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Spicy White Chicken Chili

Creamy white chicken chili with beans corn avocado and cilantro topping
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A creamy, hearty, and flavor-packed one-pot dinner that comes together with surprising ease. This comforting chili features tender chicken, white beans, and green chiles in a rich, velvety broth with a spicy kick. Perfect for a busy weeknight or feeding a crowd.

Ingredients

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  • 2 tablespoons olive oil or avocado oil
  • 1 large yellow onion, diced
  • 1 poblano pepper, seeds removed and diced
  • 1-2 jalapeño peppers, finely diced
  • 4 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 (4-ounce) can diced green chiles
  • 2 (15-ounce) cans Great Northern beans or cannellini beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1/2 cup full-fat sour cream
  • 4 ounces cream cheese, softened and cubed
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • For serving: fresh cilantro, shredded cheese, avocado, tortilla chips, lime wedges

Instructions

  1. Heat oil in a large Dutch oven over medium heat. Add onion, poblano, and jalapeño. Cook until softened, 5-7 minutes. Stir in garlic and cook 1 minute until fragrant.
  2. Push vegetables to the side. Add chicken to the center. Season with salt, pepper, cumin, oregano, and smoked paprika. Brown chicken for 2-3 minutes per side.
  3. Pour in chicken broth, scraping up browned bits. Add green chiles, beans, and corn. Stir well.
  4. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until chicken is cooked through.
  5. Remove chicken to a board and shred with two forks. Return shredded chicken to pot.
  6. Reduce heat to lowest setting. Stir in cubed cream cheese and sour cream until fully melted and creamy.
  7. Remove pot from heat. Stir in lime juice. Taste and adjust seasoning with salt and pepper.
  8. Ladle into bowls and serve with desired toppings.

Notes

For a milder chili, omit jalapeños. For dairy-free, substitute sour cream and cream cheese with 1 cup full-fat coconut milk. Do not boil after adding dairy to prevent curdling. Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/spicy-white-chicken-chili/