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–+ servings

White Chicken Chili

This white chicken chili is my go-to when I want something cozy that comes together fast on the stovetop. Shredded rotisserie chicken, white beans, sweet corn, and fire-roasted green chiles simmer in a creamy broth seasoned with cumin, oregano, and smoked paprika, then get finished with sour cream, lime, and fresh cilantro. Load it up with avocado, Monterey Jack, tortilla strips, and all your favorite toppings for the perfect bowl.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Yields6
Print Recipe Pin Recipe
Servings6

Ingredients

CHILI

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • ½ yellow onion, diced
  • 2 jalapeños, seeds removed and diced
  • 1 tablespoon minced garlic
  • 3 tablespoons all-purpose flour
  • 2 ½ cups low-sodium chicken broth, plus more as needed
  • ½ cup half and half
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Dash of cayenne powder
  • 1 15-ounce can great northern beans, drained and rinsed
  • 1 cup yellow sweet corn
  • 1 4-ounce can fire-roasted diced green chiles
  • 8 ounces shredded rotisserie chicken
  • 2 tablespoons sour cream
  • Squeeze of lime juice
  • 2 tablespoons chopped fresh cilantro
  • Salt, to taste

TOPPINGS

  • Avocado, diced
  • Fresh cilantro, chopped
  • Sour cream
  • Jalapeño, thinly sliced
  • Monterey Jack cheese, shredded
  • Tortilla strips
  • Green onions, thinly sliced
  • Lime wedges

Instructions 

Start Cooking

MAKE THE CHILI

  1. In a large pot over medium heat, melt the olive oil and butter together, stirring with a wooden spoon for 1 minute until the butter melts.
  2. Toss in the onion and jalapeños, then sauté for 5 to 6 minutes until soft and translucent.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Sprinkle in the flour, then stir for 2 minutes until the vegetables are coated and the flour no longer looks dry.
  5. Slowly pour in the chicken broth while whisking with a hand whisk, then pour in the half and half and whisk until smooth with no lumps of flour.
  6. Sprinkle in the cumin, oregano, smoked paprika, black pepper, and cayenne powder, then whisk until combined.
  7. Bring to a simmer, then cook for 5 minutes, whisking occasionally, until the broth thickens.
  8. Stir in the great northern beans, corn, fire-roasted green chiles, and shredded chicken until combined.
  9. Reduce to low heat and simmer for 10 minutes, stirring occasionally, until everything is heated through. If the chili gets too thick, pour in more chicken broth a splash at a time.
  10. Turn off the heat, then fold in the sour cream, lime juice, and cilantro. Season with salt to taste.

TO SERVE

  1. Ladle the chili into bowls, then top with avocado, cilantro, sour cream, jalapeño, Monterey Jack, tortilla strips, green onions, and a squeeze of lime and enjoy!

Notes

Q: What other toppings can I use?
A: Crushed tortilla chips, pickled red onions, crumbled cotija, shredded pepper jack, or a drizzle of hot sauce are all great. Set out a few options and let everyone build their own bowl.
Q: How do I make it thicker or thinner?
A: For thicker chili, let it simmer uncovered for an extra 5 minutes. For thinner chili, stir in more chicken broth a splash at a time until it’s the consistency you like.
Q: How spicy is this chili?
A: It’s mild with the jalapeño seeds removed. Leave some seeds in or use more cayenne for extra heat.
Q: Can I use frozen or canned corn?
A: Yes. Frozen corn can go straight into the pot without thawing, and canned corn just needs to be drained first.
Q: Can I freeze white chicken chili?
A: Yes. Let it cool completely, then freeze in an airtight container for up to 3 months. The dairy can separate slightly when thawed, so reheat it slowly over low heat and stir well.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!