White Chicken Chili
This creamy white chicken chili is the ultimate cozy comfort food — tender shredded chicken, hearty white beans, and zesty green chiles simmered in a rich, velvety broth seasoned with cumin, coriander, and smoked paprika. A clever bean-puree technique creates a naturally thick, satisfying texture without heavy cream overload, while a finish of lime juice and fresh cilantro keeps every spoonful bright and vibrant. Ready in under an hour with mostly pantry staples, it's weeknight-friendly, meal-prep approved, and somehow even better the next day.
Equipment
- Large Dutch oven or heavy-bottomed pot - 5–6 quart capacity
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Food processor or immersion blender - For pureeing beans to thicken the chili
- Can opener
- Ladle - For serving
Ingredients
- 2 tablespoons olive oil - 30ml
- 1 medium yellow onion - diced into ¼-inch pieces
- 3 cloves garlic - minced
- 1 jalapeño pepper - seeded and diced; optional for extra heat
- 1.5 lbs boneless skinless chicken breasts or thighs - 680g; patted dry and lightly seasoned
- 4 cups low-sodium chicken broth - 960ml
- 2 cans (4 oz each) diced green chiles - 113g each; mild or hot
- 3 cans (15 oz each) white beans - 425g each; cannellini or Great Northern, drained and rinsed
- 1.5 cups frozen or fresh corn kernels - 250g
Spices
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper - adjust to taste
- 1 teaspoon salt - or to taste
- ½ teaspoon black pepper
Finishing Ingredients
- ½ cup heavy cream or sour cream - 120ml; sour cream for a tangier finish
- 2 tablespoons fresh lime juice - about 1 large lime
- ¼ cup fresh cilantro - roughly chopped
Optional Toppings
- shredded Monterey Jack or cheddar cheese - optional
- sour cream or Greek yogurt - optional
- sliced avocado - optional
- tortilla chips or strips - optional
- lime wedges - optional
- sliced jalapeños - optional
Instructions
- Dice the onion and jalapeño, mince the garlic, drain and rinse the beans, pat the chicken dry, and measure all spices into a small bowl so everything is ready before you start cooking.
- Heat olive oil in a large Dutch oven over medium-high heat, add the diced onion and cook for 5 minutes until softened, then stir in the garlic and jalapeño for 1 minute until fragrant.
- Add the chicken to the pot, pour in the broth, and stir in the green chiles and all the spices. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until the chicken is cooked through (165°F/74°C).
- While the chicken simmers, blend one can of drained white beans with 1 cup of hot broth from the pot in a food processor (or use an immersion blender) until completely smooth; set aside.
- Remove the cooked chicken to a cutting board, let it rest 2–3 minutes, then shred into bite-sized pieces using two forks; discard any fat or gristle.
- Stir the bean puree into the pot, then add the remaining two cans of whole beans, the corn, and the shredded chicken; bring to a gentle simmer and cook uncovered for 10 minutes to meld the flavors.
- Remove from heat and stir in the heavy cream, lime juice, and cilantro; taste and adjust salt and seasoning, then ladle into bowls and add your favorite toppings.
Notes
- Bean puree is essential: Don't skip blending one can of beans — this is what gives the chili its signature creamy, thick consistency without relying on heavy cream alone.
- Rotisserie chicken shortcut: Use 3–4 cups of pre-shredded rotisserie chicken and skip the simmering step; just add the meat when you stir in the beans.
- Control the heat: For mild chili, omit the jalapeño and cayenne and use mild green chiles. For extra spice, keep the jalapeño seeds or add your favorite hot sauce at the end.
- Thickness adjustment: Too thick? Add a splash of chicken broth. Too thin? Simmer uncovered for 10–15 minutes, or mash some whole beans against the pot with a wooden spoon.
- Use low-sodium broth: This gives you better control over salt levels since the beans and green chiles contribute sodium of their own.
- Make it dairy-free: Swap the heavy cream for full-fat coconut milk or cashew cream for a rich, dairy-free alternative.
- Make ahead: The chili tastes even better the next day — store in the fridge for up to 4 days. For best results, add cream and lime juice after reheating, not before storing.
- Freezer instructions: Freeze in airtight containers for up to 3 months. Ideally freeze before adding the cream, then stir it in after thawing and reheating.
- Slow cooker version: Add all ingredients except cream, lime, and cilantro; cook on low 6–7 hours or high 3–4 hours, shred the chicken, then stir in the finishing ingredients before serving.
- Instant Pot version: Use the sauté function for aromatics, add remaining ingredients, pressure cook on high for 10 minutes with natural release, then shred chicken and finish with cream and lime.