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Overhead view of white chicken chili in a white bowl beside a spoon.

White Chicken Chili

This creamy and comforting chili is on the table in less than 45 minutes!
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 6


  • 3 (15.5 ounce) cans great northern beans rinsed and drained
  • 4 cups chicken broth divided, low sodium
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon minced fresh garlic
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • pinch cayenne pepper
  • 1 (4 ounce) can chopped green chiles mild
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • ½ cup heavy cream
  • 4 cups fully cooked shredded chicken skin removed
  • 1 cup frozen corn no need to thaw
  • 1 tablespoon lime juice
  • ¼ cup chopped fresh cilantro loosely packed


  • Rinse and drain beans in a colander. Transfer 1 cup of the beans to a food processor*. Pour in ¼ cup of the chicken broth, cover and pulse until beans are smooth. Set aside pureed and whole beans.
  • Heat olive oil in a 6 quart Dutch oven or soup pot over medium high heat. Add onions and cook for 3 to 4 minutes, or until softened, stirring frequently. Add garlic and cook (while stirring) for an additional minute.
  • Add cumin, chili powder, paprika, oregano and cayenne pepper. Cook for 1 minute, stirring constantly.
  • Add remaining chicken broth, pureed beans and green chiles. Stir to combine. Bring just to a boil, then reduce heat as necessary to maintain a gentle simmer (medium low). Simmer for 10 minutes (uncovered). During the last few minutes of simmering, prepare the cornstarch slurry by whisking together cornstarch and water in a small bowl.
  • Pour in cornstarch slurry and stir to combine. Add heavy cream, whole beans, shredded chicken, corn and lime juice. Stir to combine. Cook for an additional 10 minutes, or until heated through (stirring occasionally).
  • Sprinkle with chopped fresh cilantro when serving and top with your favorite toppings.


  • This recipe yields approximately 10 cups.
  • *If you don't have a food processor, mash beans in a bowl with a potato masher or fork until they are a pasty consistency.  This step can also be skipped, but chili won't be as thick.
  • Feel free to adjust seasonings to your personal taste.
  • Refrigerate in an airtight container for up to 3 to 4 days.