Description
This White Chicken Chili is a comforting, hearty, and creamy twist on classic chili. Tender shredded chicken, creamy white beans, mild green chilies, and a silky broth come together seasoned with warm spices and brightened with fresh lime. Perfect for chilly nights and family gatherings, this easy one-pot meal can be made on the stovetop in under an hour.
Ingredients
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For the Chili
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional for spice)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 2 cups cooked shredded chicken (about 2 breasts or use rotisserie chicken)
- 1 cup frozen or canned corn
- 3/4 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
To Finish the Chili
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup half-and-half or heavy cream
- Juice of 1 lime
Optional Toppings
- Fresh chopped cilantro
- Sliced jalapeños
- Diced avocado
- Shredded Monterey Jack or Pepper Jack cheese
- Tortilla chips
Instructions
- Prepare the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 4 minutes, stirring occasionally, until it starts to soften. Stir in the minced garlic and chopped jalapeño, and sauté for another 1-2 minutes until fragrant.
- Add Spices: Sprinkle in the cumin, oregano, chili powder, coriander, and cayenne (if using). Stir well and let the spices toast for about 1 minute, releasing their aromas.
- Simmer the Chili: Pour in the chicken broth, then stir in the drained beans, green chilies, shredded chicken, corn, salt, and pepper. Bring to a gentle boil. Reduce heat to low and simmer uncovered for about 25 minutes, stirring occasionally to let the flavors meld.
- Creamify the Chili: Remove from heat. Stir in the sour cream and half-and-half until the chili takes on a creamy consistency. Squeeze in the lime juice and adjust seasoning with more salt and pepper if needed.
- Serve and Garnish: Ladle the chili into bowls and top with your favorite garnishes: chopped cilantro, sliced jalapeños, diced avocado, cheese, and tortilla chips. Serve hot and enjoy!
Notes
- For extra creaminess, mash some of the beans before adding them to the pot.
- Rotisserie or leftover roast chicken works perfectly for quick prep.
- To make this chili dairy-free, use coconut cream and dairy-free yogurt alternatives.
- Leftovers keep well in the fridge for up to 3 days and freeze beautifully.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg