Classic White Chicken Chili
Published Date: 3/10/2026
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 jalapeno, seeded and minced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 1 cup frozen corn kernels
- 1.5 pounds boneless skinless chicken breasts
- 1/2 cup heavy cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add onion and jalapeno, cooking until softened. Add garlic and cook until fragrant.
- Stir in cumin, chili powder, oregano, salt, and pepper, cooking for 1 minute to toast the spices.
- Pour in the chicken broth, cannellini beans, green chiles, and corn. Submerge the whole chicken breasts in the liquid. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Carefully remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream and fresh cilantro. Let simmer for 5 more minutes until thickened slightly.