White Chicken Chili

White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor with classic chili seasonings. It's a wholesome and filling meal to make for lunch or dinner when you are craving a little comfort. And similar to classic Beef Chili, leftovers the next day might even taste better!

Why You’ll Love White Chicken Chili

• Easy one pot recipe. The best recipes are ones that you can just throw into one pot and have less dishes to worry about. This white chili chicken is perfect for busy weeknights or when you are just craving something comforting but quick and easy. It's ready in about 40 minutes or in under 30 minutes if using leftover cooked chicken.
• A great way to use leftover chicken. Whether you’ve cooked a Roast Chicken or bought a rotisserie chicken, the leftovers sometimes drys out the next day. Reinvent the leftovers and give it its moistness back in this chicken chili. You can use any cooked chicken or leftover turkey such as Slow Cooker Turkey Breast or Roast Turkey.
• The creamiest texture. This white chicken chili gets its creamy texture from mashed white beans and heavy cream (or sour cream). Both these ingredients also adds the color that gives this recipe its name. Plus, you can mash up more beans for an even creamier and smoother texture, or leave them whole for a chunkier chili.
• Packed with essential nutrients. Loaded with veggies and proteins, this white chicken chili is a filling meal that will give you tons of clean energy you can feel good about. With plenty of beans, corn, chicken, and more, this is a well-rounded meal in one bowl.

Ingredients And Substitutions

To make this easy one pot white chicken chili, you will need the following ingredients (full quantities in the recipe card below):

• oil - I used olive oil, but any vegetable oil will work.
• onion
• garlic
• green chiles - use jalapeño peppers or poblano peppers. You can also leave this out if you don't want a spicy kick.
• chicken breasts - we cook the chicken directly in the chili and shred it once cooked. You can also easily use 1 cup of shredded chicken or shred leftovers from a roast chicken or rotisserie chicken.
• broth - I prefer chicken broth, but vegetable broth will work too.
• white beans - you can also use cannellini beans or white kidney beans.
• corn - I recommend frozen corn. You can also substitute with canned corn. Make sure to drain and rinse it well before adding to the chilil.
• heavy cream - you can also substitute this with sour cream or Neufchatel cheese. 
• seasoning - ground cumin, dried oregano (or substitute with Italian seasoning), salt, and pepper.
• toppings - top with your favorite chili toppings including a squeeze of lime juice, tortilla chips (or tortilla strips), fresh cilantro, and cheddar cheese.

You will also need measuring cups and spoons and a large stockpot (I used my 4 quart Dutch oven and it was quite full. I recommend use a 6 quart if you have one).

How To Make The Best White Chicken Chili

1. Sauté aromatics. Heat oil in a large stockpot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and green chiles. Sauté until fragrant and tender, about 2-3 minutes. Stir in cumin and oregano until well combined.
2. Add chicken. Add chicken breasts and broth and season with salt and pepper. Turn the heat down to medium, cover the lid and bring it to a simmer. Simmer until chicken is cooked through, about 12-15 minutes.
3. Shred chicken. Remove the chicken and shred into small pieces using 2 forks. Once shredded, transfer back into the pot and mix evenly.

1. Add beans and mash. Add white beans and continue cooking until warmed through, about 5-7 minutes. Mash about ⅓ of the beans with a potato masher to help thicken the chili (optional). For a smoother creamier chili, mash more beans. For a chunkier chili, leave more beans whole.
2. Stir in remaining ingredients. Stir in corn and heavy cream (or sour cream) until evenly mixed. Cook for 2-3 minutes until smooth, stirring occasionally.
3. Serve. Drizzle with lime juice if desired and top with cilantro, cheddar, and tortilla chips (or tortilla strips).

More Chili and Soup Recipes

• Slow Cooker Beef Chili
• Chicken Tortilla Soup
• Easy One Pot Chili
• Lemon Chicken Orzo Soup
• Beef Taco Soup
• Creamy Turkey Orzo Soup

Recipe

White Chicken Chili

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

• Author: Sam Hu | Ahead of Thyme
• Total Time: 40 minutes
• Yield: 6-8 servings
• Diet: Gluten Free

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Description

White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.

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Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 tablespoon garlic, minced 
• 1-2 medium green chiles (such as poblano and jalapeño peppers), sliced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano or Italian seasoning
• 1 lb. boneless and skinless chicken breasts (about 3 medium pieces)
• 3 + ½ cups chicken broth (or two-14.5 oz. cans)
• 1 teaspoon salt 
• ½ teaspoon ground black pepper
• 2 (15 ounce) cans white beans, drained and rinsed
• 1 + ½ cups frozen corn
• ½ cup heavy cream (or sour cream)

Toppings:

• ¼ cup fresh cilantro, chopped
• 1 lime, wedged
• ¼ cup cheddar cheese, shredded
• 1 cup tortilla chips (or tortilla strips)

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Instructions

1. Heat oil in a large stockpot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and green chiles. Sauté until fragrant and tender, about 2-3 minutes. Stir in cumin and oregano until well combined.
   
2. Add chicken breasts and broth and season with salt and pepper. Turn the heat down to medium, cover the lid and bring it to a simmer. Simmer until chicken is cooked through, about 12-15 minutes.
   
3. Remove the chicken and shred into small pieces using 2 forks. Once shredded, transfer back into the pot and mix evenly.
   
4. Add white beans and continue cooking until warmed through, about 5-7 minutes. Mash about ⅓ of the beans with a potato masher to help thicken the chili (optional). For a smoother creamier chili, mash more beans. For a chunkier chili, leave more beans whole.
5. Stir in corn and heavy cream (or sour cream) until evenly mixed. Cook for 2-3 minutes until smooth, stirring occasionally.
   
6. Drizzle with lime juice if desired and top with cilantro, cheddar, and tortilla chips (or tortilla strips).

Notes

How to use leftover chicken. To use leftover shredded chicken such as a rotisserie chicken or roast chicken, instead of adding raw chicken, add 1 cup shredded chicken and broth along with the beans (skipping the step where you simmer). Season with salt and pepper to taste, and continue with the recipe as written.

Instant pot instructions: Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and green chiles. Sauté until fragrant and tender, about 2-3 minutes. Stir in cumin and oregano until well combined. Add chicken breasts and broth. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 12 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Remove the chicken and shred into small pieces with 2 forks. Once shredded, transfer back into the instant pot and mix evenly. Add white beans, corn and heavy cream (or sour cream). Cook on Sauté mode for 5 minutes until warmed through, stirring occasionally. Drizzle with lime juice if desired and serve with cilantro, cheddar and corn chips.

Changing the consistency: To personalize this recipe, you can adjust the amount of beans you puree. For a smoother creamier chili, puree more beans. For a chunkier chili, leave more beans whole.

How to store: Keep leftover white chicken chili in the refrigerator for up to 3 days (if using fresh leftover chicken). Otherwise, consume before your leftover chicken expires (usually four days after cooking).

How to freeze: Freeze frozen white chicken chili in an airtight container, freezer bag, or proportioned meal prep containers for up to 3 months. Thaw overnight in the refrigerator the day before you intend to eat it.

Reheating instructions: Heat on the stovetop over medium-low heat until warmed through, about 5-10 minutes.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Chicken
• Method: Stovetop
• Cuisine: Mexican

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