Introduction

Classic White Chicken Chili is a comforting and flavorful dish featuring tender chicken, creamy white beans, and a mildly spicy, aromatic broth. It offers a lighter alternative to traditional tomato-based chili while still delivering rich, satisfying taste. Perfect for cozy dinners or feeding a crowd.

A white bowl filled with chunky chicken soup containing shredded white chicken pieces and whole yellow corn kernels in a light yellow broth. On top, there is a small pile of shredded pale yellow cheese and fresh green cilantro leaves as garnish. The bowl sits on a dark blue cloth with tortilla chips blurred in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

2 cans (15 ounces each) white beans (cannellini, great northern, or navy), drained and rinsed

4 cups chicken broth (low-sodium recommended)

1 medium yellow onion, diced

4 cloves garlic, minced

2 cans (4 ounces each) diced green chilies

1 cup frozen or canned corn, drained

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground coriander

¼ teaspoon cayenne pepper (optional)

4 ounces cream cheese, softened

½ cup sour cream

2 tablespoons olive oil

Salt and pepper, to taste

¼ cup fresh cilantro, chopped (optional, for garnish)

Juice of 1 lime (optional)

Toppings such as shredded cheese, diced avocado, jalapeño slices, or tortilla chips (optional)

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.

Step 2: In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Step 3: Stir in cumin, chili powder, oregano, ground coriander, and optional cayenne pepper. Cook the spices for about 1 minute to release their aromas. Add the diced green chilies and sauté for 2 more minutes.

Step 4: Pour in the chicken broth and bring to a simmer. Add the drained white beans. For a creamier texture, mash about half of the beans before adding them.

Step 5: Return the cooked chicken to the pot and stir to combine. Let the chili simmer on low heat for 20-25 minutes, stirring occasionally.

Step 6: Reduce heat to low. Stir in the softened cream cheese until melted and fully incorporated, then add sour cream and mix until smooth and creamy.

Step 7: Taste and adjust seasoning with salt, pepper, and, if desired, a squeeze of fresh lime juice.

Step 8: Serve hot, garnished with chopped cilantro and your choice of optional toppings.

Tips & Variations

For a vegetarian version, omit the chicken and use vegetable broth; add extra beans or tofu for protein.

Use dairy-free cream alternatives like coconut or cashew cream to make it dairy-free.

Adjust spices by adding more or less chili powder and cayenne pepper to match your heat preference.

Mash some beans before adding for a thicker, creamier chili without extra ingredients.

Use shredded rotisserie chicken for a quicker preparation.

FAQs

Can I make White Chicken Chili ahead of time?

Yes, this chili can be made ahead and often tastes better after the flavors have melded overnight. Simply refrigerate and reheat before serving.

Can I use leftover rotisserie chicken?

Absolutely. Add shredded rotisserie chicken after the broth and beans are combined, then simmer briefly to incorporate the flavors.

Dinner

Classic White Chicken Chili Recipe