Introduction
There are some recipes that just feel like a hug in a bowl, and White Chicken Chili is definitely one of them.
I still remember the first time I tried it. It was a chilly fall evening, and a friend brought over a big pot of this creamy, slightly spicy chili. One spoonful in, and I was hooked—comforting, flavorful, and different from the classic beef-and-tomato chili I grew up eating. It was cozy, hearty, and somehow light enough that I didn’t feel weighed down.
Now, White Chicken Chili has become one of my go-to recipes whenever the weather turns cool, or when I just want something quick, nourishing, and delicious for dinner. What makes it so special? Unlike traditional chili, it skips the tomatoes and red beans in favor of tender chicken, creamy white beans, green chilies, and warming spices. The result is a bowl of goodness that’s comforting, satisfying, and a little bit addictive.
Whether you’re making it for a family dinner, meal prepping for the week, or hosting friends for game day, this White Chicken Chili is always a crowd-pleaser.
Ingredients for White Chicken Chili
Here’s what you’ll need to make a big pot of creamy, hearty White Chicken Chili:
Main Ingredients
- 1 tablespoon olive oil (or butter)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (4 oz each) diced green chilies
- 2 cans (15 oz each) cannellini beans (drained and rinsed)
- 1 can (15 oz) corn (optional, but adds sweetness)
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 4 cups chicken broth
- 2–3 cups shredded cooked chicken (rotisserie chicken works great!)
- ½ cup sour cream or Greek yogurt (for creaminess)
- ½ cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
Garnishes (optional but highly recommended!)
- Fresh cilantro
- Lime wedges
- Avocado slices
- Jalapeño slices
- Extra shredded cheese
Substitution Ideas
- Chicken: Swap for ground chicken or turkey. For a vegetarian version, use chickpeas or more beans.
- Dairy-free: Use coconut milk instead of cream and skip the cheese (or use dairy-free cheese).
- Beans: Cannellini beans are traditional, but great northern beans or navy beans work too.
- Spice level: Add jalapeños or cayenne pepper if you like it spicier, or skip the chili powder for a milder version.
Step-by-Step Instructions
This recipe is beginner-friendly and comes together in under an hour.
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for about 5 minutes, until softened. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add the Flavor Base
Stir in green chilies, cumin, chili powder, smoked paprika, and oregano. Cook for 1–2 minutes to let the spices bloom and release their flavor.
Step 3: Add Beans, Corn, and Broth
Pour in the cannellini beans, corn (if using), and chicken broth. Stir well. Bring the mixture to a simmer and cook for 15 minutes.
Step 4: Add the Chicken
Stir in the shredded chicken and continue simmering for another 10 minutes to let the flavors meld together.
Step 5: Make It Creamy
Reduce heat to low. Stir in sour cream (or Greek yogurt), heavy cream, and shredded cheese until melted and smooth. Don’t boil once you add the dairy—just gently warm it through.
Step 6: Taste & Adjust
Taste the chili and season with salt, pepper, or extra spices as needed.
Step 7: Garnish & Serve
Ladle the chili into bowls and top with your favorite garnishes—cilantro, lime juice, avocado, jalapeños, or extra cheese.
Extra Tips for the Perfect White Chicken Chili
Serving Suggestions
- Serve with warm cornbread, crusty bread, or tortilla chips for dipping.
- A side salad with avocado and lime pairs beautifully.
- For game day, set up a chili bar with toppings like shredded cheese, chopped onions, jalapeños, and sour cream so everyone can customize their bowl.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove over medium heat or in the microwave. Add a splash of broth if it thickens too much.
- For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
- Spicy White Chicken Chili: Add jalapeños, cayenne, or hot sauce for extra heat.
- Slow Cooker Version: Add all ingredients (except dairy and cheese) to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in the cream and cheese just before serving.
- Healthy Twist: Use Greek yogurt instead of sour cream and skip the heavy cream for a lighter version.
Nutritional Information (per serving, ~6 servings)
- Calories: ~380
- Carbohydrates: 28g
- Protein: 29g
- Fat: 15g
- Fiber: 7g
- Sugar: 3g
(Full breakdown available at FeedGrump)
FAQ Section
Q: How long does it take to make White Chicken Chili?
A: About 45 minutes total—15 minutes prep and 30 minutes cooking.
Q: Can I substitute the chicken?
A: Yes! Ground turkey, ground chicken, or even leftover Thanksgiving turkey work great. For a vegetarian version, swap the chicken for chickpeas or more beans.
Q: Can I freeze White Chicken Chili?
A: Absolutely. This chili freezes beautifully for up to 3 months. Just avoid freezing if you’ve already added the dairy—add sour cream and cheese after reheating for best results.
Q: How do I make it thicker?
A: Mash a few of the beans with a fork before adding the chicken, or let it simmer uncovered for a few extra minutes.
Conclusion
There you have it—the ultimate White Chicken Chili recipe that’s creamy, comforting, and packed with flavor. It’s one of those recipes you’ll find yourself coming back to again and again, whether it’s for a quick weeknight dinner, a cozy Sunday meal, or a freezer-friendly dish to save for later.
What I love most is how versatile it is—you can make it creamy and indulgent, light and healthy, mild or spicy. No matter how you customize it, it’s always satisfying and always a hit.
So grab your pot, shred up some chicken, and make this cozy bowl of comfort. Trust me, once you try this White Chicken Chili, it’ll earn a permanent spot in your dinner rotation.
👉 If you make this recipe, I’d love to hear about it! Drop a comment below, share a photo of your chili, or pin this recipe to save for later. Happy cooking!