Southwest Creamy White Chicken Chili

What You’ll Need:

Chili Base:

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1–2 jalapeños, seeded and minced (adjust heat to taste)

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp chili powder

• ½ tsp black pepper

• 4 cups chicken broth

• 2 (15 oz) cans white beans, drained and rinsed

• 1 (15 oz) can corn, drained (optional)

• 2 cups cooked shredded regenerative chicken breasts

• 1 (4 oz) can diced green chiles (optional, for extra flavor)

• ½ cup heavy cream (or more to taste)

• Juice of 1 lime

• Salt, to taste

Optional Toppings/Variations:

• Cotija cheese (for a tangy finish)

• Shredded Monterey Jack cheese

• Fresh cilantro, chopped

• Sour cream or crema

• Lime wedges

• Sliced avocado

• Crispy tortilla strips or chips

• Hot sauce

Let’s Cook:

Sauté the Aromatics:

Heat olive oil in a large soup pot over medium heat. Add diced onion and jalapeño; cook 4–5 minutes until softened. Add minced garlic, cumin, oregano, chili powder, and black pepper; cook 30 seconds until fragrant.

Build the Chili:

Pour in chicken broth, white beans, corn (if using), and green chiles. Stir to combine.
Bring to a simmer, then reduce heat to medium-low and simmer 10–12 minutes to meld flavors.

Add Chicken & Cream:

Stir in shredded chicken. Let heat through 3–4 minutes. Slowly stir in heavy cream until fully incorporated. Squeeze in lime juice and season with salt to taste.

Serve:

Ladle chili into bowls. Top each serving with your favorite garnishes, cotija cheese for a tangy finish or shredded Monterey Jack for melty richness. Add cilantro, lime wedges, sour cream, avocado, and tortilla strips if desired.