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



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.



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


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.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Starters - Soups
  • Method: Simmer
  • Cuisine: American

Keywords: white chicken chili, chili recipes, chicken recipes, soup recipes, weeknight dinner ideas, chicken recipes