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.
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.