Get ready to fall in love—White Chicken Chili is about to become your new favorite comfort food. Creamy, vibrant, and full of bold Southwestern flavors, this chili puts a fresh twist on a weeknight classic. Juicy chunks of chicken, tender beans, and just the right kick from green chiles swim together in a silky broth, delivering pure happiness in every spoonful. Whether you’re cooking for a crowd, meal prepping for the week, or just craving something warming, this recipe is easy to make and guaranteed to impress. Trust me, after one bowl of White Chicken Chili, you’ll be hooked.

White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

At its core, White Chicken Chili brings together just a handful of simple ingredients, each one working its magic to build layers of savory, creamy, and slightly spicy goodness. Every item truly matters—don’t skip a thing for maximum flavor and comfort!

Boneless skinless chicken breasts: The heart of the chili, making it hearty and filling while keeping it lean and tender.
Olive oil: Adds richness and helps create a beautiful base flavor when sautéing onions and garlic.
Onion, diced: Gives the chili its signature sweet-savory aroma and a gentle flavor foundation.
Garlic, minced: Packs each bite with essential aromatic depth and keeps things lively.
Great northern beans, drained and rinsed: These creamy beans not only thicken the chili but also soak up every bit of the flavorful broth.
Diced green chiles: Brings just the right touch of heat and bright Southwestern character.
Chicken broth: Infuses the chili with a savory, satisfying base that ties all the flavors together.
Ground cumin: Delivers earthy, warming notes quintessential to the chili’s profile.
Chili powder: Brings unmistakable chili flavor without overwhelming spiciness.
Dried oregano: Adds a subtle herbal hint that elevates the overall aroma.
Salt: Essential for bringing all the flavors into balance.
Black pepper: Offers just the right bite alongside the spices.
Cayenne pepper (optional): For those who savor a bit more heat, a pinch makes all the difference.
Sour cream: Makes the chili creamy and tangy, giving it a signature luscious texture.
Heavy cream: Rounds out the broth with dreamy creaminess—hello, comfort in a bowl!
Juice of 1 lime: Freshens everything up and balances the richness with a hint of acidity.
Fresh cilantro for garnish: Finishes the dish with a pop of color and fresh flavor right before serving.

How to Make White Chicken Chili

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and let it soften, stirring occasionally for about 4–5 minutes. When the onion is nearly translucent and wonderfully fragrant, stir in the minced garlic and cook for another 30 seconds. This step builds a flavorful foundation for your White Chicken Chili, so let those aromatics shine!

Step 2: Build Flavor With Chicken and Spices

Next, nestle the chicken breasts right into your pot with the sautéed aromatics. Pour in the drained great northern beans, diced green chiles, and chicken broth. Sprinkle in the cumin, chili powder, oregano, salt, black pepper, and optional cayenne pepper. Give everything a good stir—this is where the real magic starts, as the spices begin to bloom and the broth picks up all those savory notes.

Step 3: Simmer & Cook Through

Bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for about 20 minutes, or until the chicken is fully cooked and incredibly tender. The beans will soften further and the flavors will meld into a beautiful, savory broth that already smells irresistible.

Step 4: Shred the Chicken

Carefully remove the chicken breasts from the pot and shred them using two forks. Don’t rush this step—shredded chicken takes on so much of the chili’s flavor. Return the chicken to the pot and stir to combine, making sure every bit gets coated in that delicious broth.

Step 5: Creamy Finishing Touches

With the heat still on low, stir in the sour cream, heavy cream, and a generous squeeze of fresh lime juice. This dreamy trio creates a rich, silky broth that elevates your White Chicken Chili to a whole new level. Let the chili simmer for about 5 more minutes, just enough to heat everything through and marry the flavors.

How to Serve White Chicken Chili

Garnishes

The real fun begins once you ladle the chili into bowls—a sprinkle of fresh cilantro on top brings a lovely, herby brightness. Add crushed tortilla chips, a handful of shredded cheese, sliced jalapeños, or a dollop of extra sour cream if you’re feeling indulgent. This is where you can truly make each bowl your own!

Side Dishes

White Chicken Chili pairs beautifully with warm, crusty bread or classic cornbread for dunking into that creamy broth. Serve it with a crisp green salad for balance, or set out a platter of avocado slices, lime wedges, and extra cilantro to create a spread worthy of a chilly evening or game day feast.

Creative Ways to Present

For a party-ready twist, try serving your White Chicken Chili in small mugs or shot glasses as an appetizer, or pour it over baked potatoes for a filling take on loaded spuds. It’s also fantastic as a topper for nachos, or even tucked inside a burrito for a flavor-packed lunch the next day.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the chili cool, then store it in airtight containers in the refrigerator for up to four days. The flavors deepen as it sits, which means it somehow tastes even better the next day—perfect for easy lunches or weeknight dinners.

Freezing

White Chicken Chili freezes wonderfully! Once cooled, portion it into freezer-safe bags or containers, leaving an inch of space at the top. It’ll keep perfectly for up to three months, making it a lifesaver for busy days when you need a hearty meal in a snap.

Reheating

To reheat, just transfer the chili to a pot over low heat and stir occasionally until warmed through. If it looks a bit thick, splash in a little extra chicken broth or water to loosen things up. For frozen portions, thaw overnight in the fridge before reheating for the best, creamiest texture.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Using pre-cooked chicken makes this White Chicken Chili even faster. Just add shredded rotisserie chicken to the pot during the last 5 minutes of simmering so it absorbs all those amazing flavors without overcooking.

What can I use instead of heavy cream?

You can substitute half and half or whole milk for a lighter broth, but keep in mind the texture will be a bit less creamy. Greek yogurt is also an excellent swap if you want to add extra protein while still getting that silky finish.

How spicy is White Chicken Chili?

It’s mildly spicy as written, thanks to the diced green chiles. For more heat, simply add the optional cayenne pepper or toss in extra jalapeños. To keep things super milky and mild, omit the hot peppers entirely.

Can I make this recipe dairy-free?

Yes! Use coconut cream or a non-dairy creamer in place of heavy cream, and your favorite plain dairy-free yogurt for the sour cream. The result is still wonderfully creamy and satisfying with all the flavor you love.

Is White Chicken Chili gluten-free?

It sure is! All the core ingredients are naturally gluten-free, so this chili is safe for anyone avoiding gluten—just check your chicken broth label to be sure there are no added gluten ingredients.

Final Thoughts

If you’ve been searching for an easy, crowd-pleasing dish bursting with hearty comfort and bold Southwestern flavors, White Chicken Chili is the answer. It’s the kind of recipe you’ll want to make again and again, whether it’s chilly outside or you just need a bowl of cozy goodness. So gather your ingredients, simmer up a pot, and get ready to share the joy—one spoonful at a time!

White Chicken Chili Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This White Chicken Chili is a hearty and comforting dish that’s perfect for a cozy night in. Creamy and flavorful, this chili is packed with tender chicken, beans, and a blend of spices. Topped with fresh cilantro, it’s a satisfying meal that the whole family will love.

Ingredients

Scale

For the White Chicken Chili:

1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans (15 ounces each) great northern beans, drained and rinsed
1 can (4 ounces) diced green chiles
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1/2 cup sour cream
1/2 cup heavy cream
juice of 1 lime
fresh cilantro for garnish

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Instructions

In a large pot over medium heat, heat olive oil. Add onion and cook for 4–5 minutes until softened.
Stir in garlic and cook for 30 seconds.
Add chicken breasts, beans, green chiles, chicken broth, cumin, chili powder, oregano, salt, pepper, and cayenne (if using). Bring to a boil, then reduce heat and simmer uncovered for 20 minutes or until chicken is cooked through.
Remove chicken, shred with two forks, and return to the pot.
Stir in sour cream, heavy cream, and lime juice. Simmer for 5 minutes to heat through.
Garnish with fresh cilantro before serving.

Notes

You can use rotisserie chicken to speed up the cooking time—add it during the last 5 minutes of simmering.
For extra flavor, stir in 1/2 cup shredded Monterey Jack cheese before serving.
This chili freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: American, Southwestern