White Chicken Chili

Name: White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 4 cups chicken broth; 2 cans (4 oz) green chilies; 1 tsp cumin; 1 tsp paprika; 1/2 tsp cayenne; 1 tsp oregano; 1 tbsp lime juice; Salt and pepper, to taste; 2 cans (15 oz) white beans, drained and rinsed; 1 cup corn; 2 cups shredded cooked chicken; 1/2 cup sour cream; Fresh cilantro, for garnish

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This White Chicken Chili is a delicious, comforting, and healthy twist on classic chili. Unlike many white bean chili recipes that rely on cream, this version uses a flavorful broth base with sour cream (or Greek yogurt) for creaminess. It's easy to make on the stovetop, slow cooker, or Instant Pot—whichever suits your schedule!

Why I LOVE this Recipe:

Healthy: Unlike many white bean chili recipes that rely on cream, this version uses a flavorful broth base with sour cream (or Greek yogurt) for creaminess.
Easy: Make it on the stovetop, slow cooker, or Instant Pot—whichever suits your schedule.
Uses Leftover Chicken: A great way to use rotisserie chicken or leftover turkey for a quick meal.

How to Make White Chicken Chili

1. Cook Onions

Heat olive oil in a 5 or 6-quart pot over medium-high heat. Sauté onions until soft, then add garlic and cook for another 30 seconds.

2. Add Flavor

Stir in:

Chicken broth
Green chilies
Cumin, paprika, cayenne, oregano
Lime juice, salt, and pepper

3. Thicken the Chili

Drain and rinse beans. Blend one ladleful of beans with a splash of broth and return to the pot. Add whole beans and corn, then simmer for 15-30 minutes.

4. Add Chicken & Sour Cream

Remove from heat, then stir in sour cream and shredded chicken.

5. Serve

Garnish with cilantro, shredded cheese, avocado slices, and tortilla chips.

Storing Instructions

Refrigerate: Store in an airtight container for 3-4 days.
Freeze: Cool and freeze up to 3 months (freeze cooked chicken separately). Thaw overnight before reheating.

Can I Make This White Chicken Chili in a Slow Cooker?

Yes! Sauté onions and garlic, then transfer everything except sour cream to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in sour cream before serving.

Can I Make This Chili Dairy-Free?

Yes! Substitute sour cream with coconut cream or plant-based sour cream.

How Can I Thicken This Chili?

Blend some beans for a thicker texture.
Mash beans directly in the pot.
Add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon water).

Can I Freeze White Chicken Chili?

Absolutely! Cool completely, store in an airtight container, and freeze up to 3 months. Thaw in the fridge overnight and reheat on low heat.

What Can I Serve with This Chili?

Cornbread
Tortilla chips
Shredded cheese, avocado, or green onions

Can I Use Dried Beans Instead of Canned?

Yes! Soak 1 ½ cups of dried beans overnight, then cook separately before adding to the chili. Increase broth slightly to adjust consistency.

Recipe Variations

Spice Level: Use 1 can of green chilies instead of 2 or omit cayenne pepper.
Chicken Options: Use raw chicken (1.5 lbs) and cook in broth, or add cooked rotisserie chicken at the end.
Vegetarian: Omit chicken and substitute vegetable broth. Add bell peppers or zucchini.

Cooking Methods

Slow Cooker Method

Add all ingredients (except sour cream) to the slow cooker.
Cook on low for 5 hours or high for 3 hours.
Remove chicken, shred, and return to the pot.
Stir in sour cream and serve.

Instant Pot Method

Sauté onions and garlic in Instant Pot.
Add all other ingredients except sour cream.
Cook on Manual/High Pressure for 8 minutes.
Let pressure naturally release for 15 minutes.
Remove chicken, shred, return to the pot, and stir in sour cream.

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Street Corn Chicken Rice Bowl

This creamy, flavorful White Chicken Chili is perfect for a cozy night in! Try it, and let me know how you customize yours!