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Creamy White Chicken Chili

Creamy White Chicken Chili

A comforting and flavorful white chicken chili, perfect for a cozy night in. This recipe is easy to make and can be customized with your favorite toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 Green bell pepper chopped
  • 4 ounces Diced green chilies can, undrained
  • 1 teaspoon Ground cumin
  • 0.5 teaspoon Dried oregano
  • 0.25 teaspoon Cayenne pepper optional
  • 2 cups Chicken broth
  • 15 ounces White beans can, rinsed and drained (cannellini or great northern)
  • 15 ounces Corn can, drained
  • 1.5 cups Cooked chicken shredded or diced
  • 1 cup Heavy cream or coconut milk for vegan option
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and green bell pepper and cook for another 3-5 minutes, until slightly tender.
  3. Stir in the green chilies, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, to toast the spices.
  4. Pour in the chicken broth and bring to a simmer. Add the white beans and corn.
  5. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
  6. Stir in the shredded chicken and heavy cream (or coconut milk). Season with salt and pepper to taste.
  7. Simmer for another 5-10 minutes, or until heated through and the flavors have combined. Do not boil.
  8. Serve hot, topped with your favorite chili toppings such as shredded cheese, sour cream, avocado, cilantro, or tortilla chips.

Notes

For a thicker chili, simmer uncovered for the last 10 minutes. Leftovers can be stored in the refrigerator for up to 3 days.