Go Back

White Chicken Chili

A warm and comforting dish with creamy texture and mild flavors, perfect for chilly evenings. Packed with protein from chicken and fiber from beans.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups chicken broth
  • 2 14-ounce cans great Northern beans (drained)
  • 2 4-ounce cans mild green chiles (with juices)
  • 1 pound boneless skinless chicken breasts (diced)
  • 1 cup corn kernels
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2/3 cup sour cream

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onions and cook for about 4 minutes until softened.
  3. Add the garlic and cook for another 30 seconds.
Cooking
  1. Add the chicken broth, beans, green chilis, chicken, corn, chili powder, cumin, oregano, salt, and black pepper.
  2. Bring to a boil, then reduce to low heat. Cover and simmer for 10 minutes until the chicken is cooked through.
  3. Add the sour cream to a small bowl. Pour about 1/2 cup of the hot chili into the sour cream and mix until well combined.
  4. Pour the mixture into the chili and stir until everything is mixed together. Enjoy!

Notes

Serve hot in bowls topped with fresh cilantro, avocado slices, or additional sour cream. Pairs well with cornbread or tortilla chips. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat on the stove or in a microwave.