Introduction
This White Chicken Chili is a comforting, creamy twist on traditional chili that comes together quickly for a satisfying weeknight meal. Loaded with tender chicken, white beans, and mild green chiles, it’s perfect for chilly evenings. For another cozy dinner idea, try this Ground Beef Pot Pie Recipe or these Sweet Potato Biscuits Recipe as a delicious side.
Ingredients
This creamy white chicken chili comes together with simple ingredients that create a rich, comforting bowl with tender chicken, creamy beans, and a subtle kick from green chiles.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, chopped
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 3 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
Timing
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Total Time | 40 minutes |
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.
Transfer the cooked chicken to a clean plate to rest. It will continue to cook slightly as it cools, so avoid overcooking in the pot. Shred the chicken using two forks once it’s cool enough to handle.
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. This builds a flavorful base for your White Chicken Chili.
If the pot seems dry, add another teaspoon of oil to prevent burning. Stir frequently to ensure even cooking and to scrape up any browned bits from the chicken.
Step 3 — Add Spices and Broth
Stir in one teaspoon each of ground cumin and dried oregano, and ¼ teaspoon of cayenne pepper (optional for heat). Toast the spices with the aromatics for 30–60 seconds to unlock their full flavor.
Pour in 4 cups of low-sodium chicken broth, using a wooden spoon to deglaze the pot. Scrape the bottom thoroughly to incorporate all the flavorful fond into the liquid.
Step 4 — Incorporate Beans and Peppers
Add two (15-ounce) cans of rinsed and drained cannellini beans and one (4-ounce) can of diced green chiles. For extra texture, you can lightly mash one-third of the beans before adding them.
Bring the chili to a gentle boil, then reduce the heat to maintain a simmer. Partially cover the pot and let it cook for 15 minutes to allow the flavors to meld.
Step 5 — Return Chicken and Simmer
Add the shredded chicken back into the pot. Stir to combine and simmer for an additional 10 minutes, uncovered. This allows the chicken to reheat and absorb the chili’s flavors.
Taste and adjust seasoning with more salt and pepper if needed. The chili should be thick but still soupy; if it’s too thick, add a splash of broth or water.
Step 6 — Finish with Cream and Lime
Turn off the heat and stir in ½ cup of sour cream or Greek yogurt. For a richer White Chicken Chili, you can use ¼ cup of heavy cream instead. Stir gently to incorporate without curdling.
Finish with a generous squeeze of fresh lime juice—about one tablespoon—to brighten the flavors. Serve immediately with your favorite toppings.
Nutritional Information
Calories | 385 |
Protein | 32g |
Carbohydrates | 35g |
Fat | 12g |
Fiber | 8g |
Sodium | 680mg |
Note: Estimates based on typical ingredients and serving size.
Healthier Alternatives
- Turkey for chicken — Offers a leaner protein with a similarly mild flavor that absorbs the chili seasonings well.
- Cauliflower rice for beans — Creates a lower-carb version while adding a pleasant, slightly nutty texture.
- Coconut milk for heavy cream — Provides a rich, dairy-free creaminess with a subtle tropical note.
- Cornstarch for flour — A simple swap to thicken your White Chicken Chili while keeping it gluten-free.
- Low-sodium broth — Easily reduces the salt content, allowing the herbs and spices to shine through.
- Greek yogurt for sour cream — Adds a protein boost and tangy flavor with less fat for garnishing.
- Extra vegetables like zucchini — Bulk up the chili with more fiber and nutrients without overpowering the base flavor.
Serving Suggestions
- Pair this White Chicken Chili with warm cornbread or tortilla chips for a classic comfort food combination.
- Serve it over a bed of fluffy rice to stretch the meal and absorb the delicious broth.
- Offer a variety of fresh toppings like diced avocado, sour cream, shredded cheese, and chopped cilantro to let everyone customize their bowl.
- This White Chicken Chili is perfect for a casual game day gathering or a cozy weeknight dinner.
- For a lighter meal, serve it alongside a crisp green salad with a tangy lime vinaigrette.
- Ladle the chili into warm bowls and garnish generously for a beautiful, rustic presentation.
This versatile White Chicken Chili can be dressed up or down to suit any occasion, making it a reliable favorite.
Common Mistakes to Avoid
- Mistake: Using raw chicken breast directly in the broth. Fix: Sear or poach chicken first to build a richer flavor base and ensure it doesn’t dry out.
- Mistake: Adding dairy ingredients like sour cream too early. Fix: Stir them in at the very end, off the heat, to prevent curdling.
- Mistake: Overcooking the beans until they turn mushy. Fix: Add canned beans during the last 15-20 minutes of simmering to keep their texture.
- Mistake: Not toasting dried spices before adding liquid. Fix: Briefly toast cumin and chili powder in the pot to unlock their full aromatic potential.
- Mistake: Skipping the step of blending a portion of the chili. Fix: Blend one cup of the chili and stir it back in to naturally thicken the broth.
- Mistake: Using a low-sodium broth without adjusting seasoning. Fix: Taste and season generously with salt at the end to balance the flavors.
- Mistake: Rushing the simmering process. Fix: Let the White Chicken Chili simmer gently for at least 30 minutes to allow the flavors to meld.
- Mistake: Overloading with only one type of pepper. Fix: Use a combination like mild green chiles and a small amount of jalapeño for a more complex heat profile.
Storing Tips
- Fridge: Cool your White Chicken Chili completely before transferring to an airtight container. It will keep for 3-4 days in the refrigerator.
- Freezer: For longer storage, freeze your chili in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Gently reheat your White Chicken Chili on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.
Always use shallow containers for quicker cooling, which helps keep your chili safe and delicious.
Conclusion
This White Chicken Chili is a comforting, flavorful meal perfect for any occasion. It’s simple to prepare and sure to become a family favorite. Give this recipe a try and share your thoughts in the comments below! For more cozy soups, try this Corn Chowder or this Potato Leek Soup.
PrintCreamy White Chicken Chili
A comforting and creamy white chicken chili featuring tender chicken, white beans, green chiles, and a touch of cream for richness.
- Author: Dorothy Miler
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Method: Main Dish
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, chopped
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 3 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
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
- Add chopped chicken to the pot and cook until no longer pink, about 5-7 minutes.
- Stir in the great northern beans, diced green chiles, chicken broth, cumin, oregano, and cayenne pepper.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Stir in the heavy cream and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve hot, optionally garnished with jalapeños, corn chips, or hot sauce.
Notes
For extra flavor, garnish with fresh cilantro, shredded cheese, or a squeeze of lime. Adjust cayenne pepper to control the heat level. This chili is great served with tortilla chips or warm cornbread.
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
FAQs
Can I make White Chicken Chili in a slow cooker?
Yes, you can easily adapt this White Chicken Chili recipe for a slow cooker. Simply add all ingredients except for 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.
What can I use instead of heavy cream in White Chicken Chili?
You can substitute the heavy cream with full-fat coconut milk, Greek yogurt, or half-and-half for a lighter version. Each alternative will slightly alter the richness but still yield a delicious and creamy White Chicken Chili.
To thicken your White Chicken Chili, you can mash some of the beans directly in the pot or create a slurry with cornstarch and cold water. Let the chili simmer for a few more minutes after adding the slurry to reach your desired consistency.