The Best White Chicken Chili
This Creamy White Chicken Chili is a cozy, comforting dish that’s full of flavor and perfect for weeknights. Packed with tender shredded chicken, white beans, green chilies, and a zesty, seasoned broth, it delivers a rich, creamy texture without being too heavy. Ideal for using up leftover or rotisserie chicken, this chili is deliciously satisfying and easy to make on the stovetop, in a slow cooker, or in an Instant Pot.
Servings: 5
Calories: 299kcal
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about ½ cup)
- 2 garlic cloves finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice of ½ small lime
- Salt and freshly ground black pepper to taste
- 2 15 oz cans great northern beans, drained and rinsed
- 1 cup corn frozen or fresh
- 2 heaping cups cooked chicken shredded (rotisserie or leftover)
- 1 cup sour cream or plain Greek yogurt
Topping Suggestions
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- In a large pot (5–6 quart), heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3–5 minutes, or until softened. Add the garlic and cook for another 30 seconds.
- Stir in the chicken broth, green chilies, cumin, cayenne pepper, oregano, paprika, lime juice, and salt and pepper to taste.
- Drain and rinse the beans. Take one large ladleful of the beans and blend with a splash of broth until smooth (this step is optional but creates a creamier texture).
- Add both the pureed and whole beans, along with the corn, to the pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat. Stir in the sour cream and shredded cooked chicken until fully combined and warmed through.
- Serve hot, garnished with your favorite toppings like cilantro, cheese, tortilla chips, avocado, or green onions.