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Bowl of white bean chicken chili topped with avocado, cilantro, and red pepper flakes, served with lime on the side.

White Bean Chicken Chili

5 from 1 vote
A cozy, creamy pot of white chicken chili that tastes like a warm hug after a long day.
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Prep Time 10 minutes
Cook Time 25 minutes
Blend time 3 minutes
Total Time 38 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, Southwest
Calories: 434
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing the vegetables
  • 1 medium white or yellow onion finely diced for even cooking
  • 1 tablespoon garlic minced fresh for best flavor
  • 8 ounces canned diced green chiles drained if very wet
  • 1 ½ teaspoons ground cumin for warm earthy flavor
  • ¾ teaspoon dried oregano for herbaceous balance
  • ½ teaspoon paprika for mild smoky sweetness
  • 1 teaspoon salt adjust to taste depending on broth
  • ½ teaspoon black pepper freshly ground if possible
  • 2 to 2 ½ cups low-sodium chicken broth use more for a thinner chili
  • 2 cans great northern beans 15 ounces each drained and rinsed well
  • 1 cup corn kernels fresh or frozen both work
  • ¼ cup plain Greek yogurt or sour cream to make the chili creamy
  • 2 ½ cups cooked shredded chicken rotisserie chicken works well
  • 1 tablespoon lime juice freshly squeezed for brightness
  • ¼ cup chopped cilantro for topping
  • 1 avocado sliced for topping
  • 1 cup tortilla chips for serving and crunch

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers.
  2. Add the diced onion and cook, stirring occasionally, until softened and lightly translucent, about 7–8 minutes.
  3. Stir in the garlic and green chiles and cook for another 2–3 minutes until fragrant.
  4. Sprinkle in the cumin, oregano, paprika, salt, and pepper and stir well to coat the vegetables.
  5. Pour in the chicken broth, then add the beans, corn, and Greek yogurt, stirring until everything is well combined.
  6. Let the mixture simmer gently for a few minutes, then scoop out about 1 to 1 ½ cups and blend it until completely smooth.
  7. Pour the blended mixture back into the pot and stir in the shredded chicken until evenly distributed.
  8. Reduce the heat to low and let the chili simmer for 10–15 minutes, adding a little extra broth if you want a thinner consistency.
  9. Stir in the lime juice, then ladle into bowls and top with cilantro, avocado, and tortilla chips before serving.

Nutrition

Serving: 480gCalories: 434kcalCarbohydrates: 18gProtein: 47gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 900mgPotassium: 850mgFiber: 4gSugar: 6gVitamin A: 450IUVitamin C: 12mgCalcium: 120mgIron: 3mg

Notes

This is the kind of dinner that fills the kitchen with the coziest smell and makes everyone wander in asking when it’s ready. It’s creamy, comforting, and perfect for slow evenings when you just want a big warm bowl of something good.

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