White Chicken Chili
A cozy, one-pot White Chicken Chili that combines comforting flavors with a hint of spice, perfect for chilly nights.
Ingredients
Base ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 whole jalapeño, seeded and chopped (optional) Optional for heat
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups cooked, shredded chicken (about 2 large breasts)
- 3 cans white beans, drained and rinsed (15 oz each)
- 4 cups low-sodium chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup half-and-half or full-fat coconut milk For creaminess
- to taste Salt and pepper
- 1 whole Juice of 1 lime
- Fresh cilantro, chopped, for garnish For serving
Optional toppings
- shredded cheese For serving
- sliced avocado For serving
- crispy tortilla strips For serving
Instructions
Sauté aromatics
- Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook until translucent, 4–5 minutes.
- Stir in the garlic and jalapeño; cook 1 minute.
Toast spices
- Add cumin, oregano, and smoked paprika. Toast for 30 seconds until fragrant.
Combine ingredients
- Stir in the white beans and chicken broth. Use a potato masher to smash about a third of the beans for a creamier texture.
Simmer with chicken
- Add shredded chicken and corn. Bring to a gentle simmer, reduce heat, and cook for 15 minutes to let flavors meld.
Finish with cream and lime
- Stir in the half-and-half (or coconut milk) and lime juice. Season with salt and pepper. Heat through but don’t boil.
- Serve garnished with cilantro and your favorite toppings.
Notes
Use leftover roasted chicken for moist meat. Toasting spices adds flavor. For a thicker chili, mash more beans or cook uncovered. For a lighter version, use plain yogurt instead of half-and-half.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 10gSugar: 2g
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