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–+ servings
Bowl of flavorful white chicken chili garnished with cilantro and jalapeños

White Chicken Chili

A creamy, mildly spicy chili made with great northern beans and tender shredded chicken, perfect for weeknight dinners and potlucks.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 cloves garlic, finely minced (or 1½ teaspoons garlic powder)
  • 2.5 cups low-sodium chicken broth
  • 2 cans (4 oz) diced green chilies
  • 1.5 teaspoons ground cumin
  • 0.25 teaspoon cayenne pepper adjust for heat
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 0.5 small lime, juiced
  • Salt and freshly ground black pepper, to taste
Main Ingredients
  • 2 cans (15 oz) great northern beans, drained and rinsed Navy or cannellini beans can be used as substitutes.
  • 1 cup sour cream (or plain Greek yogurt) Swap for Greek yogurt to cut fat but retain tang.
  • 1 cup corn (fresh or frozen) Use frozen corn straight from the freezer; no need to thaw.
  • 2 heaping cups cooked chicken, shredded Rotisserie chicken or leftover chicken works well.
Garnishes and Sides
  • Fresh cilantro, for garnish
  • Shredded cheese, for garnish
  • Tortilla chips, for serving
  • Green onions, for garnish
  • Avocado, for garnish

Method
 

Cooking Instructions
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 to 5 minutes.
  3. Stir in the minced garlic and cook 30 seconds until fragrant.
  4. Pour in the chicken broth and diced green chilies. Add cumin, cayenne, paprika, oregano, and lime juice. Season lightly with salt and pepper.
  5. Drain and rinse the beans. Reserve 1 cup of beans. Mash or puree half of the reserved beans with a splash of broth until smooth.
  6. Add both the whole and pureed beans plus the corn to the pot. Bring to a gentle simmer. Cook uncovered 15 to 30 minutes so flavors meld and the chili thickens slightly.
  7. Remove the pot from heat. Stir in the sour cream or yogurt until fully incorporated. Fold in the shredded chicken and taste for salt and lime; adjust as needed.
  8. Ladle into bowls and top with cilantro, shredded cheese, avocado slices, green onions, and crushed tortilla chips.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 10gSugar: 3g

Notes

Cool leftovers quickly and store in an airtight container in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers; thaw overnight in the fridge before reheating. To reheat, warm gently on the stovetop over medium-low heat, stirring often; add a splash of broth or water to loosen if the chili seems thick.

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