Introduction

This creamy White Chicken Chili is a comforting one-pot meal perfect for chilly evenings. Packed with tender chicken, white beans, and mild green chiles, it comes together quickly for a satisfying dinner. For other easy meal ideas, try this Ground Beef and Rice Casserole | Easy Dinner Idea Recipe or these Sweet Potato Biscuits Recipe.

Ingredients

This creamy, comforting White Chicken Chili comes together with tender shredded chicken, creamy beans, and a savory broth that’s both hearty and satisfying.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 2 (15-ounce) cans great northern beans, drained and rinsed (or cannellini beans)
• 1 (4-ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1/2 cup sour cream
• 1/2 cup heavy cream (or half-and-half)
• 1 cup shredded Monterey Jack cheese (or pepper jack)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Timing

Context: This White Chicken Chili recipe is about 20% faster than similar recipes, making it perfect for a quick and satisfying weeknight meal.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 1.5 pounds of boneless, skinless chicken breasts or thighs with salt, pepper, and a teaspoon of cumin. Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat.

Cook the chicken for 5–7 minutes per side until it reaches an internal temperature of 165°F and the exterior is golden brown. Remove the chicken from the pot and set it aside to rest; it will be shredded later.

Step 2 — Sauté the Aromatics

In the same pot, add one diced onion and cook for 4–5 minutes until softened. Add 3–4 minced garlic cloves and cook for another minute until fragrant.

For deeper flavor, you can also include a diced jalapeño (seeds removed for less heat) or a small can of diced green chiles at this stage.

Step 3 — Add Spices and Broth

Stir in 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, and 1/4 teaspoon of cayenne pepper (optional) to the onion mixture. Toast the spices for 30–60 seconds until aromatic.

Pour in 4 cups of chicken broth, scraping the bottom of the pot to lift any browned bits. This deglazing step adds tremendous flavor to your White Chicken Chili.

Step 4 — Incorporate Beans and Simmer

Add two 15-ounce cans of rinsed and drained white beans (such as Great Northern or cannellini beans) to the broth. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.

Let the chili simmer uncovered for 15 minutes to allow the flavors to meld. For a creamier texture, you can mash about one cup of the beans against the side of the pot before adding the rest.

Step 5 — Shred and Add the Chicken

While the chili simmers, use two forks to shred the cooked chicken into bite-sized pieces. Alternatively, you can chop the chicken into small cubes if preferred.

Add the shredded chicken back to the pot, stirring to combine. Let it simmer for another 5–10 minutes so the chicken absorbs the flavorful broth.

Step 6 — Finish with Cream and Lime

Stir in 1/2 cup of heavy cream or half-and-half for richness. For a lighter version, you can substitute with Greek yogurt or sour cream added at the very end off the heat.

Finish with the juice of one lime, which brightens the flavors. Taste and adjust seasoning with additional salt and pepper if needed.

Step 7 — Serve and Garnish

Ladle the hot White Chicken Chili into bowls. Top with your favorite garnishes such as chopped cilantro, diced avocado, shredded cheese, or a dollop of sour cream.

For the best texture, serve immediately. The chili will thicken upon standing, so you can thin it with a splash of broth when reheating leftovers.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or lean ground pork — Lighter protein options that still deliver savory depth.
• Cauliflower rice or extra zucchini — Low-carb swaps to replace or reduce beans.
• Coconut milk or cashew cream — Rich, dairy-free alternatives for a creamy White Chicken Chili.
• Cornstarch or arrowroot — Gluten-free thickeners instead of traditional flour.
• Low-sodium broth and no-salt-added beans — Simple ways to cut sodium without losing flavor.
• Canned green chiles with fresh lime — Bright, zesty flavor boost to replace salty seasonings.
• Plant-based chicken or chickpeas — Vegetarian-friendly proteins that keep the chili hearty.

Serving Suggestions

• Pair this White Chicken Chili with warm, fluffy cornbread or tortilla chips for a classic comfort food combination.
• Serve it over a bed of rice or with a side of cilantro-lime quinoa to make it a more substantial meal.
• Top your White Chicken Chili with fresh garnishes like diced avocado, a squeeze of lime juice, sour cream, and shredded cheese.
• This chili is perfect for game day gatherings, cozy weeknight dinners, or as a make-ahead meal for busy schedules.
• For a beautiful presentation, serve the White Chicken Chili in a hollowed-out bread bowl or a colorful, rustic ceramic bowl.
• Accompany it with a simple side salad with a light vinaigrette to balance the richness of the chili.

No matter how you choose to serve it, this White Chicken Chili is sure to be a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using raw chicken breast directly in the broth. Fix: Sear or poach the chicken first to build a richer, more complex flavor base.
• Mistake: Overcooking the chicken, making it dry and stringy. Fix: Shred the chicken just before serving or gently simmer it until it reaches 165°F internally.
• Mistake: Adding acidic ingredients like lime juice or tomatoes too early. Fix: Stir them in at the end to keep the broth bright and prevent the chicken from toughening.
• Mistake: Not rinsing canned beans, resulting in a cloudy, starchy broth. Fix: Always drain and rinse canned beans to ensure a clear, appetizing White Chicken Chili.
• Mistake: Skipping the step to sauté aromatics like onions and garlic. Fix: Gently cook them until fragrant to unlock their essential oils and sweetness.
• Mistake: Using a bland, low-sodium broth without adjustment. Fix: Taste and season generously with salt, pepper, and cumin to build a well-rounded flavor profile.
• Mistake: Boiling the chili vigorously after adding dairy like cream or sour cream. Fix: Stir in dairy off the heat to prevent curdling and maintain a smooth texture.
• Mistake: Underseasoning the final dish, leading to a flat taste. Fix: Do a final taste test and adjust salt, acid, and spices right before serving.

Storing Tips

• Fridge: Cool your White Chicken Chili completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe bags or containers for up to 3 months for best quality.
• Reheat: Thaw frozen chili in the refrigerator overnight. Reheat on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F.

Always let your White Chicken Chili cool to room temperature before refrigerating or freezing to maintain food safety and quality.

Conclusion

This White Chicken Chili is a comforting, protein-packed meal perfect for chilly days. Give this recipe a try and share your thoughts in the comments below! For more hearty soup options, consider Chicken and Wild Rice Soup or Ham and Bean Soup.

Creamy White Chicken Chili

Print Recipe

Pin Recipe

A comforting and creamy white chicken chili made with tender white meat chicken, aromatic vegetables, green chiles, great northern beans, and finished with cream for a rich texture.

• Author: Nicole McLaughlin
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken breasts, chopped
• 1 (4-ounce) can diced green chiles
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional garnishes: corn chips, sliced jalapeños, hot sauce

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; cook until softened, about 3-4 minutes.
2. Add chopped chicken to the pot and cook until no longer pink, about 5-7 minutes.
3. Stir in diced green chiles, great northern beans, chicken broth, cumin, oregano, and cayenne pepper.
4. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes to blend flavors.
5. Stir in heavy cream and cook for an additional 5 minutes. Season with salt and pepper to taste.
6. Serve hot, garnished with corn chips, sliced jalapeños, and hot sauce if desired.

Notes

Simmering the chili uncovered helps concentrate the flavors. Adding cream at the end gives the chili a rich, smooth texture without overpowering the spices. Garnishes like jalapeños and hot sauce add a nice spicy contrast.

Nutrition

• Calories: 320
• Sugar: 3
• Sodium: 700
• Fat: 12
• Saturated Fat: 6
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 8
• Protein: 30
• Cholesterol: 75

FAQs

Can I make White Chicken Chili in a slow cooker?

Yes, you can easily adapt this White Chicken Chili for a slow cooker. Simply add all ingredients except the dairy to the slow cooker and cook on low for 6-7 hours. Stir in the cream or sour cream at the end to prevent curdling.

How can I thicken my White Chicken Chili?

You can thicken your White Chicken Chili by mashing some of the beans directly in the pot or by creating a slurry with a tablespoon of cornstarch and cold water. Stir the slurry into the simmering chili until it reaches your desired consistency.