White Chicken Chili

Why You’ll Love This Recipe

White Chicken Chili is the ultimate comfort food with a flavorful twist. It’s rich, but not heavy—thanks to a creamy broth that’s packed with protein and fiber from the chicken and beans. It comes together quickly with everyday ingredients, is easy to customize, and can be made on the stovetop, in a slow cooker, or even in an Instant Pot. Plus, it’s freezer-friendly and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped)
• Olive oil
• Onion, diced
• Garlic, minced
• Canned green chiles
• White beans (like cannellini or Great Northern), drained and rinsed
• Chicken broth
• Ground cumin
• Dried oregano
• Chili powder or cayenne (optional, for spice)
• Salt and pepper
• Cream cheese or sour cream
• Heavy cream or half-and-half (optional, for extra creaminess)
• Fresh lime juice (optional, for brightness)
• Optional toppings: shredded cheese, chopped cilantro, avocado, tortilla strips, sliced jalapeños

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes.
2. Stir in garlic and cook for 1 more minute until fragrant.
3. Add the green chiles, white beans, chicken broth, cumin, oregano, chili powder (if using), salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and cook for 15–20 minutes to allow the flavors to meld.
5. Stir in shredded chicken and reduce heat to low.
6. Add cream cheese (cut into chunks) and stir until melted and smooth. Stir in sour cream or heavy cream if desired.
7. Simmer for another 5 minutes, then taste and adjust seasoning. Add lime juice for a bright finish if desired.
8. Serve hot with your favorite toppings.

Servings and timing

Makes 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: About 40 minutes

Variations

• Spicy version: Use diced jalapeños, hot green chiles, or a pinch of cayenne for extra heat.
• Slow cooker method: Combine all ingredients except dairy and cook on low for 6–7 hours. Stir in cream cheese and sour cream in the last 30 minutes.
• Instant Pot: Sauté onion and garlic on Sauté mode, then add everything but dairy. Cook on high pressure for 10 minutes, quick release, then stir in cream cheese.
• Vegetarian: Skip the chicken and add an extra can of beans and some corn or bell peppers.
• Low-carb: Omit beans and increase the chicken and vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, let chili cool completely, then store in a freezer-safe container for up to 3 months.
Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until warmed through. Add a splash of broth or water if it thickens too much.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great time-saver and adds great flavor.

What are the best beans for white chicken chili?

Cannellini, Great Northern, or navy beans all work well.

Is white chicken chili spicy?

It’s usually mild, but you can increase the heat by adding jalapeños, cayenne, or hot sauce.

Can I use frozen chicken?

Yes, if using a slow cooker or Instant Pot, you can start with frozen chicken and shred it after cooking.

How do I thicken the chili?

Mash some of the beans or add extra cream cheese or a cornstarch slurry.

Can I make it dairy-free?

Yes, skip the cream cheese and sour cream, or use dairy-free alternatives.

What toppings go well with white chicken chili?

Cheese, avocado, cilantro, lime wedges, tortilla chips, and sour cream are all great.

Can I double the recipe?

Yes, it doubles easily for meal prep or serving a crowd.

What should I serve with it?

Cornbread, tortilla chips, or a simple green salad make excellent sides.

How long does it last in the fridge?

Up to 4 days when stored properly in an airtight container.

Conclusion

White Chicken Chili is a comforting, flavorful twist on traditional chili that’s creamy, hearty, and incredibly satisfying. With simple ingredients and easy prep, it’s perfect for weeknight dinners, leftovers, or feeding a crowd. Whether mild or spicy, classic or customized, this dish is sure to become a staple in your kitchen all year long.

White Chicken Chili

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White Chicken Chili is a creamy, hearty, and comforting dish made with tender chicken, white beans, green chiles, and warm spices. It’s lighter than traditional chili but just as satisfying, perfect for weeknights, meal prep, or feeding a crowd.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. 3 cups cooked chicken, shredded or chopped
2. 2 tbsp olive oil
3. 1 medium onion, diced
4. 3 cloves garlic, minced
5. 2 cans green chiles (4 oz each)
6. 2 cans white beans (cannellini or Great Northern), drained and rinsed
7. 4 cups chicken broth
8. 1 tsp ground cumin
9. 1 tsp dried oregano
10. 1/2 tsp chili powder or cayenne (optional)
11. Salt and black pepper to taste
12. 4 oz cream cheese, cubed
13. 1/2 cup sour cream or heavy cream (optional)
14. 1 tbsp fresh lime juice (optional)
15. Optional toppings: shredded cheese, cilantro, avocado, tortilla strips, jalapeños

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until soft, about 5 minutes.

1. Stir in garlic and cook for 1 minute until fragrant.
2. Add green chiles, white beans, chicken broth, cumin, oregano, chili powder (if using), salt, and pepper. Stir well.
3. Bring to a simmer and cook for 15–20 minutes to allow flavors to meld.
4. Add shredded chicken and reduce heat to low.
5. Stir in cream cheese until melted and smooth. Add sour cream or heavy cream if desired.
6. Simmer for another 5 minutes, then taste and adjust seasoning. Add lime juice for brightness if using.
7. Serve hot with desired toppings.

Notes

• For a thicker chili, mash some of the beans before adding chicken.
• Use rotisserie chicken for a quick shortcut.
• Adjust spice level by adding jalapeños, cayenne, or hot sauce.
• This chili tastes even better the next day as flavors meld.
• It can be cooked in a slow cooker or Instant Pot for convenience.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 27g
• Cholesterol: 75mg