Description

This White Chicken Chili is a hearty and flavorful comfort meal featuring tender chicken, creamy white beans, and a blend of spices simmered to perfection. It combines the zest of green chilies and cumin with the creaminess of sour cream or Greek yogurt, making it a cozy dish ideal for chilly days or anytime you crave a warming and nutritious bowl of chili.

Ingredients

Scale

Protein & Beans

1 lb boneless, skinless chicken breasts or thighs
2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed

Vegetables & Aromatics

1 medium onion, diced
2 cloves garlic, minced
2 (4-oz) cans diced green chilies
1 cup frozen or canned corn, drained

Liquids & Dairy

4 cups low-sodium chicken broth
½ cup sour cream or Greek yogurt
1 tablespoon fresh lime juice

Spices & Seasonings

1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste

Optional Garnishes

Fresh cilantro, chopped
Shredded cheese
Avocado slices
Tortilla chips

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Instructions

Prepare the chicken: Begin by heating a large pot or Dutch oven over medium heat. Add the boneless, skinless chicken breasts or thighs and cook for about 5-6 minutes per side until browned and cooked through. Remove the chicken from the pot and set it aside to cool slightly before shredding or dicing into bite-sized pieces.
Sauté onion and garlic: In the same pot, add diced onion and minced garlic. Sauté over medium heat until the onion is translucent and fragrant, about 3-4 minutes, ensuring you scrape up any browned bits from the chicken to enhance the flavor.
Add remaining ingredients and simmer: Return the shredded chicken to the pot and add the drained white beans, diced green chilies, corn, and chicken broth. Stir in ground cumin, dried oregano, chili powder, cayenne pepper if using, and season with salt and black pepper to taste. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20-25 minutes to allow flavors to meld and the chili to thicken slightly.
Finish and serve: Remove the pot from heat and stir in sour cream or Greek yogurt and fresh lime juice to add creaminess and brightness. Adjust seasoning as needed. Serve the white chicken chili hot, garnished with chopped fresh cilantro and optional toppings such as shredded cheese, avocado slices, and tortilla chips for added texture and flavor.

Notes

Using chicken thighs instead of breasts will yield juicier results.
For a spicier chili, increase cayenne pepper or add diced jalapeños.
Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
To make this recipe dairy-free, omit sour cream or use a dairy-free yogurt alternative.
If you prefer a thicker chili, mash some of the beans before adding to the pot or simmer longer to reduce liquid.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American