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White Chicken Chili Recipe

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★★★★★

4.8 from 98 reviews

This White Chicken Chili is a comforting, creamy soup made with shredded chicken, white beans, corn, and a blend of spices including cumin, cayenne, and oregano. It is simmered to perfection and finished with sour cream for richness. Perfect for a cozy meal, it can be customized with toppings like fresh cilantro, shredded cheese, avocado, and tortilla chips.

Ingredients

Scale

Main 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
  • ½ small lime, juiced
  • Salt and freshly ground black pepper, to taste
  • 2 15 oz cans great northern beans, drained and rinsed
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn (frozen or fresh)
  • 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)

Topping Suggestions

  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado slices

Instructions

  1. Sauté Aromatics: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add Broth and Spices: Pour in chicken broth, then add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste.
  3. Prepare Beans: Drain and rinse the great northern beans. Reserve a ladleful of beans along with a splash of broth from the soup and puree in a food processor until smooth. This step is optional but helps create a creamy, thick texture.
  4. Add Beans and Corn: Stir the pureed beans, whole beans, and corn into the pot. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes to let the flavors meld and the chili thicken.
  5. Finish Soup: Remove the pot from heat. Stir in the sour cream (or Greek yogurt) and shredded cooked chicken until fully incorporated and warmed through.
  6. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips as desired.

Notes

  • Yield: About 6 cups of soup. Serving Size: Approximately 1 ¼ cups.
  • Spice Level: Mild green chilies are used; for less spice, reduce to 1 can or omit cayenne pepper entirely.
  • Green Chilies Substitute: ½ cup salsa verde can be used instead of diced green chilies.
  • Chicken: For raw chicken use, add 1.5 lbs raw chicken breasts with the broth in step 2 and cook fully before shredding.
  • Beans: Any small white beans like cannellini or navy beans work well; pinto beans are a workable substitute in a pinch.
  • Vegetarian Option: Omit chicken and use vegetable broth; add extra vegetables like bell peppers or zucchini.
  • Slow Cooker Method: Add all ingredients except sour cream and cooked chicken to slow cooker. Cook on low 5 hours or high 3 hours. Shred cooked chicken separately and stir in sour cream before serving.
  • Instant Pot Method: Use sauté setting for onion and garlic, then pressure cook with broth, chicken, spices, chilies, corn, and beans for 8 minutes. Natural pressure release for 15 minutes. Shred chicken and stir in sour cream before serving.
  • Storage: Refrigerate leftovers up to 3-4 days. Reheat on stovetop or microwave.
  • Freezing: Freeze soup (without sour cream and cooked chicken) for up to 3 months. Freeze cooked chicken separately. Thaw overnight and reheat before adding chicken and sour cream.

Keywords: white chicken chili, creamy chicken chili, white bean chili, easy chili recipe, stovetop chili, chicken soup, hearty soup

Find it online: https://cheframi.com/white-chicken-chili-recipe/