“And if God cares so wonderfully for wildflowers that are here today and thrown into the fire tomorrow, he will certainly care for you. Why do you have so little faith?”

– Matthew 6:30 NLT

There’s something about a warm bowl of chili that instantly feels comforting, but if you’re not a fan or what something different than a traditional chili, this one’s for you. My Southwest Chicken Chili brings that cozy feeling with a bright, flavorful twist. Made with tender shredded chicken, creamy white beans, green chiles, jalapeños, and warm southwest spices, this version is rich without being heavy and overpowering.

Unlike traditional tomato-based chili, this white chili has a lighter, much creamier base that lets the layers of flavor really shine. The cumin and smoked paprika add warmth, the green chiles and jalapeños bring a subtle kick, and a the dollop of sour cream at the end keeps everything balanced and a bit tangy. It’s the kind of recipe that feels hearty enough for a cold evening but still vibrant enough to serve year-round.

And this is truly a one pot dish! It’s extremely easy especially because you can add your raw chicken thighs or breasts whole to the pot and let it cook in the richness of the broth. Once your chicken is tender enough that it’s falling apart, take them out and shred them with 2 forks. Easy!

This is also a great make-ahead meal. The flavors deepen as it sits, making leftovers just as good (if not better) the next day. Serve it with my Sweet Potato Cornbread, tortilla strips, or a simple side salad, like my Roasted Apple & Squash Fall Salad for a complete, cozy meal.

Lauren Eliza Eats

Southwest Chicken Chili

Southwest Chicken White Chili is a creamy, comforting chili made with shredded chicken, white beans, green chiles, jalapeños, and southwest spices. Finished with a touch of heavy cream and sour cream for richness. It’s a hearty and flavorful alternative to traditional red chili.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 8 servings

Course: Soup

Cuisine: American, Southwest

Ingredients Method

Ingredients

1 Tbsp olive oil
1 small yellow onion diced
2 jalapeños minced
2 cloves garlic minced
1 lb boneless and skinless chicken breasts or thighs
1 tsp salt
½ tsp garlic power
½ tsp onion powder
1 (15 oz) can white beans (cannellini or great northern) rinsed and drained
1 (4 oz) can diced green chiles
1 cup fresh or frozen corn
3-4 cups chicken broth (more if you like it thinner)
1 tsp cumin
1 tsp smoked paprika
½ tsp oregano
Salt and pepper to taste
1 cup heavy cream
½ cup sour cream

Method

In a large soup pot, heat the olive oil on medium low heat.
Add diced onion and minced jalapeño to the pot. Cook until softened, about 4–5 minutes.
Stir in garlic and cook for another 30 seconds until fragrant.
Season chicken breasts or thighs with salt, garlic, and onion powder.
Add chicken, white beans, green chiles, corn, chicken broth, and spices.
Stir to combine and bring to a gentle simmer.
Cover and simmer for 20–25 minutes, or until chicken is fully cooked and tender.
Remove the chicken, shred with two forks, and return it to the pot.
Adjust consistency of chili with more chicken broth, heavy cream, and sour cream. Adjust salt and pepper to taste.
Top with sour cream dollop and fresh cilantro. Serve warm.