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–+ servings
Bowl of White Chicken Chili topped with fresh cilantro and jalapeños

White Chicken Chili

A warm, mild chili made with shredded chicken, white beans, corn, and simple spices, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

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.

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