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Creamy White Chicken Chili

Creamy White Chicken Chili

  • Author: Isabelle Boucher
  • Total Time: 45 minutes
  • Yield: 6 1x


This creamy white chicken chili is chock-full of shredded chicken, white beans, green chiles and corn in a thick, creamy sauce. It's a great change of pace from the usual tomato-based chilis.


  • 1 small red onion, diced
  • 1 jalapeno pepper, thinly sliced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 2 cups low-sodium chicken broth
  • 3 cups chopped cooked chicken
  • 2 cans (19 oz / 540 ml each) white kidney beans, rinsed and drained
  • 2 cans (4 oz each) chopped green chilies
  • 1 can (15 oz / 341 ml) corn niblets, drained
  • 1 cup full-fat sour cream


  • Grated cheddar cheese
  • Roughly chopped fresh cilantro
  • Crushed tortilla chips
  • Sliced jalapenos
  • Sour cream


  1. In a large, heavy-bottomed pot set over medium-high heat, saute the onions and jalapeno in olive oil until the onions are soft and translucent, about 5 minutes. Add the garlic, cumin, salt and pepper, and continue cooking until fragrant, about 1-2 minutes.
  2. Stir in the chicken broth, cooked chicken, beans, and canned chilies. Bring to a simmer, then reduce the heat to low and simmer, uncovered, for 30 minutes.
  3. Stir in the corn and sour cream, and simmer for 5 minutes longer to heat through. Serve right away with your toppings of choice.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Mains
  • Cuisine: Tex-Mex