White Chicken Chili Recipe tastes creamy, cozy, and a little zippy from green chiles, with tender chicken and soft white beans in every spoonful. It works perfectly for busy weeknights or game day, and you can get it on the table in about 40 minutes total. I first tested this version on a freezing January night in my tiny apartment kitchen, and my kids still ask for “that white chili” every winter.
Why You Should Try This White Chicken Chili Recipe
This White Chicken Chili Recipe brings big flavor with very little effort. You build flavor with a quick sauté, then let the chicken and beans simmer in a creamy broth that tastes like it cooked all afternoon.
The recipe uses simple pantry ingredients, so you probably own most of them already. It also scales easily, so you can feed a crowd or stash extra portions for future lazy dinners.
“This White Chicken Chili Recipe tastes like restaurant comfort food but comes together on a weeknight schedule. ★★★★★”
Ingredients You’ll Need
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, diced
- 1 medium jalapeño, seeded and minced (keep some seeds for more heat)
- 1 small poblano pepper, diced (optional but adds great flavor)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano (Mexican oregano if you have it)
- 1 teaspoon chili powder or ancho chili powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Chicken and broth
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut in large chunks
- I prefer thighs for extra tenderness and flavor.
- 4 cups low sodium chicken broth
- Use a good quality boxed broth or homemade stock if you have it.
- 1 can (4 ounces) diced green chiles, mild or hot
- 2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed
- 1 cup frozen corn or canned corn, drained
Creamy finish
- 1 cup sour cream or plain Greek yogurt
- Greek yogurt adds protein and a slight tang.
- 4 ounces cream cheese, softened and cubed
- I like full fat for the best texture, but light cream cheese also works.
- 1 tablespoon fresh lime juice, plus more to taste
Optional toppings
- Shredded Monterey Jack, pepper Jack, or cheddar cheese
- Sliced avocado
- Fresh cilantro, chopped
- Crushed tortilla chips or tortilla strips
- Sliced green onions
- Extra lime wedges
Pantry shortcuts and substitutions
- Use rotisserie chicken: Swap the raw chicken for 3 cups shredded rotisserie chicken and add it during the last 10 minutes of simmering.
- Use canned chicken: In a pinch, use two 12 ounce cans of chicken, drained and shredded, and add near the end.
- Adjust heat: Use mild green chiles and skip jalapeño for kids, or add a pinch of cayenne for spice lovers.
- Dairy free option: Use dairy free cream cheese and a thick unsweetened dairy free yogurt or canned coconut milk, and skip the cheese topping.
Equipment list
- Large heavy bottomed pot or Dutch oven
- Cutting board and sharp chef’s knife
- Wooden spoon or heat safe spatula
- Measuring cups and spoons
- Ladle for serving
Tips & Tricks
- Dice the onion and peppers roughly the same size so they cook evenly and soften at the same rate.
- Use room temperature cream cheese so it melts smoothly and avoids little lumps in the chili.
- Mash some of the beans with a fork before adding them to thicken the chili without extra cream.
- Taste the broth before adding dairy and adjust salt, pepper, and lime so the flavors pop.
- Add dairy off the heat or over very low heat so the sour cream or yogurt does not curdle.
- Use chicken thighs if you want meat that stays juicy even if you simmer a bit longer.
- Keep extra broth on hand and thin the chili if it thickens more than you like.
- Set out toppings in small bowls and let everyone customize their own bowl of white chicken chili.
How to Make White Chicken Chili
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Add diced onion, jalapeño, and poblano and stir frequently until the veggies soften and turn translucent, about 6 to 8 minutes. Stir in garlic, cumin, coriander, oregano, chili powder, salt, and pepper and cook 1 to 2 minutes until the spices smell toasty and fragrant.
Step 2: Add chicken, broth, beans, and chiles
Add the chicken pieces to the pot and stir so they coat in the spices and veggies. Pour in the chicken broth and add the diced green chiles, beans, and corn. Stir well, scrape up any browned bits from the bottom, and bring the mixture to a gentle boil.
Step 3: Simmer until chicken turns tender
Lower the heat to a steady simmer. Cook 15 to 20 minutes, stirring occasionally, until the chicken cooks through and feels very tender when you press it with a spoon. Use tongs to pull the chicken out to a cutting board, then shred it with two forks and return it to the pot.
Step 4: Make it creamy
Turn the heat to low. Stir in the cream cheese cubes and keep stirring until they melt completely into the broth. Whisk the sour cream or Greek yogurt in a small bowl with a ladle of hot broth, then stir that mixture back into the pot along with the lime juice.
Step 5: Adjust seasoning
Taste the white chicken chili and add more salt, pepper, or lime juice as needed. If the chili tastes too thick, stir in a splash of extra broth until it reaches your favorite consistency. Ladle into bowls and top with shredded cheese, cilantro, avocado, tortilla chips, and green onions.
What to Serve with White Chicken Chili
Serve this White Chicken Chili Recipe with warm flour or corn tortillas, or a basket of tortilla chips for scooping. A simple side of steamed rice or cilantro lime rice pairs nicely and stretches the meal for a bigger family. You can also add a crisp green salad, sliced cucumbers, or carrot sticks for some fresh crunch on the side. For a cozy touch, offer cornbread or warm dinner rolls to soak up every last bit of creamy broth.
Storage Options
- Store leftover white chicken chili in an airtight container in the fridge for up to 4 days.
- Chill the chili completely before you move it to freezer safe containers and freeze for up to 3 months.
- Thaw frozen chili overnight in the fridge or gently in a covered pot over low heat with a splash of broth.
- Reheat on the stovetop over low to medium heat and stir often, or warm individual bowls in the microwave in short bursts while you stir between intervals.
White Chicken Chili Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring often, until softened, about 5 minutes.
- Stir in the minced garlic and jalapeño and cook until fragrant, 1 to 2 minutes.
- Add the cumin, oregano, chili powder, salt, and black pepper. Cook for 30 seconds, stirring to toast the spices.
- Pour in the chicken broth and add the diced green chiles, beans, shredded chicken, and corn. Stir to combine and bring to a simmer.
- Reduce the heat to low and simmer gently for 15 to 20 minutes to allow the flavors to meld.
- Stir in the sour cream and heavy cream until the chili is creamy and heated through, but do not let it boil. Add the lime juice and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and stir in chopped cilantro, if using. Ladle into bowls and serve warm with your favorite toppings.
Notes
Approximate per serving (1/6 of recipe): 420 calories; fat 20 g; saturated fat 9 g; carbohydrates 30 g; fiber 7 g; sugars 4 g; protein 30 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.