White Chicken Chili

Why Make This Recipe

White Chicken Chili is a warm and comforting dish that brings the flavors of traditional chili but with a lighter twist. It’s perfect for chilly days when you need something cozy. Loaded with tender chicken, creamy beans, and a hint of spice, this recipe not only warms your belly but is also a healthy choice. Plus, it’s simple to make and can be customized to your taste!

How to Make White Chicken Chili

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
• 2 ½ cups low-sodium chicken broth
• 2 (4 oz) cans diced green chilies
• 1 ½ teaspoons ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• Juice from ½ small lime
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans great northern beans
• 1 cup sour cream (or plain Greek yogurt)
• 1 cup corn (frozen or fresh)
• 2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken)
• Fresh cilantro
• Shredded cheese
• Tortilla chips
• Green onions
• Avocado

Directions:

1. Heat olive oil in a large pot over medium-high heat.
2. Add the chopped onion and sauté until softened, about 3-5 minutes.
3. Add the minced garlic and cook for 30 seconds more.
4. Pour in the chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and pepper to taste.
5. Drain and rinse the beans in a strainer.
6. For a creamy texture, measure out a big ladleful of beans and put them in a food processor with a splash of broth from the soup. Puree until smooth (this step is optional).
7. Add the pureed beans, whole beans, and corn back to the soup pot. Bring to a simmer and cook uncovered for 15 to 30 minutes.
8. Remove from heat and stir in the sour cream and cooked chicken.
9. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

How to Serve White Chicken Chili

White Chicken Chili can be served warm in bowls. You can top it with fresh cilantro, shredded cheese, slices of avocado, and a handful of tortilla chips for some crunch. It’s a great dish for sharing and can be complemented by a slice of crusty bread or some cornbread on the side.

How to Store White Chicken Chili

If you have leftovers, let the chili cool completely and then store it in an airtight container in the refrigerator. It should last for up to 4 days. You can also freeze the chili for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it up on the stove or in the microwave until hot.

Tips to Make White Chicken Chili

• For added creaminess, use Greek yogurt instead of sour cream.
• Adjust the spiciness by adding more or less cayenne pepper.
• Feel free to use canned chicken or cooked turkey if you prefer.
• Fresh lime juice adds a nice zing, so don’t skip it!
• Serve with a side of avocado slices to enhance the flavor.

Variation

You can easily switch up the beans by using black beans or pinto beans instead of great northern beans. Adding jalapeños for extra heat or using corn tortillas can provide a twist to the original recipe.

FAQs

Q: Can I make this chili vegetarian?
A: Yes, you can replace the chicken with more beans or vegetables and use vegetable broth instead of chicken broth.

Q: How spicy is this chili?
A: The recipe includes cayenne pepper; however, you can adjust the amount or omit it entirely for a milder flavor.

Q: Can I use canned chicken?
A: Absolutely! Canned chicken is a quick and easy option. Just drain and add it to the chili as directed.

White Chicken Chili

A warm and comforting chili that combines tender chicken, creamy beans, and a hint of spice for a healthy, cozy dish perfect for cold days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 cloves garlic, finely minced (or 1 ½ teaspoons garlic powder)
• 2.5 cups low-sodium chicken broth
• 2 cans diced green chilies (4 oz each)
• 1.5 teaspoons ground cumin
• 0.25 teaspoon cayenne pepper adjust for spice preference
• 0.5 teaspoon dried oregano
• 0.5 teaspoon paprika
• 0.5 small lime, juiced
• Salt and freshly ground black pepper, to taste

Beans and Toppings

• 2 cans great northern beans (15 oz each) drained and rinsed
• 1 cup sour cream (or plain Greek yogurt)
• 1 cup corn (frozen or fresh)
• 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
• Fresh cilantro for garnish
• Shredded cheese for garnish
• Tortilla chips for garnish
• Green onions for garnish
• Avocado for garnish

Method

 

Cooking

1. Heat olive oil in a large pot over medium-high heat.
2. Add the chopped onion and sauté until softened, about 3-5 minutes.
3. Add the minced garlic and cook for 30 seconds more.
4. Pour in the chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and pepper to taste.
5. Drain and rinse the beans in a strainer.
6. For a creamy texture, measure out a big ladleful of beans and put them in a food processor with a splash of broth from the soup. Puree until smooth (this step is optional).
7. Add the pureed beans, whole beans, and corn back to the soup pot. Bring to a simmer and cook uncovered for 15 to 30 minutes.
8. Remove from heat and stir in the sour cream and cooked chicken.
9. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

White Chicken Chili can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave until hot. For added creaminess, use Greek yogurt instead of sour cream. Adjust the spiciness by adding more or less cayenne pepper.