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Wonderful White Chicken Chili
Usually, the idea of a bowl of chili makes you think of something hearty, rich, and maybe a bit heavy. But then, there’s Wonderful White Chicken Chili, and it’s a whole different story. This version is lighter, fresher, and feels like a little burst of sunshine in a bowl, especially when those chilly evenings start creeping in. I first made this recipe when I wanted something comforting but not quite as rich as the usual red beef chili, and it was an instant hit. Now, it’s my go-to for when I’m craving something that feels both cozy and bright.
What makes Wonderful White Chicken Chili stand out is its perfectly balanced flavor. The tender chicken, cooked with savory cumin and coriander, soaks up all that rich, brothy goodness. The broth itself stays light, thanks to the addition of just enough spices without overwhelming the palate. You get a little heat from the diced chiles, but nothing that will scare off spice-sensitive eaters. And the beans and corn? They add a creamy texture and a subtle sweetness that make each spoonful a joy.
This chili is perfect for all sorts of occasions. It’s a great one to simmer on the stove while you chat with family in the kitchen, and it makes a fantastic centerpiece for a cozy Sunday dinner. I also love bringing it along to potlucks and casual gatherings—it’s different enough to stand out but familiar enough that everyone always wants seconds. And if you’re looking for a lighter meal during the week, this recipe hits the mark without leaving you feeling weighed down.
The cooking process is straightforward, which is always a bonus, right? You’ll start by simmering the chicken with broth, onions, and celery, letting those flavors meld together. Once you shred the chicken and toss it back in with those warm spices, everything just starts to smell amazing. Adding the corn, beans, and chiles gives it that final touch of heartiness without making it too heavy. And don’t forget to serve it up with a dollop of sour cream, a squeeze of lime, and a sprinkle of fresh cilantro for that bright, zesty finish.
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Wonderful White Chicken Chili
To warm you up this season, try this chicken chili that’s packed with Mexican flavors and spices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Soups
Ingredients
- 2 pounds boneless, skinless chicken breasts and thighs
- 4 cups chicken broth, low-sodium preferred
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon minced garlic (optional)
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 cup corn kernels (frozen, fresh, or canned, drained)
- 1 (15-ounce) can navy or cannellini beans, drained
- 1 (4-ounce) can diced chiles, drained
- 1 cup sour cream, for garnish
- 1 lime, cut into wedges, for garnish
- Sprigs of fresh cilantro, for garnish
Instructions
- In a 6-quart heavy-bottom stockpot, combine the chicken, broth, onion, celery, and garlic (if using) over medium heat. Bring to a boil, then reduce the heat and simmer for 20 minutes. Remove the
chicken from the pot and shred, placing the meat in a medium bowl. Sprinkle the chicken with cumin, salt, coriander, and oregano and toss well, then return the chicken and spices to the stockpot. Simmer for 20 minutes. Add the corn, beans, and chiles and simmer for
10 minutes. Taste and adjust the seasoning as necessary. - Serve in individual bowls garnished with sour cream, lime wedges, and cilantro.
I can’t recommend Wonderful White Chicken Chili enough—it’s become one of those recipes I turn to again and again. It’s simple, versatile, and perfect for those moments when you need something comforting but still fresh. I hope you give it a try and love it as much as I do! And if you do, I’d love to hear your thoughts. Did you tweak the spices, or maybe add in something new? Drop a comment and let’s swap ideas—I’m always on the lookout for fun twists on a classic!
