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White chicken chili simmering in a large pot on stovetop

White Chicken Chili

Creamy, cozy White Chicken Chili with tender shredded chicken, silky white beans, corn, and warm spices—ready in about 40 minutes. Family-friendly, freezer-friendly, and easy to customize with your favorite toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 2 cups Shredded cooked chicken rotisserie works well
  • 2 cans (15 oz) White beans cannellini or navy; drained and rinsed
  • 1 cup Corn fresh, frozen, or canned
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 0.5 tsp Dried oregano
  • 1 cup Chicken broth low-sodium if desired
  • 1 cup Cream or half-and-half non-dairy alternative optional
  • Salt and pepper to taste
  • Garnishes cilantro, jalapeños, avocado, shredded cheese, sour cream

Equipment

  • large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Heat olive oil in a large pot over medium. Add onion and cook about 5 minutes until softened and translucent.
  2. Stir in garlic and cook 30–60 seconds until fragrant.
  3. Add shredded chicken, white beans, corn, cumin, chili powder, oregano, salt, and pepper; stir to coat and toast spices briefly.
  4. Pour in chicken broth and cream (or half-and-half); stir to combine and bring to a gentle simmer.
  5. Reduce heat to low and simmer 20–25 minutes, stirring occasionally, until slightly thickened and creamy.
  6. Taste and adjust seasoning with more salt, pepper, or spices as desired.
  7. Remove from heat, let cool slightly, and serve with desired garnishes.

Notes

Naturally gluten-free if using certified GF broth. For extra body, mash 1/2 cup of the beans and stir back in. Add diced green chiles or a pinch of cayenne for more heat. Stir fresh cilantro in at the end to keep flavors bright. Storage: refrigerate 3–4 days or freeze up to 3 months; reheat gently with a splash of broth if needed.