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Easy White Chicken Chili
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White Chicken Chili

This creamy and comforting White Chicken Chili is packed with tender shredded chicken, hearty beans, green chilies, and sweet corn, all simmered in a lightly spiced broth and finished with sour cream for a rich, satisfying texture. It’s a quick and cozy dish that comes together easily on the stovetop—perfect for busy weeknights or make-ahead meals.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 5
Calories: 299kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion chopped (about ½ cup)
  • 2 garlic cloves finely minced (or 1 ½ teaspoons garlic powder)
  • 2 ½ cups low-sodium chicken broth
  • 2 4 oz cans diced green chilies
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ small lime juiced
  • Salt and freshly ground black pepper to taste
  • 2 15 oz cans great northern beans, drained and rinsed
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn frozen or fresh
  • 2 heaping cups cooked chicken shredded (rotisserie or leftover)
  • Topping Suggestions:
  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado

Instructions

  • Heat the olive oil in a large (5-6 quart) pot over medium-high heat. Add the chopped onion and sauté for 3–5 minutes, until softened.
  • Add the garlic and cook for another 30 seconds until fragrant.
  • Stir in the chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and pepper.
  • Drain and rinse the beans. If desired, blend one large ladleful of the beans with a splash of broth in a food processor for a creamier consistency.
  • Add the pureed beans (if using), whole beans, and corn to the pot. Bring the chili to a simmer and cook uncovered for 15–30 minutes.
  • Remove the pot from the heat. Stir in the sour cream (or Greek yogurt) and shredded chicken.
  • Ladle into bowls and garnish with your favorite toppings such as cilantro, cheese, avocado, and tortilla chips. Serve warm and enjoy!
  • Notes
  • Yield: About 6 cups (serving size: ~1 ¼ cups)
  • For a creamier texture, puree some of the beans before adding.
  • This chili reheats well and is great for leftovers.