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Bowl of creamy white chicken chili with chicken pieces, white beans, and green chiles

White Chicken Chili Recipe Without Corn with White Beans

This White Chicken Chili Recipe Without Corn with White Beans is a creamy, hearty chili with a savory flavor and comforting texture. It is an easy choice for a satisfying weeknight meal or cozy gathering.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430

Ingredients
  

Chili Base
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into small pieces
  • 3 cans (15 oz / 425 g each) cannellini or great northern white beans, rinsed and drained
  • 1 medium onion, diced
  • 3 cloves fresh garlic, minced
  • 1 can (4 oz / 115 g) roasted green chiles
  • 4 cups chicken broth
Seasonings
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon mild chili powder
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
Creamy Finish
  • 1 cup Greek yogurt or coconut milk

Method
 

Preparation
  1. Cut the chicken into small pieces and prepare the onion and garlic by dicing and mincing them.
Cooking
  1. Warm a large pot over medium heat, then cook the onion and garlic until fragrant.
  2. Add the chicken pieces and cook until the exterior is lightly browned and the chicken is no longer translucent.
  3. Mix in the cumin, oregano, chili powder, salt, and black pepper, stirring until the chicken is evenly seasoned.
  4. Add the roasted green chiles, white beans, and chicken broth to the pot and stir everything together.
  5. Simmer the chili for 20-25 minutes, until the chicken is fully cooked and reaches 165°F / 74°C.
  6. Take the pot off the heat and stir in the Greek yogurt or coconut milk until the chili becomes creamy.
Serving
  1. Serve the chili in bowls with optional toppings such as cilantro, sliced green onions, or sour cream.

Notes

Add the Greek yogurt or coconut milk at the end of cooking to help keep the chili smooth and creamy.