White Chicken Chili is simple to make yet packed with bold, savory flavors. It’s creamy without being too heavy, and it’s loaded with protein and fiber from the chicken and beans. Plus, it’s versatile—you can make it mild or spicy, thick or brothy, and easily adapt it for slow cookers, pressure cookers, or stovetop cooking. It’s perfect for meal prep, freezes well, and gets even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked, shredded chicken (rotisserie or leftover chicken works well)
White beans (cannellini or great northern beans)
Chicken broth
Onion, diced
Garlic cloves, minced
Green chilies (mild or hot, canned)
Cream cheese or sour cream (for creaminess)
Heavy cream or milk (optional, for a richer broth)
Ground cumin
Dried oregano
Chili powder or cayenne (optional for heat)
Salt and pepper
Olive oil or butter
Fresh cilantro (for garnish)
Lime wedges (for serving)
Directions
In a large pot, heat olive oil over medium heat. Sauté the diced onion until soft, about 5 minutes.
Add the minced garlic and cook for 1 more minute.
Stir in the green chilies, cumin, oregano, and chili powder. Cook for 1–2 minutes to release the flavors.
Add the shredded chicken, white beans, and chicken broth. Bring to a simmer.
Reduce heat and stir in cream cheese until melted and smooth. Add heavy cream if desired for extra creaminess.
Simmer for 15–20 minutes, stirring occasionally. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and lime wedges.
Servings and timing
This recipe serves 6 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Spicy Version: Use hot green chilies and add jalapeños or cayenne for extra heat.
Thicker Chili: Mash some of the beans or add a cornstarch slurry for a thicker texture.
No Cream Cheese: Use sour cream or plain Greek yogurt instead.
Slow Cooker: Add all ingredients (except dairy) to the slow cooker and cook on low for 6–8 hours. Stir in cream cheese before serving.
Vegetarian Option: Omit chicken and add more beans or use plant-based meat alternatives.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, stirring until hot. In the microwave, heat in 30-second intervals, stirring in between. This chili also freezes well for up to 3 months. Thaw in the fridge overnight and reheat before serving.
FAQs
What makes white chicken chili different from regular chili?
Unlike traditional chili, white chicken chili uses chicken instead of beef and white beans instead of kidney or black beans. It also has a creamy broth instead of a tomato-based one.
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe. It saves time and adds great flavor.
How can I make it spicier?
Add diced jalapeños, cayenne pepper, or hot sauce to increase the heat.
Can I use dried beans instead of canned?
Yes, but they must be fully cooked before adding to the chili. Canned beans are quicker and easier for this recipe.
Is this chili gluten-free?
Yes, it is naturally gluten-free, but always check labels on broth and canned items to be sure.
Can I make it dairy-free?
Yes, omit the cream cheese and heavy cream, or use dairy-free alternatives like coconut cream or vegan cream cheese.
What toppings go well with white chicken chili?
Popular toppings include shredded cheese, tortilla strips, avocado, cilantro, lime, and sliced jalapeños.
Can I cook this in a pressure cooker?
Yes, cook on high pressure for 10 minutes with all ingredients except dairy. Stir in cream cheese after releasing pressure.
How do I thicken the chili?
Mash some beans into the broth or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Can I make it ahead of time?
Absolutely. The flavors develop more overnight, making it even better the next day. Store it in the fridge and reheat when ready to serve.
Conclusion
White Chicken Chili is a delicious twist on classic chili, offering a creamy, comforting bowl of warmth that’s easy to make and incredibly satisfying. With its blend of white beans, chicken, spices, and creamy broth, it’s a versatile dish that works for any season. Whether you make it mild or spicy, on the stovetop or in a slow cooker, this chili is sure to become a family favorite.
White Chicken Chili is a creamy, hearty soup made with shredded chicken, white beans, green chilies, and flavorful spices. It’s a lighter alternative to traditional chili, offering a comforting and protein-packed one-pot meal that’s perfect for cold nights or meal prep.
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
4 cups chicken broth
1 medium onion, diced
3 garlic cloves, minced
1 can (4 oz) green chilies (mild or hot)
4 oz cream cheese or 1/2 cup sour cream
1/2 cup heavy cream or milk (optional)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder or a pinch of cayenne (optional)
Salt and black pepper to taste
1 tablespoon olive oil or butter
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until softened.
Add minced garlic and cook for another minute.
Stir in green chilies, cumin, oregano, and chili powder. Cook for 1–2 minutes to release flavors.
Add shredded chicken, white beans, and chicken broth. Bring to a simmer.
Reduce heat and stir in cream cheese until melted and fully incorporated. Add heavy cream if using for extra richness.
Simmer for 15–20 minutes, stirring occasionally. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Use rotisserie chicken to save time and boost flavor.To thicken the chili, mash some beans or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).Dairy-free version: use coconut cream or vegan cream cheese alternatives.Make it spicier with jalapeños or extra chili powder.Great for leftovers and meal prep—flavors improve the next day.
