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White Chicken Chili

This White Chicken Chili is a creamy, gently spiced homemade meal that provides comfort on a cold evening. Enjoy it as a quick dinner or a festive treat with friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil or swap for avocado oil for a cleaner flavor
  • 1 medium yellow onion, finely chopped sweats down into sweetness
  • 3 cloves garlic, minced bump up to 4 for garlic lovers
  • 1 jalapeño, seeded and diced (optional) substitute poblano for a milder bite
  • 1 teaspoon ground cumin toasted briefly for depth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika or regular paprika
Main Ingredients
  • 4 cups cooked shredded chicken rotisserie chicken makes this a super quick dinner idea
  • 3 cups low-sodium chicken broth use vegetable broth for vegetarian swap with jackfruit or extra beans
  • 2 cans white beans, drained and rinsed (cannellini or great northern)
  • 1 cup corn kernels fresh or frozen (optional)
  • 4 ounces cream cheese, softened for silkiness; Greek yogurt or coconut milk as alternatives for a lighter or dairy-free version
  • 1 Juice of 1 lime and zest for brightness
  • Salt and black pepper to taste
  • Fresh cilantro and sliced green onions for garnish

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the chopped onion and a pinch of salt. Cook until translucent, about 5 minutes, stirring occasionally.
  3. Add the garlic and jalapeño; cook 1 minute until fragrant. Stir in toasted cumin, oregano, and smoked paprika.
  4. Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Cooking
  1. Add the shredded chicken, white beans, and corn. Simmer on low for 10–12 minutes so flavors meld.
  2. Reduce heat to low and whisk in the cream cheese until silky and smooth.
  3. Stir in lime juice and zest. Taste and season with salt and pepper.
  4. Garnish with cilantro and green onion. Serve immediately with warm tortillas or crusty bread.

Notes

This chili can be made ahead and frozen for quick meals. Do not boil vigorously when reheating.