When the weather turns chilly and all you crave is a warm, comforting meal that feels like a hug in a bowl, White Chicken Chili is the answer. Unlike traditional chili that uses beef and tomato, this version is made with tender chicken, creamy white beans, green chilies, and a flavorful blend of spices. It’s hearty, satisfying, and absolutely perfect for cozy nights at home or serving a crowd at gatherings.
The best part? It’s incredibly easy to make and can be ready in under an hour, yet tastes like it simmered all day. Whether you’re cooking for your family, meal prepping for the week, or hosting game night, this chili will quickly become one of your go-to recipes.
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Why Make This White Chicken Chili?
There are countless chili recipes out there, but White Chicken Chili stands out because it’s:
- Lighter yet filling – it’s creamy without being heavy.
- Flavor-packed – every spoonful is infused with garlic, cumin, and green chili warmth.
- Versatile – make it on the stovetop, in a slow cooker, or in the Instant Pot.
- Crowd-pleasing – kids and adults alike love its mild, comforting flavors.
Why Will You Love This White Chicken Chili?
You’ll love this chili because it’s:
- Quick & easy: 30 minutes of active cooking and dinner is ready.
- Customizable: You can make it mild or spicy, creamy or broth-based.
- Great for leftovers: The flavor deepens as it sits, making it even tastier the next day.
- One-pot magic: Less cleanup and maximum flavor.
It’s the kind of recipe that warms your belly and your soul—perfect for weeknights or lazy weekends.
How to Make White Chicken Chili?
Ingredients:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) Great Northern beans or cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup sour cream (or Greek yogurt for a lighter version)
- 1/2 cup heavy cream (optional, for extra creaminess)
- 2 tbsp olive oil
- Fresh lime juice (for garnish)
- Fresh cilantro, shredded cheese, and tortilla strips (for topping)
Directions:
- Cook the chicken: In a large pot, heat olive oil over medium heat. Add chicken breasts and sear until lightly browned on both sides (they don’t need to be fully cooked yet). Remove and set aside.
- Sauté aromatics: In the same pot, add onion and garlic. Sauté until fragrant and translucent.
- Add seasonings: Stir in cumin, oregano, chili powder, paprika, salt, and pepper to bloom the spices.
- Build the base: Add chicken broth, beans, and green chilies. Return chicken to the pot and bring to a gentle simmer.
- Shred chicken: After 20 minutes of simmering, remove chicken, shred it with two forks, and return it to the pot.
- Make it creamy: Stir in sour cream and heavy cream until well blended. Simmer for another 5–10 minutes.
- Taste & adjust: Add a squeeze of lime juice, taste for seasoning, and adjust as needed.
- Serve hot: Top with shredded cheese, tortilla strips, and fresh cilantro.
How to Serve White Chicken Chili?
This chili is hearty enough to stand on its own, but you can elevate it with sides and toppings:
- Toppings: Shredded cheese, avocado slices, tortilla strips, sour cream, jalapeños, or fresh cilantro.
- Sides: Cornbread, crusty bread, or a simple green salad.
- Party style: Serve with a chili toppings bar so everyone can customize their bowl.
The Best Way To Store White Chicken Chili
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop or microwave, adding a splash of broth or cream if needed.
Tips to Make White Chicken Chili
- Use rotisserie chicken to cut down cooking time.
- For extra creaminess, mash one cup of beans before adding them.
- Adjust spice levels by adding jalapeños or a dash of cayenne.
- Add corn kernels for a sweet pop of flavor.
- Always add lime juice at the end—it brightens the dish beautifully.
Nutritional Benefits:
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Fat | 12g |
| Carbohydrates | 26g |
| Fiber | 7g |
| Sodium | 640mg |
Variations
- Spicy White Chicken Chili: Add jalapeños, cayenne, or hot sauce.
- Dairy-Free Version: Use coconut milk instead of cream.
- Slow Cooker White Chicken Chili: Cook on low for 6–7 hours, shred chicken, stir in cream at the end.
- Instant Pot Version: Pressure cook on high for 15 minutes, quick release, then shred chicken and stir in cream.
White Chicken Chili
Equipment
- large pot
- cutting board
- Chef’s knife
- wooden spoon
- measuring spoons and cups
- tongs
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) Great Northern beans or cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup heavy cream (optional)
- 2 tbsp olive oil
- 1 fresh lime (for garnish)
- fresh cilantro, shredded cheese, and tortilla strips (for topping)
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken breasts and sear until lightly browned on both sides (they don’t need to be fully cooked yet). Remove and set aside.
- In the same pot, add onion and garlic. Sauté until fragrant and translucent.
- Stir in cumin, oregano, chili powder, paprika, salt, and pepper to bloom the spices.
- Add chicken broth, beans, and green chilies. Return chicken to the pot and bring to a gentle simmer.
- After 20 minutes of simmering, remove chicken, shred it with two forks, and return it to the pot.
- Stir in sour cream and heavy cream until well blended. Simmer for another 5–10 minutes.
- Add a squeeze of lime juice, taste for seasoning, and adjust as needed.
- Serve hot and top with shredded cheese, tortilla strips, and fresh cilantro.
Notes
Nutrition
FAQs
Q1: Can I use rotisserie chicken?
Yes! Shred 3 cups of cooked chicken and add it in during the last 10 minutes of cooking.
Q2: How can I make this chili thicker?
Mash some of the beans before adding them or simmer longer to reduce liquid.
Q3: Can I make it ahead of time?
Absolutely. The flavors develop even more overnight, making it perfect for meal prep.
Q4: Is White Chicken Chili gluten-free?
Yes! As long as you use gluten-free broth and seasonings, it’s naturally gluten-free.
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Conclusion
This White Chicken Chili recipe is the ultimate comfort food—creamy, flavorful, and satisfying without being too heavy. It’s versatile, easy to make, and perfect for both busy weeknights and cozy weekends. Once you try it, it’ll become a family favorite you’ll want to make again and again.