White Chicken Chili

Why You’ll Love This Recipe

This White Chicken Chili stands out with its creamy texture, mild heat, and rich flavor. It’s the perfect alternative to red chili and is a favorite for those who love a comforting, one-pot meal. Whether you’re cooking for a weeknight dinner, a game day gathering, or just want leftovers that taste even better the next day, this recipe delivers. Plus, it’s easily adaptable and comes together quickly using simple pantry staples.

Ingredients

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

• Cooked shredded chicken (such as rotisserie or poached chicken breast)
• White beans (such as Great Northern or cannellini)
• Chicken broth
• Green chilies (diced, canned)
• Onion (chopped)
• Garlic (minced)
• Cream cheese or sour cream (for creaminess)
• Olive oil or butter
• Ground cumin
• Oregano
• Chili powder
• Salt and pepper
• Lime juice (optional, for brightness)
• Fresh cilantro (optional, for garnish)

Directions

1. In a large pot, heat olive oil or butter over medium heat. Add chopped onions and sauté until translucent.
2. Stir in garlic and cook for another 30 seconds until fragrant.
3. Add the green chilies, cumin, oregano, chili powder, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring to a simmer.
5. Add the white beans and shredded chicken. Stir well and allow the chili to simmer for 15–20 minutes.
6. Lower the heat and stir in the cream cheese or sour cream until fully melted and incorporated, making the chili creamy.
7. Adjust seasoning to taste. Add a squeeze of lime juice if desired.
8. Serve hot, garnished with fresh cilantro, shredded cheese, or tortilla strips if desired.

Servings and timing

This recipe serves approximately 6 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper for extra heat.
• Slow Cooker Version: Combine all ingredients (except cream cheese or sour cream) in a slow cooker and cook on low for 6–8 hours. Stir in the cream cheese at the end.
• Dairy-Free: Skip the cream cheese and use coconut milk or a dairy-free alternative for a creamy texture.
• Vegetarian: Omit chicken and add extra beans or diced vegetables like zucchini and corn.
• Thicker Texture: Mash some of the beans before adding them to the pot to thicken the chili.

Storage/Reheating

Store any leftover White Chicken Chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until hot. For microwave reheating, cover and heat in 1-minute intervals, stirring in between, until heated through. This chili also freezes well—store in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

What is the best chicken to use for White Chicken Chili?

Shredded rotisserie chicken or leftover cooked chicken breast works best for convenience and flavor.

Can I use dry beans instead of canned?

Yes, but you’ll need to soak and cook them in advance, as dry beans require much longer cooking time than canned.

How do I make this chili spicier?

Add diced jalapeños, extra chili powder, or a pinch of cayenne pepper to increase the heat level.

Is White Chicken Chili gluten-free?

Yes, most versions are naturally gluten-free. Just ensure your broth and spices are gluten-free if you have sensitivities.

Can I make this in a slow cooker?

Absolutely. Add all ingredients (except cream cheese) to the slow cooker and cook on low for 6–8 hours. Stir in cream cheese just before serving.

What toppings go well with White Chicken Chili?

Try shredded cheese, sour cream, avocado slices, fresh cilantro, crushed tortilla chips, or diced green onions.

How do I thicken the chili?

Mash some of the beans or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the chili.

Can I freeze White Chicken Chili?

Yes, it freezes well. Store in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

What if I don’t have cream cheese?

You can substitute with sour cream, Greek yogurt, or even a splash of heavy cream for a creamy consistency.

Can I make it ahead of time?

Yes, this chili tastes even better the next day. Prepare it ahead and store in the fridge until ready to reheat and serve.

Conclusion

White Chicken Chili is a creamy, comforting twist on traditional chili that’s easy to make and incredibly satisfying. With simple ingredients, customizable heat levels, and make-ahead convenience, it’s a recipe you’ll come back to again and again. Perfect for busy weeknights or cozy weekends, this chili brings warmth and flavor to any table.

White Chicken Chili

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White Chicken Chili is a creamy and comforting twist on traditional chili, made with shredded chicken, white beans, green chilies, and warming spices. It’s hearty, flavorful, and perfect for cozy nights or gatherings.

• 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

• 2 cups cooked shredded chicken (e.g., rotisserie or poached)
• 2 cans white beans (Great Northern or cannellini), drained and rinsed
• 4 cups chicken broth
• 2 cans diced green chilies (4 oz each)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 oz cream cheese or 1/2 cup sour cream
• 2 tbsp olive oil or butter
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp lime juice (optional)
• Fresh cilantro for garnish (optional)

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Instructions

1. In a large pot, heat olive oil or butter over medium heat. Add chopped onions and sauté until translucent.
2. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Add the diced green chilies, cumin, oregano, chili powder, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and bring to a simmer.
5. Add the white beans and shredded chicken. Stir well and let simmer for 15–20 minutes.
6. Reduce heat and stir in cream cheese or sour cream until fully melted and incorporated.
7. Adjust seasoning to taste and add lime juice if desired.
8. Serve hot, garnished with fresh cilantro, shredded cheese, or tortilla strips if desired.

Notes

• Add jalapeños or cayenne for extra heat.
• To thicken, mash some beans or use a cornstarch slurry.
• For a vegetarian version, omit chicken and add more beans or vegetables.
• Use dairy-free alternatives for a dairy-free version.
• Freezes well for up to 3 months.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 2g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 75mg