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Bowl of homemade White Chicken Chili topped with cilantro and lime.

White Chicken Chili

A comforting and creamy chili made with tender shreds of chicken, white beans, and a dash of spice, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, diced
Main ingredients
  • 3 cups cooked shredded chicken
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 cups chicken broth
Seasonings
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Optional additions
  • 1 cup corn (optional)
Toppings
  • sour cream, avocado, cilantro, lime wedges Serve hot with toppings

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. As the oil shimmers, add the diced onion, minced garlic, and jalapeño. Sauté until the vegetables soften.
  2. Stir in the shredded chicken along with the white beans, diced green chiles, chicken broth, ground cumin, chili powder, salt, and pepper.
  3. Bring everything to a gentle simmer and cook for about 20 minutes, allowing the flavors to meld.
  4. If using, stir in the corn during the last 5 minutes, letting it warm through.
  5. Serve hot with your favorite toppings—smooth dollops of sour cream, slices of creamy avocado, bright cilantro, and fresh lime wedges.

Notes

For a richer flavor, consider browning the chicken before shredding it. Don’t hesitate to play around with toppings! A sprinkle of cheese or spicy salsa can elevate your chili to new heights. Left overs can be stored in an airtight container for up to three days or frozen for later enjoyment.