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White Chicken Chili

A creamy, slightly spicy chili loaded with tender chicken, hearty beans, and fresh ingredients. Easier to make than you might think!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (or rotisserie chicken)
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2 4-ounce cans mild green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional
  • 4 cups low-sodium chicken broth
  • 2 15-ounce cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste
  • Fresh cilantro lime wedges, and avocado for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook for 5–6 minutes per side until lightly browned. Remove and set aside.
  • Add diced onion to the pot and cook until translucent (about 4 minutes). Stir in garlic, green chiles, cumin, oregano, chili powder, and cayenne (if using), cooking for 1–2 minutes until fragrant.
  • Pour in chicken broth and return the chicken to the pot. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the chicken is cooked through. Remove chicken, shred with two forks, then add it back to the pot.
  • Stir in white beans and corn. Simmer for 10 minutes to meld flavors. For a creamier chili, blend 1 cup of the mixture with an immersion blender and stir it back in.
  • Reduce heat to low and stir in heavy cream and cheese until melted. Taste and adjust salt and pepper. Serve hot with cilantro, lime, or avocado.