White Chicken Chili Recipe

Recette de chili blanc au poulet facile et crémeux avec haricots blancs, maïs et épices. Parfait pour un dîner réconfortant en semaine ou un repas familial rapide. Servir avec du fromage râpé, de l’avocat et des tortillas pour un plat complet et savoureux.

Ingredients

For the chili:

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, minced (or 1½ teaspoons garlic powder)
• 2½ cups low-sodium chicken broth
• 2 (4 oz) cans diced green chilies
• 1½ teaspoons ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• Juice of ½ small lime
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans great northern beans
• 1 cup sour cream or plain Greek yogurt
• 1 cup corn (fresh or frozen)
• 2 heaping cups cooked chicken, shredded (rotisserie or leftover)

Topping suggestions:

• Fresh cilantro
• Shredded cheese
• Tortilla chips
• Green onions
• Avocado slices

Instructions

1. Sauté aromatics: Heat olive oil in a large 5–6 quart pot over medium-high heat. Add chopped onion and cook until softened, about 3–5 minutes. Add garlic and cook for 30 seconds.
2. Add liquids and spices: Stir in chicken broth, diced green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper.
3. Prepare beans: Drain and rinse the beans. Optional: Puree a ladleful of beans with a splash of chicken broth in a food processor for a creamy texture.
4. Combine chili ingredients: Add pureed beans, whole beans, and corn to the pot. Bring to a simmer and cook uncovered for 15–30 minutes, allowing flavors to meld.
5. Finish the chili: Remove from heat and stir in sour cream (or Greek yogurt) and shredded chicken. Adjust seasoning if needed.
6. Serve: Ladle chili into bowls and top with cilantro, shredded cheese, avocado slices, tortilla chips, or green onions as desired.

Tips

• Pureeing some beans creates a creamy texture without using cream or thickening agents.
• Use leftover rotisserie chicken for convenience and added flavor.
• Taste and adjust seasonings at the end—cayenne can be increased for more heat.
• Chili tastes even better the next day as flavors meld.

Variations and Substitutions

• Beans: Swap great northern beans with cannellini or navy beans.
• Chicken: Use cooked turkey or shredded rotisserie chicken as an alternative.
• Spices: Add smoked paprika or chipotle powder for a smoky twist.
• Dairy-free: Replace sour cream with coconut yogurt or omit entirely.

FAQs

Can I make this chili ahead of time?
Yes, it can be stored in the fridge for up to 4 days or frozen for 2–3 months.

Can I use canned corn instead of fresh/frozen?
Yes, drain the corn before adding to avoid excess liquid.

Is this chili spicy?
It has a mild heat from cayenne. Adjust the amount to your preferred spice level.

Serving Suggestions

• Serve with warm cornbread or tortilla chips.
• Add avocado slices, shredded cheese, or fresh cilantro as toppings.
• Pair with a side salad or rice for a heartier meal.

Why You’ll Love This Recipe

This white chicken chili is creamy, comforting, and packed with protein and veggies. The combination of tender chicken, mild spices, and a thick, bean-rich base makes it perfect for weeknight dinners, meal prep, or a cozy family meal. It’s flavorful, easy to make, and fully customizable to suit your taste.

White Chicken Chili Recipe

Servings

5

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• For the chili:

• 1 tablespoon olive oil

• 1 small yellow onion, chopped (about ½ cup)

• 2 garlic cloves, minced (or 1½ teaspoons garlic powder)

• 2½ cups low-sodium chicken broth

• 2 (4 oz) cans diced green chilies

• 1½ teaspoons ground cumin

• ¼ teaspoon cayenne pepper

• ½ teaspoon dried oregano

• ½ teaspoon paprika

• Juice of ½ small lime

• Salt and freshly ground black pepper, to taste

• 2 (15 oz) cans great northern beans

• 1 cup sour cream or plain Greek yogurt

• 1 cup corn (fresh or frozen)

• 2 heaping cups cooked chicken, shredded (rotisserie or leftover)

• Topping suggestions:

• Fresh cilantro

• Shredded cheese

• Tortilla chips

• Green onions

• Avocado slices

Directions

• Sauté aromatics: Heat olive oil in a large 5–6 quart pot over medium-high heat. Add chopped onion and cook until softened, about 3–5 minutes. Add garlic and cook for 30 seconds.
• Add liquids and spices: Stir in chicken broth, diced green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper.
• Prepare beans: Drain and rinse the beans. Optional: Puree a ladleful of beans with a splash of chicken broth in a food processor for a creamy texture.
• Combine chili ingredients: Add pureed beans, whole beans, and corn to the pot. Bring to a simmer and cook uncovered for 15–30 minutes, allowing flavors to meld.
• Finish the chili: Remove from heat and stir in sour cream (or Greek yogurt) and shredded chicken. Adjust seasoning if needed.
• Serve: Ladle chili into bowls and top with cilantro, shredded cheese, avocado slices, tortilla chips, or green onions as desired.