Easy White Chicken Chili

Close-up of a loaded bowl of white chicken chili topped with sour cream, cheddar cheese, crumbled cotija, fresh cilantro, and a sprinkle of chili flakes

This Easy White Chicken Chili is creamy, cozy, and packed with tender chicken, white beans, and mild green chiles. It’s simple, wholesome, and perfect for busy weeknights or family dinners.

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Course: Dinner, Soup

Cuisine: American, Southwestern

Keyword: comforting soup recipe, creamy chicken chili, easy chicken chili, Family Dinner Recipe, white chicken chili

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 410kcal

Cost: $12

Equipment

1 Large pot or Dutch oven A heavy bottomed pot prevents burning and helps the chili simmer gently.
1 Wooden spoon
2 Forks For shredding the chicken easily.

Ingredients

For the Chili Base

1 tablespoon olive oil
1 medium yellow onion diced
3 cloves garlic minced
2 cans diced green chiles 4 ounces each
4 cups low sodium chicken broth
3 cans white beans 15 ounces each, drained and rinsed
1 cup corn kernels

For the Chicken

1.5 pounds boneless skinless chicken breasts

Seasonings

1 teaspoon ground cumin
1 teaspoon paprika
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper
1 teaspoon salt
0.5 teaspoon black pepper

For the Creamy Finish

0.5 cup sour cream
2 tablespoons fresh lime juice
0.25 cup fresh cilantro chopped

Instructions

Turn off the heat and stir in sour cream, lime juice, and cilantro for a creamy finish.
Stir in the green chiles along with the cumin, paprika, coriander, cayenne, salt, and pepper. Toast everything together for 1–2 minutes.
Pour in the chicken broth and bring to a gentle boil. Add the chicken breasts, cover, and simmer for 20–25 minutes.
Remove the chicken and shred with two forks. Return the shredded chicken to the pot.
Stir in the white beans and corn. Simmer for another 10 minutes.
Turn off the heat and stir in sour cream, lime juice, and cilantro for a creamy finish.
Serve hot with your favorite toppings like shredded cheese, avocado, or crushed tortilla chips.

Notes

For extra richness, stir in 2 ounces of cream cheese along with the sour cream.
To make it spicier, add diced jalapeños or increase the cayenne.
For a shortcut, use rotisserie chicken, just skip the simmering step and add the shredded chicken when you add the beans.
Leftovers keep beautifully in the fridge for up to 4 days or freeze for up to 3 months.
If reheating, add a splash of broth to loosen the chili and brighten with extra lime juice.
This chili pairs perfectly with cornbread or warm tortillas for dipping.

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