Description

White Chicken Chili is a creamy, flavorful alternative to traditional tomato-based chili. Loaded with tender chicken, white beans, green chilies, and a blend of warm spices, this comforting dish is perfect for chilly nights or cozy family gatherings. Each bowl is packed with layers of texture and just the right hint of heat, making it a satisfying and heartwarming meal.

This recipe is as versatile as it is delicious; customize it to your taste with additional toppings like shredded cheese, diced avocado, or fresh cilantro. Paired with cornbread or tortilla chips, this White Chicken Chili will become a go-to for easy weeknight dinners or casual get-togethers. Enjoy the comfort and flavor of a classic with a light, creamy twist!

Ingredients

Units Scale

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 cans (15 oz each) white beans (such as cannellini, great northern, or navy), drained and rinsed
4 cups chicken broth
1 medium yellow onion, diced
4 cloves garlic, minced
2 cans (4 oz each) diced green chilies
1 cup corn (frozen or canned, drained)
2 tbsp olive oil
2 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1 tsp ground coriander
1/4 tsp cayenne pepper (optional, for heat)
4 oz cream cheese, softened
1/2 cup sour cream
Salt and pepper, to taste
Optional garnishes: chopped cilantro, shredded cheese, diced avocado, lime wedges, tortilla chips

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Instructions

In a large pot, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove chicken from the pot and set aside.
In the same pot, add diced onion and sauté for 3-4 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
Stir in cumin, chili powder, oregano, coriander, and cayenne (if using). Cook spices for about 1 minute, then add green chilies and sauté for an additional 2 minutes.
Pour in the chicken broth and bring to a simmer. Add drained and rinsed white beans. Mash half the beans with a fork before adding to the pot for a creamier texture.
Return chicken to the pot and simmer on low heat for 20-25 minutes, stirring occasionally.
Reduce heat to low, then stir in cream cheese and sour cream until fully incorporated and the chili is creamy.
Adjust seasoning with salt, pepper, and a squeeze of lime juice if desired. Serve hot, garnished with desired toppings.

Prep Time: 15 minutes
Cook Time: 35 minutes