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.
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.