White Chicken Chili

This White Chicken Chili recipe will wiggle its way onto your weekly menu and stay FOREVER because that's how amazing (and healthy!) it is.

Course Dinner, Lunch, Soup

Cuisine Mexican

Keyword white bean chicken chili, white chicken chili, white chicken chili recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 198kcal

2 tablespoons olive oil
1 medium onion diced
3 cloves garlic minced
1/4 cup all-purpose flour
3 cups chicken broth
1/4 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/8 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup low fat milk*
2 cans white beans drained and rinsed
1 can sweet corn drained
2 chicken breasts cooked and shredded
Any desired toppings avocado, diced tomato, cheddar cheese, sour cream, cilantro, lime wedges, tortilla chips

In a large pot, sauté onions and garlic in olive oil until softened and translucent, about 7 minutes on medium-low heat.
Sprinkle flour over veggies and stir. Cook 2 minutes. Raise temperature to medium-medium high. Slowly stream chicken broth into the pot, whisking as you go. Continue stirring until the sauce has boiled and thickened. Reduce heat to low.
Add in spices, milk, beans, corn, and chicken.
At this point, the chili is done once everything is warmed through! Do not boil it once the milk has been added.
Serve with any desired toppings.

*I use low fat milk to keep this recipe "skinny", but 1/2 cup of half and half or heavy cream is also AMAZING!!