When the weather cools down and you need something cozy but not too heavy, this White Chicken Chili hits the spot every time. It’s creamy, hearty, and packed with tender chicken, white beans, and mild green chiles that give it just the right amount of warmth.
The first time I made this, it was on a chilly Minnesota night when the snow just wouldn’t stop falling. I wanted chili, but not the traditional tomato kind — something creamy, cozy, and full of comfort. I tossed everything into the pot — chicken, beans, green chiles, a little cream — and thirty minutes later, I had a new family favorite. Now, this chili sits right next to my Cajun Potato Soup and Chicken Enchilada Soup as one of my top cold-weather go-tos.
White Chicken Chili
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and cook another 30 seconds until fragrant.
- Add green chiles, cumin, chili powder, oregano, salt, and pepper. Stir to coat everything in the spices.
- Stir in shredded chicken, white beans, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes to blend flavors.
- Reduce heat to low. Stir in sour cream (or cream cheese) and heavy cream. Mix until smooth and creamy — don’t boil once dairy is added.
- Ladle into bowls and top with cheese, cilantro, lime juice, and crushed tortilla chips. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love White Chicken Chili
It’s rich, filling, and full of cozy Southwestern flavor, but still lighter than traditional beef chili. The creamy broth and the balance of spice and sweetness make it a hit with everyone — even the kids. You can make it in under an hour, and it reheats beautifully for lunches all week.
If you love creamy comfort dishes like my Crack Chicken & Rice Soup or Creamy Cheesy Potato Soup, this White Chicken Chili will fit right in your dinner rotation.
Ingredients You’ll Need
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- Salt and pepper to taste
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 cups chicken broth
- 1 cup corn (optional)
- ½ cup sour cream or cream cheese
- ½ cup heavy cream
Toppings (optional but amazing):
- Shredded Monterey Jack cheese
- Fresh cilantro
- Lime wedges
- Crushed tortilla chips
If you love quick, hearty meals, you’ll also enjoy my Beef and Chickpea Skillet — same one-pan simplicity, totally different vibe.
How to Make White Chicken Chili
Step 1: Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and cook another 30 seconds until fragrant.
Step 2: Add Flavor Base
Add green chiles, cumin, chili powder, oregano, salt, and pepper. Stir to coat everything in the spices.
Step 3: Add Chicken & Broth
Stir in shredded chicken, white beans, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes to blend flavors.
Step 4: Make It Creamy
Reduce heat to low. Stir in sour cream (or cream cheese) and heavy cream. Mix until smooth and creamy — don’t boil once dairy is added.
Step 5: Serve & Garnish
Ladle into bowls and top with cheese, cilantro, and lime juice. Serve warm with tortilla chips or a slice of Cheesy Hawaiian Roll Garlic Bread.
It’s as comforting as my Cajun Seafood Alfredo — and just as easy to pull together on a busy night.
Tips for Perfect White Chicken Chili
- Use rotisserie chicken: Saves time and adds flavor.
- Mash some beans: For a thicker chili without flour or cornstarch.
- Don’t boil the cream: Keep it low and slow for a silky texture.
- Add toppings: Cheese, chips, and lime take it to the next level.
Little tips like these are the same ones that make my Old-Fashioned Southern Meatloaf come out perfect every time — simple steps, big payoff.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze for up to 3 months. Thaw in the fridge before reheating.
Reheat: Warm gently on the stovetop or in the microwave until heated through.
Like my Christmas Bread Recipe, this chili tastes even better the next day when the flavors meld together.
Flavor Variations
- Spicy Southwest: Add diced jalapeños or extra chili powder.
- Green Chili Style: Use salsa verde instead of green chiles.
- Creamier Version: Stir in more cream cheese or shredded cheese.
- Low-Fat Option: Use Greek yogurt instead of sour cream.
If you enjoy customizable comfort food like this, you’ll also love my Creamy Parmesan Pasta Soup.
Frequently Asked Questions
1. Can I make White Chicken Chili in a slow cooker?
Yes — just combine everything except dairy ingredients and cook on LOW for 6 hours. Stir in sour cream and cream before serving.
2. What’s the best way to thicken it?
Mash some beans with a spoon or add a small amount of cream cheese.
3. Can I use canned chicken?
Yes, but fresh or rotisserie chicken gives the best flavor.
4. How can I make it spicier?
Add cayenne pepper or a few dashes of hot sauce.
The Final Bite
This White Chicken Chili is everything cozy dinners should be — creamy, hearty, and full of gentle spice. It’s quick enough for weeknights and comforting enough for Sundays. Every spoonful is warm, rich, and full of home-cooked goodness.
Serve it with my Loaded Cornbread Casserole for a pairing that’s pure comfort food perfection.