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–+ servings

White Chicken Chili

White Chicken Chilli Recipe
Cozy white chicken chili with tender chicken, white beans, green chiles, and a creamy, gently spiced broth.
Amanda
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 6 servings

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons
  • Can opener
  • Immersion blender (optional)
  • Ladle
  • Airtight containers

Ingredients

  • 2 cups shredded rotisserie or cooked chicken
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 1 can (4 oz) green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper to taste
  • 3 cups chicken broth
  • 2 cans cannellini or great northern beans, drained and rinsed
  • 1 cup frozen corn
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • salt and pepper to taste
  • fresh cilantro, chopped for garnish
  • lime wedges, tortilla chips, or avocado for serving

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until softened.
  • Stir in cumin, oregano, and cayenne. Add broth, beans, corn, and green chiles; simmer 10–15 minutes.
  • Stir in shredded chicken. Add cream cheese; stir until melted and smooth. Remove from heat and blend in sour cream.
  • Season to taste with salt and pepper. For thicker texture, partially blend with an immersion blender. Serve with cilantro and lime.

Notes

Refrigerate up to 4 days or freeze up to 3 months. Reheat gently to keep dairy smooth. Adjust heat with extra jalapeño or hot sauce; omit cayenne for mild.

Nutrition

Calories: 330kcal | Protein: 22g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 900mg