White Chicken Chili is like a cozy sweater in a bowl—creamy, hearty, and packed with tender chicken, white beans, and just the right amount of spice. It’s a delicious twist on classic chili that feels lighter but just as satisfying. Perfect for chilly nights or anytime you need a quick, comforting meal!
Making white chicken chili is one of those dishes that always feels like a win. I toss ingredients into a pot, let it simmer for a bit, and suddenly my kitchen is filled with this comforting smell. I love adding sour cream or some cheese, and maybe a handful of cilantro just to make it pop. It’s easy, delicious, and perfect for cozying up with on a lazy night—it’s like comfort in a bowl without any fuss.
Try some of our other cozy favorites: Bacon Cheeseburger Soup, Crockpot Chili, One Pot Cheeseburger Macaroni, or Chicken and Stuffing Casserole.
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Ingredients for White Chicken Chili
- chicken
- onion, diced
- Northern beans
- corn
- minced garlic
- chicken broth
- green chiles
- sour cream
- Worcestershire sauce
- cream cheese
- cumin
- cayenne
- heavy cream
- lime juice
- hot sauce
FAQs
Unlike traditional chili, white chicken chili skips the tomatoes and red sauce. Instead, it uses a creamy, light-colored broth made with chicken, white beans, and green chilies. The result? A lighter, smoother version of chili that’s just as satisfying.
Absolutely! Using pre-cooked rotisserie chicken or leftovers makes this dish even faster and easier to whip up. Just shred it and toss it in near the end to warm through.
White beans are the star here! Great Northern beans, cannellini beans, or even navy beans work perfectly for their creamy texture.
It’s typically mild, but it all depends on the green chilies and spices you use. Want more heat? Add jalapeños, extra chili powder, or a pinch of cayenne pepper.
The sky’s the limit! Top with shredded cheese, avocado slices, sour cream, cilantro, lime wedges, jalapeños, or crushed tortilla chips for extra crunch.
Yes, you can! Let it cool completely, store it in an airtight container, and freeze for up to 3 months. Just reheat gently on the stove to avoid any cream separating.
It’s hearty on its own, but it pairs beautifully with cornbread, crusty bread, or a side of rice for an extra filling meal. Don’t forget those tortilla chips for dipping!
Top Tips
- To thicken your chili naturally, mash about a cup of the white beans before stirring them in. You’ll get that creamy texture without adding extra cream.
- Use a slow cooker for hands-off cooking or an Instant Pot for when you’re short on time. Both methods will give you tender, flavorful results.
- White chicken chili comes alive with the toppings! Load it up with shredded cheese, sour cream, fresh cilantro, avocado slices, a squeeze of lime, and a sprinkle of tortilla chips for crunch.
- If you like things spicy, add diced jalapeños, extra green chilies, or a pinch of cayenne pepper. For a smoky kick, try a dash of chipotle powder.
- Swap out white beans for black or pinto beans, or toss in some corn for a little sweetness. Want it extra hearty? Add cooked rice or quinoa.
- White chicken chili will keep in the fridge for 3-4 days in a sealed container. It’s perfect for meal prep or leftovers.
- This chili tastes even better the next day as the flavors meld together. Make a double batch and save some for leftovers!
How to make White Chicken Chili
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Stir in garlic, chili powder or cumin, salt, pepper, green chiles, worcestershire, cayenne/hot sauce, cooking for 1 minute until fragrant.
- Mash 1 cup of beans in small bowl. Add chicken broth, cream cheese, and white beans (whole and mashed) to the pot. Stir to combine. Simmer for 15-20 minutes.
- Reduce the heat to low and stir in chicken, sour cream, lime juice, and heavy cream until smooth.
- Ladle the chili into bowls and top with your favorite toppings like shredded cheese, cilantro, avocado, lime, and tortilla chips.
White Chicken Chili
Ingredients
- 1 onion, diced
- 2 teaspoon garlic, minced
- 1 tablespoon olive oil
- 3 cups chicken broth
- 8 oz green chiles
- 3 15.5 oz cans white beans (Northern or Cannellini) 1 cup mashed
- 2 teaspoon chili powder (or 1 teaspoon cumin)
- salt & pepper to taste
- 1 teaspoon hot sauce (or ¼ teaspoon cayenne)
- 1 teaspoon Worcestershire sauce
- 1 15 oz. corn
- 3 cups chicken, cooked & shredded or diced
- 4 oz cream cheese
- ¼ cup heavy cream
- 1 cup sour cream
- 1 tablespoon lime juice
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Stir in garlic, chili powder or cumin, salt, pepper, green chiles, worcestershire, cayenne/hot sauce, cooking for 1 minute until fragrant.
- Mash 1 cup of beans in small bowl. Add chicken broth, cream cheese, and white beans (whole and mashed) to the pot. Stir to combine. Simmer for 15-20 minutes.
- Reduce the heat to low and stir in chicken, sour cream, lime juice, and heavy cream until smooth.
- Ladle the chili into bowls and top with your favorite toppings like shredded cheese, cilantro, avocado, lime, and tortilla chips.
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