White Chicken Chili

introduction

White Chicken Chili is a warm, mild chili made with shredded chicken, white beans, corn, and simple spices. It feels creamy and comforting. If you prefer a slow-cooker method, try the crockpot white chicken chili for an easy hands-off meal.

why make this recipe

This recipe is quick, simple, and feeds a group. It uses common pantry items and cooked chicken. It warms you on a cool day and tastes fresh with cilantro.

how to make White Chicken Chili

Start by softening the onion and garlic in a pot. Add the cooked chicken, white beans, and corn. Pour in the chicken broth and add the cumin and chili powder. Let it simmer so the flavors join and the liquid reduces a bit. Stir in cream or sour cream at the end for a smooth, mild finish. Taste and add salt and pepper.

Ingredients :

• 1 lb chicken breast, cooked and shredded
• 1 can white beans, drained and rinsed
• 1 can corn, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 cup cream or sour cream (optional)
• Chopped cilantro, for garnish

Directions :

1. Heat a large pot over medium and add a little oil. Sauté the diced onion until translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
2. Stir in the shredded chicken, drained white beans, and drained corn. Toss to combine.
3. Pour in the chicken broth and sprinkle the cumin and chili powder over the top. Stir well.
4. Bring the mixture to a gentle boil, then reduce the heat to low. Let the pot simmer uncovered for 20 to 30 minutes so the flavors meld and the liquid reduces slightly.
5. Remove from heat and stir in the cream or sour cream if using. Taste and season with salt and pepper.
6. Ladle into bowls and garnish with chopped cilantro before serving.

how to serve White Chicken Chili

Serve hot in bowls. Add a spoon of sour cream or a squeeze of lime if you like. Top with chopped cilantro, tortilla chips, or shredded cheese. It goes well with warm bread or a simple salad.

how to store White Chicken Chili

Cool to room temperature within two hours. Put in an airtight container and refrigerate for up to 3–4 days. To freeze, cool fully, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

tips to make White Chicken Chili

• Use cooked rotisserie chicken to save time.
• Rinse the beans to lower the sodium.
• Simmer uncovered to let the broth thicken a bit.
• Add cream at the end to avoid curdling.
• Taste and add salt at the end because broth and beans can add salt.

variation (if any)

For a slow cooker or crockpot change, you can cook the same ingredients on low for 4–6 hours. For a different spice mix and a slightly tangy finish, see another white chicken chili recipe for ideas on extra herbs and toppings.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw and cook it first, then shred before adding to the chili.

Q: Is this chili spicy?
A: No, it is mild. You can add more chili powder, jalapeños, or hot sauce if you want heat.

Q: Can I skip the cream or sour cream?
A: Yes. The chili will still taste good. The cream makes it richer and smoother.

Q: Can I use canned chicken?
A: You can, but fresh or rotisserie chicken gives a better texture and flavor.

Q: How do I thicken the chili if it is too thin?
A: Simmer uncovered until it reduces. You can also mash a few beans in the pot to thicken it.

White Chicken Chili

A warm, mild chili made with shredded chicken, white beans, corn, and simple spices, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Chili

• 1 lb chicken breast, cooked and shredded Rotisserie chicken can be used for convenience.
• 1 can white beans, drained and rinsed Rinsing lowers the sodium content.
• 1 can corn, drained
• 1 small onion, diced Sauté until translucent.
• 2 cloves garlic, minced Cook until fragrant.
• 2 cups chicken broth Can adjust based on desired thickness.
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste Add at the end to control seasoning.
• 1 cup cream or sour cream (optional) For a richer finish.
• Chopped cilantro, for garnish Add before serving.

Method

 

Preparation

1. Heat a large pot over medium heat and add a little oil.
2. Sauté the diced onion until translucent, about 4 minutes.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the shredded chicken, drained white beans, and drained corn. Toss to combine.
5. Pour in the chicken broth and sprinkle the cumin and chili powder over the top. Stir well.

Cooking

1. Bring the mixture to a gentle boil, then reduce the heat to low.
2. Let the pot simmer uncovered for 20 to 30 minutes so the flavors meld and the liquid reduces slightly.
3. Remove from heat and stir in the cream or sour cream if using. Taste and season with salt and pepper.

Serving

1. Ladle into bowls and garnish with chopped cilantro before serving.
2. Optionally add a spoon of sour cream or a squeeze of lime, and top with tortilla chips or shredded cheese.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 6gSugar: 2g

Notes

Cool to room temperature within two hours. Store in an airtight container in the fridge for 3–4 days. To freeze, cool fully, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Tried this recipe?

Let us know how it was!