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White chicken chili - Image 3

Creamy White Chicken Chili

A hearty and comforting white chicken chili that's creamy, flavorful, and easy to make. Perfect for chilly nights or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 jalapeño peppers seeded and finely chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper optional, for heat
  • 4 cups low-sodium chicken broth
  • 2 15-oz cans white beans drained and rinsed
  • 1 14.5-oz can diced green chilies
  • 2 cups cooked shredded chicken rotisserie chicken works well
  • 1 cup frozen corn kernels
  • 1/2 cup heavy cream or half-and-half for a lighter version
  • 1/2 cup sour cream plus more for serving
  • salt and pepper to taste
  • fresh cilantro chopped, for garnish
  • avocado slices for garnish
  • lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Can opener

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and jalapeño peppers, cooking for another 2 minutes until fragrant.
  2. Stir in the ground cumin, dried oregano, ground coriander, and cayenne pepper (if using). Cook for 1 minute to toast the spices, enhancing their flavors.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the white beans and diced green chilies, bringing the mixture to a simmer.
  4. Once simmering, add the shredded chicken and frozen corn. Let the chili cook for 15-20 minutes, allowing the flavors to meld together.
  5. Reduce the heat to low and stir in the heavy cream and sour cream. Season with salt and pepper to taste. Let the chili heat through for about 5 minutes, but do not let it boil after adding the dairy.

Notes

Chef's Tips:
• For a thicker chili, mash some of the beans before adding them to the pot
• Avoid boiling the chili after adding dairy to prevent curdling
• Serve with cornbread or tortilla chips for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F
• Store leftovers in the refrigerator within 2 hours of cooking