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white chicken chili recipe

White Chicken Chili

White chicken chili offers a milder, creamier alternative to traditional red chili, with a well-balanced and comforting flavor profile. The dish is built on a savory foundation of chicken and broth, enhanced by the gentle heat of green chiles and chili powder. Earthy notes from cumin and oregano add depth, while corn (if included) contributes a subtle sweetness. The white beans and optional heavy cream lend a smooth, creamy texture that softens the spices. Unlike its bolder red counterpart, this chili allows the chicken to shine, complemented rather than overshadowed by the seasonings. The result is a harmonious, satisfying meal that delivers warmth and flavor without overwhelming heat, making it a popular choice for those who prefer a gentler take on chili.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 lb boneless skinless chicken breasts, diced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 cans 15 oz each white beans, drained and rinsed
  • 1 can 4 oz diced green chiles
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 1 cup corn optional
  • 1/2 cup heavy cream optional

Instructions
 

  • In a large pot, sauté onion and garlic until softened.
  • Add diced chicken and cook until no longer pink.
  • Stir in beans, green chiles, chicken broth, cumin, oregano, and chili powder.
  • Bring to a boil, then reduce heat and simmer for 20-30 minutes.
  • If using, add corn and cream. Simmer for an additional 5 minutes.
  • Season with salt and pepper to taste.
Keyword chicken, chili, white chili