Warm, comforting, and full of flavor—this white chicken chili combines tender chicken, sweet corn, and a creamy, lightly spiced broth. Perfect for chilly evenings or whenever you crave a hearty yet comforting meal.
🧾 Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tbsp |
| Chicken (breasts or thighs), diced | 1½ lbs |
| Onion, chopped | 1 medium |
| Garlic powder | 1½ tsp |
| Great northern beans (cooked) | 3 cups (or 2 cans) |
| Corn kernels (frozen or canned) | 1¾ cups (or 1 can) |
| Chicken broth | 2 cups |
| Roasted green chiles, chopped | ⅔ cup (or 1 can) |
| Cream cheese (optional) | 4 oz, cubed |
| Kosher salt | 1 tsp |
| Ground cumin | 1 tsp |
| Dried oregano | 1 tsp |
| Black pepper | ½ tsp |
| Cayenne pepper | ¼ tsp |
| Sour cream | ½ cup |
| Heavy cream | ½ cup |
👩🍳 Instructions
1. Sauté the Chicken & Onion
-
Heat olive oil in a large pot over medium heat.
-
Add diced chicken and onion, cooking 5–7 minutes until the chicken is no longer pink.
-
Sprinkle in garlic powder as it cooks, stirring occasionally.
2. Build the Chili Base
-
Stir in beans, corn, chicken broth, green chiles, cream cheese (if using), and spices.
-
Bring to a gentle boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
3. Make It Creamy
-
In a small bowl, whisk together sour cream and heavy cream until smooth.
-
Add ½ cup of hot broth from the pot into the mixture to temper it.
-
Slowly pour the cream mixture back into the pot, stirring until fully incorporated.
Please Head On keep on Reading (>)
