White Chicken Chili
White Chicken Chili: The Perfect Fall Comfort Food. As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm, hearty bowl of white chicken chili to usher in the cozy vibes of fall. This dish is not only delicious but also incredibly easy to make, featuring simple ingredients that you likely already have on hand. Best of all, it’s a one-pot meal, making cleanup a breeze—just what you need during the busy autumn months!  White chicken chili is a delightful twist on traditional chili, swapping the usual red beans and beef for creamy cannellini beans and tender rotisserie chicken. The result is a lighter yet satisfying dish that warms you from the inside out. With a mix of spices that add depth and flavor, this chili is sure to become a household favorite.
Ingredients You Will Need:
- 2 tablespoons of oil (olive or vegetable)
- 1 large onion, diced
- 1 jalapeño, diced (seeds removed for less heat)
- 1 cup of frozen corn
- 4-5 garlic cloves, minced
- 1 (7-ounce) can of diced green chilies
- 2 cans of rinsed and drained cannellini beans
- About 3 cups of shredded rotisserie chicken
- 1 teaspoon each of oregano, cumin, smoked paprika, ground coriander, and cayenne pepper
- 3 teaspoons of chicken bouillon and 3 cups of water OR 3 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of sour cream
- Salt and Pepper to taste
- Optional Toppings: – Fresh cilantro – Additional diced jalapeños – Tortilla strips – Shredded Monterey Jack cheese
How To Make White Chicken Chili:
In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the diced onion, diced jalapeño, and frozen corn to the pan. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the onions become translucent and the corn is heated through. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.Â
 Add the can of diced green chilies, the rinsed and drained cannellini beans, and the shredded rotisserie chicken. Then, sprinkle in the oregano, cumin, smoked paprika, ground coriander, cayenne pepper, and chicken bouillon. Mix everything well.Â
Lastly
Pour in 3 cups of water or chicken broth, followed by the heavy cream. Stir to combine, then bring the mixture to a gentle simmer. Allow the chili to simmer on low heat for about 10 minutes. This will let the flavors meld beautifully. Turn off the heat and stir in the sour cream until well incorporated. This will give the chili a creamy texture and rich flavor.
Ladle the chili into bowls and top with your choice of fresh cilantro, additional jalapeños, tortilla strips, or shredded Monterey Jack cheese, or any other toppings you like!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
White Chicken Chili
Ingredients
- 2 tbsp Olive Oil
- 1 Yellow Onion, Diced
- 1 Jalapeno, diced
- 1 Cup Frozen or Fresh Corn
- 4-5 Garlic Cloves, minced
- 7 oz Can of Diced Green Chilis
- 2 15.5 oz Can of Cannellini Beans, rinsed and drained
- 3 Cups Shredded Rotisserie Chicken
- 1 tsp each Dried Oregano, Cumin, Smoked Paprika, Ground Coriander and Cayenne Pepper
- 3 tsps Chicken Flavored Bouillon + 3 Cups of Water OR 3 cups of chicken broth
- 1 Cup Heavy Cream
- 1 Cup Sour Cream
- Salt and Pepper to taste
- Toppings such as chopped fresh cilantro, jalapenos, Monterey Jack cheese, tortilla strips, etc
Instructions
- In a large pot, heat the oil over medium heat and add the onions, jalapenos and corn. Season with salt and pepper and cook for about 10 minutes.
- Stir in the minced garlic and cook for about 1 more minute or until the garlic becomes fragrant.
- Stir in the chicken, the beans and the spices and mix well.
- Stir in the chicken bouillon and water (or the chicken broth) and the heavy cream. Mix well and let simmer for about 10 minutes to let the flavors meld together.
- Turn off the heat and add in the sour cream. This will give it a creamy texture and rich flavor. Season with salt and pepper if needed.
- Top with desired toppings, serve hot and enjoy!
One of the best things about this recipe is that it’s a one-pot meal. After enjoying your delicious chili, you can simply wash one pot, making it a practical choice for busy weeknights or lazy weekends. In conclusion, this white chicken chili is not just a meal; it’s an experience—a warm, comforting embrace as you settle in for the fall season. With minimal effort and straightforward ingredients, you can create a dish that will impress your family and friends alike. So grab your ingredients and get ready to enjoy a bowl of this delightful chili that brings the essence of fall right to your table!
And if you are a soup lover like me, check out these other great recipes while you are here!
Chicken Bacon Ranch Potato Soup
