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White Chicken Chili

A comforting and hearty dish that combines tender, shredded chicken with creamy white beans and a medley of spices for warmth and flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked chicken, shredded Feel free to substitute rotisserie chicken for convenience.
  • 1 can white beans, drained and rinsed
  • 1 cup chicken broth
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Adjust based on spiciness preference.
  • 1/2 teaspoon oregano
  • to taste salt and pepper
  • 1 cup corn (frozen or canned)
  • 2 cups diced tomatoes with green chilies
  • 1/2 cup sour cream For a dairy-free option, swap for a non-dairy alternative.
  • 1/2 cup shredded cheese (optional)

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
Cooking
  1. Stir in the shredded chicken, drained white beans, corn, diced tomatoes, and chicken broth. Season with cumin, chili powder, oregano, salt, and pepper.
  2. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 to 30 minutes, allowing all the flavors to combine beautifully.
  3. Stir in the sour cream and shredded cheese, if using. Mix until well combined and creamy.
Serving
  1. Serve your hearty white chicken chili warm, and enjoy!

Notes

Top with extra cheese, fresh cilantro, or crispy tortilla strips. Pair with warm cornbread or tortilla chips for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.