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Easy White Chicken Chili Recipe

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3.9 from 7 reviews

This Easy White Chicken Chili is a comforting and flavorful dish perfect for any night of the week. Made with shredded chicken, creamy beans, and mild green chiles, it’s packed with spices like cumin and oregano to add warmth without heat. Creamy sour cream and heavy whipping cream enrich the texture, while fresh cilantro, cheddar cheese, and lime wedges provide fresh, zesty garnishes. Ready in just 35 minutes, this chili is hearty enough for a family meal yet simple enough for beginners.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Chicken and Vegetables

  • 1 lb chicken (cooked and shredded)
  • 1 large yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 large jalapeño (deseeded and diced)
  • 1 cup frozen corn
  • ¼ cup cilantro (chopped)
  • Extra chopped cilantro (optional, for garnish)

Pantry Ingredients

  • 2 Tablespoons olive oil
  • 5 cups chicken broth
  • 2 (15 oz) cans Great Northern beans (drained and rinsed)
  • 2 (4 oz) cans green chiles (drained)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder

Dairy and Garnishes

  • ½ cup sour cream
  • ½ cup heavy whipping cream
  • Shredded cheddar cheese (optional, for garnish)
  • Lime wedges (optional, for garnish)

Instructions

  1. Sauté Aromatics: Add the olive oil, diced onion, minced garlic, and diced jalapeño to a large pot or Dutch oven set over medium-high heat. Sauté the mixture until the onion becomes translucent, which should take about 3-5 minutes.
  2. Cook Chicken and Season: Add the cooked shredded chicken along with salt, pepper, cumin, oregano, and chili powder to the pot. Stir and cook for 1-2 minutes to allow the spices to bloom and the chicken to heat through.
  3. Add Liquids and Beans: Stir in the chicken broth, drained Great Northern beans, frozen corn, drained green chiles, and chopped cilantro. Mix thoroughly to combine all ingredients evenly.
  4. Simmer Chili: Reduce the heat to low and simmer uncovered for 20 minutes. This allows the flavors to meld and the chili to thicken slightly.
  5. Finish with Creams: Remove the pot from the heat. Stir the sour cream and heavy whipping cream into the warm chili until fully combined and smooth, adding richness and a creamy texture.
  6. Serve and Garnish: Ladle the chili into bowls and garnish with extra chopped cilantro, shredded cheddar cheese, and lime wedges as desired to enhance freshness and flavor.

Notes

  • For a spicier chili, leave some seeds in the jalapeño or add more diced jalapeños.
  • You can substitute Great Northern beans with cannellini or navy beans.
  • For a lighter version, use light sour cream and half-and-half instead of heavy cream.
  • This chili reheats well and can be stored in the refrigerator for up to 3 days.
  • Serve with crusty bread or tortilla chips for added texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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