White Chicken Chili Recipe

Overview

This white chicken chili recipe makes a hearty, savory pot of chili with tender chicken, white beans, corn, green chiles, and a gently spiced broth. It is creamy without needing a large amount of dairy: some of the beans are mashed directly into the pot to thicken the base.

Use boneless, skinless chicken breasts or thighs, depending on your preference. Breasts stay lean and slice neatly, while thighs are more forgiving and remain especially tender during simmering. Serve the chili with lime, cilantro, avocado, shredded cheese, or warm tortillas.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped, about 1 1/2 cups
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, preferably Mexican oregano if available
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• Two 15-ounce cans cannellini or great northern beans, drained and rinsed
• One 4-ounce can diced green chiles
• 1 cup frozen corn, no need to thaw
• 1/2 cup sour cream or plain full-fat Greek yogurt, optional
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 1/4 cup chopped fresh cilantro, plus more for serving

Optional toppings:

• Diced avocado
• Shredded Monterey Jack or cheddar cheese
• Sliced jalapeño
• Crushed tortilla chips
• Thinly sliced scallions

How to make it

1. Soften the onion. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until it is translucent and soft but not browned. If the onion starts catching on the bottom, lower the heat slightly and add a splash of broth.

2. Bloom the seasonings. Add the garlic, cumin, oregano, chili powder, smoked paprika, salt, and black pepper. Stir for about 30 seconds, just until the garlic smells fragrant and the spices coat the onion. Do not let the garlic turn dark brown.

3. Add the broth and chicken. Pour in the chicken broth and scrape the bottom of the pot to loosen any flavorful bits. Add the chicken, then bring the liquid to a gentle simmer. You should see small bubbles around the edges rather than a rapid boil.

4. Cook until tender. Cover the pot partially and simmer for 18 to 25 minutes, depending on the thickness of the chicken. Turn the pieces once halfway through. The chicken is ready when the thickest part reaches 165°F and the center is no longer pink. Thighs may take a few minutes longer than thin chicken breasts.

5. Shred the chicken. Transfer the cooked chicken to a plate and let it rest for 5 minutes. Shred it with two forks or cut it into bite-size pieces. Keep the broth at a gentle simmer while you prepare the beans.

6. Thicken the chili. Add the drained beans, green chiles, and frozen corn to the pot. Use a potato masher or the back of a wooden spoon to mash about 1 cup of the beans against the side of the pot. Leave the remaining beans whole for texture. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the corn is hot and the broth looks slightly creamy.

7. Finish the pot. Return the shredded chicken and any juices on the plate to the pot. Simmer for 2 to 3 minutes more. Turn off the heat. If using sour cream or Greek yogurt, stir it in a small bowl with 2 tablespoons of hot broth first, then stir that mixture into the chili. This gradual step helps prevent curdling.

8. Balance and serve. Stir in the lime juice and cilantro. Taste before adding more salt; canned beans, broth, and toppings can vary in saltiness. The finished chili should be thick enough to coat a spoon while still being easy to ladle. Serve hot with avocado, cheese, jalapeño, tortilla chips, or extra lime.

Expert tips

• For thicker chili: Mash more beans or simmer uncovered for an additional 5 to 10 minutes. Avoid adding flour, which can make the broth pasty.
• For thinner chili: Stir in warm chicken broth, 1/4 cup at a time, until it reaches the consistency you want.
• If the chili tastes flat: Add lime juice first, then taste for salt. Brightness and seasoning usually solve the problem better than adding more chili powder.
• For more heat: Add one minced jalapeño with the onion, or stir in cayenne at the end. Canned green chiles range from mild to hot, so taste before increasing the spice.
• Chicken substitution: Shredded leftover roast chicken works well. Add about 4 cups during the final 8 minutes, just long enough to heat it without drying it out.
• Dairy-free option: Leave out the sour cream and cheese. The mashed beans still give the chili a pleasantly creamy body.
• Avoid curdling: Keep the heat low after adding sour cream or yogurt, and temper it with hot broth before stirring it into the pot.

Serving and storage

Serve the chili immediately while it is hot, with toppings added at the table. A simple side of cilantro lime rice works well if you want to stretch the meal, while tortilla chips add useful crunch.

Cool leftovers in shallow containers and refrigerate them within 2 hours. Store covered in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until steaming hot throughout. Add a splash of broth if the chili thickens in the refrigerator. Freeze the chili without sour cream or yogurt for up to 3 months; thaw it overnight in the refrigerator and stir in fresh dairy after reheating, if desired.

Frequently asked questions

Can I make white chicken chili with rotisserie chicken?

Yes. Replace the raw chicken with about 4 cups of shredded rotisserie chicken. Simmer the broth, seasonings, beans, green chiles, and corn for about 10 minutes, then add the chicken during the final 5 to 8 minutes so it warms through without becoming dry.

How do I thicken white chicken chili?

Mash about 1 cup of the beans directly in the pot and simmer the chili uncovered for 8 to 10 minutes. For an even thicker texture, mash additional beans or continue simmering briefly while stirring often.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless thighs are a good substitute and often stay more tender. Simmer them until the thickest part reaches 165°F, then rest and shred them as directed.

Can white chicken chili be made ahead?

Yes. Prepare it up to 4 days ahead and refrigerate it in covered containers. The chili will thicken as it chills, so loosen it with a little broth while reheating.

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