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A bowl of creamy white chicken chili topped with cilantro and jalapeños

White Chicken Chili

A cozy, creamy white chicken chili that's quick to make and perfect for weeknight meals. It's brightened with lime and cilantro, featuring shredded chicken, beans, and corn.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the chili base
  • 1 tablespoon olive oil For sautéing
  • 1 small yellow onion, chopped (about ½ cup) Adds sweetness and depth
  • 2 cloves garlic, minced For flavor; can substitute with garlic powder
  • 2.5 cups low-sodium chicken broth Can substitute with vegetable broth for vegetarian version
  • 2 cans diced green chilies (4 oz each) For mild spiciness
  • 1.5 teaspoons ground cumin For flavor
  • 0.25 teaspoon cayenne pepper Adjust for preferred heat level
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 0.5 small lime, juiced Adds brightness
  • 2 cans great northern beans (15 oz each), drained and rinsed Base of the chili
  • 1 cup sour cream Or plain Greek yogurt for a tangy swap
  • 1 cup corn Fresh or frozen
  • 2 cups cooked chicken, shredded Rotisserie or leftovers
For garnish and serving
  • Fresh cilantro For garnish
  • Shredded cheese For garnish
  • Tortilla chips For serving
  • Green onions For garnish
  • Avocado For garnish

Method
 

Sauté Aromatics
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3–5 minutes.
  3. Stir in the minced garlic and cook for 30 seconds more until fragrant—watch that it doesn’t brown.
Add Broth and Beans
  1. Pour in the chicken broth and diced green chilies.
  2. Add the cumin, cayenne, paprika, oregano, and lime juice. Season lightly with salt and pepper; you can adjust later.
  3. Drain and rinse the beans. Reserve a generous cup of beans and pulse or mash about half of them with a splash of broth until slightly smooth.
  4. Add both the whole and pureed beans plus the corn to the pot. Bring to a gentle simmer and cook uncovered for 15 to 30 minutes.
Finish the Chili
  1. Remove the pot from heat. Stir in the sour cream until blended, then fold in the shredded chicken to warm through.
  2. Taste and adjust salt, pepper, and lime as needed.
  3. Ladle into bowls and top with cilantro, shredded cheese, avocado slices, green onions, and a few crushed tortilla chips.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 850mgFiber: 10gSugar: 4g

Notes

Serve with warm tortilla chips on the side. Pairs well with a simple salad or lime-and-cilantro rice. For a party, offer a toppings bar with extra cilantro, diced avocado, and lime wedges.

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