White Chicken Chili
White Chicken Chili is a hearty, comforting dish made with tender shredded chicken, creamy white beans, green chiles, and warm spices simmered in a rich, savory broth. It’s a lighter twist on traditional chili, perfect for cozy weeknight dinners, game days, or cold-weather gatherings.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cans 4 oz each diced green chiles
- 2 cans 15 oz each Great Northern beans, drained and rinsed
- 1 can 15 oz corn, drained (optional)
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 4 cups chicken broth
- 3 cups cooked shredded chicken rotisserie works great
- ½ cup sour cream
- ½ cup heavy cream or half-and-half
- Fresh cilantro lime wedges, and shredded cheese for topping
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook another minute.
- Add beans & spices: Stir in green chiles, beans, corn (if using), cumin, chili powder, oregano, paprika, salt, and pepper. Cook 2–3 minutes to release flavors.
- Simmer: Pour in chicken broth and add shredded chicken. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Make it creamy: Stir in sour cream and heavy cream until fully combined and heated through.
- Serve: Ladle chili into bowls and top with cilantro, cheese, and a squeeze of lime.
Notes
- For a thicker chili, mash 1 cup of beans before adding to the pot.
- Spice level can be adjusted with jalapeños or extra chili powder.
- Leftovers store well in the fridge up to 4 days or can be frozen for up to 2 months.
- For a lighter version, swap heavy cream with milk or skip altogether.