Easy White Chicken Chili (Creamy White Bean Chicken Chili)
Creamy, cozy, and packed with flavor—this Easy White Chicken Chili is the kind of soup that makes your whole kitchen smell amazing. Tender shredded chicken, white beans, sweet corn, and green chiles simmer together in a silky broth, then get finished with a swirl of sour cream and a bright squeeze of lime. It’s hearty without being heavy, comes together fast, and tastes even better the next day. Top it with avocado, cilantro, and crunchy tortilla chips for that “one more bite” moment.
2/18/20261 min read
Easy White Chicken Chili (Creamy White Bean Chicken Chili)
Serves: 6
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
1/2 jalapeño, seeded and minced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (4 oz) can diced green chiles
2 boneless, skinless chicken breasts, cut into thirds
5 cups low-sodium chicken broth
Salt and pepper, to taste
2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
1 1/2 cups frozen corn (or canned, drained)
1/2 cup sour cream (or plain Greek yogurt)
Juice of 2 limes
Optional garnishes: diced avocado, chopped fresh cilantro, tortilla chips
Instructions
Sauté the base. Heat olive oil in a large pot over medium-high heat. Add diced onion and minced jalapeño. Cook until softened, about 5 minutes.
Bloom the spices. Stir in garlic, oregano, cumin, and chili powder. Cook 1 minute, just until fragrant.
Simmer the chicken. Add green chiles, chicken pieces, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 10–12 minutes (until chicken is cooked through and tender).
Shred. Remove chicken to a plate and shred into bite-size pieces with two forks.
Finish the chili. Return shredded chicken to the pot. Stir in white beans and corn. Simmer uncovered for 10 minutes to warm through and slightly thicken.
Make it creamy. Take the pot off the heat. Stir in sour cream and lime juice. Taste and adjust salt/pepper.
Serve. Ladle into bowls and top with avocado, cilantro, and/or tortilla chips if you’d like.
Quick Notes + Tips
Chicken thighs also work (they may need a few extra minutes). Rotisserie/leftover chicken can be stirred in with the beans and corn.
For more heat: add extra jalapeño or another can of green chiles. For less heat: use a smaller amount of jalapeño.
To prevent curdling: let sour cream come closer to room temp, and stir it in off the heat.
Want it creamier? Use heavy cream. Want it brothy? use less sour cream.
Storage
Refrigerate in an airtight container up to 3 days. Freeze up to 3 months.