Warm up with this easy white chicken chili recipe, a comforting, creamy, and flavorful dish perfect for cold-weather nights. Packed with tender chicken, white beans, corn, green chiles, and a rich blend of spices, this chili comes together in under an hour with minimal prep. It’s gluten-free, high in protein, and ideal for make-ahead meals or freezing. Whether you use a stovetop or a crockpot, this recipe is a family favorite you’ll want to keep on rotation all winter long.
White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 jalapeno seeded and chopped
- 2 garlic cloves sliced
- 1½ pounds boneless skinless chicken thighs
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 4 cups water
- 3 15-ounce cans white beans, rinsed and drained (divided)
- 1 8-ounce container sour cream
- 2 4-ounce cans diced green chiles
- 1½ cups frozen corn
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon chili powder
Toppings:
- Shredded Monterey Jack cheese diced avocados, chopped cilantro
Instructions
- Sauté the Aromatics Heat olive oil in a large pot over medium heat. Add chopped onions, jalapenos, and garlic. Cook until soft and translucent (about 5 minutes).
- Cook the Chicken: Add chicken thighs, salt, pepper, and water. Simmer for 20 minutes until the chicken is tender. Remove chicken and shred it.
- Blend the Beans: Add half the white beans and sour cream to the pot. Use an immersion blender to blend until smooth and creamy.
- Combine and Simmer: Return shredded chicken to the pot. Add remaining white beans, green chiles, corn, cumin, oregano, and chili powder. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Serve and Garnish: Ladle into bowls and top with cheese, avocado, and cilantro.
Notes
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge or freeze for 3 months.
- Substitutions: Replace sour cream with Greek yogurt for a lighter version. Use chicken breasts instead of thighs if preferred.
- Equipment: A regular blender works if you don’t have an immersion blender.
How to Serve
- Toppings:
- Shredded cheese (Monterey Jack or cheddar)
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips or crispy onions
- Side Dishes:
- Skillet Cornbread
- Garlic Dinner Rolls
- Mexican Street Corn Salad
Why You’ll Love This Recipe
- Quick & Easy: Ready in under an hour with minimal prep.
- One-Pot Wonder: Easy cleanup with everything cooked in one pot.
- Rich in Protein: Chicken and beans make it hearty and filling.
- Freezer-Friendly: Great for meal prep and easy to freeze.
- Customizable: Add toppings or adjust spice levels to your taste.
Tips & Variations for the White Chicken Chili Recipe
- Make it Spicier: Add more jalapeños or a pinch of cayenne pepper.
- Use a Crockpot: Cook on low for 4-6 hours or high for 2-4 hours.
- Extra Veggies: Add bell peppers, spinach, or carrots for more nutrition.
- Thicken Faster: Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the chili.
Craving More Mexican-Inspired Recipes?
If you enjoyed this Easy White Chicken Chili, you’ll love these other simple and tasty Mexican-inspired dishes! They’re perfect for mixing up your meals and adding a bit of fun to your week:
Mexican Lasagna with Tortillas
This dish is like lasagna but with tortillas instead of pasta! Layers of beef, refried beans, and melted cheese make it a filling and comforting meal everyone will love.
Grilled Fish Taco Recipe
These fish tacos are light and full of flavor! Juicy grilled fish, a creamy yogurt slaw, and warm tortillas make them a fresh and easy dinner idea.
Baked Chicken Tacos
Crispy taco shells, shredded chicken, and gooey cheese—what’s not to love? These baked tacos are ready in no time and perfect for a quick dinner or snack.
Try these recipes and make every meal exciting and delicious!
Did you make this recipe?
Please let me know how this recipe turned out for you! Leave a comment below, tag @foodiecreator on Instagram, and hashtag #foodiecreator.
