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A bowl of creamy White Chicken Chili topped with fresh herbs and sliced jalapeños.

White Chicken Chili

A creamy and tangy white chicken chili that's easy to make and perfect for any occasion, featuring great northern beans, corn, and tender shredded chicken.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 small yellow onion, chopped About ½ cup
  • 2 cloves garlic, finely minced Or 1½ teaspoons garlic powder
  • 2.5 cups low-sodium chicken broth For the base of the chili
  • 2 cans diced green chiles 4 oz each
  • 1.5 teaspoons ground cumin For flavor
  • 0.25 teaspoon cayenne pepper Adjust to taste for spiciness
  • 0.5 teaspoon dried oregano For flavor
  • 0.5 teaspoon paprika For flavor
  • 1 each juice of small lime Adds brightness
  • to taste Salt and freshly ground black pepper To season
Beans and Corn
  • 2 cans great northern beans 15 oz each, drained and rinsed
  • 1 cup sour cream or plain Greek yogurt For creaminess
  • 1 cup corn Fresh or frozen
Chicken
  • 2 heaping cups cooked shredded chicken Rotisserie or leftover chicken
Garnishes
  • to taste fresh cilantro For topping
  • to taste shredded cheese For topping
  • to taste tortilla chips For crunch
  • to taste green onions For garnish
  • to taste avocado For topping

Method
 

Preparation
  1. Heat the oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3–5 minutes.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Pour in the chicken broth and stir in the diced green chiles, cumin, cayenne, paprika, oregano, and lime juice. Season lightly with salt and pepper. Bring to a gentle simmer.
Cooking
  1. Drain and rinse the beans. Reserve about 1 cup of beans and puree them in a food processor or blender with a splash of the broth until smooth.
  2. Add the pureed beans back to the pot along with the remaining whole beans and the corn. Simmer for 15–30 minutes so flavors meld and the chili thickens slightly.
  3. Remove the pot from heat. Stir in the sour cream or Greek yogurt and shredded chicken until warmed through, avoiding boiling after adding dairy to prevent curdling.
  4. Taste and adjust for salt, pepper, or lime.
  5. Ladle into bowls and top with garnish options as desired.

Notes

For storage, cool to room temperature and refrigerate in airtight containers for 3–4 days or freeze up to 3 months. To reheat, gently warm on the stovetop.