Spicy White Chicken Chili (Easy, Hearty, and Full of Flavor)

If there’s anything more comforting than pulling out a spicy pot of white chicken chili after a crazy day, I need to know immediately to bring it into our lives immediately.

This version has been years in the making — a mash-up of cookbook notes, foodie event scribbles, and “ooh, that looks good” ideas I’ve collected along the way. This is the one we keep coming back to.

One quick note before we get going: this leans a little more “brothy chili” than thick stew. If that’s a deal breaker, stick with me to the end — I’ve got you covered!

Let’s Cook!

• In a large stock pot, heat the olive oil over medium heat. Add the onion and carrot and sauté until soft and lightly golden. Add the garlic and cook for another minute, just until fragrant.
• Add the chopped chicken to the pot. Sprinkle in the cumin, oregano, coriander, allspice, and cayenne. Stir well so the chicken is completely covered in all that gorgeous spice.
• Stir in the green chiles, cannellini beans, and chicken stock. Give everything a good stir, then bring the pot up to a gentle boil.
• Add the corn, reduce the heat to low, and let it simmer for about an hour, partially covered. This gives the flavors time to come together and the broth to pick up all that spicy, cozy goodness.
• Taste, then add salt and pepper as needed. Ladle into bowls and serve with crusty bread or a big handful of tortilla chips for dipping.

If you want it a little thicker, reduce the stock to 3 1/2 cup or stir in a can of cream of chicken soup. But honestly, we love it just the way it is!

What’s your favorite hug in a bowl? Let us know so we can try too!

Eat well friends!

Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you join me there. Take a look and subscribe!