White Chicken Chili is a cozy and tasty twist on the classic chili, packed with tender chicken, white beans, and a gentle blend of spices. Instead of the usual red chili base, this one uses a creamy broth that feels light but still full of flavor. You get a nice mix of soft beans and juicy chicken in every spoonful, along with just enough zing to keep your taste buds happy.
I love making this chili when the weather starts to cool down because it warms you up from the inside out without feeling heavy. One of my favorite things about it is how easy it is to throw together with simple ingredients I almost always have on hand. Adding a little shredded cheese or a squeeze of lime on top makes it feel extra special, and I always find myself going back for seconds.
When I serve this chili, I like to pair it with some crunchy tortilla chips or a side of warm cornbread. It’s a dish that brings people to the table and invites them to dig in and enjoy together. If you’re looking for a comforting, tasty meal that’s a bit different from the usual chili, this white chicken version is definitely worth a try.
Key Ingredients & Substitutions
White Beans: Cannellini or great northern beans give this chili a creamy, mild taste. If you don’t have these, navy beans work fine. Canned beans save time and still taste great.
Chicken: Shredded cooked chicken is best here. I often use rotisserie chicken — it’s easy and flavorful. For a lighter option, you can poach chicken breasts at home.
Cream Cheese & Sour Cream: These add creaminess to the chili. You can swap sour cream for Greek yogurt if you want a tangier flavor or lower fat.
Jalapeños: These give heat, but you can leave them out for a mild chili or substitute with a little cayenne pepper or chili flakes if you want control over spice level.
Cilantro & Lime: These fresh ingredients brighten the flavors at the end. If you don’t like cilantro, parsley is a mild alternative.
How Do I Get a Creamy and Flavorful Broth Without It Being Too Thick?
Making the broth creamy but not too heavy is key to this chili’s appeal. Here’s how I do it:
- Simmer the broth with spices, beans, chicken, and corn to blend flavors well.
- Add softened cream cheese off the heat, stirring until it melts smoothly — this makes the chili creamy without added thickness from flour or roux.
- Mix in sour cream or Greek yogurt at the end for a fresh creaminess and a bit of tang.
- Be sure to stir gently to avoid breaking up the beans too much, which keeps a nice texture.
This method creates a smooth, rich broth that feels comforting but light enough to enjoy any time.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it heats evenly and gives space to simmer all the ingredients without spilling.
- Wooden spoon – ideal for stirring without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, jalapeños, and cilantro.
- Measuring spoons and cups – helpful to get the right spice balance and liquid amounts.
Flavor Variations & Add-Ins
- Swap chicken for turkey or cooked shredded pork for a different protein twist.
- Add diced green chilies or poblano peppers for extra mild heat and smoky flavor.
- Mix in black beans or pinto beans with the white beans to add color and texture variety.
- Stir in a cup of diced tomatoes for a slightly tangier chili with more depth.
How to Make White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, sliced (optional, adjust to spice preference)
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern beans)
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 3 cups chicken broth
- 1 cup frozen or canned corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 4 ounces cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- Fresh cilantro, chopped (about 1/4 cup)
For Garnish:
- Sliced jalapeños
- Shredded white cheddar or Monterey Jack cheese
- Lime wedges
- Fresh cilantro
Time You’ll Need
This recipe takes about 10 minutes to prep and roughly 25-30 minutes to cook. So, in just under 45 minutes, you’ll have a warm, comforting bowl of white chicken chili ready to enjoy!
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent and soft, about 5 minutes. Then add the minced garlic and sliced jalapeños, cooking for 1-2 more minutes until fragrant.
2. Add Spices and Main Ingredients:
Stir in the ground cumin, chili powder, and dried oregano. Let the spices cook for about 30 seconds to release their flavors. Then add the shredded chicken, drained white beans, corn kernels, and chicken broth. Stir everything together.
3. Simmer the Chili:
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes so all the flavors get cozy and blend well.
4. Make it Creamy:
Turn the heat to low and add the softened cream cheese. Stir continuously until it melts completely and gives your chili a rich, creamy texture.
5. Finish and Serve:
Stir in the sour cream (or Greek yogurt) and lime juice. Taste and add salt and pepper as needed. Remove the pot from heat and mix in the chopped fresh cilantro. Ladle the chili into bowls and garnish with sliced jalapeños, shredded cheese, extra cilantro, and lime wedges on the side.
Enjoy your delicious bowl of White Chicken Chili, perfect with crunchy tortilla chips or warm cornbread!
Can I Use Frozen Chicken for White Chicken Chili?
Yes! Just make sure the chicken is fully thawed before shredding and adding it to the chili. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make White Chicken Chili in a Slow Cooker?
Absolutely! Follow the sauté steps for the onions, garlic, and jalapeños first, then add all ingredients except the cream cheese and sour cream to the slow cooker. Cook on low for 4-6 hours. Stir in the cream cheese and sour cream near the end of cooking.
How Do I Store Leftovers?
Store leftover chili in an airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium-low heat, stirring occasionally, or use the microwave until warmed through.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the cream cheese and sour cream with dairy-free alternatives like cashew cream or coconut yogurt. This will maintain creaminess without the dairy.