White Chicken Chili
This White Chicken Chili is creamy, cozy, and flavorful but still on the lighter side. Made with tender shredded chicken, white beans, green chiles, and warm spices, it’s perfect for weeknights, game day, or meal prep.
Ingredients
- 2 tablespoons olive oil or avocado oil, for sautéing
- 1 medium yellow onion diced (about 1 cup; sweet onion also works)
- 1 medium jalapeño seeded and minced; leave some seeds in for extra heat
- 4 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano Mexican oregano if available
- 1 teaspoon chili powder use a mild blend
- 1/2 teaspoon ground coriander optional, adds a bright citrusy note
- 1/2 teaspoon smoked paprika regular paprika works if needed
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth use good-quality broth or base like Better Than Bouillon
- 2 4-ounce cans diced green chiles mild or hot, undrained
- 2 15-ounce cans white beans drained and rinsed; Great Northern, cannellini, or navy beans
- 3 cups cooked shredded chicken poached, leftover, or rotisserie chicken
- 1 cup corn frozen; canned (drained) or fresh also work
- 4 ounces cream cheese softened and cubed, full-fat for best texture
- 1/2 cup plain Greek yogurt or sour cream whole milk Greek yogurt for a lighter but creamy option
- fresh cilantro chopped, for serving
- green onions sliced, for serving
- Monterey Jack or pepper Jack cheese shredded, for serving
- lime wedges for serving
- tortilla chips or tortilla strips crushed, for serving
- avocado sliced, or use guacamole, for serving
- pickled jalapeños or fresh jalapeño slices for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and slightly translucent. Add the minced jalapeño and cook for 1–2 minutes more, just until fragrant.2 tablespoons olive oil, 1 medium yellow onion, 1 medium jalapeño
- Stir in the garlic, cumin, oregano, chili powder, coriander, smoked paprika, salt, and black pepper. Cook for about 30 seconds, stirring constantly, to bloom the spices in the hot oil.4 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced green chiles and rinsed white beans. Stir to combine and bring the mixture to a gentle simmer.4 cups low-sodium chicken broth, 2 4-ounce cans diced green chiles, 2 15-ounce cans white beans
- Using the back of a spoon or a potato masher, lightly mash about 1/2 to 1 cup of the beans directly in the pot. This helps naturally thicken the chili and gives it a creamy texture.2 15-ounce cans white beans
- Add the shredded chicken and corn. Stir to combine, then reduce heat to low and let the chili simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until slightly thickened and the flavors have melded.3 cups cooked shredded chicken, 1 cup corn
- Turn the heat to low. Stir in the cream cheese cubes and let them melt slowly, stirring until mostly smooth. Whisk in the Greek yogurt or sour cream. Do not let the chili boil once the dairy is added; keep it warm but not bubbling to prevent curdling.4 ounces cream cheese, 1/2 cup plain Greek yogurt or sour cream
- Taste the chili and adjust the seasoning with more salt, pepper, or spices to taste. For a spicier chili, add extra jalapeño, a pinch of cayenne or chipotle powder, or a splash of hot sauce. If it’s too thick, add a splash of broth; if too thin, simmer uncovered a few minutes longer.1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Ladle the white chicken chili into bowls and top with cilantro, green onions, shredded Monterey Jack or pepper Jack, crushed tortilla chips, avocado, pickled or fresh jalapeños, and a generous squeeze of lime.fresh cilantro, green onions, Monterey Jack or pepper Jack cheese, lime wedges, tortilla chips or tortilla strips, avocado, pickled jalapeños or fresh jalapeño slices
- For the slow cooker version, add onion, jalapeño, garlic, spices, chicken broth, green chiles, white beans, corn, and 1.5–2 pounds raw boneless, skinless chicken breasts to the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the cream cheese and Greek yogurt or sour cream and cook on Low for 15–20 minutes more, stirring occasionally, until smooth and creamy. Taste and adjust seasoning, then serve with toppings.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days, or freeze for up to 3 months. If planning to freeze, you can leave out the yogurt and stir it in after reheating for best texture. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth if the chili has thickened too much. For thicker chili, mash more beans or simmer uncovered longer; for a thinner, soupier chili, add more broth. For a dairy-free version, omit cream cheese and yogurt and use a splash of dairy-free creamer or coconut milk instead. A final squeeze of lime and a pinch of extra salt right before serving really brighten the flavors.
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