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 mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Soup
Cuisine American
- 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
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