The Best White Chicken Chili
This Creamy White Chicken Chili is a warm, comforting bowl of goodness packed with tender shredded chicken, white beans, corn, green chilies, and a smooth, seasoned broth. Whether made on the stovetop, in a slow cooker, or in an Instant Pot, it’s a quick and satisfying dinner—perfect for chilly nights or using up leftover chicken.
Servings: 5
Calories: 299kcal
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about ½ cup)
- 2 garlic cloves finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice of ½ small lime
- Salt and freshly ground black pepper to taste
- 2 15 oz cans great northern beans, drained and rinsed
- 1 cup corn frozen or fresh
- 2 heaping cups cooked chicken shredded (rotisserie or leftover)
- 1 cup sour cream or plain Greek yogurt
Topping Suggestions
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- In a large pot (5–6 quart), heat olive oil over medium-high heat. Add chopped onion and sauté for 3–5 minutes until softened. Add garlic and cook for another 30 seconds.
- Stir in chicken broth, green chilies, cumin, cayenne pepper, oregano, paprika, lime juice, and salt and pepper to taste.
- Drain and rinse the beans. (Optional: Blend one large ladleful of beans with a splash of broth until smooth for a creamier texture.)
- Add pureed beans (if using), remaining whole beans, and corn to the pot. Bring to a simmer and cook uncovered for 15 to 30 minutes.
- Remove from heat. Stir in sour cream and shredded cooked chicken until warmed through.
- Serve hot with your favorite toppings like fresh cilantro, shredded cheese, tortilla chips, avocado slices, and green onions.