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–+ servings
White Chicken Chili

Creamy White Chicken Chili for Hearty Weeknight Comfort

This creamy white chicken chili is a comforting dish perfect for busy weeknights, delivering warmth and flavor in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons neutral oil can use olive oil or canola oil
  • 1 medium yellow onion, chopped
  • 1 jalapeño, seeded and finely chopped adjust for heat preference
  • 2 cloves garlic, finely chopped fresh is best
  • 1 teaspoon dried oregano Italian seasoning can be used as an alternative
  • 1 teaspoon ground cumin no direct substitutions suggested
For the Protein and Broth
  • 3 boneless, skinless chicken breasts, cut into thirds can substitute with cooked rotisserie chicken
  • 5 cups low-sodium chicken broth vegetable broth can be used for a vegetarian version
  • 2 cans green chiles, 4.5 oz roasted red peppers can be an alternative
For the Bulk and Creaminess
  • 2 cans canned white beans, 15 oz, drained and rinsed can substitute with cannellini beans
  • 1.5 cups frozen corn fresh or canned corn can be used instead
  • ½ cup sour cream Greek yogurt can be a healthier substitute
For Serving
  • avocado, thinly sliced optional but highly recommended
  • ¼ cup chopped fresh cilantro can omit if not a fan
  • ¼ cup crushed tortilla chips optional, consider using tortilla strips
  • ¼ cup shredded Monterey Jack cheese cheddar cheese works as a suitable substitute

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of neutral oil over medium heat. Add 1 chopped medium yellow onion and 1 finely chopped jalapeño, stirring until soft and translucent, about 5-7 minutes.
  2. Pour in 5 cups of low-sodium chicken broth and add 3 boneless, skinless chicken breasts cut into thirds. Season with salt and pepper. Bring to a boil, then reduce to a simmer, cooking for 10-15 minutes until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it into bite-sized pieces, then return to the pot.
  4. Add two 15-ounce cans of drained and rinsed white beans, stirring to combine, and simmer for 10 minutes. Adjust seasoning as needed.
  5. Stir in 1.5 cups of frozen corn and simmer until heated through, about 5 minutes. Mix in ½ cup of sour cream until incorporated.
  6. Ladle the chili into bowls and serve with toppings like avocado, cilantro, tortilla chips, or shredded Monterey Jack cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Leftovers can be stored in an airtight container in the fridge for 4-5 days, and the chili is freezable for up to 3 months.

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