White Chicken Chili Recipe tastes creamy, cozy, and a little zippy from green chiles, with tender chicken and soft white beans in every spoonful. It works perfectly for busy weeknights or game day, since you can get it on the table in about 40 minutes. I have made some version of this chili at least twice a month for years, and my family still races each other to the pot.
Why You Should Try This White Chicken Chili Recipe
This White Chicken Chili Recipe gives you all the comfort of classic chili without the heaviness of red meat and tomatoes. The broth tastes rich and silky from a quick cream cheese swirl, while cumin, oregano, and green chiles keep every bite bright and flavorful.
You can cook it on the stovetop with leftover rotisserie chicken, or simmer chicken breasts right in the pot. The recipe scales easily for a crowd, and it reheats like a dream, so you win on both flavor and convenience.
“This White Chicken Chili Recipe tastes like a cozy restaurant bowl, but you pull it off in under an hour at home. ★★★★★”
Ingredients You’ll Need
Main ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, diced
- 1 medium jalapeño, seeded and minced (keep some seeds if you like more heat)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (optional but tasty)
- 1 teaspoon dried oregano (Mexican oregano if you have it)
- 1 teaspoon chili powder (mild)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 cups low sodium chicken broth (I like Better Than Bouillon mixed with water for deeper flavor)
- 2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed
- 1 can (4 ounces) diced green chiles, mild or hot
- 3 cups cooked shredded chicken (rotisserie chicken works perfectly, or leftover grilled chicken)
Creamy finish
- 4 ounces cream cheese, softened and cut into cubes (use full fat for best texture)
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup half and half or whole milk (adjust for thicker or thinner chili)
Flavor boosters & toppings
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- Shredded Monterey Jack or pepper jack cheese
- Sliced green onions
- Crushed tortilla chips or tortilla strips
- Diced avocado
- Extra jalapeño slices or hot sauce, if you like more heat
Pantry shortcuts & substitutions
- Use canned chicken in a pinch: drain 2 large cans and add near the end so it stays tender.
- Swap beans: use navy beans or pinto beans if that is what you have.
- Skip jalapeño for a kid friendly pot and add hot sauce at the table.
- Use dairy free cream cheese and unsweetened cashew milk for a lighter, dairy free version.
Equipment list
- Large heavy pot or Dutch oven (5 to 6 quart size)
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle for serving
Tips & Tricks
- Sauté the onions until they look translucent and lightly golden to build deeper flavor in the chili.
- Warm the cream cheese to room temperature so it melts smoothly and avoids little lumps.
- Mash some of the beans against the side of the pot to thicken the chili without extra cream.
- Add the dairy at the end over low heat so it stays silky and does not curdle.
- Taste and adjust salt and lime juice right before serving, since beans and broth can vary in saltiness.
- Use rotisserie chicken when you feel short on time, and shred it while the onions cook.
- Let the chili rest for 5 to 10 minutes off the heat so it thickens slightly before serving.
How to Make White Chicken Chili Recipe
Step 1: Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook 4 to 5 minutes until it softens and turns lightly golden around the edges. Stir in the jalapeño and garlic and cook 1 minute until fragrant, so the garlic does not burn.
Step 2: Toast the spices
Add cumin, coriander, oregano, chili powder, salt, and black pepper to the pot. Stir constantly for about 30 seconds so the spices toast and release their oils. This quick step deepens the flavor and makes the chili taste like it simmered longer than it did.
Step 3: Add broth, beans, and chiles
Pour in the chicken broth and scrape the bottom of the pot to lift any browned bits. Add the rinsed beans and the can of diced green chiles with their juices. Stir everything together and bring the mixture to a gentle simmer.
Step 4: Cook the chicken
If you use raw chicken breasts or thighs, nestle them into the simmering broth now. Cover the pot and simmer 15 to 20 minutes until the chicken cooks through and reaches 165°F. Pull the chicken out to a cutting board, shred it with two forks, then return it to the pot.
If you use cooked shredded chicken or rotisserie chicken, stir it into the pot once the broth and beans start to simmer. Let it heat through for about 10 minutes so the flavors mingle. Keep the heat at a gentle simmer so the chicken stays tender.
Step 5: Thicken the chili
Use the back of your spoon to mash some of the beans against the side of the pot. Stir the mashed beans back in to thicken the broth naturally. If you want an even creamier texture, use an immersion blender and briefly blend just a small portion of the chili, then stir.
Step 6: Add the creamy ingredients
Lower the heat to low. Stir in the cream cheese cubes until they melt and blend into the broth. Add the sour cream and half and half, then stir until the chili looks smooth and creamy.
Taste the chili and adjust with more salt, black pepper, or a squeeze of lime juice. Keep the heat low and avoid boiling after you add the dairy. Let the chili sit off the heat for about 5 minutes so it thickens slightly.
Step 7: Serve and garnish
Ladle the White Chicken Chili Recipe into bowls. Top with shredded Monterey Jack or pepper jack, cilantro, green onions, and crushed tortilla chips. Add avocado and extra jalapeño slices if you like a little drama in your bowl.
What to Serve with White Chicken Chili Recipe
White Chicken Chili Recipe pairs nicely with warm cornbread, buttery dinner rolls, or a simple side of tortilla chips for dipping. A crisp green salad with a lime vinaigrette balances the richness and adds some crunch. You can also serve it with steamed rice or quinoa if you want a heartier meal. Kids often love it with a side of carrot sticks and a big glass of cold milk.
Storage Options
- Store leftover White Chicken Chili Recipe in an airtight container in the fridge for up to 4 days.
- Chill the chili completely before you freeze it, then store it in freezer safe containers or bags for up to 3 months.
- Reheat gently on the stovetop over low to medium heat, and stir often so the dairy stays smooth.
- Add a splash of broth or milk while reheating if the chili thickened too much in the fridge or freezer.
White Chicken Chili Recipe
Ingredients
Instructions
- Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden around the edges.
- Stir in the minced jalapeño and garlic and cook for about 1 minute, just until fragrant so the garlic does not burn.
- Add the cumin, coriander, oregano, chili powder, salt, and black pepper. Stir constantly for about 30 seconds to toast the spices and release their flavor.
- Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Add the drained and rinsed beans and the can of diced green chiles with their juices. Stir to combine and bring to a gentle simmer.
- Stir in the cooked shredded chicken. Let the chili simmer gently for about 10 to 15 minutes so the flavors meld and the chicken heats through.
- Use the back of a spoon to mash some of the beans against the side of the pot, then stir them back in to naturally thicken the chili. For an even creamier texture, you can briefly blend a small portion with an immersion blender and stir it back into the pot.
- Reduce the heat to low. Add the cream cheese cubes and stir until fully melted and smooth. Stir in the sour cream and half and half (or whole milk) until the chili looks creamy and well combined. Do not let it boil after adding the dairy.
- Taste and adjust seasoning with more salt, black pepper, and a squeeze of lime juice if desired. Remove from the heat and let the chili rest for 5 to 10 minutes to thicken slightly.
- Ladle the white chicken chili into bowls. Garnish with cilantro, shredded Monterey Jack or pepper jack cheese, green onions, crushed tortilla chips, diced avocado, and extra jalapeño or hot sauce as desired. Serve with lime wedges on the side.
Notes
Approximate per serving (1/6 of recipe, without optional toppings): 410 calories; fat 22 g; saturated fat 9 g; carbohydrates 26 g; fiber 6 g; sugars 5 g; protein 27 g; sodium 920 mg. Values will vary based on brands, specific ingredients, toppings, and portion size.