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WHITE CHICKEN CHILI

This hearty and flavorful White Chicken Chili combines tender chicken, creamy white beans, and a blend of spices for a warm and comforting dish. Perfect for chilly evenings, it’s easy to make and enjoyed by the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 320 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts (about 2-3 breasts)
  • 2 cans white beans, drained and rinsed (15 oz each)
  • 1 can diced green chilies (4 oz)
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • to taste salt
  • to taste black pepper
  • 1 cup corn (frozen or canned)
  • ½ cup sour cream (optional, for serving)
  • to taste chopped fresh cilantro (for garnish, optional)
  • to taste lime wedges (for serving, optional)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook for an additional minute, until fragrant.
  • Increase the heat to medium-high and add the chicken breasts to the pot. Sear them for 3-4 minutes on each side, or until they start to brown.
  • Once the chicken is browned, add the white beans, diced green chilies, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to combine.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes.
  • After 20 minutes, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
  • Stir in the corn and simmer for an additional 5 minutes, allowing the flavors to meld.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Serve hot, garnished with sour cream, chopped cilantro, and lime wedges if desired.

Notes

For a spicier version, you can add diced jalapeños or a pinch of cayenne pepper.
This chili can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Great served with tortilla chips or crusty bread.
Enjoy your delicious White Chicken Chili!