White Chicken Chili - Dish with Drew

 White Chicken Chili

White chicken chili is one of those dishes that looks simple but completely overdelivers the moment you take a bite. It is cozy without being heavy, creamy without being overwhelming, and full of flavor in a way that feels intentional and comforting. The first time Martin and I made this, we sat down with big bowls and a pile of tortilla chips and immediately realized it was dangerous. This is the kind of recipe that disappears fast.

The real secret here is texture. Blending one of the cans of butter beans creates a velvety, silky base without flour or cornstarch. It gives the chili body and richness while still keeping it light. The blended beans melt right into the broth, making every spoonful feel smooth and satisfying without feeling heavy.

Flavor wise, this chili is all about balance. The jalapeños soften and bring warmth instead of sharp heat. Hatch green chiles add that mellow, roasted depth that makes the broth taste layered and cozy. Cumin, oregano, coriander, and just a touch of cayenne round everything out without overpowering the dish. Using rotisserie chicken keeps things easy and lets you focus on building flavor, not babysitting meat.

The cream and lime at the end tie everything together, adding richness and brightness in equal measure. We love eating this with tortilla chips, turning it into a scoopable, addictive situation that honestly might be the best way to enjoy it.

This is a recipe you will keep coming back to, Enjoyyy! ❤️

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🧾 Ingredients 🧾

For the Soup

1 large onion, chopped into quarter inch pieces
3 garlic cloves, minced finely
3 jalapeño peppers, chopped into quarter inch pieces
1 tablespoon neutral oil
Two four ounce cans hatch green chiles
One 32 ounce box unsalted chicken stock
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons chicken bouillon or 1 tablespoon if using salted stock
One 15.25 ounce can whole kernel corn
Two 15.50 ounce cans butter beans or cannellini beans
Cilantro, roughly chopped to taste
One rotisserie chicken, chopped or shredded
1 cup heavy cream
Juice of one lime

For the Garnishes

1 avocado, sliced thin
1 jalapeño, sliced thin
Cilantro to taste
Hot sauce to taste
Tortilla chips

👨‍🍳 Instructions 👨‍🍳

1) Place a large pot over medium heat. Add the neutral oil, then add the chopped onion, minced garlic, and chopped jalapeños. Sauté for ten to fifteen minutes, stirring frequently, until the vegetables begin to caramelize and deepen in color.

2) While the vegetables cook, drain one can of beans and blend them until completely smooth. This will help thicken the chili later.

3) Once the vegetables are lightly caramelized, add the blended beans to the pot. Stir and cook for one to two minutes so the beans can warm and combine with the vegetables.

4) Add the chicken stock, chicken bouillon, cumin, paprika, oregano, ground coriander, cayenne pepper, both cans of hatch green chiles, the corn, the remaining whole beans, and the chopped or shredded rotisserie chicken. Stir well and cook for about five minutes over medium heat so the flavors begin to come together.

5) Reduce the heat to low. Add the chopped cilantro, the heavy cream, and the juice of one lime. Stir gently until fully incorporated and heated through. Do not boil once the cream is added.

6) Taste and adjust seasoning if needed. Serve hot with thinly sliced avocado, sliced jalapeño, cilantro, tortilla chips, and your preferred hot sauce.

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