White Chicken Chili

White Chicken Chili

A lighter version of traditional chili featuring juicy chicken thighs, white beans, lime and avocado.

In a pinch? Use canned beans instead of dried. Add the canned beans along with the chicken stock and corn.

Serves: 6 Save

Ingredients (20)


  • 1½ lb Skinless Boneless Chicken Thighs
  • 2 T Canola Oil
  • 1 Onion
  • 4 Garlic Cloves
  • 2 tsp Kosher Salt
  • ½ tsp Dried Mexican Oregano
  • 1 tsp Ground Cumin
  • ½ tsp Ground Coriander
  • 1 tsp Guajillo Chili Powder
  • 1 tsp Chipotle Powder
  • 6 cup Chicken Stock
  • 10 oz Frozen Corn Kernels
  • or 10 oz Fresh Corn Kernels
  • or 10 oz Canned Corn
  • 4 cup Cooked Navy Beans
  • or 4 cup Canned Navy Beans

Optional Toppings

  • 1 Cilantro Bunch (optional)
  • 1 Green Onion Bunch (optional)
  • 2 Avocados (optional)
  • 2 Limes (optional)


  1. If using dried navy beans, soak overnight and pre-cook 30 minutes before adding in step 5.
  2. Heat canola oil in a heavy dutch oven over medium heat. Add minced onion. Stir and continue to cook over medium heat until soft; about 5 minutes.
  3. While onion is cooking, cut chicken thighs into bite-sized pieces. Add chicken to onions, stir and cook over medium heat for 5 minutes.
  4. Add garlic and salt. Reduce heat; simmer for 1 minute. Add Mexican oregano, cumin, coriander, guajillo chili powder and chipotle.
  5. Add chicken stock and corn; stir to mix well. Bring to a boil then lower heat to a simmer and cook for 30 minutes. Add beans and cook for another 30 minutes or until thickened.
  6. Spoon into serving bowls, season with salt and pepper and serve with toppings.