White Chicken Chili

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This White Chicken Chili is hearty, full of beans and has a nice kick of spice. Serve with lime wedges, shredded cheese, fresh cilantro and tortilla chips. Ready in less than 1 hour.


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  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 (8 ounce) can chopped green chilies
  • 3 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 2 (19 ounce) cans white kidney beans
  • 1 cup corn
  • 1 cup sour cream
  • 1/3 cup cream

Chili Toppings:

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


  1. In a large pot or skillet, warm up 1 tbsp of olive oil over low/medium heat, then saute the onion and garlic until soft.
  2. Stir in the cumin, oregano, chili powder, salt and pepper. Stir, and cook for about 2 minutes to release all the flavours.
  3. Stir in the chicken broth and the can of chilies, then simmer for a few minutes.
  4. Add the shredded chicken, beans and corn, and simmer for about 10 minutes, or until most of the chicken broth has reduced.
  5. Stir in the sour cream and cream, simmer for a few more minutes, until the chili is of a nice creamy texture.
  6. Serve right away with lime wedges, shredded cheese, fresh cilantro and tortilla chips!