White Chicken Chili




  • 2 cups cooked shredded chicken
  • 2 cans white beans (I used white kidney beans)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • salt & pepper to taste
  • 18 ounce can chopped green chiles
  • 3 cups chicken broth
  • 1 cup corn
  • 1 cup sour cream
  • 1/3 cup heavy cream

Chili Toppings:

  • lime wedges
  • fresh cilantro
  • shredded white cheese (like cheddar or Monterey Jack)
  • tortilla chips


  1. In a skillet cook the onion and garlic in the olive oil over medium heat, until soft.
  2. Then add in the cumin, oregano, chili powder, salt & pepper and can of chilis. Stir, and cook for about 2 minutes to release all the flavours.
  3. Stir in the chicken broth and simmer for a few minutes.
  4. Add the shredded chicken and corn, and simmer for about 10 minutes, or until most of the chicken broth has reduced.
  5. Stir in the sour cream and heavy cream, simmer for a few more minutes.
  6. Serve right away with lime wedges, shredded cheese, fresh cilantro and tortilla chips!