6 servings

Easy White Chicken Chili

Recipe by: True Taste Buds

A rich and comforting 30-minute white chicken chili featuring tender shredded chicken, buttery cannellini beans, and a velvety, creamy broth with a gentle kick of green chiles.

★★★★★ 4.80 from 166 votes
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
SERVINGS 6
Easy White Chicken Chili

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (4-ounce) can diced green chiles, undrained
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 3 cups cooked shredded chicken
  • 2 (15-ounce) cans cannellini beans, rinsed and drained, divided
  • 1 cup frozen sweet corn
  • 1/2 cup heavy cream
  • 1 medium lime, juiced
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes. Stir in the minced garlic and cook for 1 more minute until very fragrant.
  2. Add the undrained green chiles directly to the onion mixture. Sprinkle in the ground cumin, dried oregano, salt, and black pepper. Stir constantly for about 60 seconds until the mixture smells deeply earthy and slightly toasted.
  3. Pour in the chicken broth while scraping the bottom of the pot with a wooden spoon. Add the cooked shredded chicken. Stir in one can of the whole, drained cannellini beans and the frozen corn.
  4. Increase the heat slightly to bring the pot to a gentle bubble. Once bubbling, reduce the heat back to medium-low. Let the chili simmer uncovered for 10 to 15 minutes.
  5. Place the remaining can of drained cannellini beans into a small bowl. Use a potato masher or the back of a sturdy fork to mash them into a thick paste. Stir the mashed beans directly into the simmering chili.
  6. Remove the pot entirely from the heat source. Pour in the heavy cream and stir gently. Squeeze in the fresh lime juice and fold in the chopped cilantro.

Notes

To achieve a thick, velvety broth without flour or cornstarch, don't skip mashing half of the cannellini beans. Always remove the pot from the heat before adding the heavy cream to prevent curdling. Top with shredded Monterey Jack, diced avocados, fresh jalapeño, and sour cream.

Nutrition

Calories: 385 | Carbohydrates: 24g | Protein: 28g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 650mg | Fiber: 6g | Sugar: 4g