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Bowl of creamy chicken corn chowder with shredded chicken, sweet corn, and fresh herbs.

The Ultimate White Chicken Chili Recipe

A rich, creamy, and comforting white chicken chili made in just 25 minutes with tender chicken, hearty beans, and a perfectly balanced spice profile. This one-pot wonder is destined to become your family's new favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 266
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 tablespoon minced garlic about 3 cloves
  • 2 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken breasts, diced
  • 2 14-ounce cans great Northern beans, drained and rinsed
  • 1 cup corn kernels
  • 2 4-ounce cans mild green chiles with juices
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅔ cup sour cream

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté onions for 4 minutes until translucent. Add garlic and cook 30 seconds more.
  2. Stir in chicken broth, beans, green chiles, diced chicken, corn, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes until chicken is cooked through.
  3. In a small bowl, whisk sour cream with ½ cup hot chili to temper. Stir tempered sour cream back into the pot until creamy and well combined.

Notes

For added nutrition, include extra vegetables like bell peppers or zucchini. To make ahead, prepare the base without sour cream, store refrigerated, and stir in tempered sour cream before serving. Great with toppings like avocado, cilantro, lime, or shredded cheese.