White Chicken Chili

Imagine a steaming bowl of creamy, aromatic White Chicken Chili that warms you from the inside out with each spoonful. This hearty southwestern favorite combines tender shredded chicken, subtle heat from green chilies, and creamy white beans in a rich, flavorful broth. Unlike traditional red chili, White Chicken Chili offers a milder yet equally satisfying experience that’s perfect for family dinners or casual entertaining. You’ll learn how to create this comforting one-pot meal with simple ingredients and easy techniques that deliver restaurant-quality results right in your own kitchen.

Why You’ll Love This Recipe

This White Chicken Chili recipe strikes the perfect balance between comfort food satisfaction and bright, complex flavors. The velvety texture comes from pureed white beans and a touch of sour cream, creating a luxurious mouthfeel without heavy cream. Each bite delivers a delightful contrast between the tender chunks of chicken, the slight crunch of corn, and the soft beans swimming in the flavorful broth.

What makes this chicken chili recipe truly special is its versatility and ease. Ready in under an hour with mostly pantry staples, it’s the perfect weeknight dinner solution that tastes like you spent hours in the kitchen. The flavor profile is perfectly balanced—mild enough for the whole family but easily customizable for heat-seekers with additional toppings.

The make-ahead friendly nature of this White Chicken Chili means it’s perfect for meal prep, and it actually tastes even better the next day as the flavors continue to develop. Whether you’re serving it for a cozy family dinner or bringing it to a potluck, this recipe consistently earns rave reviews and requests for seconds.

Ingredients List for the White Chicken Chili

These carefully selected ingredients work together to create the perfect balance of creaminess, texture, and flavor in this White Chicken Chili. The combination of green chilies, cumin, and lime juice provides an authentic southwestern profile that distinguishes this chili from standard varieties.

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
• 2 1/2 cups low-sodium chicken broth
• 2 4 oz cans diced green chilies
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 small lime, juice from
• Salt and freshly ground black pepper, to taste
• 2 15 oz cans great northern beans
• 1 cup sour cream (or plain Greek yogurt)
• 1 cup corn (frozen or fresh)

2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken)

• Fresh cilantro
• Shredded cheese
• Tortilla chips
• Green onions
• Avocado

Pro Tips

Creating the perfect White Chicken Chili comes down to a few key techniques that elevate this dish from good to exceptional:

Blend some beans for thickness: The secret to achieving that perfect creamy consistency without heavy cream is pureeing a portion of the beans with broth. This technique creates a naturally thick base while maintaining the desired texture. If you prefer an even thicker chili, you can increase the amount of beans you puree.

Don’t rush the simmer: Allowing your chili to simmer uncovered for the full 15-30 minutes does more than just reduce the liquid—it concentrates the flavors and allows all the spices to bloom fully. If you have extra time, letting it simmer for up to 45 minutes will develop even deeper flavor profiles.

Add sour cream off-heat: Always remove the pot from heat before stirring in the sour cream. Adding dairy to a boiling mixture can cause it to curdle or separate. For the creamiest result, let the chili cool for 2-3 minutes before gently folding in the sour cream. This ensures a smooth, velvety texture throughout the chili.

Instructions

Step 1: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.

Step 2: Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

Step 3: Drain and rinse beans in a strainer.

Step 4: Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!).

Step 5: Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

Step 6: Remove from heat and stir in sour cream and cooked chicken.

Step 7: Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.

Variations

This White Chicken Chili recipe is wonderfully adaptable to suit different dietary needs and flavor preferences:

Vegetarian White Bean Chili: Skip the chicken and double the beans for protein. Add an extra teaspoon of cumin and a diced poblano pepper for depth of flavor. The pureed beans create such a satisfying texture that meat-eaters rarely miss the chicken. For added substance, consider adding diced zucchini or yellow squash during the last 10 minutes of simmering.

Spicy Southwest Version: For heat lovers, add a diced jalapeño with the onions and substitute one can of diced green chilies with a can of diced green chilies with habanero. Increase the cayenne to 1/2 teaspoon and add 1 teaspoon of chili powder. Garnish with pickled jalapeños for an extra kick that transforms this White Chicken Chili into a fiery southwestern delight.

Dairy-Free Option: Replace the sour cream with coconut cream or cashew cream for a dairy-free version that maintains the creamy texture. The subtle sweetness from the coconut cream pairs surprisingly well with the southwestern spices and creates an equally luxurious mouth feel.

Storage and Serving

White Chicken Chili improves with time, making it perfect for meal prep. Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, creating an even more delicious meal the next day. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop over medium-low heat, stirring occasionally.

For a complete meal, serve this chili with a variety of toppings bar so everyone can customize their bowl. Beyond the suggested garnishes, consider offering pickled red onions, sliced radishes, or lime wedges for brightness. A side of warm, buttered cornbread makes the perfect accompaniment to soak up every last drop of the flavorful broth.

For a lighter presentation, serve smaller portions of White Chicken Chili alongside a crisp green salad dressed with a simple cilantro-lime vinaigrette. This creates a balanced meal that’s both satisfying and refreshing.

FAQs

Can I make this White Chicken Chili in a slow cooker?
Absolutely! Add all ingredients except sour cream, chicken, and garnishes to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in shredded cooked chicken and sour cream during the last 30 minutes of cooking.

Can I use dried beans instead of canned?
Yes, but you’ll need to cook them separately first. Soak 1 cup dried great northern beans overnight, then simmer until tender (about 1-1.5 hours) before adding to the chili recipe as directed.

Is this White Chicken Chili spicy?
This recipe has a mild-to-medium heat level. The cayenne provides gentle warmth rather than intense heat. For a milder version, reduce or omit the cayenne pepper. To increase heat, add more cayenne or a diced jalapeño.

How can I thicken my chili if it’s too thin?
If your chili needs thickening, puree additional beans, or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering chili until it reaches your desired consistency.

What’s the best chicken to use for White Chicken Chili?
Rotisserie chicken provides excellent flavor and convenience. Alternatively, you can poach 2 large chicken breasts in the broth before starting the recipe, then shred and add back at the end for extra flavor infusion.

Print