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White Chicken Chili Recipe

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4.7 from 23 reviews

A hearty and creamy White Chicken Chili featuring tender shredded chicken simmered with white beans, corn, and mild green chilies, seasoned with cumin and oregano for a flavorful twist. Finished with sour cream and lime juice for a tangy, creamy touch, perfect for a comforting meal.

Ingredients

Base Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced

Main Ingredients

  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 can (15 oz) corn kernels, drained
  • 4 cups chicken broth
  • 1½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • Salt and pepper to taste
  • 1½ lbs boneless, skinless chicken breasts or thighs

Finishing Ingredients

  • ½ cup sour cream or Greek yogurt
  • Juice of 1 lime
  • Fresh cilantro (for garnish)
  • Sliced jalapeños (optional)
  • Lime wedges (for serving)

Instructions

  1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
  2. Season: Add ground cumin, dried oregano, and chili powder to the pot. Toast the spices for 30 seconds while stirring to deepen their flavor.
  3. Add broth and chicken: Pour in 4 cups of chicken broth. Place the boneless, skinless chicken breasts or thighs into the pot. Bring to a gentle simmer and cook until the chicken is cooked through, about 20 minutes.
  4. Shred chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  5. Add beans and corn: Stir in the drained and rinsed white beans, diced green chilies, and drained corn kernels. Let the chili simmer for an additional 10 minutes for the flavors to combine.
  6. Creamy finish: Remove the pot from heat. Stir in sour cream or Greek yogurt and the juice of 1 lime. Season with salt and pepper to taste, adjusting if necessary.
  7. Serve: Garnish the chili with fresh cilantro and sliced jalapeños if desired. Serve with lime wedges and your choice of tortilla chips or cornbread for a complete meal.

Notes

  • Use Greek yogurt instead of sour cream for a lighter, tangier finish.
  • Substitute chicken thighs for breasts for a more flavorful, tender chili.
  • For extra heat, add more diced green chilies or jalapeños.
  • If you prefer a thicker chili, mash some beans before adding them or simmer longer.
  • Leftovers store well refrigerated for up to 3 days or freeze for up to 2 months.

Find it online: https://dishesbydiana.com/white-chicken-chili-recipe/