White chicken chili is a soup or stew made with chicken, white beans, and a variety of spices and seasonings. Unlike traditional chili, which is typically made with ground beef and red kidney beans, white chicken chili has a milder flavor and a creamy, white base made with ingredients like heavy cream, sour cream, or cheese. Other ingredients commonly used in white chicken chili include onions, garlic, green chilies, cumin, oregano, and cayenne pepper.

White Chicken Chili

Recipe by caion


Prep time


Cooking time



The dish is often garnished with shredded cheese, chopped cilantro, or a dollop of sour cream. White chicken chili is a hearty and flavorful meal that is perfect for cold weather or anytime you’re in the mood for a comforting bowl of soup.


  • 1 lb boneless, skinless chicken breasts, diced

  • 1 tbsp olive oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 2 cans (15.5 oz each) cannellini beans, drained and rinsed

  • 1 can (4 oz) diced green chilies

  • 1 tsp ground cumin

  • 1/2 tsp dried oregano

  • 1/4 tsp cayenne pepper

  • 3 cups chicken broth

  • 1 cup frozen corn

  • 1/2 cup heavy cream

  • Salt and pepper, to taste

  • Shredded Monterey Jack cheese, for garnish

  • Chopped fresh cilantro, for garnish


  • Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set it aside.
  • Add the onion to the pot and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute.
  • Add the beans, green chilies, cumin, oregano, and cayenne pepper to the pot. Stir to combine.
  • Add the chicken broth and bring the mixture to a boil. Reduce the heat and let the chili simmer for about 15 minutes.
  • Add the chicken and corn to the pot and continue to simmer for an additional 10 minutes.
  • Stir in the heavy cream and season the chili with salt and pepper to taste.
  • Serve the chili hot, garnished with shredded Monterey Jack cheese and chopped cilantro.

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