Description

This cozy white chili is creamy, comforting, and full of flavor from white beans, green chiles, tender chicken, and a splash of lime. It’s the perfect bowl for chilly nights and busy family dinners.

Ingredients

2 tablespoons olive oil (or butter for extra richness)

1 medium onion, finely diced

3 cloves garlic, minced

1–2 jalapeños, seeded and chopped (or pinch of red pepper flakes)

1 teaspoon ground cumin (plus extra to taste)

1 teaspoon dried oregano (Mexican oregano preferred)

1 teaspoon ground coriander (optional but recommended)

1 (4-ounce) can diced green chiles

2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed

3 cups chicken stock (homemade or low-sodium store-bought)

2 cups cooked shredded chicken (rotisserie or poached)

½ cup sour cream or Greek yogurt

½ cup half and half (or milk of choice)

1 cup corn (fresh, frozen, or optional)

Juice of 1 lime (plus extra wedges for serving)

Salt and black pepper, to taste

Handful fresh cilantro, chopped (optional for garnish)

Optional Toppings:

Tortilla chips

Diced avocado

Shredded Jack cheese

Sliced radishes

Extra lime wedges

Dollop of Greek yogurt or sour cream

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Instructions

Sauté aromatics:
Heat olive oil in a heavy pot or Dutch oven over medium heat. Add onion and a pinch of salt; cook until soft and golden at the edges, 6–8 minutes.

Add spices:
Stir in garlic, jalapeño, cumin, oregano, and coriander. Cook 1–2 minutes, stirring constantly.

Build the base:
Add diced green chiles, white beans, and chicken stock. Bring to a gentle simmer and cook for 12–15 minutes.

Mash some beans:
Use a potato masher to lightly mash about half the beans to thicken the chili. (Or blend 1 cup in a blender for a creamier texture.)

Add chicken and corn:
Stir in shredded chicken and corn. Simmer 5–8 minutes, until everything is heated through.

Finish with dairy and lime:
Reduce heat to low. Stir in sour cream and half and half — do not boil. Add lime juice and season with salt and pepper to taste.

Garnish and serve:
Top with cilantro and serve with your favorite toppings. Enjoy warm!

Notes

Adjust salt: Taste your stock before seasoning — some brands are saltier than others.

Creaminess tip: Mash beans instead of adding extra dairy for a lighter version.

Lime and cilantro order: Add lime juice before cilantro for balanced flavor.

Dairy-free option: Skip the sour cream and half and half; mash extra beans and add a splash of unsweetened almond milk instead.

Storage: Refrigerate up to 4 days or freeze for 2 months. Reheat gently, thinning with stock or water if needed.

Flavor improves overnight: The chili tastes even better the next day as the spices meld.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Chicken
Method: Stovetop
Cuisine: American