White Chicken Chili | 30 Minute Meals

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White Chicken Chili | 30 Minute Meals

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It's just starting to snow outside as I write this. I'm most certainly not ready for the snow this early, so to combat the cold, I'm cooking the one thing that's name implies the opposite effect: chili. And not just any chili - white chicken chili.

My white chili is packed with everything from sweet corn to green chilies. It's a sinus clearing extravaganza that's packed with protein, which means this chili might actually cure the common cold. You can substitute ground chicken for a roast chicken if you prefer a chunkier chili. The broth the chili cooks in is creamy and delicious, so not matter how you like your chicken, you are definitely in for a delicious dinner.

I topped my chili with a dollop of Greek yogurt, fresh jalapenos and a fresh spritz of lime. Now that I have this recipe in my arsenal, I can conquer any cold winter night, no problem! 


Categories: Dinner , The Starving Chef's Favorite Recipes

Tags: Chili , Chicken , Video Recipe , Jalapenos

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White Chicken Chili | 30 Minute Meals

Prep Time: 5 minutes

Cook Time: 25 minutes

Makes 6-8 servings


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  • 1.5 lb ground chicken
  • 1 large white onion, chopped
  • 1 1/2 cup white and golden corn (canned)
  • 1/2 cup green chilies (canned or fresh)
  • 1 poblano pepper, chopped
  • 2 tablespoons garlic, minced
  • 1 1/2 cups white navy beans (canned)
  • 2 cups chicken broth
  • 1/2 lime, juiced
  • 1/2 cup heavy cream
  • 1/2 cup Gruyere
  • 2 tablespoons cream cheese
  • 1 tablespoon extra virgin olive oil
  • 1 jalapeno, sliced
  • salt & pepper, to taste
  • parsley, for topping (optional)
  • Greek yogurt or sour cream, for serving

Here's How:

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  1. In a large pot over high heat, add the olive oil and heat until shimmering. Add the chopped onions and saute until tender, about 2-3 minutes. Then add in the corn, chilies, poblano pepper and garlic. Stir until everything is combined.
  2. Add the ground chicken and cook until crumbled and beginning to brown. Stir in the white beans then pour in the chicken broth. Add the juice of half a lime and season with salt and pepper, to taste. Simmer for twenty minutes.
  3. Reduce the heat for low and stir in the heavy cream, Gruyere cheese and cream cheese. Stir until the cheeses have melted into the chili.
  4. Serve right away and top with fresh sliced jalapenos and a dollop of Greek yogurt. Garnish with parsley, as desired. Spritz on some fresh lime and serve with crusty bread. Enjoy!

Mouth Feel

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