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White Chicken Chili Recipe

White Chicken Chili Recipe
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★★★★★

5.2 from 15 reviews

This White Chicken Chili is a creamy, comforting twist on traditional chili, featuring tender shredded chicken, white beans, corn, and a blend of warm spices. Perfect for a cozy dinner, it combines savory flavors with a hint of heat, finished with fresh lime juice and cilantro for brightness.

Ingredients

Scale

Protein and Dairy

  • 1½ lbs boneless, skinless chicken breasts or thighs
  • ½ cup sour cream or Greek yogurt

Vegetables and Beans

  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 can (15 oz) corn kernels, drained
  • Fresh cilantro (for garnish)
  • Sliced jalapeños (optional)
  • Lime wedges (for serving)

Pantry and Spices

  • 1 tbsp olive oil
  • 4 cups chicken broth
  • 1½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions

  1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  2. Season: Add ground cumin, dried oregano, and chili powder to the pot. Toast the spices by stirring continuously for about 30 seconds to release their full aroma and deepen the flavor base of the chili.
  3. Add broth and chicken: Pour in the chicken broth and nestle the boneless, skinless chicken breasts or thighs into the pot. Bring to a gentle simmer and cook uncovered for 15–20 minutes or until the chicken is fully cooked and tender.
  4. Shred chicken: Remove the chicken from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken back into the pot.
  5. Add beans and corn: Stir in the drained and rinsed white beans, diced green chilies, and drained corn kernels. Let the chili simmer for another 10 minutes to allow the flavors to meld together.
  6. Creamy finish: Remove the pot from heat. Stir in the sour cream (or Greek yogurt) and fresh lime juice until well combined. Taste and adjust salt and pepper as needed to balance the flavors.
  7. Serve: Ladle the chili into bowls and garnish with fresh cilantro, sliced jalapeños if using, and lime wedges on the side. Serve warm with tortilla chips or cornbread for a hearty meal.

Notes

  • Use Greek yogurt instead of sour cream for a tangier, lower-fat option.
  • For spicier chili, add extra jalapeños or a dash of cayenne pepper.
  • This chili can be made ahead and reheated; it often tastes better the next day as flavors deepen.
  • Leftovers freeze well for up to 3 months.
  • To make it vegetarian, omit the chicken and use vegetable broth.

Nutrition

Keywords: white chicken chili, creamy chicken chili, white bean chili, easy chicken chili, healthy chili recipe, one pot chili

Find it online: https://yumwithmia.com/white-chicken-chili-recipe/