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–+ servings
White Chicken Chili

Cozy Up with Delicious White Chicken Chili Tonight

This White Chicken Chili is a gluten-free, one-pot meal perfect for busy evenings and satisfying enough to impress dinner guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Dishes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 tablespoon olive oil A great base for sautéing all the flavors together.
  • 1 medium onion Adds sweetness and depth; yellow or white works perfectly.
  • 1 tablespoon garlic Fresh minced garlic brings an aromatic touch to the dish.
  • 1-2 green chiles Choose poblano or jalapeño for a spicy kick, or skip for less heat.
  • 1 teaspoon ground cumin This warm spice enhances the overall flavor profile.
  • 1 teaspoon dried oregano Offers a lovely herbaceous note; opt for Italian seasoning if preferred.
  • 1 pound boneless, skinless chicken breasts The star protein of this dish, adding heartiness.
  • 3.5 cups chicken broth Use homemade or store-bought for convenience.
  • 1 teaspoon salt Essential for rounding out the flavors.
  • 0.5 teaspoon ground black pepper A touch brings out all the other flavors beautifully.
  • 2 cans (15 ounces each) white beans Creamy and filling; they also help thicken the chili.
  • 1.5 cups frozen corn Sweet corn adds a refreshing contrast and texture.
  • 0.5 cups heavy cream Choose to make it creamy; sour cream works here as well.
For the Toppings
  • 1 fresh cilantro Brings freshness and brightness.
  • 1 lime A wedge for squeezing on top; it adds zestiness.
  • 1 cup cheddar cheese Shredded cheese melts beautifully.
  • 1 tortilla chips or strips Crunchy garnishes that give texture to each bite.

Equipment

  • large stockpot

Method
 

Step‑by‑Step Instructions
  1. Heat the oil in a large stockpot over medium-high heat until shimmering, about 1-2 minutes.
  2. Add the finely chopped onion, minced garlic, and sliced green chiles, and sauté for 2-3 minutes until translucent.
  3. Sprinkle in ground cumin and dried oregano, stirring for about 1 minute until well combined.
  4. Introduce the chicken breasts and chicken broth, seasoning with salt and pepper. Simmer for 12-15 minutes until the chicken is cooked through.
  5. Remove the chicken, shred it using two forks, and return it to the pot.
  6. Add the drained and rinsed white beans, cooking for 5-7 minutes.
  7. Mix in frozen corn and heavy cream, letting the chili simmer for an additional 2-3 minutes.
  8. Optionally, drizzle with lime juice, serve in bowls topped with cilantro, cheddar cheese, and tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 15mg

Notes

This chili tastes even better the next day; make it in advance and refrigerate to allow flavors to meld beautifully.

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