White chicken chili with green chiles turns leftover chicken and pantry beans into a comforting dinner with very little chopping. Tender chicken, sweet corn and mild peppers simmer in a cumin scented broth, while mashed beans give the pot body without flour. A spoonful of sour cream softens the heat and makes each bowl gently creamy.
Six servings take about 40 minutes. Add lime at the end for freshness and offer extra toppings separately.
Recipe at a Glance
Prep 15 minutes | Cook 25 minutes | Total 40 minutes | Makes 6 bowls
Why You Will Love This Recipe
- Cooked chicken keeps preparation simple.
- Mashed beans thicken the broth without a separate roux.
- Mild canned chiles make the heat easy to control.
Ingredients You Will Need
- Base: 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 teaspoon fine salt; 1/4 teaspoon black pepper.
- Chili: 2 15 ounce cans white beans, drained and rinsed; about 3 cups; 4 cups low sodium chicken broth; 2 4 ounce cans mild diced green chiles, undrained; 3 cups cooked shredded chicken, about 420 g; skin removed; 1 cup frozen corn; 1/2 cup full fat sour cream; 2 tablespoons lime juice; 2 tablespoons chopped cilantro.
How to Make White Chicken Chili with Green Chiles
- Heat the oil in a Dutch oven over medium heat. Add onion and cook for 6 minutes until translucent. Stir in garlic, cumin, oregano, paprika, salt and pepper for 1 minute, keeping the spices from scorching.
- Mash 1 cup of the beans with 1/2 cup of the measured broth. Add this mixture, remaining beans, remaining broth and green chiles to the pot. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally.
- Add chicken and frozen corn. Simmer gently for 5 to 8 minutes, until the chicken is steaming throughout and reaches 165 F. Mash a few more beans against the pot if you prefer a thicker chili.
- Take the pot off the heat. Whisk a ladle of hot broth into the sour cream, then stir it back into the chili. Add lime juice and cilantro. Divide evenly into six bowls; do not boil after adding sour cream.
Tips for the Best Results
Rinse beans before mashing. Keep the simmer gentle so the chicken stays tender. Temper sour cream to reduce curdling. Taste before adding extra salt because rotisserie chicken and canned chiles are already seasoned.
Variations to Try
Add 1/4 teaspoon cayenne for heat, or substitute cooked turkey. For a dairy free version, omit sour cream and mash another 1/2 cup beans.
How to Store It
Refrigerate in shallow covered containers within 2 hours and use within 3 to 4 days. Freeze for up to 3 months, preferably before adding sour cream. Thaw overnight in the refrigerator and reheat gently to 165 F, adding broth if thickened.
Frequently Asked Questions
How do I thicken white chicken chili without cream cheese or flour?
Mash some of the cooked beans into the broth. Let the chili simmer uncovered before adding sour cream so excess liquid can evaporate.
Can I make white chicken chili with rotisserie chicken instead of raw chicken?
Yes. This recipe uses cooked shredded chicken. Add it near the end, and heat it thoroughly rather than simmering it for the entire cooking time.
Can I freeze white chicken chili made with sour cream?
Yes, although the dairy may separate after thawing. For the smoothest result, freeze the chili base and stir in fresh sour cream after reheating.
Nutrition Estimate
Per 1 of 6 bowls: 350 kcal; carbohydrate 34 g; protein 32 g; fat 11 g; saturated fat 4 g; fiber 8 g; sugar 5 g; sodium 650 mg; cholesterol 75 mg. Estimates use typical ingredient values and exclude optional additions and sides.