Description

This Creamy White Chicken Chili recipe delivers a velvety broth packed with tender chicken, sweet corn, hearty great northern beans, and mild green chiles. Finished with sour cream and shredded cheese, it offers a comforting balance of mild spice and rich creaminess. Perfect for quick weeknight meals, it serves six generous bowls and pairs beautifully with warm cornbread or a crisp salad.

Ingredients

Scale

1 lb chicken breasts, boneless skinless
1 cup corn, kernels
1 tbsp garlic
2 14-ounce cans great northern beans
2 4-ounce cans green chiles, mild with juices
1 large onion
1/2 tsp oregano, dried
4 cups chicken broth
1 cup sour cream
1 cup shredded cheese
2 tbsp butter or oil

Instructions

In a large pot, sauté the diced onion and minced garlic in butter over medium heat until softened.
Add the chicken breasts and cook until browned on all sides.
Pour in the chicken broth, corn, great northern beans, green chiles, and oregano. Bring to a boil.
Reduce heat and simmer for about 20 minutes, or until the chicken is cooked through.
Remove the chicken, shred it, and return it to the pot.
Stir in the sour cream and shredded cheese until melted and creamy. Adjust seasoning to taste.
Serve hot, garnished with your favorite toppings.

Notes

For extra heat
add jalapeños or a pinch of cayenne. To make dairy‑free
substitute sour cream and cheese with coconut yogurt and vegan cheese.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 28g
Cholesterol: 70mg

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