White Chicken Chili

White chicken chili swaps the tomatoes and red beans of a classic chili for shredded chicken, white beans and green chilies in a creamy broth. Everything goes in one pot. It takes 45 minutes, makes 6 bowls, and uses cooked chicken, so a rotisserie bird you already have works well.

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The corn and heavy cream go in at the end, and what you put on top is up to you.

What Goes in the Pot

Amounts are in the card. This is what each ingredient does.

• Cooked chicken (1 pound), shredded: the main ingredient. Leftover rotisserie chicken saves time.
• White beans (one 15-ounce can): rinse and drain them. They give a creamy texture and a mild flavor that goes with the spices.
• Diced green chilies (one 4-ounce can): a mild heat and some tang.
• Onion (1 medium) and garlic (2 cloves): sauté them first to build the base of the pot.
• Chicken broth (2 cups): the liquid that ties it together.
• Cumin (1 teaspoon) and oregano (1 teaspoon): cumin gives an earthy warmth, and oregano adds an herbal note that balances the chicken and cream.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): adjust them to taste.
• Corn (1 cup), frozen or canned: adds some sweetness, texture and color.
• Heavy cream (1 cup): makes the chili creamy. It goes in last.

How the Pot Comes Together

Soften the onion and garlic in a large pot, then add the chicken, beans, chilies, broth and the seasonings. Bring it to a boil, turn the heat down and simmer for 20 minutes. Stir in the corn and cream and heat it through.

For a thicker chili, simmer it uncovered for a few extra minutes so the liquid reduces. For a soupier one, add more broth or cream. While it simmers, you can get the toppings and sides ready.

Heat, Vegetables and Broth

• More heat: add diced jalapeños, a dash of hot sauce, spicy chili powder or extra green chilies.
• Milder: leave out the green chilies or use a milder variety.
• More vegetables: diced bell peppers, zucchini or spinach add color and texture.
• Lighter: vegetable broth in place of chicken broth gives a lighter pot.
• Brightness: a squeeze of lime juice or a handful of fresh cilantro just before serving.

Toppings and Sides

Sliced avocado, shredded cheese, sour cream and fresh cilantro are the usual toppings, and a squeeze of lime brightens the bowl. A side salad with a tangy vinaigrette gives some crunch against the cream, and warm cornbread or crusty bread is good for soaking up what is left in the bowl.

Leftover chili also works as a filling for burritos or tacos.

Time and Nutrition

Prep takes 15 minutes and cooking takes 30, so the total is 45 minutes.

Each bowl has approximately 450 calories, 25 grams of fat (12 grams saturated), 30 grams of carbohydrates, 5 grams of fiber, 2 grams of sugar, 28 grams of protein and 800 milligrams of sodium. The sodium is on the high side, so you can cut back on the salt if you are watching it.

FAQ

Can I make it ahead?

Yes. It keeps in the refrigerator for up to three days, or in the freezer for up to three months. Reheat it on the stovetop over medium heat, with a splash of broth if it has thickened.

Can I make it spicier?

Add diced jalapeños or a dash of hot sauce. Spicy chili powder or extra green chilies also work.

Which toppings work well?

Avocado, shredded cheese, sour cream and fresh cilantro are the common choices.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us