White Chicken Chili

This white chicken chili is creamy, hearty, and so satisfying.  It’s a great alternative to a rich beef chili and easy enough to become a favorite family dinner staple.

I like to serve this chili with a Fenne And Orange Salad, which cuts through the fatty richness of the chili and a slice of Cheddar Jalapeno Bread.

Bowl of steaming White Chicken Chili-full of chunks of chicken, white beans, green chiles,and creamy broth.

INGREDIENTS IN WHITE CHICKEN CHILI:

  1. Vegetable oil – I used canola
  2. 2 large chicken breasts – you could also use chicken thighs if you prefer dark meat. Another option is ground chicken.
  3. 1 medium onion
  4. Garlic – 4 large cloves or 4 teaspoons of jarred
  5. Chicken stock or broth – you’ll need 4 cups or a 32-ounce box. 
  6. Creamed corn
  7. Chopped green chiles – mild, medium, or hot, it’s your choice
  8. Canned white beans – Great Northern White beans are the creamiest, but cannellini beans also work well.
  9. Green salsa – again pick the level of heat that you enjoy
  10. Spices – salt, cumin, chili powder, Mexican oregano, and white pepper – 
  11. Sour cream – I like using full fat to add richness and a luxurious mouthfeel.  But to reduce fat and calories you can use low-fat.  I don’t recommend non-fat.
  12. Half and Half – for creaminess and to mellow out the spices
  13. Cilantro – this is a love/hate herb.  If you like it, stir it in at the end.  If you dislike the flavor of it, you could use parsley or just eliminate it.
  14. Lime juice – use fresh juice, not the bottled stuff

.Bowl of steaming White Chicken Chili-full of chunks of chicken, white beans, green chiles,and creamy broth.

MORE CHICKEN RECIPES:

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WHITE CHICKEN CHILI

This creamy white chicken chili is so hearty and satisfying that your family will request it week after week. Serve it with a side salad and crusty bread for a complete meal.

  • Author: Millie Brinkley
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Starters - Soups
  • Method: Simmer
  • Cuisine: American

Ingredients

Scale

1 tablespoon vegetable oil

2 large boneless, skinless chicken breasts, cut into ½-inch cubes

1 medium onion, diced

4 large garlic cloves, minced

4 cups chicken stock

1 can (15-ounces) creamed corn

2 (4-ounce) cans chopped green chiles

2 cans (15 ½-ounces) Great Northern White Beans, drained

1 jar (16-ounces) green salsa

1 teaspoon salt

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon dried Mexican oregano

1 teaspoon white pepper

1 cup sour cream

½ cup half and half

¼ cup chopped cilantro

¼ fresh lime

Instructions

In a large Dutch oven, warm the oil over medium heat until shimmering.

Saute the chicken, onions, and garlic, stirring constantly, until the chicken is no longer pink – about 10 minutes.

Pour in the chicken stock, creamed corn, green chiles, beans, salsa, salt, cumin, chili powder, oregano, and white pepper.

Bring the mixture to a boil.  Reduce the heat to low and simmer, uncovered, for 30 minutes.

Whisk in the sour cream and heavy cream until well incorporated.

Warm, stirring constantly, until the mixture is hot – about 5 minutes.

Stir in the cilantro and squeeze ¼ lime.  Stir well.

Ladle into serving bowls and serve warm, garnished with sour cream, cheese, tortilla chips, and/or jalapenos.

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