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–+ servings
White Chicken Chili

Creamy White Chicken Chili for Cozy Comfort Food Nights

A creamy one-pot meal, White Chicken Chili is a comforting dish perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a lighter flavor.
  • 1 medium Onion, finely chopped Yellow or white onions work beautifully.
  • 1 tablespoon Garlic, minced Fresh garlic is best for maximum impact.
  • 1-2 medium Green Chiles, sliced Adjust according to your spice preference.
  • 1 teaspoon Ground Cumin Can be swapped with coriander.
  • 1 teaspoon Dried Oregano Fresh oregano can elevate the flavor.
  • 1 lb. Chicken Breasts, boneless, skinless Leftover rotisserie chicken works well.
  • 3.5 cups Chicken Broth Opt for low-sodium if preferred.
  • 1 teaspoon Salt Adjust according to taste.
  • 0.5 teaspoon Ground Black Pepper Freshly cracked gives a better flavor.
For the Creamy Body
  • 2 cans White Beans, drained and rinsed Any type of white bean works.
  • 1.5 cups Frozen Corn Fresh corn can be used when in season.
  • 0.5 cup Heavy Cream Greek yogurt can be used as a healthier option.
For the Toppings
  • 0.25 cup Cilantro, chopped Fresh herb to garnish.
  • 1 unit Lime, wedged For squeezing.
  • 0.25 cup Cheddar Cheese, shredded Use dairy-free cheese for a lactose-free version.
  • 1 cup Tortilla Chips Crushed tortilla chips can enhance texture.

Equipment

  • large stockpot

Method
 

Preparation Steps
  1. Heat 2 tablespoons of olive oil in a large stockpot over medium-high heat until shimmering. Add 1 finely chopped onion, 1 tablespoon of minced garlic, and 1-2 sliced green chiles. Sauté for 2-3 minutes until fragrant and translucent.
  2. Stir in 1 teaspoon of ground cumin and 1 teaspoon of dried oregano. Add 1 pound of chicken breasts and 3½ cups of chicken broth. Season with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Simmer for 12-15 minutes until chicken is tender.
  3. Remove the chicken breasts and shred using two forks. Return the shredded chicken to the pot.
  4. Add 2 cans of drained white beans. Optionally mash a third of the beans for a thicker texture.
  5. Stir in 1½ cups of frozen corn and ½ cup of heavy cream. Cook for an additional 2-3 minutes.
  6. Taste and adjust seasonings as needed. Serve hot garnished with cilantro, lime wedges, cheddar cheese, and tortilla chips.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 20mg

Notes

Refrigerate leftovers for up to 3 days or freeze portions for up to 3 months.

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