for a fresh, zesty finish.
6. Serve:
   Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, cilantro, avocado slices, tortilla chips, or a dollop of sour cream.

Servings and Timing

• Servings: 6-8 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Version: Add diced jalapeños, hot sauce, or extra cayenne pepper for more heat.
• Vegetarian Version: Replace the chicken with additional beans (like black beans or pinto beans) and vegetable broth for a vegetarian chili.
• More Veggies: Add chopped bell peppers, zucchini, or spinach to make it even more veggie-packed.
• Slow Cooker Version: To make this recipe in a slow cooker, sauté the vegetables and spices in a pan first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, then add the sour cream and heavy cream at the end.

Storage/Reheating

White chicken chili stores well in the refrigerator for up to 4 days in an airtight container. To reheat, place it on the stovetop over medium heat, stirring occasionally, and add a little extra broth or water if it thickens too much. You can also reheat it in the microwave, though it may need stirring in between to heat evenly. This chili also freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the fridge overnight, then reheat on the stove or in the microwave.

FAQs

Can I make white chicken chili ahead of time?

Yes, this chili actually tastes better the next day as the flavors continue to develop. You can make it up to 3-4 days in advance and store it in the fridge.

Can I use frozen chicken?

Yes, you can use frozen chicken breast or thighs. Just cook the chicken first (either by simmering it in the broth or cooking it in the Instant Pot), then shred it and proceed with the recipe as directed.

Can I use other beans in this recipe?

Yes! While white beans like cannellini or great northern are traditional, you can use other beans like pinto beans or black beans, though they will change the flavor slightly.

Can I use a different type of cream?

Yes, you can substitute the heavy cream with half-and-half, coconut milk, or a dairy-free cream alternative for a lighter or dairy-free version.

How can I make this chili spicier?

For more heat, you can add chopped jalapeños, extra cayenne pepper, or some hot sauce to the chili while cooking. Adjust to your desired spice level.

Can I make this chili without sour cream?

Yes, you can replace the sour cream with Greek yogurt or a dairy-free yogurt alternative. You can also skip it altogether for a less creamy version.

Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is a great option for this recipe. It saves time and adds extra flavor to the chili.

Can I use fresh corn instead of canned?

Yes, fresh corn works perfectly in this recipe. Just cut the kernels off the cob and add them to the chili.

Can I make this chili without lime juice?

While the lime juice adds a fresh, zesty flavor, you can skip it if you prefer. A splash of vinegar or a squeeze of lemon can also work as a substitute for some acidity.

Can I freeze white chicken chili?

Yes, this chili freezes very well. Let it cool completely before storing it in a freezer-safe container. It will keep for up to 3 months in the freezer. To reheat, thaw it overnight in the fridge and heat on the stovetop or in the microwave.

Conclusion

White chicken chili is a flavorful, creamy twist on the classic chili, perfect for warming up on a chilly day. Packed with tender chicken, white beans, and zesty spices, this dish is both comforting and wholesome. It’s easy to make, adaptable to various dietary preferences, and great for meal prep or feeding a crowd. Whether you enjoy it as a quick dinner or a hearty weekend meal, white chicken chili is sure to become a favorite in your recipe collection.

White Chicken Chili

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White chicken chili is a hearty, flavorful dish featuring tender chicken, creamy beans, and a subtle blend of spices. It’s a lighter yet satisfying twist on traditional chili, perfect for cooler weather or when you want a comforting meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6-8 servings
• Category: Soup
• Method: Sautéing, Simmering
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 1 tablespoon olive oil
   
   1 medium onion, chopped
   
   3 garlic cloves, minced
   
   2 teaspoons ground cumin
   
   1 teaspoon chili powder
   
   1/2 teaspoon ground coriander (optional)
   
   1/4 teaspoon ground oregano
   
   1/4 teaspoon cayenne pepper (optional for heat)
   
   4 cups chicken broth
   
   2 cups cooked, shredded chicken (rotisserie chicken works well)
   
   2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
   
   1 can (4 oz) green chilies, diced
   
   1 cup corn kernels (fresh, frozen, or canned)
   
   1/2 cup sour cream or Greek yogurt
   
   1/2 cup heavy cream or half-and-half
   
   Salt and pepper, to taste
   
   Juice of 1 lime
   
   Toppings (optional):
   Shredded cheese (cheddar or Monterey Jack)
   
   Fresh cilantro, chopped
   
   Sliced jalapeños
   
   Crumbled tortilla chips
   
   Avocado slices
   
   Lime wedges

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Instructions

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

1. Add Spices: Stir in the ground cumin, chili powder, ground coriander, oregano, and cayenne pepper (if using). Let the spices cook for 1-2 minutes to bloom the flavors.
2. Add Liquids and Chicken: Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, white beans, green chilies, and corn. Stir everything together, then simmer for about 15-20 minutes to allow the flavors to meld.
3. Make it Creamy: Stir in the sour cream (or Greek yogurt) and heavy cream (or half-and-half). Season with salt and pepper to taste. Continue to simmer for another 5 minutes, stirring occasionally, until the chili is creamy and heated through.
4. Finish with Lime Juice: Remove the chili from heat and stir in the lime juice for a fresh, zesty finish.
5. Serve: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, cilantro, avocado slices, tortilla chips, or a dollop of sour cream.

Notes

• White chicken chili is perfect for meal prepping, as the flavors continue to develop the next day.
• For a spicier version, add diced jalapeños, extra cayenne pepper, or hot sauce to taste.
• If you’re looking for a vegetarian version, swap the chicken for beans like black beans or pinto beans and use vegetable broth.
• This chili can be made in a slow cooker by sautéing the vegetables and spices first, then cooking everything on low for 4-6 hours or high for 2-3 hours.
• If you don’t have lime juice, vinegar or lemon juice can be used as a substitute for acidity.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 7g
• Protein: 24g
• Cholesterol: 60mg