The Best White Chicken Chili
This Creamy White Chicken Chili is a cozy and comforting dish loaded with shredded chicken, white beans, green chilies, and warm spices in a rich, creamy broth. Perfect for weeknights and a great way to use leftover or rotisserie chicken, it’s a satisfying meal with bold flavor and a mild kick. Top it with your favorite garnishes for a hearty, crowd-pleasing bowl of chili!
Servings: 5
Calories: 299kcal
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about ½ cup)
- 2 garlic cloves finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice of ½ small lime
- Salt and freshly ground black pepper to taste
- 2 15 oz cans great northern beans, drained and rinsed
- 1 cup corn frozen or fresh
- 2 heaping cups cooked chicken shredded (rotisserie or leftover)
- 1 cup sour cream or plain Greek yogurt
Topping Suggestions
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- In a large pot (5–6 quart), heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3–5 minutes, or until softened. Add garlic and cook for another 30 seconds.
- Stir in the chicken broth, green chilies, cumin, cayenne, oregano, paprika, lime juice, and salt and pepper to taste.
- Drain and rinse the beans. Blend one ladleful of the beans with a splash of broth until smooth (optional, for a creamier texture).
- Add both the pureed and whole beans, along with the corn, to the pot. Bring to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken.
- Serve hot, topped with fresh cilantro, cheese, tortilla chips, avocado slices, and green onions as desired.