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Easy White Chicken Chili with Green Enchilada Sauce

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This easy white chicken chili is a cozy, bold, and quick weeknight dinner made with green enchilada sauce, tender chicken, and white beans. It’s a happy accident turned family favorite that comes together in about 40 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (15 ounces) white corn, drained (or frozen corn, thawed)
  • 1 can (10 ounces) green enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1/2 cup sour cream or plain Greek yogurt
  • Juice of 1 lime
  • Shredded Monterey Jack cheese or pepper jack (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Extra lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Sprinkle the cumin, oregano, and smoked paprika over the onions. Stir constantly for about 30 seconds to toast the spices.
  3. Place the chicken breasts directly into the pot. Pour in the green enchilada sauce and the chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes.
  4. Transfer the chicken to a cutting board and shred with two forks. If the chicken resists, give it another 5 minutes.
  5. Stir the drained cannellini beans and white corn into the pot. Let them warm through for about 2 minutes.
  6. Return the shredded chicken to the pot. Let everything simmer uncovered for 10-15 minutes until the broth thickens slightly. For a thicker chili, mash a few beans against the side of the pot and stir them in.
  7. Remove the pot from the heat. Stir in the sour cream (or Greek yogurt) and lime juice. Taste and adjust salt and pepper.
  8. Ladle the chili into bowls and top with shredded cheese, cilantro, avocado, tortilla chips, and extra lime wedges as desired.

Notes

For a dairy-free version, use full-fat coconut milk instead of sour cream and a dairy-free cheese alternative. For a gluten-free option, check your enchilada sauce label. You can swap chicken breasts for boneless, skinless thighs. If using rotisserie chicken, add shredded chicken with the beans and corn in step 5 and simmer for only 10 minutes. Let the chili rest for 10-15 minutes before serving for best flavor.

Nutrition

Keywords: white chicken chili, green enchilada sauce, easy chili, weeknight dinner, comfort food, gluten-free

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