Warm, velvety, and full of flavor, White Chicken Chili is one of those soul-soothing dishes you’ll crave once the first spoonful hits your lips. It’s creamy without being heavy, a little spicy but not overwhelming, and brimming with tender chicken, soft white beans, and pops of fresh lime and herbs. Whether you’re wrapping up a chilly evening or hosting a casual dinner, this chili checks every box for comfort, speed, and irresistible taste. Trust me, once you make this bowl of coziness, White Chicken Chili will become a fixture in your weeknight dinner lineup.

White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

White Chicken Chili keeps things delightfully simple, but every ingredient here plays a starring role in building flavor, creaminess, or visual appeal. Don’t skip the small touches; they’re the secret to getting those restaurant-quality results right in your own kitchen.

Olive oil: The base for sautéing, giving your chili a subtle fruitiness and healthy richness.
Onion: Adds sweetness and a savory depth as it softens in the pot.
Garlic: Brings warmth and a boost of homestyle aroma.
Ground cumin: Offers that earthy, nutty flavor essential to chili recipes.
Dried oregano: Imparts a gentle herbal backbone that balances the spices.
Chili powder: Adds a touch of smoky heat and a rich chili flavor.
Cayenne pepper (optional): For those who like a little kick—use as much or as little as you want!
White beans: Creamy, hearty, and a key player for thickness—cannellini or Great Northern beans work best.
Cooked shredded chicken: Rotisserie makes it super easy, tender, and full of flavor straight from the store.
Diced green chiles: Mildly spicy, they bring a pop of tang and color to every bowl.
Chicken broth: Gives your chili a savory depth and brings all the flavors together.
Sour cream: Adds signature creaminess and a tangy twist.
Heavy cream or half-and-half: Rounds out the chili for that luscious, smooth finish.
Salt and black pepper: The must-have seasoning duo—add to taste after simmering.
Lime juice: A squeeze at the end brightens everything up beautifully.
Chopped cilantro and shredded cheese: For garnish—these add bursts of color and extra comfort.

How to Make White Chicken Chili

Step 1: Sauté Your Base

Start by heating your olive oil in a large pot over medium heat. Toss in the chopped onions and let them become soft and translucent—about 3 to 4 minutes is perfect. This gentle start is key for coaxing out their sweetness and building the first layer of flavor.

Step 2: Bloom the Spices

Now, stir in minced garlic, cumin, oregano, chili powder, and cayenne pepper if you’re using it. Let them sizzle with the onions for about a minute, releasing their aroma and intensifying their flavors. This quick step makes a major difference—your kitchen will smell incredible.

Step 3: Build the Chili

Next, add your drained and rinsed white beans, cooked shredded chicken (leftover or rotisserie saves time), diced green chiles, and chicken broth to the pot. Stir everything together, then increase the heat to bring the mixture to a boil.

Step 4: Simmer to Perfection

Once boiling, lower the heat and let your White Chicken Chili gently simmer for 15 to 20 minutes. This gives all the flavors a chance to meld and the beans to soften even further. If you love a thicker chili, mash some of the beans against the side of the pot as it simmers.

Step 5: Finish Creamy and Bright

Reduce the heat to low and stir in the sour cream along with the heavy cream or half-and-half. Let it warm for about 5 more minutes—but don’t let it boil, or the dairy could separate. Finally, squeeze in the lime juice and season to taste with salt and pepper.

Step 6: Serve It Up

Ladle the White Chicken Chili into bowls while hot, and crown each serving with chopped cilantro and a generous sprinkle of shredded cheese. Every bowl turns out photo-worthy and absolutely delicious.

How to Serve White Chicken Chili

Garnishes

Top your White Chicken Chili with a flurry of chopped cilantro, a sprinkle of shredded Monterey Jack or cheddar cheese, and, if you’re feeling fancy, a few slices of jalapeño or a dollop of extra sour cream. These finishing touches punch up the color and flavor—plus, they let each person customize their bowl.

Side Dishes

This chili goes beautifully with warm, crusty bread or a batch of cornbread to soak up every last drop. Light tortilla chips add the perfect crunch, while a simple green salad on the side keeps things balanced and fresh.

Creative Ways to Present

For a fun twist, serve White Chicken Chili in bread bowls or with a side of white corn tortilla chips for dipping. Or set up a “chili bar” with toppings like avocado, pickled red onions, and hot sauce, and let guests build their perfect bowl—this works especially well for game day or casual gatherings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover White Chicken Chili in an airtight container in the fridge, where it’ll stay fresh and delicious for up to 4 days. The flavors actually deepen overnight, making tomorrow’s bowl possibly even tastier than the first.

Freezing

White Chicken Chili can be frozen too! Let it cool completely, then pack it in freezer-safe containers or zip-top bags. It will keep for up to 3 months. When you know you’ll want some comfort food, just thaw a batch overnight in the fridge.

Reheating

Gently reheat your chili in a saucepan over low to medium heat, stirring frequently. If the chili thickened in the fridge or freezer, just add a splash of chicken broth or milk to loosen it back up. Avoid boiling after adding dairy so everything stays smooth and creamy.

FAQs

Can I make White Chicken Chili in a slow cooker?

Absolutely! Sauté the onions, garlic, and spices first in a skillet, then add everything except sour cream and cream to the slow cooker. Cook on low for 4 to 5 hours. Stir in the dairy during the last 20 minutes to keep things silky smooth.

What kind of chicken works best?

Rotisserie chicken is a huge time-saver and adds tons of flavor, but you can use any cooked chicken breast or thigh meat, shredded or chopped. Even leftover grilled or roasted chicken fits the bill!

How can I make my White Chicken Chili thicker?

For a thicker chili, mash about a cup of the white beans before adding them, or let the entire pot simmer a bit longer uncovered. You can also stir in a handful of shredded cheese while cooking for more body.

Is White Chicken Chili very spicy?

Not at all—it’s quite mild unless you amp up the cayenne or green chiles. For a bolder kick, add fresh jalapeños as garnish or blend more chili powder into the pot.

Can I add extra veggies?

Definitely! Sweet corn, diced bell peppers, or even baby spinach work beautifully here. Simply toss them in with the beans and chicken for extra color and texture.

Final Thoughts

Give this White Chicken Chili recipe a try, and I promise it’s going to become one of your weeknight MVPs. Every spoonful is creamy, comforting, and packed with flavor—the kind you’ll want to share with friends and family again and again. Don’t be surprised if you find yourself making extra for leftovers!

White Chicken Chili Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with this comforting and creamy White Chicken Chili that’s packed with flavor and easy to make. Perfect for a cozy night in or to feed a crowd!

Ingredients

Scale

For the White Chicken Chili:

1 tablespoon olive oil
1 medium onion (chopped)
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
2 cans (15 oz each) white beans (drained and rinsed)
2 1/2 cups cooked shredded chicken (rotisserie works well)
1 can (4 oz) diced green chiles
3 cups chicken broth
1/2 cup sour cream
1/2 cup heavy cream or half-and-half
salt and black pepper to taste
juice of 1 lime
chopped cilantro and shredded cheese for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft. Stir in garlic, cumin, oregano, chili powder, and cayenne (if using); cook for 1 minute.
Add the white beans, shredded chicken, green chiles, and chicken broth. Bring to a boil, then simmer for 15–20 minutes. Stir in sour cream and heavy cream, cook for 5 more minutes without boiling.
Season with lime juice, salt, and pepper. Serve warm, topped with cilantro and shredded cheese.