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White Chicken Chili topped with avocado, shredded cheese, and fresh cilantro.

White Chicken Chili

A creamy, flavorful chili made with tender White Chicken Chili, beans, and mild spices – perfect for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Simmering Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 7
Course: Main Course, Side Dish
Cuisine: American
Calories: 297
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil For sautéing
  • 1 small yellow onion chopped about ½ cup (Adds sweetness and depth)
  • 2 garlic cloves finely minced or 1 ½ teaspoons garlic powder (Flavor base)
  • 2 ¾ cups low-sodium chicken broth For the soup base
  • 2 4 oz cans diced green chilies For mild heat and flavor
  • 1 ½ teaspoons ground cumin Warm earthy spice
  • ¼ teaspoon cayenne pepper Optional heat
  • ½ teaspoon dried oregano Herbaceous flavor
  • ½ teaspoon paprika For mild smokiness
  • ½ small lime juice from For a zesty citrus kick
  • Salt and freshly ground black pepper to taste Seasoning
  • 2 15 oz cans great northern beans drained and rinsed (Main base for the chili)
  • 1 cup sour cream or plain Greek yogurt For creaminess
  • 1 cup corn Frozen or fresh (Adds sweetness and texture)
  • 2 heaping cups cooked chicken shredded Rotisserie or leftover chicken (Main protein)
Topping Suggestions:
  • Fresh cilantro For garnish
  • Shredded cheese For added richness
  • Tortilla chips For crunch
  • Green onions For freshness
  • Avocado slices For creaminess

Equipment

  • 1 Large pot (5-6 quart) For simmering and combining ingredients
  • 1 Food processor or blender Optional but helpful for pureeing the beans. If not available, you can mash them with a fork or skip the step.
  • 1 Strainer For draining and rinsing the canned beans

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
  2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
  3. Drain and rinse beans in a strainer.
  4. Measure out a large ladleful of beans and add to a food processor with a splash of broth. Puree until smooth (this step is optional but helps to make the chili creamy and thick).
  5. Add pureed beans, whole beans, and corn to the soup pot. Bring to a simmer and cook, uncovered, for 15 to 30 minutes.
  6. Remove from heat and stir in sour cream and cooked chicken.
  7. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Nutrition

Serving: 408gCalories: 297kcalCarbohydrates: 46gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 126mgPotassium: 852mgFiber: 10gSugar: 4gVitamin A: 172IUVitamin C: 6mgCalcium: 157mgIron: 1mg

Notes

This chili is so versatile—make it on the stove, in a slow cooker, or Instant Pot! It's great for using up leftover chicken and is perfect for a cozy dinner.

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