What the heck is this?
This isn’t your average bowl of chili. Nope. This White Chicken Chili skips the tomatoes and beef in favor of something creamier, cozier, and just a little unexpected. It’s rich and velvety without being too heavy, packed with shredded chicken, white beans, green chiles, a touch of spice, and finished with a creamy broth that’ll make you want to lick the bowl. Think comfort food, but with a lighter twist. It’s the kind of meal you crave when you want something warm and filling, but not nap-inducing. And guess what? It comes together fast — perfect for weeknights, meal prep, or impressing whoever’s sitting at your table.
Why You’ll Love This Recipe
It’s creamy without needing a ton of cream.
Protein-packed and super satisfying.
Great for make-ahead lunches or freezing.
Easy to scale up for a crowd.
Tastes even better the next day.
It’s chili, but make it cozy, fresh, and just a little fancy.
The Good Stuff You’ll Need
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 (4 oz) cans diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Salt and black pepper to taste
3 cups cooked shredded chicken (rotisserie works great)
2 (15 oz) cans white beans, drained and rinsed
2 1/2 cups low-sodium chicken broth
1/2 cup frozen corn (optional, but nice)
1/2 cup sour cream
1/2 cup heavy cream or half-and-half
Juice of 1 lime
Fresh chopped cilantro and shredded Monterey Jack or pepper jack cheese for topping
Crushed tortilla chips or warm cornbread on the side, if you’re feeling it
Let’s Do This
Step 1: Start with flavor. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Stir in the garlic and green chiles and sauté for another minute.
Step 2: Spice it up. Add the cumin, oregano, chili powder, coriander, salt, and pepper. Stir it all together and let the spices bloom in the oil for about 30 seconds. Your kitchen should smell amazing by now.
Step 3: Chicken and beans, come on in. Add the shredded chicken and white beans to the pot. Stir to combine, then pour in the chicken broth. Bring the whole thing to a gentle boil, then lower the heat and let it simmer for about 15 minutes to let the flavors blend.
Step 4: Creamy finish. Stir in the corn (if using), sour cream, and heavy cream. Keep the heat low and don’t let it boil—just warm everything through until it’s velvety and luscious. Squeeze in the lime juice to brighten it up.
Step 5: Serve and top like a pro. Ladle the chili into bowls and top with shredded cheese, chopped cilantro, and maybe a few crushed tortilla chips or a slice of buttery cornbread. You’re officially the chili champion of the night.
Serving Suggestions
Serve it in a big bowl with warm tortillas, tortilla chips, or cornbread on the side. Want to bulk it up more? Add avocado slices, diced jalapeños, or even a poached egg on top. It also pairs great with a fresh cucumber and tomato salad to balance the richness.
Switch It Up
Go Dairy-Free: Use coconut cream instead of dairy and skip the cheese.
Make It Spicier: Toss in some diced jalapeños or a few dashes of hot sauce.
Add Veggies: Throw in some baby spinach or chopped kale during the last few minutes of simmering.
Try Turkey: Shredded turkey works just as well — perfect for post-holiday leftovers.
Want it thicker? Mash a few of the beans with the back of your spoon as it simmers.
Make-Ahead Tips
This chili stores like a dream. Make it up to three days ahead and reheat gently on the stove or in the microwave. It also freezes beautifully — just let it cool completely and store it in an airtight container for up to 2 months. Reheat with a splash of broth or water to loosen it up.
Questions People Actually Ask
Q: Can I make this in a slow cooker?
A: Yes! Toss everything (except dairy) into the slow cooker and cook on low for 4–6 hours. Stir in sour cream and cream at the end before serving.
Q: Can I use canned chicken?
A: If you’re in a pinch, sure. Just drain it well and give it a good stir in with the beans and broth.
Q: Can I make it vegetarian?
A: Absolutely. Swap the chicken for an extra can of beans and use vegetable broth. Add some sautéed mushrooms or chopped zucchini for more texture.
The Best White Chicken Chili
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This isn’t your average bowl of chili. Nope. This White Chicken Chili skips the tomatoes and beef in favor of something creamier, cozier, and just a little unexpected. It’s rich and velvety without being too heavy, packed with shredded chicken, white beans, green chiles, a touch of spice, and finished with a creamy broth that’ll make you want to lick the bowl. Think comfort food, but with a lighter twist. It’s the kind of meal you crave when you want something warm and filling, but not nap-inducing. And guess what? It comes together fast — perfect for weeknights, meal prep, or impressing whoever’s sitting at your table.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 (4 oz) cans diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Salt and black pepper to taste
3 cups cooked shredded chicken (rotisserie works great)
2 (15 oz) cans white beans, drained and rinsed
2 1/2 cups low-sodium chicken broth
1/2 cup frozen corn (optional, but nice)
1/2 cup sour cream
1/2 cup heavy cream or half-and-half
Juice of 1 lime
Fresh chopped cilantro and shredded Monterey Jack or pepper jack cheese for topping
Crushed tortilla chips or warm cornbread on the side, if you’re feeling it
Instructions
Step 1: Start with flavor. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Stir in the garlic and green chiles and sauté for another minute.
Step 2: Spice it up. Add the cumin, oregano, chili powder, coriander, salt, and pepper. Stir it all together and let the spices bloom in the oil for about 30 seconds. Your kitchen should smell amazing by now.
Step 3: Chicken and beans, come on in. Add the shredded chicken and white beans to the pot. Stir to combine, then pour in the chicken broth. Bring the whole thing to a gentle boil, then lower the heat and let it simmer for about 15 minutes to let the flavors blend.
Step 4: Creamy finish. Stir in the corn (if using), sour cream, and heavy cream. Keep the heat low and don’t let it boil—just warm everything through until it’s velvety and luscious. Squeeze in the lime juice to brighten it up.
Step 5: Serve and top like a pro. Ladle the chili into bowls and top with shredded cheese, chopped cilantro, and maybe a few crushed tortilla chips or a slice of buttery cornbread. You’re officially the chili champion of the night.
Notes
Serve it in a big bowl with warm tortillas, tortilla chips, or cornbread on the side. Want to bulk it up more? Add avocado slices, diced jalapeños, or even a poached egg on top. It also pairs great with a fresh cucumber and tomato salad to balance the richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~390 calories per serving
- Protein: ~32g per serving