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White Chicken Chili

A quick and creamy white chicken chili that's perfect for weeknights, made with pantry staples and ready in less than an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked chicken, shredded (rotisserie chicken works great)
  • 1 can white beans, drained and rinsed (cannellini or great northern)
  • 1 can corn, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can green chilies (4 oz)
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup sour cream Optional: Swap for plain Greek yogurt for a tangier finish.
  • 1 cup shredded cheese (optional)

Method
 

Cooking
  1. Heat a large pot over medium heat with 1–2 tablespoons of oil or butter.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and cook for 30–60 seconds until fragrant.
  4. Add the shredded cooked chicken, drained white beans, drained corn, and the can of green chilies to the pot.
  5. Stir to combine.
  6. Pour in the 4 cups of chicken broth and stir in the cumin, chili powder, and a pinch of salt and pepper.
  7. Increase heat until the pot comes to a gentle boil.
  8. Reduce heat to low and let the chili simmer, uncovered, for 20–30 minutes.
  9. Taste and adjust seasoning.
  10. Remove the pot from heat and stir in the sour cream until fully incorporated and silky.
  11. If using, add shredded cheese and stir until melted.
  12. Serve immediately with your favorite toppings.

Notes

Toppings: chopped cilantro, sliced avocado, lime wedges, diced jalapeño, tortilla strips, or a spoonful of salsa. For storage, cool quickly and refrigerate within two hours, will keep for 3–4 days. Reheat on the stove.