White Chicken Chili

A cozy yet vibrant twist on chili, this White Chicken Chili combines tender shredded chicken, creamy white beans, green chiles, and zesty lime in a hearty broth. Comforting enough for cold nights but fresh enough year-round, it’s ready in under an hour with just one pot.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American

Calories: 365

Ingredients Method Notes

Ingredients

For the Base

2 tbsp olive oil
1 large yellow onion finely chopped
1 jalapeño pepper seeds and ribs removed, minced
2 tbsp garlic minced (about 5 cloves)

Spices & Seasoning

1 tsp dried oregano
1 tsp ground cumin
0.5 tsp sweet paprika or mild chili powder
pinch cayenne pepper adjust to taste
1 tsp kosher salt plus more to taste
to taste black pepper

Broth & Beans

4 cups low-sodium chicken broth
2 cans cannellini beans 15 oz each, rinsed and drained
2 cans diced green chiles 4 oz each, with liquid

Chicken & Veggies

2.5-3 cups shredded chicken cooked, rotisserie or homemade
1 cup corn kernels fresh or frozen
0.5 lime lime juice freshly squeezed

Optional Toppings

to taste shredded Cheddar or Monterey Jack cheese
to taste pickled jalapeño slices
to taste diced avocado
to taste sour cream
to taste fresh cilantro chopped
to taste crushed tortilla chips

Method

Step 1: Heat olive oil in a Dutch oven over medium heat. Add onion and jalapeño. Cook 5–6 minutes until onion is soft. Stir in garlic, oregano, cumin, paprika, cayenne, salt, and pepper. Cook 1 minute until fragrant.
Step 2: Add chicken broth, beans, and green chiles (with liquid). Bring to a gentle boil, then reduce heat and simmer uncovered 18–20 minutes. Off heat, mash some beans against the pot to thicken the chili naturally.
Step 3: Stir in shredded chicken and corn. Simmer 3–4 minutes until heated through. Add lime juice and adjust seasoning as needed.
Step 4: Ladle chili into bowls. Top with cheese, avocado, sour cream, cilantro, jalapeños, tortilla chips, and extra lime wedges.

Notes

✔ Adjust spice with cayenne, jalapeños, or hot green chiles. ✔ Use leftover turkey instead of chicken. ✔ For creamier chili, stir in a splash of heavy cream or sour cream at the end. ✔ Make-ahead friendly—doubles well and freezes up to 3 months.