Dutch Oven White Chicken Chili

Last week I pulled from the freezer a big tub of the last batch of White Chicken Chili I made. After it defrosted, we had it for dinner, and I remembered just how good it was. These early spring days can still get a bit chilly, and having a nice big bowl of dutch oven white chicken chili can make us feel all warm and fuzzy inside.

It’s a super easy recipe to make, and it’s generally well received. With just a few simple ingredients, you can make some yourself. The great thing is that it freezes just perfectly, and it keeps everyone happy on days when you just don’t feel like cooking.

I’ll be honest – my mom would be appalled at my recipe. She has her chili down to a science, and we all grew up loving it. But since hers is made with red beans and beef, my health issues mean I can’t eat it! But this version is amazing in its own way, and it’s a definite crowd-pleaser when I bring it to potlucks.

I think if you give it a try, you’ll love it as much as we do!

To begin, gather your ingredients.

• 1 TB olive oil
• ½ diced white onion
• 1-2 tsp minced garlic
• 2 C chopped chicken
• 2 tsp cumin
• ⅓ C chopped green chilies
• 1 C whole kernel corn
• 2 cans white beans
• 6 C vegetable broth
• 1 C heavy cream

Start by sauteing your onion and garlic in your oil. Use a medium-high heat and cook until they are softened (around 7-8 minutes).

Next, add in your chopped up chicken, cumin and green chilies. I love to use leftover rotisserie chicken for this, as it works really well, but any cooked chicken you have will be fine.

Cook for about 15 minutes, stirring occasionally. You want to really get the flavors condensed into the chicken.

Finally, add in your corn, beans, broth and heavy cream. Reduce the heat to medium and cover. Let it cook for about 35 minutes or so, stirring occasionally, and then remove the lid. Let it cook for a final ten minutes so the sauce can thicken.

Remove from the heat and allow the entire thing to sit for a few minutes before serving so it can do its final thickening.

I love to serve this with a little tray of condiments including sour cream, shredded cheese, sliced jalapenos, crackers, tortilla chips or strips, cilantro and lime. People can choose what they add.

What do you think? Will you be giving this a try?

Check out my video to see how it all comes together!

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Dutch Oven White Chicken Chili

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This simple recipe will fill you up and soothe your soul. It's the ultimate comfort food and perfect any time of year!

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Ingredients

• 1 TB olive oil
• ½ diced white onion
• 1-2 tsp minced garlic
• 2 C chopped chicken
• 2 tsp cumin
• ⅓ C chopped green chilies
• 1 C whole kernel corn
• 2 cans white beans
• 6 C vegetable broth
• 1 C heavy cream

Instructions

1. Start by sauteing your onion and garlic in your oil. Use a medium-high heat and cook until they are softened (around 7-8 minutes). 
2. Next, add in your chopped up chicken, cumin and green chilies. I love to use leftover rotisserie chicken for this, as it works really well, but any cooked chicken you have will be fine.
3. Cook for about 15 minutes, stirring occasionally. You want to really get the flavors condensed into the chicken.
4. Finally, add in your corn, beans, broth and heavy cream. Reduce the heat to medium and cover. Let it cook for about 35 minutes or so, stirring occasionally, and then remove the lid. Let it cook for a final ten minutes so the sauce can thicken.
5. Remove from the heat and allow the entire thing to sit for a few minutes before serving so it can do its final thickening.
6. I love to serve this with a little tray of condiments including sour cream, shredded cheese, sliced jalapenos, crackers, tortilla chips or strips, cilantro and lime. People can choose what they add.

Notes

Topping ideas: 

• Jalapeno
• Cilantro
• Tortilla chips
• Squeeze of lime
• Cheese

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 316Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 538mgCarbohydrates: 24gFiber: 5gSugar: 4gProtein: 17g

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Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.