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White Chicken Chili

A cozy and creamy white chicken chili that's perfect for weeknight dinners or festive occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base
  • 2 tablespoons olive oil for a light, fruity base
  • 1 medium yellow onion, finely chopped adds sweetness and depth
  • 3 cloves garlic, minced wakes up the whole pot
  • 1-2 pieces jalapenos, seeded and diced (optional) for warmth without overpowering
Spices
  • 1 teaspoon ground cumin earthy, warming spice
  • 1 teaspoon dried oregano bright herbal notes
  • 1/2 teaspoon smoked paprika optional for a subtle smoky layer
Main Ingredients
  • 4 cups cooked or rotisserie shredded chicken lean protein that soaks up flavor
  • 3 cups low-sodium chicken broth controls the salt and keeps it light
  • 2 15-ounce cans white beans, drained and rinsed (cannellini or great northern) creamy texture and fiber
  • 1 cup frozen corn kernels sweet pops of color and texture
  • 1/2 cup sour cream or Greek yogurt adds silkiness (substitute with coconut cream for dairy-free)
  • 4 ounces cream cheese, softened for indulgent creaminess (go lighter or omit for a healthier option)
  • to taste Salt and freshly ground black pepper
  • to taste Fresh cilantro, chopped, and sliced avocado for garnish

Method
 

Preparation
  1. Heat the oil in a large Dutch oven over medium heat.
  2. Add the onion and sauté until soft and translucent, about 5 minutes.
  3. Stir in the garlic and jalapeno and cook 1 minute until fragrant.
  4. Add the cumin, oregano, and smoked paprika; let the spices bloom in the warm oil.
Cooking
  1. Add shredded chicken, drained white beans, and corn to the pot.
  2. Pour in the chicken broth and bring to a gentle simmer.
  3. Reduce heat to low and stir in the cream cheese until it melts into the broth, creating a silky texture.
  4. Simmer for 10 minutes so flavors meld.
  5. Stir in the sour cream or Greek yogurt, then squeeze in lime juice and season with salt and pepper.
  6. Serve hot, garnished with cilantro and creamy avocado slices.

Notes

For a lighter version, skip the cream cheese and use extra Greek yogurt for creaminess. Make it spicy by adding a chipotle in adobo for smoky heat. To make it vegetarian, swap chicken for roasted cauliflower or a plant-based chicken substitute and use vegetable broth.