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white chicken chili

white chicken chili

This creamy and flavorful white chicken chili is perfect for a comforting meal. It's packed with tender chicken, white beans, and spices, making it a hearty and satisfying dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main dish
Cuisine American
Servings 4 People
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
  • 3 cloves garlic, minced
  • 2 medium boneless, skinless chicken breasts (about 1 pound total)
  • 1 15-ounce can white beans (such as cannellini or great northern), drained and rinsed
  • 1 4-ounce can diced green chilies
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup corn (frozen or canned)
  • 1 cup heavy cream or half-and-half
  • Fresh cilantro for garnish (optional)
  • Sliced jalapeños for garnish (optional)
  • Tortilla chips for serving (optional)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
  • Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  • Add the chicken breasts to the pot, followed by the white beans, diced green chilies, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
  • Stir in the corn and heavy cream (or half-and-half). Heat the chili for an additional 3-5 minutes until warmed through.
  • Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and sliced jalapeños if desired. Enjoy with tortilla chips!

Notes

This chili can be made in advance and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
For added flavor, consider sautéing some diced bell peppers along with the onions.
You can adjust the spice level by adding more or less chili powder or by incorporating some diced jalapeños into the mix.