White Chicken Chili
Origin: History & Origins of White Chicken Chili
Unlike classic chili con carne (which features red meat and tomatoes), this variation uses poultry and white beans or a creamy base—often omitting tomatoes entirely.
It offers a milder, lighter take on chili that still holds the spirit of the one-pot stew—warm, comforting, and full of spice. It’s become a favorite for cooks who want something hearty but not heavy.
Ingredients
This White Chicken Chili is everything you want on a quiet evening—creamy, smoky, and just enough heat to remind you you’re alive.
Tender chicken, cannellini beans, green chiles, and warm spices come together in a bowl that feels like home without trying too hard.
It’s adaptable, forgiving, and full of soul—just like any good recipe should be.
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
Spices
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon red chili powder
1 teaspoon green chili powder
Other
28 ounces chicken broth, homemade or store-bought
1 pound dried white beans soaked overnight and cooked until soft and tender, or 3 cans great northern beans, drained
4 ounces chopped green chiles
1 cup corn kernels
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
Garnish
1 cup shredded Monterey Jack cheese
Sliced jalapeño peppers and avocados, optional
Lime wedges
How The Alchemy Happens
In a Dutch oven over medium heat, cook the chicken and onion in oil until lightly browned. Add garlic and cook for 1 minute longer. Stir in the broth, green chiles, cumin, oregano, and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash 1 can of beans until smooth and add to the pot. Add the remaining beans and corn. Simmer for 20–30 minutes, or until the chicken is cooked through and the onion is tender.
Top each serving with shredded cheese and, if desired, sliced jalapeño and/or avocado.
Finish with a squeeze of lime juice before serving. Enjoy.
“A good soup doesn’t ask permission—it shows up exactly as it is.”
— The Wizard’s Table Codex