Go Back
White chicken chili is more than just a dish; it's a comforting bowl of warmth that brings people together, especially on chilly evenings. This creamy, savory concoction provides a delightful twist on the traditional chili, swapping out the classic red tomato base for a milder, white sauce that showcases the flavors of chicken and spices. Originating from the southwestern United States, white chicken chili has gained significant popularity in contemporary cooking, often appearing at family gatherings, potlucks, and game-day parties. Its rich flavor profile and hearty texture make it a favorite among chili enthusiasts, regardless of dietary preferences.

White Chicken Chili (Best Ever!)

Warm up with the best ever white chicken chili! This creamy, savory dish features tender chicken, white beans, and spices for a delightful twist on traditional chili. Perfect for family gatherings or cozy nights in, it’s easily customizable to suit your taste. Top with fresh herbs, cheese, or jalapeños for an extra kick. Discover a comforting recipe that’s both nutritious and delicious! #ChiliRecipe #ComfortFood #ChickenChili #Cooking #HealthyEating #RecipeIdeas
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium jalapeños, seeded and diced

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 can (15 oz) white kidney beans, drained and rinsed

1 can (15 oz) corn, drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon oregano

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 cup sour cream (can substitute with Greek yogurt)

1 cup shredded Monterey Jack cheese

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the garlic and jalapeños, cooking for another 2 minutes until fragrant.

      Add the chicken breasts to the pot, followed by the chicken broth, white kidney beans, corn, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine.

        Bring the mixture to a boil, then reduce heat and let simmer uncovered for about 25-30 minutes, or until the chicken is cooked through.

          Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.

            Stir in the sour cream and half of the shredded Monterey Jack cheese until well incorporated. Allow it to cook for an additional 5 minutes.

              Taste and adjust seasoning as necessary.

                Ladle the chili into bowls, and top with the remaining cheese and fresh cilantro. Serve with lime wedges on the side for garnish.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6