Best White Chicken Chili Recipe

Square photo of chili overhead garnished in bowl.

This easy White Chicken Chili simmers tender shredded chicken with creamy white beans, sweet corn, and warm spices for a cozy, lighter one pot dinner.

Course Main Course, Soup

Cuisine Mexican

Keyword White Chicken Chili

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 350kcal

Author Jason Decker

Ingredients

2 chicken breasts boneless, skinless
32 ounces chicken stock
2 cups water
1 chicken tomato bouillon cube
2 teaspoons ground cumin
1 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chipotle powder
1 bay leaf
½ tsp kosher salt
1 cup corn I prefer fresh cut off the cob
30 ounces 2 15 oz cans great northern beans, or any white beans drained and rinsed

Cornstarch Slurry:

2 tablespoons water
2 tablespoons cornstarch

Instructions

In a large pot, add the chicken, stock, water, bouillon, spices, bay leaf, and salt. Bring to a boil. Cover and reduce to a simmer. Simmer for one hour.
2 chicken breasts, 32 ounces chicken stock, 2 cups water, 1 chicken tomato bouillon cube, 2 teaspoons ground cumin, 1 teaspoons paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chipotle powder, 1 bay leaf, ½ tsp kosher salt
Take chicken out of the liquid and let cool to the touch. Once cool, dice or shred it.
Add the chicken back to the pot.
Add the corn to the pot along with one of the cans of beans.
1 cup corn, 30 ounces 2 15 oz cans great northern beans, or any white beans drained and rinsed
Take the other can of beans and mash them. Place mashed beans into the pot.
Simmer for an additional 20 minutes uncovered.
Mix together the cornstarch and the water in a small bowl.
2 tablespoons water, 2 tablespoons cornstarch
While whisking continuously, slowly pour in the cornstarch slurry.
Simmer for an additional three minutes until thickened. Serve with desired garnishes.

Video

Notes

You can use any kind of chicken you have on hand, this is great for leftover chicken breasts or even a rotisserie chicken.
If you can’t find fresh corn you can use canned.
You can add any additional toppings to the chili that you like, just note they will add additional calories that are not calculated below.
This recipe can be frozen, see my tips above on how to do that.
There are other things you can add to this chili, see above for some of my ideas!
If you can’t find chicken tomato bouillon you can use a regular chicken bouillon or skip this ingredient.
Double this recipe for larger crowds or for meal prepping.

Nutrition