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Easy White Chicken Chili for Friendsgiving Crowd

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This creamy white chicken chili is made with budget-friendly ingredients, comes together in under an hour, and is perfect for feeding a crowd. It’s a crowd-pleaser that reheats beautifully and will change your mind about white chicken chili.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and finely diced
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander (optional)
  • Salt and black pepper to taste
  • 1½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) white corn, drained (or 1½ cups frozen corn, thawed)
  • 1 can (4 ounces) diced green chiles
  • ½ cup sour cream
  • ¼ cup heavy cream or half-and-half (optional)
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Crushed tortilla chips (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
  2. Add the garlic and jalapeños and cook for another minute until fragrant.
  3. Sprinkle in the cumin, oregano, smoked paprika, and coriander. Stir constantly for about 30 seconds until the spices are fragrant.
  4. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Nestle the chicken breasts into the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes, or until the chicken is cooked through (165°F internally).
  5. Using tongs, transfer the cooked chicken to a large bowl. Let it rest for a couple minutes, then shred with two forks. Set aside.
  6. Scoop out 1 cup of the cooked beans and ½ cup of the hot broth from the pot. Transfer to a blender or use an immersion blender and blend until completely smooth. Pour the bean puree back into the pot and stir.
  7. Stir in the shredded chicken, remaining whole beans, drained corn, and diced green chiles. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
  8. Remove the pot from the heat. Stir in the sour cream, heavy cream (if using), and lime juice. Taste and adjust salt and pepper.
  9. Let the chili sit for 5 minutes before serving. Ladle into bowls and top with your favorite garnishes.

Notes

For a thicker chili, mash another cup of beans before adding. To make ahead, refrigerate overnight and reheat gently. For a dairy-free version, skip the sour cream and heavy cream and blend an extra ½ cup of beans with ¼ cup unsweetened cashew milk or oat milk.

Nutrition

Keywords: white chicken chili, Friendsgiving, chili, chicken, easy, crowd-pleaser, creamy

Find it online: https://lenatable.com/easy-white-chicken-chili-for-friendsgiving-crowd/