This white chicken chili is so simple to make, and is cozy and comforting during the cold, dreary winter months or for cold/flu season! Chicken, white beans, and corn are combined in a flavorful broth is tastefully seasoned with just the right amount of spices. I stirred in a bit of plain Greek yogurt at the end to make this white chicken chili ultra creamy and comforting!
Thought I need to share this recipe with you before winter is over! It’s been awhile since I last shared a soup recipe with you. It’s still no too late to make this creamy pumpkin soup! If you’re craving a more hearty, filling soup then I’d highly recommend this super simple chili or this butternut squash turkey chili!
This white chicken chili was created after I ate the most delicious, satisfying white chicken chili at work one day. I have to say, for working in a hospital (I’m a Registered Dietitian, if you’re new here!) the café food honestly is pretty good! Anyways, after eating it I simply had to try my hand at re-creating it at home so I could enjoy it anytime. And I’m happy to say, I was pleased with the results!
Here’s what you’ll need to make this white chicken chili:
Ingredients for White Chicken Chili
Onion, celery, and Garlic
Onion, celery, and garlic are sautéed in olive oil under tender and soft. These provide crucial flavor to your chili!
Chicken
Obviously you will need chicken for a white chicken chili recipe ? I used chicken breast, but you could also use chicken thighs if you want/have dark meat. Or, you could even use 1 lb. of rotisserie chicken that is already cooked to save time!
White beans
I used a mixture of 1 can great northern white beans and 1 can of cannellini beans, but use any variety you prefer! You could also use chickpeas for some/all of the white beans, although I definitely prefer the white beans in this recipe.
Chicken broth
I used a chicken bone broth from Aldi which added quite a bit of protein and delicious flavor to this white chicken chili. However, you can also use chicken broth or chicken stock. Adjust the amount of salt you add in depending on how salty your broth/stock/bone broth is.
Spices
The spices are pretty simple for this recipe; in addition to salt and pepper, all you will need is ground cumin and oregano! As written, this white chicken chili is very mild so feel free to add more spices per your taste preference. You could also add a tiny bit of cayenne pepper if you want this spicier!
Corn
I used frozen, but you can also used canned! Or omit completely if you don’t have any. I like the slight pop of color and taste the corn provides though!
Green chilies
So confession: since I’m a wimp with spices plus never keep green chilis on hand, I actually omitted these which made for a very mild chili. However, if you want a bit more spice/flavor, you can easily add 1-2 four ounce cans of green chilis!
Greek yogurt
Many recipes call for a bit of cream cheese to stir in at the end to make the white chicken soup creamy. I instead used a bit of full-fat PLAIN Greek yogurt, which made the broth turn into a super creamy and delicious chili! While I haven’t tried it, you could likely use non-fat or 2% Greek yogurt (or plain original yogurt), but it likely won’t be as creamy and taste quite as good. Another idea is to use sour cream, but I haven’t tried it.
If you’re looking for this white chicken chili to be dairy-free, you could simply leave out the Greek yogurt, sub with a non-dairy option (there are so many options these days!), or perhaps try adding hummus to the chili?! That sounds quite delicious…
- 1-2 onions, diced
- 1-1½ cups diced celery
- 4 cloves garlic, minced
- ½ tablespoon olive oil
- 1 lb. chicken breast
- 2 cans white beans (Great Northern, cannellini)
- 3-4 cups* low sodium chicken broth OR bone broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- ½-1 teaspoon salt, to taste
- 1 tablespoon lime juice
- 1 cup corn
- 1 can (4 ounces) green chilis, optional (I personally omitted)
- 1 cup full-fat plain Greek yogurt (can sub sour cream)
- Saute onion, celery, and garlic in the olive oil on medium heat on the stove-top until tender and fragrant.
- Add all ingredients except Greek yogurt to a crock-pot (uncooked/raw chicken is ok!). Cook on low for about 8-10 hours, or on high 5-6.
- After cooking, shred chicken with a fork (it should fall apart very easily).
- Stir in Greek yogurt.
- Delicious served with additional Greek yogurt (or sour cream), cheese, tortilla chips, cilantro or parsley, etc.
- If you want, feel free to make this on the stove-top!
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