White Chicken Chili

BySarah
White Chicken Chili
Jump to Recipe Print Recipe

If you’ve ever tried white chicken chili that tasted bland, watery, or overly thick, you know how disappointing it can be. This cozy classic should be creamy, flavorful, and hearty—not dull or heavy.

This white chicken chili hits the perfect balance. It’s rich and comforting with tender chicken, white beans, warm spices, and a creamy broth that comes together easily on the stovetop. It’s the kind of meal that warms you from the inside out and works just as well for busy weeknights as it does for game day or meal prep.

I’ve made this recipe over and over, tweaking the seasoning and texture until every bowl delivered bold flavor without being overpowering. Below, you’ll find everything you need to make it confidently—simple steps, helpful tips, easy variations, and answers to common questions.

Why You’ll Love This Recipe

  • Creamy and comforting without being heavy

  • Hearty and filling thanks to chicken and beans

  • One-pot recipe with easy cleanup

  • Mild but flavorful, perfect for the whole family

  • Great for leftovers and freezing

Ingredients & Prep

This white chicken chili uses pantry staples and simple prep for big flavor.

White Chicken Chili Ingredients

Main Ingredients Prep

  • Chicken – Boneless, skinless chicken breasts or thighs, diced or shredded

  • White beans – Cannellini or great northern beans, rinsed and drained

  • Onion – Diced small so it melts into the chili

  • Garlic – Fresh minced garlic adds depth

Seasonings, Sauces, or Flavor Base

  • Ground cumin – Warm and earthy

  • Chili powder – Mild heat and flavor

  • Oregano – Balances the spices

  • Salt and black pepper – Adjust gradually

  • Green chiles – Mild, tangy heat

Pantry Staples

  • Olive oil – For sautéing

  • Chicken broth – Low sodium works best

  • Cream cheese – Creates the creamy texture

  • Sour cream or heavy cream – Adds richness

  • Corn – Optional, for sweetness and texture

  • Lime juice – Brightens the chili

Step-by-Step Cooking Instructions

This white chicken chili comes together easily in one pot.

Pre-Cooking Prep

  1. Dice onion and mince garlic.

  2. Cut chicken into bite-sized pieces if not already cooked.

  3. Rinse and drain beans.

Cooking Method

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion and cook 4–5 minutes until softened.

  3. Stir in garlic, cumin, chili powder, and oregano. Cook 30 seconds until fragrant.

  4. Add chicken and season lightly with salt and pepper. Cook until lightly browned.

  5. Pour in chicken broth and add green chiles.

  6. Bring to a gentle boil, then reduce to a simmer.

  7. Simmer 15–18 minutes until chicken is cooked through.

  8. Stir in beans and corn if using.

  9. Lower heat and add cream cheese, stirring until fully melted.

  10. Stir in sour cream or cream and lime juice.

Doneness or Texture Check

  • Chicken tender and fully cooked

  • Chili thick and creamy, not soupy

  • Beans heated through but not mushy

Resting or Final Touches

Remove from heat and let the chili rest for 5 minutes. Taste and adjust seasoning with salt, pepper, or more lime juice.

White Chicken Chili

Pro Tips for Perfect Results

Common Mistakes to Avoid

  • Boiling after adding dairy – Can cause separation

  • Under-seasoning early – Layering flavor matters

  • Skipping lime juice – It balances the creaminess

Recommended Tools

  • Large soup pot or Dutch oven

  • Wooden spoon or spatula

  • Ladle

Storage & Reheating Tips

  • Store leftovers in an airtight container up to 4 days

  • Reheat gently on the stovetop or microwave

  • Add a splash of broth if thickened

  • Freezes well up to 2 months

Flavor Variations

This white chicken chili is easy to customize.

Spicy Version

  • Add diced jalapeños

  • Use hot green chiles

  • Stir in cayenne or hot sauce

Healthy / Special Diet Option

  • Use Greek yogurt instead of sour cream

  • Skip cream cheese and blend some beans for thickness

  • Use lean chicken breast

  • Make it gluten-free (naturally is)

Global Flavor Twist

  • Southwest-style: Add cumin-heavy seasoning and corn

  • Creamy verde: Add salsa verde

  • Smoky: Add smoked paprika

Serving Suggestions

White chicken chili shines with classic toppings.

Side dishes

  • Cornbread or corn muffins

  • Tortilla chips

  • Simple green salad

Drinks, sauces, or toppings

  • Shredded Monterey Jack or pepper jack

  • Avocado slices

  • Fresh cilantro

  • Extra lime wedges

FAQs

Can I make this ahead of time?

Yes. This chili tastes even better the next day as the flavors develop. Reheat gently and stir well before serving.

How do I fix common mistakes?

  • Too thick: Add more broth

  • Too thin: Simmer uncovered a few extra minutes

  • Too bland: Add more salt, lime juice, or spices

Conclusion

This white chicken chili is creamy, comforting, and packed with flavor—everything a cozy bowl of chili should be. It’s easy to make, endlessly customizable, and perfect for weeknights, leftovers, or feeding a crowd.

Save this recipe for cold nights, share it with fellow chili lovers, and if you enjoy cozy meals like this, try chicken tortilla soup or creamy taco soup next. One pot, big comfort, and guaranteed smiles at the table.

White Chicken Chili

White Chicken Chili

Sarah
This white chicken chili is creamy, comforting, and packed with bold flavor. Made in one pot with tender chicken, white beans, green chiles, and warm spices, it’s rich without being heavy and perfect for weeknights, game day, or meal prep. Easy to customize and even better the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • Chili Base
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • Protein & Pantry Staples
  • 1½ lbs boneless skinless chicken breasts or thighs, diced
  • 4 cups chicken broth low sodium
  • 1 can 4 oz diced green chiles
  • 2 cans 15 oz each white beans (cannellini or great northern), rinsed and drained
  • 1 cup corn optional
  • Creamy Finish
  • 4 oz cream cheese cubed
  • ½ cup sour cream or heavy cream
  • Juice of 1 lime
  • Optional Toppings
  • Shredded Monterey Jack or pepper jack cheese
  • Avocado slices
  • Fresh cilantro
  • Tortilla chips or strips

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add onion and cook 4–5 minutes until softened.
  • Stir in garlic, cumin, chili powder, and oregano. Cook 30 seconds until fragrant.
  • Add chicken, season lightly with salt and pepper, and cook until lightly browned.
  • Pour in chicken broth and add green chiles.
  • Bring to a gentle boil, then reduce heat and simmer 15–18 minutes until chicken is cooked through.
  • Stir in white beans and corn if using.
  • Lower heat and add cream cheese, stirring until fully melted and smooth.
  • Stir in sour cream (or cream) and lime juice.
  • Remove from heat and let rest 5 minutes. Taste and adjust seasoning before serving.

Notes

  • Keep heat low after adding dairy to prevent curdling.
  • Lime juice is essential—it brightens and balances the creaminess.
  • Chili thickens as it sits; add broth when reheating if needed.

Similar Posts