White Chicken Chili

4.88 from 65 votes

Creamy white chicken chili made with shredded chicken, white beans, green chiles, corn, warm spices, and sour cream. Half the beans are blended to thicken the broth.

Prep Time10

Cook Time30

Total Time40

Course: Soup, Main Course

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

2 tablespoons olive oil
1 yellow onion finely chopped
4 cloves garlic finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon cayenne pepper
2 ½ cups chicken broth or stock
2 4-ounce cans diced green chilies
1 lime juiced
Kosher salt and freshly ground black pepper
2 15-oz cans white beans drained and rinsed
1 cup sour cream
1 cup corn (frozen or fresh)
2 cups cooked shredded chicken

Toppings

Fresh cilantro
Sliced jalapeños
Freshly shredded cheese
Tortilla strips
Sliced green onion
Cubed avocado

Instructions

Heat olive oil in a large, heavy-bottom Dutch oven over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add the seasonings and sauté for an additional 30 seconds, until fragrant.
Add the chicken broth, green chiles, and lime juice, then season with salt and pepper to taste. Add half the beans and stir to combine.
Using your immersion blender, blend the mixture for 10-20 seconds to puree.
Add the remaining whole beans and corn to the Dutch oven. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
Remove from heat and stir in sour cream and cooked chicken.
Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

Cook the spices with the aromatics. Give the seasonings about 30 seconds in the pot before adding the broth. This helps bring out their flavor without burning them.
Blend only half the beans. Pureeing half the white beans with the broth gives the chili its creamy, hearty texture without relying entirely on sour cream. Leave the remaining beans whole for a little texture in every bite.
Use an immersion blender if you have one. Blend directly in the pot until the broth starts to thicken. There's no need to make it completely smooth.
Use cooked shredded chicken. Rotisserie chicken or a batch of homemade shredded chicken makes this recipe especially easy. Stir it in toward the end, as directed, so it heats through without overcooking.
Add the sour cream off the heat. Stirring it in after removing the pot from the heat helps keep the broth smooth and creamy.
Let the chili simmer uncovered. After adding the remaining beans and corn, simmer for 15 to 30 minutes to bring the flavors together and let the broth thicken slightly.
Save the toppings for serving. Fresh cilantro, shredded cheese, avocado, and crunchy tortilla chips make every bowl better. Keep them separate when storing leftovers.

Nutrition (estimated)