AmericanChili

Easy White Chicken Chili | Hearty Comfort Food | Stovetop Recipe

1 Mins read
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Easy White Chicken Chili

Welcome back to my kitchen! Today, I'm making a comforting and flavorful White Chicken Chili—a creamy, protein-packed twist on traditional chili that’s perfect for cozy nights and easy weeknight dinners. Made with tender shredded chicken, cannellini beans, green chilies, and a rich, seasoned broth, this one-pot meal is both hearty and delicious. Whether you're meal prepping or feeding a hungry crowd, this simple and satisfying recipe is sure to become a family favorite.
Course: Chili
Cuisine: American
Keyword: chicken, Chili, soup
Servings: 8

Ingredients

  • 1 Rotisserie chicken take off the skin and shred the meat
  • 3 T extra virgin olive oil
  • 1 medium onion diced
  • 2 medium poblano peppers seeded and diced
  • 3 cloves garlic minced
  • 2 cans cannellini beans drained and rinsed
  • 1, 16- ounce bag frozen corn defrosted
  • 1 C green enchilada sauce homemade or store bought
  • 8 C chicken broth low sodium
  • 1 T ground coriander
  • 1 T ground cumin
  • 1 T chili powder
  • ½ T paprika
  • ½ T oregano
  • 2 tsp. kosher salt more to season
  • 1 tsp. ground black pepper

Toppings

  • Cilantro
  • Sour cream
  • Shredded cheese Monterey jack, pepper jack, cheddar, your favorite
  • Avocado slices or guacamole
  • Lime wedges

Instructions

  • Heat the olive oil in a large 7–8-quart Dutch oven, over medium heat. When the pan is hot and the oil is shimmering, add in the diced onions and peppers. Cook 7-8 minutes, stirring frequently until softened.
  • Add in the coriander, cumin, chili powder, paprika, oregano, salt and black pepper. Cook for 2 minutes more.
  • Next, add in the minced garlic and cook for 1 minutes while stirring.
  • Next, add in the corn, beans, enchilada sauce and chicken broth. Stir till combined. Bring the chili up to a boil, reduce the heat to a simmer.
  • Simmer for 25 minutes. Stir in the chicken and heat through (just about 1 minute). Serve and enjoy!
  • Note: I like to serve with tortilla chips, sour cream, shredded cheese (your favorite), avocado (slices or guacamole), cilantro and a squeeze of lime.

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