White Chicken Chili Recipe – Easy, Creamy and Delicious
A warm, comforting bowl of White Chicken Chili is the perfect meal to enjoy on chilly nights or any time you crave something hearty and satisfying. Made with tender chicken, white beans, green chiles, and a blend of savory spices, this creamy, mildly spicy chili is easy to prepare and rich in flavor. Serve it with your favorite toppings for an extra layer of deliciousness.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 lb boneless, skinless chicken breasts, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1 can (4 oz) green chiles, chopped
- 1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
- 1 can (15 oz) corn, drained (or 1 cup frozen corn)
- 4 cups chicken broth
- 1/2 cup sour cream
- 1/4 cup heavy cream or half-and-half
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, sliced jalapeños, or tortilla chips (optional toppings)
Directions
Sauté Aromatics. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
Cook the Chicken. Add diced chicken breasts to the pot, season with salt, pepper, cumin, coriander, and chili powder. Cook, stirring frequently, until the chicken is no longer pink, about 5-7 minutes.
Simmer. Stir in the green chiles, white beans, corn, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
Add Creaminess. Stir in the sour cream and heavy cream, mixing well until the chili is creamy. Let it cook for an additional 5 minutes, but avoid boiling.
Finish with Lime and Garnish. Squeeze lime juice into the chili, adjust seasoning if needed, and stir well. Serve hot, topped with fresh cilantro and any additional toppings you like, such as shredded cheese, sliced jalapeños, or crunchy tortilla chips.
Recipe tips
Use bone-in, skin-on chicken breasts or thighs. Cook and shred them before adding to the chili. If you prefer more heat, add a diced jalapeño or a pinch of cayenne pepper while sautéing the onions. Mash some of the beans before adding them to the pot to create a thicker texture.
Nutrition Facts (per serving)
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