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White Chicken Chili

This creamy non-tomato based chili is a perfect way to ease into the hearty meals of the winter! Serve with tortilla chips and a squeeze of lime for a little brightness!
Servings: 4
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • 1 tsp oil
  • 1 lb chicken or 1 can white beans (or both)
  • 1 tsp each salt + pepper
  • ¼ onion diced
  • 2 garlic cloves minced
  • 2 tsp cumin
  • 1 4-oz can of green chilis
  • ¾ C white rice
  • 2 C chicken broth plus water
  • ¼ C cream optional
  • 1 C corn frozen or canned, optional
  • cilantro, lime and tortilla chips optional, for serving


  • Season both sides of chicken with salt and pepper. Heat a pot to medium heat, add oil and then add chicken. Cook for about 4 minutes on each side.
    Skip this step if using precooked and preshredded chicken or white beans.
  • Remove the chicken from the pan and shred.
    Add onion, garlic and a pinch of salt to the pot. Cook until the onions are translucent, then add the cumin, green chilis, rice, chicken broth and another pinch of salt and pepper.
    Simmer over medium low heat, adding water as needed to keep the chili from drying out. Cook until the rice is done.
  • If desired, add cream and corn and simmer for a few minutes longer.
    Serve with cilantro, lime and tortilla chips.
Course Main Course, Soup & Stew
Cuisine American, Mexican
Keyword 30 Minutes, Chili, One Pot, Weeknight Meal