Description

This White Chicken Chili is a hearty and flavorful comfort meal perfect for chilly days. Featuring tender shredded chicken simmered with white beans, green chilies, and corn in a mildly spiced broth, this recipe offers a creamy and zesty twist with sour cream and lime juice. Garnished with fresh cilantro, shredded cheese, avocado, and tortilla chips, it’s a satisfying dish full of warmth and vibrant flavors.

Ingredients

Scale

Chicken & Broth

1 lb boneless, skinless chicken breasts (or thighs)
4 cups low-sodium chicken broth
1 tablespoon olive oil

Vegetables & Beans

1 medium onion, diced
2 cloves garlic, minced
2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
2 (4-oz) cans diced green chilies
1 cup frozen or canned corn, drained

Spices & Seasonings

1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste

Creamy & Garnish

½ cup sour cream or Greek yogurt
1 tablespoon fresh lime juice
Fresh cilantro, chopped (for garnish)
Shredded cheese (optional, for serving)
Avocado (optional, for serving)
Tortilla chips (optional, for serving)

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Instructions

Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for 1 minute until fragrant.
Build the Chili: Stir in ground cumin, dried oregano, chili powder, and cayenne pepper. Cook for 1 minute to release their flavors. Add the chicken breasts, drained white beans, diced green chilies, corn, and chicken broth. Season with salt and black pepper to taste.
Simmer & Shred Chicken: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 20 to 25 minutes, or until the chicken is cooked through. Remove the chicken from the pot, shred it with two forks, then return the shredded chicken to the chili.
Add Creaminess & Serve: Stir in sour cream or Greek yogurt along with fresh lime juice. Let the chili simmer for an additional 5 minutes to blend the flavors. Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

For added smoky flavor, use smoked paprika instead of chili powder.
Optional cayenne pepper can be omitted or adjusted for milder heat.
Chicken thighs can be used as a juicier alternative to breasts.
Sour cream can be substituted with Greek yogurt for a healthier option.
Leftover chili can be refrigerated for up to 3 days and tastes even better reheated.