Description

This Creamy White Chicken Chili is hearty, cozy, and packed with flavor. Tender chicken, sweet corn, and white beans are simmered with green chiles and warming spices, then finished with a splash of cream for that silky, comforting finish. A one-pot meal that’s perfect for chilly nights and endlessly customizable with your favorite toppings!

Ingredients

1 tablespoon olive oil
1 pound chicken breast, cubed into ½–1 inch pieces
1 yellow onion, diced
2 tablespoons minced garlic (about 3 small cloves)
2 cans green chiles
1 1/2 cups canned (drained) or frozen corn
2 (15.9-ounce) cans great northern beans, drained
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 cup heavy cream
Chopped cilantro (optional)

Optional Toppings:
Avocado, sour cream, shredded cheese, tortilla chips, more cilantro

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Instructions

Sauté the Base:
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the cubed chicken and diced onion. Cook, stirring occasionally, until the chicken is no longer pink and the onions are translucent.
Add Garlic:
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Build the Chili:
Add the green chiles, corn, drained beans, chicken broth, salt, pepper, cumin, oregano, and chili powder. Stir to combine.
Simmer:
Bring the mixture to a gentle boil, then reduce the heat. Cover and let it simmer for 20 minutes to develop the flavor.
Creamy Finish:
Remove the pot from heat and stir in the heavy cream. Add chopped cilantro, if using.
Serve & Customize:
Ladle into bowls and top with your choice of avocado, cheese, sour cream, tortilla chips, or more cilantro.
Optional Thickening Tip:
For a thicker chili, mash or blend about 1/4 to 1/2 cup of the beans before adding them in, or scoop some from the pot to blend and stir back in.

Notes

You can use rotisserie chicken or pre-cooked shredded chicken for a shortcut—just sauté the onion first, then add chicken with the rest of the ingredients.
This chili freezes beautifully—store in an airtight container and reheat gently on the stovetop or in the microwave.
Easily make it dairy-free by substituting the cream with coconut milk or omitting it altogether.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: American