White Chicken Chili
This White Chicken Chili is creamy, comforting, and packed with shredded chicken, white beans, green chiles, and warm spices. An easy weeknight dinner that’s perfect for cold nights, meal prep, or game day!
Servings: 6
Cost: $16.85, $2.81 per Serving
Ingredients
- ½ small Yellow Onion diced
- 1 Tablespoon Olive Oil
- 3 cloves Garlic finely minced (or 1 Tablespoon Minced Garlic)
- 4 cups Chicken Broth
- 1 can Diced Green Chilies 7 ounces
- 2 teaspoons Cumin
- ½ teaspoon Paprika
- ½ teaspoon Dried Oregano
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 cup Frozen Corn
- 2 cans Cannellini Beans 15 ounces, drained
- 2 cups Shredded Cooked Chicken
- 1 cup Heavy Cream
- 2 Tablespoons Cornstarch
- ¼ cup Chopped Cilantro divided
- 1 Fresh Lime juiced
- 2 cups Monterey Jack Cheese shredded (for topping)
Instructions
- Heat 1 tablespoon olive oil in a large stock pot or Dutch oven over medium-high heat.
- Add ½ small diced yellow onion and sauté for 4-6 minutes until soft.
- Stir in 3 cloves finely minced garlic, or 1 tablespoon minced garlic, and cook until fragrant.
- Stir in 4 cups chicken broth, 1 can diced green chilies, 2 teaspoons cumin, ½ teaspoon paprika, ½ teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon pepper, 1 cup frozen corn, 2 cans drained cannellini beans, and 2 cups shredded cooked chicken.
- Bring the mixture to a boil.
- Cover, reduce the heat to a medium-low and simmer for 15-20 minutes.
- Remove the lid.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1 cup heavy cream until combined.
- Stir in the juice from 1 fresh lime, 2 tablespoons chopped cilantro, and the heavy cream mixture.
- Heat for a few minutes until the cream is heated through and the chili has thickened.
- Serve topped with the remaining 2 tablespoons chopped cilantro and 2 cups shredded Monterey Jack cheese.
Video
Notes
Recipe Tips
- Consistency - Check the consistency of the chili before serving and add in more broth or water to thin it out based on your preference. You can even mash or puree whole beans in the pot to naturally thicken the chili.
- Cooking Chicken - If you don't have precooked chicken, you can make this with raw chicken breasts. Boil the chicken in approximately 4 cups of water until shredded. Remove, shred and drain the water, then follow the remaining recipe or check out Slow Cooker Chicken Breasts or Instant Pot Chicken Breasts.
- Vegetables - Add corn for sweetness and texture.
- Spicy Version - Use hot green chiles or add chipotle peppers for an extra kick of flavor. You can even add in 1/2 teaspoon of cayenne pepper.
- Extra Cheesy - Stir in Pepper Jack or Sharp Cheddar if you prefer a lot of cheese.
- Creamy White Chicken Chili - If you prefer a thicker and creamier consistency dice up cream cheese and mix it in.
Nutrition
Calories: 538kcal | Carbohydrates: 36g | Protein: 32g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 116mg | Sodium: 1574mg | Potassium: 339mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1041IU | Vitamin C: 8mg | Calcium: 424mg | Iron: 5mg
