WHITE CHICKEN CHILI
Creamy, comforting white chicken chili withtender chicken, white beans, green chiles, and warming spices. Perfect for busyweeknights or game day parties!
Ingredients
For the White Chicken Chili:
- 1½ lbs boneless skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 cans 4 oz each diced green chiles (mild or medium)
- 1 jalapeño seeded and diced (optional, for extra heat)
- 4 cups chicken broth low-sodium preferred
- 2 cans 15 oz each white beans (cannellini or Great Northern), drained and rinsed
- 1 can 15 oz white beans, undrained (this thickens the chili)
- 1½ cups frozen corn or 1 can, drained
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 4 oz cream cheese softened and cubed
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
For Serving (Toppings):
- Sour cream or Greek yogurt
- Shredded Monterey Jack or pepper jack cheese
- Diced avocado or guacamole
- Tortilla strips or crushed tortilla chips
- Fresh cilantro
- Lime wedges
- Sliced jalapeños
- Hot sauce for heat lovers
Instructions
- Cube chicken, season with salt & pepper.
- Sauté onions in oil 5-6 min. Add garlic 1 min.
- Add all spices, toast 1 min, stirring constantly.
- Add chicken and chiles, cook 3-4 min.
- Add broth, beans (2 drained, 1 undrained), and corn. Boil, then simmer 20-25 min.
- Reduce heat. Stir in cream cheese until melted. Add lime juice.
- Serve with toppings: sour cream, cheese, avocado, tortilla chips!
Notes
- Chicken: Thighs are best! Or use rotisserie chicken (skip step 4).
- Beans: Use 2 drained + 1 undrained for perfect thickness!
- Storage: Refrigerate 4-5 days, freeze 3 months. Tastes better next day!
- Spice: Adjust cayenne and jalapeño to control heat level.