🤍 White Chicken Chili (Stovetop)
🛒 Ingredients (Serves 4–6)
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1 tbsp olive oil
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1 onion, finely chopped
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3 cloves garlic, minced
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1 tsp ground cumin
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1 tsp dried oregano
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½ tsp ground coriander
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½ tsp chilli flakes (optional)
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2 tbsp plain flour (or cornflour for GF)
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750ml chicken stock
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2 cooked chicken breasts, shredded
(or 500g raw chicken thighs, diced) -
2 x 400g tins cannellini beans, drained & rinsed
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1 tin sweetcorn, drained
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150g cream cheese
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100ml double cream (optional, extra creamy)
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Salt & black pepper to taste
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Juice of ½ lime
👨🍳 Method
1️⃣ Base
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Heat oil in a large pot
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Cook onion for 5 minutes until soft
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Add garlic and spices, cook 1 minute
2️⃣ Thicken
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Stir in flour and cook 1 minute
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Gradually add chicken stock, stirring constantly
3️⃣ Simmer
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Add chicken, beans, and sweetcorn
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Simmer gently for 20–25 minutes
4️⃣ Creamy Finish
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Stir in cream cheese until melted
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Add cream (if using)
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Season and add lime juice
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Simmer 5 more minutes
🌿 To Serve
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Fresh coriander
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Sliced jalapeños
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Tortilla chips or crusty bread
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Avocado slices
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Extra lime wedges
❓ Q & A – White Chicken Chili
Q: Can I use raw chicken?
A: Yes. Dice raw chicken thighs or breasts and simmer until fully cooked (about 20–25 minutes).
Q: Can I make this in a slow cooker?
A: Yes.
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Add everything except cream cheese & cream
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Cook LOW 6–7 hrs / HIGH 3–4 hrs
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Stir in dairy at the end
Q: Can I freeze white chicken chili?
A: Yes, but freeze before adding cream/cream cheese for best texture.
Q: How can I make it spicier?
A: Add green chillies, jalapeños, hot sauce, or extra chilli flakes.
Q: Can I make it lighter?
A: Use low-fat cream cheese and skip the cream, or replace with Greek yogurt.