white chicken chili recipe dutch oven
Table of Contents▼
The Best white chicken chili recipe dutch oven
I love this white chicken chili recipe because it’s simple, hearty, and always hits the spot. It’s one of those meals that comes together quickly in a Dutch oven, which makes it perfect for busy weeknights or lazy weekends when I don’t want to spend hours in the kitchen. My kids request it all the time—something about the creamy broth, tender chicken, and just-right spice level makes it a family favorite. Plus, it’s packed with protein from the chicken and beans, and the green chiles add a little kick without being overwhelming.
What I really appreciate about this recipe is how versatile it is. You can make it as mild or as spicy as you like, and it reheats beautifully, so leftovers are just as good the next day. It’s also a great way to sneak in some extra veggies if you want to bulk it up with corn or bell peppers. The Dutch oven does most of the work for you, simmering everything together into a rich, flavorful dish that’s filling without being heavy. And let’s be honest, anything that gets my picky eaters to clean their plates is a win in my book.
Beyond being delicious, this chili is actually pretty good for you. The chicken provides lean protein, the beans add fiber, and the broth keeps it light but satisfying. It’s a one-pot meal that doesn’t leave you feeling sluggish afterward, which is always a plus. Whether I’m serving it for a casual dinner or bringing it to a potluck, it’s always a hit. I keep the ingredients on hand so I can throw it together whenever the craving strikes.
Dutch Oven White Chicken Chili
4.9 from 1434 votes
A creamy, comforting white chicken chili made in a Dutch oven with tender chicken, white beans, and a blend of warm spices. This hearty dish is perfect for chilly evenings and comes together in under an hour.
Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal
🥘Ingredients
For the Chili
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 (4 oz) can diced green chiles
- 4 cups low-sodium chicken broth
- 1 cup frozen corn kernels
- 1/2 cup heavy cream or half-and-half
- 1 tbsp lime juice
For Topping (Optional)
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Greek yogurt
- 1 avocado, diced
- Tortilla chips or crusty bread
👨🍳Directions
-
1 Heat the olive oil in a Dutch oven over medium-high heat. Add the diced chicken and cook for 5-6 minutes, stirring occasionally, until lightly browned. Remove the chicken from the Dutch oven and set aside.
-
2 In the same Dutch oven, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and jalapeño (if using), and cook for an additional 1 minute until fragrant.
-
3 Stir in the cumin, oregano, smoked paprika, salt, and black pepper. Cook for 30 seconds, stirring constantly, to toast the spices.
-
4 Add the white beans, diced green chiles, and chicken broth to the Dutch oven. Stir to combine, then bring the mixture to a simmer.
-
5 Return the cooked chicken to the Dutch oven and add the frozen corn. Simmer for 15-20 minutes, stirring occasionally, until the chili has thickened slightly.
-
6 Stir in the heavy cream and lime juice. Taste and adjust seasoning with additional salt or pepper if needed.
-
7 Ladle the chili into bowls and top with shredded cheese, cilantro, sour cream, avocado, and tortilla chips or crusty bread, if desired. Serve hot.
🔧Equipment
- Dutch oven (5-7 quart)
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 700mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 3g🥩Protein: 28g
📝Notes
Tips: For a lighter version, substitute the heavy cream with coconut milk or omit it entirely. To make this in a slow cooker, brown the chicken and sauté the onions and spices in a skillet first, then transfer everything to the slow cooker and cook on low for 4-6 hours. Garnish with extra lime wedges for brightness.
Watch Video Of How Dutch Oven White Chicken Chili Works
This white chicken chili is one of those recipes I always keep in my back pocket because it’s simple, hearty, and works for just about any occasion. Whether it’s a weeknight dinner, a potluck with friends, or a cozy family gathering, it’s filling enough to satisfy everyone without being fussy. Plus, making it in the Dutch oven means minimal cleanup and maximum flavor, which is always a win in my book.
