Craving a comforting, spicy bowl of chili? This Killer White Chili is a twist on the classic, featuring tender chicken, white beans, and a medley of bold spices that pack a punch. It’s rich, creamy, and oh-so-satisfying, making it the perfect dish for chilly nights or casual gatherings. The combination of chicken and white beans in a flavorful broth will warm you up and leave you coming back for more!

Ingredients:

1 lb chicken breast (or thighs), cooked and shredded
2 tablespoons olive oil
1 medium onion, chopped

3 cloves garlic, minced
1 jalapeño, finely chopped (optional for extra heat)
2 teaspoons ground cumin

1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional for heat)
4 cups chicken broth
2 cans (15 oz each) white beans (such as Great Northern or cannellini beans), drained and rinsed

1 cup frozen corn kernels
1 cup heavy cream (or sour cream for a tangy twist)
Salt and pepper to taste

Fresh cilantro, chopped (optional for garnish)
Shredded cheese (cheddar or Monterey Jack) for topping

Equipment:

Large pot or Dutch oven

Cutting board and knife
Can opener
Wooden spoon or ladle

Ladle or soup spoon for serving

Instructions:

Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Add the garlic and jalapeño (if using), and sauté for another minute until fragrant.
Add the Spices: Stir in the cumin, coriander, chili powder, oregano, and crushed red pepper flakes (if using). Cook for another 1-2 minutes to let the spices bloom and become aromatic.
Add the Chicken and Broth: Add the shredded chicken to the pot, then pour in the chicken broth. Stir to combine, making sure the chicken is well distributed in the broth.

Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, allowing the flavors to meld together.
Add Beans and Corn: Stir in the drained white beans and frozen corn kernels. Simmer for an additional 10 minutes, allowing the beans to heat through and the corn to soften.
Finish with Cream: Stir in the heavy cream (or sour cream), and let the chili simmer for another 5-10 minutes. Season with salt and pepper to taste.

Serve: Ladle the white chili into bowls, and garnish with fresh cilantro and shredded cheese. You can also serve it with tortilla chips, crackers, or cornbread on the side.

Tips:

For added depth of flavor, you can cook the chicken in the broth for extra richness before shredding it.
To make this dish spicier, increase the amount of jalapeño or red pepper flakes.

You can prepare this chili in a slow cooker; just combine all the ingredients (except the cream) and cook on low for 6-8 hours, adding the cream during the last 30 minutes.

This Killer White Chili is the perfect balance of creamy, spicy, and hearty. With its tender chicken, white beans, and flavorful broth, it’s a meal that’s sure to satisfy. Whether you’re looking for a cozy dinner or a crowd-pleasing dish for a gathering, this white chili is a guaranteed hit. The layers of spices and creaminess will warm you from the inside out and make you crave more with every bite!

Killer White Chili – A Hearty and Flavorful Delight

Warm up with this Killer White Chili! Packed with tender chicken, white beans, and bold spices, this easy recipe is perfect for cozy nights and hearty meals.

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Equipment

Large pot or Dutch oven
Cutting board and knife
Can opener

Wooden spoon or ladle
Ladle or soup spoon for serving

Ingredients

1 lb chicken breast or thighs, cooked and shredded

2 tablespoons olive oil
1 medium onion chopped
3 cloves garlic minced

1 jalapeño finely chopped (optional for extra heat)
2 teaspoons ground cumin
1 teaspoon ground coriander

1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes optional for heat

4 cups chicken broth
2 cans 15 oz each white beans (such as Great Northern or cannellini beans), drained and rinsed
1 cup frozen corn kernels

1 cup heavy cream or sour cream for a tangy twist
Salt and pepper to taste
Fresh cilantro chopped (optional for garnish)

Shredded cheese cheddar or Monterey Jack for topping

Instructions

Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Add the garlic and jalapeño (if using), and sauté for another minute until fragrant.
Add the Spices: Stir in the cumin, coriander, chili powder, oregano, and crushed red pepper flakes (if using). Cook for another 1-2 minutes to let the spices bloom and become aromatic.

Add the Chicken and Broth: Add the shredded chicken to the pot, then pour in the chicken broth. Stir to combine, making sure the chicken is well distributed in the broth.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, allowing the flavors to meld together.
Add Beans and Corn: Stir in the drained white beans and frozen corn kernels. Simmer for an additional 10 minutes, allowing the beans to heat through and the corn to soften.

Finish with Cream: Stir in the heavy cream (or sour cream), and let the chili simmer for another 5-10 minutes. Season with salt and pepper to taste.
Serve: Ladle the white chili into bowls, and garnish with fresh cilantro and shredded cheese. You can also serve it with tortilla chips, crackers, or cornbread on the side.

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