Introduction

White Chicken Chili is a creamy, comforting dish packed with tender chicken, beans, and a touch of spice. This recipe balances flavor and texture perfectly, making it a satisfying meal for any day of the week.

A bowl filled with creamy, orange-colored soup that has visible chunks of white beans and shredded chicken inside, topped with small cubes of green avocado, thin yellow tortilla strips, shredded light yellow cheese, and sprinkled with chopped green cilantro and black pepper. The soup is served in a white bowl, placed on a white marbled surface with two halves of a green lime nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped (about ½ cup)
2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
2 ½ cups low-sodium chicken broth
2 4 oz cans diced green chilies
1 ½ 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
1 cup sour cream or plain Greek yogurt
1 cup corn, frozen or fresh
2 heaping cups cooked chicken, shredded (rotisserie or leftover)

Topping Suggestions:

Fresh cilantro
Shredded cheese
Tortilla chips
Green onions
Avocado

Instructions

Step 1: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes. Add minced garlic and cook for 30 seconds more.
Step 2: Stir in the chicken broth, diced green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and freshly ground black pepper to taste.
Step 3: Drain and rinse the great northern beans in a strainer. Set aside.
Step 4: Scoop a large ladleful of beans into a food processor with a splash of broth from the pot. Puree until smooth. This step is optional but helps create a creamy, thick chili.
Step 5: Add the pureed beans, whole beans, and corn to the soup pot. Bring to a simmer and cook uncovered for 15 to 30 minutes.
Step 6: Remove the pot from heat and stir in the sour cream and shredded cooked chicken.
Step 7: Serve the chili hot, garnished with your choice of fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions.

Tips & Variations

Use mild green chilies for less spice, or adjust the cayenne pepper to control heat.
Substitute ½ cup of salsa verde for the green chilies for a different flavor twist.
If you prefer raw chicken, add 1.5 lbs along with the broth in step 2 and cook through.
Any small white beans work well if you want to switch from great northern beans, including pinto beans in a pinch.
Make this chili vegetarian by omitting chicken and using vegetable broth, adding extra vegetables like bell peppers or zucchini if desired.
For slow cooker or Instant Pot options, see detailed instructions in the full recipe source for convenience.

Storage

Store leftover white chicken chili in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave. To freeze, prepare the chili up to step 5, cool completely, and freeze (store cooked chicken separately). Thaw overnight in the refrigerator and warm on the stovetop before stirring in chicken and sour cream. Avoid freezing sour cream mixed into the chili as it may separate upon reheating.

How to Serve

A bowl of creamy orange soup filled with white beans and bits of chicken, topped with crispy, thin yellow tortilla strips, small cubes of bright green avocado, shredded white and orange cheese, and chopped fresh green cilantro sprinkled with black pepper. Half a lime rests on the white marbled surface beside the bowl, and the bowl itself is a simple gray with a smooth texture. The scene is bright and fresh, showing a close-up view of the rich, textured soup with colorful toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili spicier or milder?

Yes! Adjust the cayenne pepper and the amount of green chilies used. Use milder green chilies and reduce or omit cayenne for a milder version, or add more cayenne or spicy chili peppers to increase the heat.

Can I use raw chicken instead of cooked chicken?

Definitely. Add raw chicken breasts to the pot with the broth and spices in step 2, then cook until the chicken is fully cooked and tender before proceeding with the rest of the recipe.