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Bowl of white chicken chili garnished with cilantro and lime

White Chicken Chili

A warm, creamy, and spicy white chicken chili that’s easy to make and perfect for the whole family, all in one pot!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 small yellow onion (chopped, about ½ cup) For flavor base
  • 2 cloves garlic (finely minced, or 1 ½ teaspoons garlic powder) Aromatics
Soup Base
  • 2.5 cups low-sodium chicken broth Liquid base
  • 2 cans diced green chilies (4 oz each) Provides spice and flavor
  • 1.5 teaspoons ground cumin For warmth
  • 0.25 teaspoon cayenne pepper Adjust for spice level
  • 0.5 teaspoon dried oregano Herbal flavor
  • 0.5 teaspoon paprika For color and flavor
  • Juice from 0.5 small lime Adds brightness
  • Salt and pepper to taste Salt and freshly ground black pepper Seasoning
Main Ingredients
  • 2 cans great northern beans (15 oz each) Protein and texture
  • 1 cup sour cream (or plain Greek yogurt) For creaminess
  • 1 cup corn (frozen or fresh) Adds sweetness and texture
  • 2 heaping cups cooked chicken (shredded, rotisserie or leftover) Main protein
Garnishes (optional)
  • to taste Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado

Method
 

Cooking
  1. Heat olive oil in a large (5-6 quart) pot over medium-high heat.
  2. Add onion and sauté until softened, about 3-5 minutes.
  3. Stir in garlic and cook for 30 seconds.
  4. Pour in chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
  5. Drain and rinse the beans in a strainer.
  6. Measure a big ladleful of the beans and blend them in a food processor with a splash of broth from the soup until smooth (optional).
  7. Add the pureed beans, whole beans, and corn to the soup pot.
  8. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes.
  9. Remove from heat and stir in sour cream and cooked chicken.
  10. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips, if desired.

Notes

This chili keeps well in the fridge for about 3-4 days. You can freeze it for up to 3 months. Reheat on the stovetop or microwave when ready to enjoy. Substitute rotisserie chicken for time-saving and try adding lime zest or bell peppers for variations.