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Mexican Style White Chicken Chili - Cozy, Bright, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 jalapeño, seeded and minced (leave some seeds for more heat)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1/2 teaspoon chili powder or ancho chili powder
  • 1/2 teaspoon ground white pepper (or black pepper)
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
  • 1 (4-ounce) can diced green chiles, mild or hot
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1/2 cup frozen corn (optional, for sweetness and texture)
  • 1/2 cup half-and-half, heavy cream, or plain Greek yogurt
  • 1 lime, cut into wedges
  • 1/2 cup fresh cilantro, chopped
  • Toppings: sliced avocado, crushed tortilla chips, shredded Monterey Jack or queso Oaxaca, scallions, sour cream, hot sauce

Method
 

  1. Sauté the aromatics: In a large pot, warm the olive oil over medium heat. Add onion and jalapeño and cook until softened, about 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
  2. Bloom the spices: Add cumin, coriander, oregano, chili powder, white pepper, and salt. Stir for 30–60 seconds to toast the spices.
  3. Build the base: Pour in the chicken broth and bring to a gentle simmer. Stir in the green chiles and half of the beans.
  4. Thicken smart: Mash the remaining beans with a fork (or blend with a splash of broth) and add to the pot. This naturally thickens the chili without extra flour or cornstarch.
  5. Add chicken and corn: Stir in shredded chicken and corn. Simmer 10–12 minutes to marry the flavors, stirring occasionally.
  6. Finish creamy: Reduce heat to low. Stir in half-and-half (or yogurt off the heat to prevent curdling). Taste and adjust salt as needed.
  7. Brighten: Stir in cilantro and a generous squeeze of lime. The acidity lifts the richness and balances the spices.
  8. Serve: Ladle into bowls and top with avocado, cheese, chips, scallions, or a dollop of sour cream. Add hot sauce if you like extra heat.