Description

This easy White Chicken Chili is endlessly customizable with your favorite toppings, easy to make two ways (stovetop or slow cooker), and perfect for meal prep. It’s creamy without any cream, naturally gluten-free and dairy-free if you skip the cheese and sour cream, and packed with flavor from green chiles, cumin, and lime.

Ingredients

Units

2 tablespoons extra virgin olive oil (or your favorite cooking oil)
1 large yellow onion, chopped
1 small to medium poblano pepper, seeds and ribs removed, finely chopped
optional for extra heat: 1 medium jalapeño, seeds and ribs removed, finely chopped (omit for mild)
3-4 cloves garlic, minced, grated, or pressed
2 teaspoons ground cumin
1 teaspoon dried oregano (use Mexican oregano if you have it)
1 teaspoon chili powder (or paprika)
4 cups low-sodium chicken stock (or vegetable stock)
2 (15-ounce) cans cannellini beans, rinsed and drained
2 (4-ounce) cans diced green chiles (or 1 8-ounce jar green salsa)
2 to 3 cups cooked shredded chicken (or 1 1/2 pounds raw chicken breasts/thighs for slow cooker)
1 cup fresh or frozen corn kernels
1 tablespoon lime juice (from 1 lime), plus lime wedges for serving
1 teaspoon kosher salt, plus more to taste
freshly ground black pepper

Optional toppings: shredded cheese, avocado, sour cream, cilantro, pickled jalapeños, tortilla chips, minced raw white onion, or pickled onions (we love avocado, cilantro, tortilla chips, and cheese)

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Instructions

Instructions (Stovetop)

Heat olive oil in a large pot over medium heat. Add onion and poblano; cook until softened, about 6 minutes.
Stir in garlic, cumin, oregano, chili powder, salt, and pepper; cook for 1 minute.
Add stock, beans, and green chiles; bring to a boil, then reduce to a simmer for 18–20 minutes. Mash some of the beans to thicken. (Optional: blend ½ can of beans with 1½ cups stock for extra creaminess before adding.)
Add shredded chicken and corn; cook 3 minutes until heated through. Stir in lime juice.
Taste, adjust seasoning, and serve with toppings.

Instructions (Slow Cooker)

Place chicken in the bottom of the slow cooker. Add remaining ingredients except lime juice and toppings.
Cook on High for 4–5 hours or Low for 6–7 hours.
Remove chicken, shred, and return to the pot. Mash or blend a portion of the beans to thicken.
Stir in lime juice, taste, and season as needed. Serve with toppings.

Notes

Beans: Any white beans work. Mash a few or blend ½ can with 1½ cups stock for a creamier texture.

Chicken: Use leftover or rotisserie chicken for the stovetop version, or raw breasts/thighs in the slow cooker.

Slow cooker tip: Mash or blend some of the beans before serving to naturally thicken the chili.

Make it creamy: Stir in Greek yogurt, sour cream, or a splash of coconut milk at the end.

Storage: Keeps 4 days in the fridge or up to 3 months in the freezer.