White Chicken Chili (Stovetop)

4.89 from 9 votes

White chicken chili, gently seasoned and loaded with chicken, corn, beans, and tomatoes, is one of my most requested recipes!

Prep Time5

Cook Time1 15

Total Time1 20

Course: Soups and Stews

Cuisine: Southwestern

Servings:

1 tablespoon olive oil
1 medium yellow onion, chopped
½ teaspoon kosher salt, more if needed
½ teaspoon coarse ground black pepper, more if needed
1 cup salsa (see note)
1 ½ teaspoons dried Mexican oregano
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 jar (48 ounces) great Northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15.25 ounces) corn kernels, drained (frozen corn is fine, too)
1 can (14.5 ounces) diced tomatoes, undrained (look for no-salt-added tomatoes)
4 chicken breasts, poached (or baked), cubed or shredded (see note)
4 cans (15 ounces each) reduced sodium chicken broth (or 5 cups of homemade broth)
2 cups (8 ounces) shredded Monterey Jack cheese
optional toppings: tortilla strips or chips, fresh cilantro, sour cream, sliced avocado, or any of your favorite toppings

Heat oil in large pot or Dutch oven over medium-high heat. Sauté onion, seasoned with salt and pepper, in oil until tender. Add salsa, oregano, cumin, and cayenne pepper.
1 tablespoon olive oil, 1 medium yellow onion, chopped, ½ teaspoon kosher salt, more if needed, 1 cup salsa, 1 ½ teaspoons dried Mexican oregano, 1 teaspoon ground cumin, ¼ teaspoon cayenne pepper, ½ teaspoon coarse ground black pepper, more if needed
Add great Northern beans, black beans, corn, diced tomatoes, chicken, and chicken broth. Mix thoroughly, bring to a boil, reduce heat and simmer for one hour (see note).
1 jar (48 ounces) great Northern beans, rinsed and drained, 1 can (15 ounces) black beans, rinsed and drained, 1 can (15.25 ounces) corn kernels, drained , 1 can (14.5 ounces) diced tomatoes, undrained, 4 chicken breasts, poached (or baked), cubed or shredded, 4 cans (15 ounces each) reduced sodium chicken broth
Right before serving, over very low heat, slowly add cheese and stir until melted, or, if you prefer, sprinkle the cheese on top of each serving. Taste the chili and adjust the seasoning, if necessary.
2 cups (8 ounces) shredded Monterey Jack cheese

Salsa: Salsa that's sold in a can or jar works better than fresh salsa, such as pico de gallo. Choose mild, medium, or hot, whichever you prefer.
Using raw chicken: If you prefer, substitute raw boneless skinless chicken breasts (or boneless skinless thighs). Add the uncooked chicken with the broth, tomatoes, etc. Simmer the chili for at least a half hour or until the chicken is done. Remove the chicken from the chili, and shred the meat, using 2 forks. Put the shredded chicken back into the chili and continue to simmer until you're ready to serve the chicken.
Adjust the consistency of your chili: You can use more or less broth. If you want to thicken it further, slowly stir in a couple tablespoons of masa harina or fine cornmeal. Another way to thicken the chili is to reserve a couple cups of the beans and mash them before adding them to the chili. For a creamier chili, slowly stir in 4 ounces of softened cream cheese over very low heat.
Simmer time: The chili can be simmered for less time or longer. Shoot for an hour, but it won’t be ruined if you don’t have an hour. If you simmer the chili much longer, I would recommend adding the corn later so that it doesn’t get tough.
Storage: Leftover chili can be refrigerated for up to 4 days in a covered container. It freezes well, too. For best results, thaw overnight in the refrigerator before reheating.

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