Dinner

White Chicken Chili Recipe

Byanna orden October 30, 2025October 30, 2025

Introduction

White Chicken Chili is a comforting and flavorful dish that’s perfect for any season. This creamy chili combines tender chicken, beans, and mild green chiles for a deliciously satisfying meal. It’s easy to make and sure to become a family favorite.

A close-up top view of a white bowl filled with creamy white chicken soup, showing tender shredded chicken pieces mixed with white beans creating a thick and rich texture. The soup is topped with scattered orange shredded cheese and small chopped green herbs that add color contrast. Freshly ground black pepper is sprinkled on top, adding a speckled detail. A wooden spoon rests in the soup on the right side, partially submerged, with visible soup coating its tip. All elements sit on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 tablespoon minced garlic (about 3 cloves)
2 cups chicken broth
2 (14-ounce) cans great Northern beans, drained
2 (4-ounce) cans mild green chiles with juices
1 pound boneless skinless chicken breasts, diced
1 cup corn kernels
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2/3 cup sour cream

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat. Add the diced onions and cook for about 4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the chicken broth, drained beans, green chiles with their juices, diced chicken, corn, chili powder, cumin, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, or until the chicken is fully cooked.
Step 3: In a small bowl, combine the sour cream with about 1/2 cup of the hot chili, mixing well to prevent curdling. Stir this mixture back into the pot until well blended. Serve hot and enjoy your creamy white chicken chili!

Tips & Variations

For extra heat, add diced jalapeños or a pinch of cayenne pepper to the chili powder.
Use rotisserie chicken for a quicker preparation.
Swap out sour cream for Greek yogurt for a lighter option with similar creaminess.
Add shredded cheese or chopped cilantro as a garnish for extra flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.