White chicken chili is rich, filling, and packed with flavor without being too heavy. It’s easy to make in one pot, comes together quickly, and is a great way to use up leftover chicken. The creamy broth, tender beans, and green chilies create a perfect balance of comfort and zest. It’s also easily customizable and great for feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken (shredded; rotisserie or poached)
Olive oil
Onion (chopped)
Garlic (minced)
Canned green chilies
Cannellini beans or Great Northern beans (drained and rinsed)
Chicken broth
Ground cumin
Dried oregano
Chili powder or cayenne (optional for spice)
Salt and black pepper
Cream cheese or sour cream
Fresh lime juice (optional)
Optional toppings:
Shredded cheese
Chopped cilantro
Avocado
Crushed tortilla chips
Jalapeños
Lime wedges
Directions
In a large pot, heat olive oil over medium heat. Sauté the chopped onion for 4–5 minutes until softened. Add the garlic and cook for 30 seconds more.
Stir in the green chilies, cumin, oregano, and chili powder if using.
Add the beans and chicken broth. Bring to a simmer.
Stir in the shredded chicken and continue simmering for 10–15 minutes.
Reduce heat and stir in cream cheese or sour cream until melted and smooth.
Taste and adjust seasoning with salt, pepper, and lime juice if desired.
Serve hot with your favorite toppings.
Servings and timing
This recipe serves 6 and takes about 35 minutes total — 10 minutes to prep and 25 minutes to cook.
Variations
Spicy Version: Use jalapeños, more chili powder, or diced green chilies with heat.
Slow Cooker: Combine all ingredients except cream cheese in a slow cooker. Cook on low for 6–7 hours, stir in cream cheese before serving.
No-Dairy Version: Skip the cream cheese or use a dairy-free alternative for a lighter broth.
Thicker Chili: Mash some of the beans before adding or simmer longer to reduce the liquid.
Vegetarian: Swap the chicken for extra beans or plant-based meat and use vegetable broth.
Storage/Reheating
Store white chicken chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. It can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use raw chicken in this recipe?
Yes, simmer raw chicken breasts in the broth until cooked through (about 15–20 minutes), then shred and return to the pot.
What kind of beans are best?
Cannellini or Great Northern beans work best for their creamy texture and mild flavor.
Can I make this in advance?
Yes, the flavor improves after sitting. It reheats well and is great for meal prep.
Can I freeze white chicken chili?
Absolutely. Let it cool completely before freezing in a freezer-safe container.
Is this chili spicy?
It’s mild, but you can add more spice with extra chilies or cayenne pepper if desired.
Can I use rotisserie chicken?
Yes, it’s a great time-saver and adds extra flavor.
How can I thicken the chili?
Mash some of the beans or add more cream cheese or a cornstarch slurry.
Can I make it dairy-free?
Yes, just omit the cream cheese or use a dairy-free alternative.
What goes well with white chicken chili?
Cornbread, tortilla chips, a green salad, or rice make great sides.
How do I keep leftovers from getting too thick?
Add a splash of chicken broth or water when reheating to loosen the consistency.
Conclusion
White chicken chili is a warm, comforting meal that’s both easy to make and full of flavor. With tender chicken, creamy beans, and mild spices, it’s a crowd-pleasing favorite for any time of year. Whether you’re feeding your family or prepping meals for the week, this delicious dish is sure to become a regular in your recipe rotation.
White chicken chili is a creamy, comforting chili made with shredded chicken, white beans, green chilies, and warm spices. It’s easy to make, mildly spicy, and perfect for cozy dinners or make-ahead meals.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:Serves 6
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 (4 oz) cans green chilies
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder or cayenne pepper (optional)
3 cups cooked, shredded chicken (rotisserie or poached)
2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed
4 cups chicken broth
4 oz cream cheese or 1/2 cup sour cream
Salt and black pepper, to taste
1 tbsp fresh lime juice (optional)
Optional toppings:
Shredded cheese
Chopped cilantro
Diced avocado
Crushed tortilla chips
Jalapeños
Lime wedges
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in green chilies, cumin, oregano, and chili powder or cayenne (if using).
Add beans and chicken broth. Stir to combine and bring to a simmer.
Add shredded chicken and simmer for 10–15 minutes to heat through and blend flavors.
Reduce heat to low and stir in cream cheese or sour cream until melted and smooth.
Season with salt, pepper, and lime juice to taste.
Serve hot with desired toppings.
Notes
Use rotisserie chicken for convenience and added flavor.For extra thickness, mash some of the beans before adding.Make it dairy-free by using plant-based alternatives or omitting the cream cheese.This chili freezes well—perfect for batch cooking.Customize with spicy toppings like jalapeños or chili oil.
