White Chicken Chili

Origin: White Chicken Chili is a relatively modern American creation. While its deeper roots in the chili tradition trace back to the Southwest U.S., the white-bean, chicken-based version emerged around the 1980s.

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.

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.

Ingredients

• 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.