White Chicken Chili

White Chicken Chili is the ultimate comfort bowl for chilly evenings or any time you need something hearty yet bright. Packed with tender shredded chicken, creamy beans, corn, and a tang of lime, this soup manages to feel both indulgent and wholesome. It’s easy to assemble, highly customizable, and full of flavor that warms from the inside out. Whether you’re cooking for one, feeding a crowd, or looking for a make‑ahead meal, this White Chicken Chili delivers on taste, ease, and soul‑satisfying warmth.

Why You’ll Love This White Chicken Chili

• Creamy without heavy cream – the beans (whole + pureed) add richness naturally.
• Custom spice level – mild or zesty, depending on how generous you are with cayenne or green chiles.
• Resourceful & flexible – uses pantry staples and leftover or rotisserie chicken.
• Great for leftovers, freezing, meal prep – holds well and tastes even better the next day.
• Versatile toppings – from avocado and cilantro to cheese and tortilla chips, you can dress it up your way.

Ingredients

Here’s what you’ll need (yields about 6 cups, ~1¼‑cup servings):

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (≈ ½ cup)
• 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
• 2½ cups low-sodium chicken broth
• 2 (4‑oz) cans diced green chiles
• 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 (drain & rinse)
• 1 cup sour cream or plain Greek yogurt
• 1 cup corn (fresh or frozen)
• 2 heaping cups cooked chicken, shredded (rotisserie or leftover)

Toppings (optional but highly recommended):
Chopped cilantro, grated cheese, crispy tortilla chips, sliced green onions, and creamy avocado slices.

Step‑by‑Step: How to Make White Chicken Chili

1. Sauté onion & garlic
   In a large (5–6 quart) pot over medium-high heat, warm the olive oil. Add chopped onion and cook until softened, about 3–5 minutes. Stir in the minced garlic and sauté for about 30 seconds, until aromatic.
2. Add broth + aromatics + chiles
   Pour in the chicken broth, then add the two cans of diced green chiles. Mix in the cumin, cayenne pepper, paprika, oregano, and freshly squeezed lime juice. Season with salt and pepper to your taste.
3. Prepare beans
   Drain and rinse your great northern beans. Ladle out a generous portion of beans along with some broth, then blend until silky smooth using a food processor or blender. This adds body to the chili.
4. Combine everything
   Add both the pureed beans and the remaining whole beans into the pot, along with the corn. Bring the mixture up to a gentle simmer, uncovered, and let it cook for 15 to 30 minutes, stirring occasionally. The longer simmer helps meld flavors and thicken the soup.
5. Finish with dairy & chicken
   Remove the pot from heat. Stir in the sour cream (or Greek yogurt) and the cooked, shredded chicken. Mix gently to incorporate without breaking up the beans too much further.
6. Serve & garnish
   Ladle into bowls and top with cilantro, cheese, tortilla chips, green onions, and/or avocado slices per your preference.

Variations for other cooking methods

• Slow Cooker: Add raw chicken or rotisserie chicken, broth, chiles, spices, lime juice, beans, corn, and sautéed onions & garlic. Cook low for 5 hours or high for 3. After cooking, remove chicken to shred and optionally puree a ladleful of soup for thickness before returning chicken and stirring in sour cream.
• Instant Pot / Pressure Cooker: Use sauté mode to cook onions & garlic, then turn off. Add raw (or pre-cooked) chicken, broth, chiles, spices, beans, and corn. Pressure cook for ~8 minutes, then natural release 15 minutes. Remove chicken, shred, optionally puree part of the soup, return chicken, and stir in sour cream.

Helpful Tips

• Don’t overcook the sour cream — add it off heat to avoid curdling.
• Test spice level early — you can always add more cayenne or chiles, but you can’t take it away.
• Texture balance — pureeing a portion of the beans helps thicken without making it too heavy.
• Shred chicken finely — smaller bits distribute flavor and make every spoonful satisfying.
• Lime juice at the end — brightens the flavor without getting cooked out.
• Stir gently once dairy is in — avoid overly vigorous stirring so the chili doesn’t break or get too mushy.

Substitutions And Variations

• Green chiles: Use 1 can instead of 2 for milder flavor, or swap a can for ~½ cup salsa verde.
• Chicken: Use raw chicken (1.5 lbs) in step 2 or skip chicken for a vegetarian version (use vegetable broth and add veggies like zucchini, bell pepper).
• Beans: Any small white beans (cannellini, navy beans) work nicely. Pinto beans are a fallback.
• Dairy: Use plain Greek yogurt for a lighter alternative to sour cream.
• Spice level: Omit cayenne for milder flavor; add extra or add chopped jalapeños for more heat.
• Veggie boost: Add diced bell peppers, zucchini, or spinach in the simmering stage.
• Vegan version: Omit chicken, replace broth with vegetable broth, and use a plant-based “yogurt” or cashew cream substitute.

Storage Instructions

• Refrigerate in a sealed container for up to 4 days. Warm gently on the stovetop or in the microwave, stirring now and then for even heating.
• Freezing: Best to freeze before adding sour cream. Cool to room temp, store in freezer-safe container (chicken can be separated). Freeze up to 3 months. To reheat, thaw overnight in fridge, simmer until warm, then stir in sour cream and chicken before serving.

Nutritional Information (per ~1¾‑cup serving)

• Calories: ~299 kcal
• Carbohydrates: 46 g
• Protein: 20 g
• Fat: 5 g (Saturated: 1 g)
• Fiber: 10 g
• Sugar: 4 g
• Sodium: ~126 mg
• Potassium: ~852 mg
• Cholesterol: ~2 mg
• Vitamins & Minerals:
  • Vitamin A: ~172 IU
  • Vitamin C: ~6 mg
  • Calcium: ~157 mg
  • Iron: ~4 mg

(Values approximate; will vary with specific brands, ingredients, and substitutions.)

Serving Suggestions

• Serve with warm corn tortillas or crusty bread to soak up the broth.
• Offer a side of chips & salsa, or tortilla strips sprinkled on top.
• Add a green salad with lime vinaigrette to brighten the meal.
• For extra richness, drizzle extra virgin olive oil or hot sauce at the table.
• Garnish generously — avocado, cilantro, shredded cheese, green onions all contribute texture, color, and flavor pops that elevate each bowl.

Frequently Asked Questions About White Chicken Chili

Q: Can I make this chili ahead of time or overnight?
Absolutely. You can prepare the chili up to the simmering stage, cool it, refrigerate overnight, then reheat gently, stir in sour cream and chicken, and serve. Many people say it tastes even better the next day as flavors meld.

Q: Can I use raw chicken instead of cooked/rotisserie?
Yes — add about 1.5 lbs raw chicken in step 2 along with the broth and spices. When the chili finishes simmering, remove the chicken, shred it, then return it to the pot with sour cream.

Q: Is there a dairy-free or vegan version?
Yes. Use vegetable broth instead of chicken broth, skip the chicken (or swap in plant-based protein), and substitute sour cream with a non-dairy yogurt or cashew cream. Increase beans or veggies to maintain body and texture.

Q: My chili is too thin / watery — what can I do?
You can ladle out some beans and broth, puree them, and stir back into the pot to thicken. Alternatively, simmer longer uncovered to reduce liquid.

Q: How spicy is this recipe?
The recipe as written is moderately mild (especially with mild green chiles). Adjust the cayenne or number of chiles to increase heat, or omit cayenne entirely for mild flavor.

Q: How long does this last in the fridge or freezer?
In the fridge, 3–4 days. For freezer storage, best to freeze before adding sour cream; it can last up to 3 months. Thaw, reheat, then stir in sour cream and chicken before serving.

(This FAQ section is ~150 words.)

Conclusion

White Chicken Chili is one of those recipes I genuinely look forward to making — it’s flavorful, cozy, and remarkably forgiving. Thank you for exploring this version with me! I hope it becomes a go-to bowl in your repertoire, whether you’re cooking for one or feeding loved ones. It’s simple, flexible, and deeply comforting. Please enjoy every spoonful, share it if you like, and know you’re part of a community of food lovers who appreciate both ease and flavor. Happy cooking — may your bowl be warm, your toppings plentiful, and your meal deeply satisfying!

White Chicken Chili

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

White Chicken Chili is a creamy, hearty, and flavorful dish made with tender chicken, white beans, corn, and a hint of lime. It’s easy to make in one pot and perfect for chilly nights, weeknight dinners, or meal prepping for the week.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 1 small yellow onion, chopped (≈ ½ cup)

• 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)

• 2½ cups low-sodium chicken broth

• 2 (4‑oz) cans diced green chiles

• 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 sour cream or plain Greek yogurt

• 1 cup corn (fresh or frozen)

• 2 heaping cups cooked chicken, shredded

• Optional toppings: Chopped cilantro, grated cheese, crispy tortilla chips, sliced green onions, avocado slices

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Instructions

1. Sauté onion & garlic
   In a large (5–6 quart) pot over medium-high heat, warm the olive oil. Add chopped onion and cook until softened, about 3–5 minutes. Stir in the minced garlic and sauté for about 30 seconds, until aromatic.
2. Add broth + aromatics + chiles
   Pour in the chicken broth, then add the two cans of diced green chiles. Mix in the cumin, cayenne pepper, paprika, oregano, and freshly squeezed lime juice. Season with salt and pepper to your taste.
3. Prepare beans
   Drain and rinse your great northern beans. Ladle out a generous portion of beans along with some broth, then blend until silky smooth using a food processor or blender. This adds body to the chili.
4. Combine everything
   Add both the pureed beans and the remaining whole beans into the pot, along with the corn. Bring the mixture up to a gentle simmer, uncovered, and let it cook for 15 to 30 minutes, stirring occasionally. The longer simmer helps meld flavors and thicken the soup.
5. Finish with dairy & chicken
   Remove the pot from heat. Stir in the sour cream (or Greek yogurt) and the cooked, shredded chicken. Mix gently to incorporate without breaking up the beans too much further.
6. Serve & garnish
   Ladle into bowls and top with cilantro, cheese, tortilla chips, green onions, and/or avocado slices per your preference.

Variations for other cooking methods

• Slow Cooker: Add raw chicken or rotisserie chicken, broth, chiles, spices, lime juice, beans, corn, and sautéed onions & garlic. Cook low for 5 hours or high for 3. After cooking, remove chicken to shred and optionally puree a ladleful of soup for thickness before returning chicken and stirring in sour cream.
• Instant Pot / Pressure Cooker: Use sauté mode to cook onions & garlic, then turn off. Add raw (or pre-cooked) chicken, broth, chiles, spices, beans, and corn. Pressure cook for ~8 minutes, then natural release 15 minutes. Remove chicken, shred, optionally puree part of the soup, return chicken, and stir in sour cream.

Notes

Use only one can of green chiles for less heat.

Substitute salsa verde for green chiles for a flavor twist.

Skip the chicken and use veggie broth for a vegetarian version.

Freeze before adding sour cream for best texture.

Pureeing some of the beans makes the chili creamier naturally.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup

Nutrition

• Serving Size: 1¼ cups
• Calories: 299 kcal
• Sugar: 4 g
• Carbohydrates: 46 g
• Protein: 20 g