White chicken chili is a hearty and creamy chili variation made with shredded chicken, white beans, green chilies, and a warm blend of spices. Unlike traditional red chili, this version skips the tomatoes and ground beef, replacing them with a savory, slightly tangy broth base. The richness comes from the addition of sour cream or Greek yogurt, giving the dish its signature creamy texture. Perfect for weeknights, game day, or when you’re craving a cozy one-pot meal, white chicken chili delivers comfort and flavor in every bite.
Why This Recipe Works
This creamy white chicken chili stands out for a few key reasons:
- It’s a one-pot meal that’s ready in under an hour.
- Uses rotisserie chicken or leftovers for convenience.
- Naturally gluten-free with easy dairy-free swaps.
- Bold yet balanced flavors with customizable spice.
- Perfect for make-ahead meals or family gatherings.
Whether you want something satisfying for dinner or a dish to impress guests, this white chicken chili is reliable, easy to make, and packed with protein and fiber.
Kitchen Tools You’ll Need
To make this recipe successfully, you’ll want to have the following tools on hand:
- Large pot or Dutch oven (5–6 quarts): Ensures even heat distribution and space for simmering.
- Chef’s knife and cutting board: For prepping onion and garlic.
- Measuring cups and spoons: For accurate seasoning and broth measurement.
- Blender or immersion blender (optional): For blending a portion of the beans to create a thicker texture.
- Ladle: Ideal for serving and portioning.
Each tool plays an essential role in keeping the process simple, efficient, and mess-free.
Preparation Tips
Before you begin cooking, keep these helpful tips in mind:
- Use leftover or rotisserie chicken to save time.
- Rinse canned beans well to remove excess sodium and improve texture.
- Blend one ladle of beans with some broth for a smoother, creamier consistency.
- If you prefer a dairy-free option, swap out the sour cream or yogurt for coconut cream or a plant-based alternative.
- Adjust the spice level by increasing or reducing the cayenne pepper or opting for milder green chilies.
These small tweaks can help you customize the recipe to your taste while maintaining its essential flavor.
Ingredients List
Here’s a clear breakdown of everything you’ll need:
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice of ½ small lime
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover)
- 1 cup sour cream or plain Greek yogurt
Toppings (Optional but Recommended)
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
These toppings add extra flavor, crunch, and creaminess that elevate each serving.
Step-by-Step Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped onion and cook for 3–5 minutes, or until softened.
- Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.
- Pour in the chicken broth and add diced green chilies, cumin, cayenne pepper, oregano, paprika, lime juice, salt, and pepper. Stir to combine.
- Blend a portion of the beans with a splash of broth (optional). This step thickens the chili and gives it a smoother texture.
- Add both the blended and whole beans to the pot along with the corn. Stir well.
- Simmer uncovered for 15 to 30 minutes. This allows the flavors to meld and the chili to slightly thicken.
- Turn off the heat and stir in the sour cream or Greek yogurt until fully incorporated.
- Add the shredded chicken, gently folding it into the mixture until heated through.
- Serve hot, topped with your preferred garnishes like cilantro, cheese, avocado, or tortilla chips.
This method ensures maximum flavor with minimal effort. Each ingredient complements the others, creating a bowl of chili that is creamy, savory, and satisfying.
How to Serve White Chicken Chili
Serving white chicken chili can be just as fun as making it. The best part about this hearty dish is how easy it is to customize with toppings and sides that suit your taste or occasion.
Popular Garnishes
- Fresh cilantro – Adds brightness and a fresh, herbal flavor.
- Shredded cheese – Sharp cheddar or Monterey Jack melts beautifully on top.
- Avocado slices – Creamy texture and a boost of healthy fats.
- Tortilla chips – Add crunch and extra seasoning.
- Green onions – Provide a mild, savory bite.
For added heat, consider a few dashes of hot sauce or chopped jalapeños. If you prefer a milder version, stick with the basics and let each diner customize their bowl.
When to Serve It
White chicken chili is ideal for various occasions:
- Weeknight dinners
- Game day gatherings
- Potlucks and casual parties
- Fall and winter comfort meals
- Meal prep for busy weeks
Its versatility, flavor, and ease of preparation make it a reliable go-to recipe all year long.
Common Mistakes to Avoid
Even a simple recipe like white chicken chili has its pitfalls. Avoiding these common mistakes will help you get it right every time.
Overcooking the Chicken
Adding chicken too early or cooking it too long can result in a dry, stringy texture. Always use pre-cooked, shredded chicken and stir it in at the end to keep it tender and moist.
Skipping the Lime Juice
The acid from the lime brightens the flavors and cuts through the richness of the sour cream or yogurt. Skipping this step can leave the chili tasting flat or overly creamy.
Adding Dairy Too Early
Sour cream or Greek yogurt should be added after the pot is removed from heat. High temperatures can cause the dairy to curdle or separate, affecting both texture and appearance.
Underseasoning
Don’t forget to taste the chili as it cooks. Adjust salt, pepper, and spice levels gradually, especially if you’re using low-sodium broth or canned beans.
Not Rinsing the Beans
Always rinse canned beans thoroughly to remove excess sodium and starchy residue. This helps improve both flavor and texture in your finished chili.
How to Perfect Your White Chicken Chili
Small enhancements can make a big difference in flavor and presentation.
Blend a Portion of the Beans
Blending one ladle of beans with a splash of broth creates a thicker, creamier base without needing flour or cornstarch.
Use Greek Yogurt for Protein
Greek yogurt not only adds tanginess but also boosts the protein content, making the dish even more nutritious.
Let It Rest Before Serving
Allowing the chili to rest for 5 to 10 minutes after cooking helps the flavors deepen and settle, making each spoonful more balanced and flavorful.
Add Fresh Herbs
Cilantro, parsley, or a dash of fresh thyme can brighten the dish. Sprinkle these on just before serving for maximum impact.
Recommended Side Dishes
Pairing your white chicken chili with the right side dish elevates the entire meal. Below are eight flavorful and complementary options:
1. Cornbread Muffins
Slightly sweet and buttery, cornbread is the perfect balance to the chili’s savory flavor.
2. Jalapeño Cheddar Biscuits
A spicy and cheesy twist that pairs beautifully with the creamy base of the chili.
3. Avocado Salad
Light and refreshing, this side balances the warmth and richness of the chili.
4. Mexican Rice
Adds a traditional and hearty element, making the meal even more filling.
5. Grilled Vegetables
Simple and healthy, grilled peppers, zucchini, or asparagus provide a smoky complement.
6. Garlic Breadsticks
Crunchy and savory, these are excellent for dipping into the chili.
7. Classic Coleslaw
The crisp texture and tangy flavor of coleslaw add contrast and freshness.
8. Cauliflower Rice
A low-carb option that absorbs the chili’s flavor well while adding a subtle nuttiness.
Each of these sides can be prepared ahead or made fresh, depending on your schedule and preferences. Choose one or more to round out the meal and serve a dinner that feels both satisfying and complete.
Helpful Recipe Tips
Making white chicken chili is already simple, but a few extra tips can take it from good to exceptional.
Use Quality Chicken
The best texture and flavor come from using freshly cooked or rotisserie chicken. Avoid overly processed canned chicken unless you’re in a rush.
Balance the Heat
Adjust the level of cayenne pepper or green chilies to suit your spice preference. You can even add a small amount of diced jalapeño if you want it extra spicy. For mild chili, use only one can of mild green chilies and skip the cayenne.
Add Extra Creaminess
For a richer texture, stir in a few tablespoons of cream cheese along with the sour cream or Greek yogurt. You can also blend half the beans with broth to thicken the base naturally.
Enhance Flavor with Broth
Opt for low-sodium chicken broth, but make sure it’s flavorful. You can enhance bland broth with a dash of garlic powder, onion powder, or a splash of Worcestershire sauce.
Fresh Lime Is Key
Bottled lime juice is convenient but lacks the fresh, zesty punch that real lime provides. Squeeze half a lime just before serving to lift and balance the creamy flavor.
Storing and Reheating White Chicken Chili
Proper storage and reheating help preserve the flavor and texture of your white chicken chili for days.
Refrigeration
- Allow the chili to cool to room temperature before storing.
- Transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
Freezing
- Skip adding dairy before freezing to avoid separation. Instead, stir in sour cream or yogurt after reheating.
- Freeze in a freezer-safe container or zip-top bag for up to 3 months.
- Label containers with the date for easy tracking.
Reheating
Stovetop Method:
- Pour into a pot and heat over medium-low.
- Stir frequently to ensure even reheating.
- Add a splash of broth if it’s too thick.
Microwave Method:
- Transfer to a microwave-safe bowl.
- Cover loosely and heat in 30-second intervals, stirring between each.
- Add yogurt or sour cream after reheating, not before.
Reheating properly ensures that your chili remains just as creamy and flavorful as the day you made it.
Frequently Asked Questions
Can I make white chicken chili in a slow cooker?
Yes. Combine all ingredients except the sour cream and cooked chicken in the slow cooker. Cook on low for 4 to 6 hours. Stir in the chicken and sour cream during the last 30 minutes to prevent curdling.
How is white chili different from regular chili?
Traditional chili uses ground beef, red kidney beans, and tomatoes. White chicken chili replaces beef with shredded chicken, uses white beans, and skips the tomatoes. It also has a creamy texture from added dairy.
Can I use canned chicken?
Yes, but it’s best used in a pinch. Canned chicken lacks the texture and flavor of freshly shredded or rotisserie chicken. Drain and rinse well before adding.
Is this chili spicy?
It has mild heat from the green chilies and a small amount of cayenne. You can control the spice by adjusting these ingredients. Make it milder by omitting the cayenne or using only one can of chilies.
How do I thicken white chicken chili?
Blend a portion of the beans with broth and stir it back in. Alternatively, add a small amount of cream cheese or simmer the chili longer to reduce and concentrate the liquid.
Conclusion: Why You’ll Keep Coming Back to This Recipe
This white chicken chili is more than just a quick dinner solution. It’s a recipe you’ll return to over and over because it’s easy, versatile, and full of bold, balanced flavors. Whether you’re using leftover chicken or preparing a batch from scratch, this dish adapts to your needs without sacrificing taste or nutrition.
It’s the kind of meal that comforts without being heavy, impresses guests without demanding hours in the kitchen, and offers endless room for customization. Serve it with your favorite toppings, pair it with a simple side, and enjoy a bowl of creamy, flavorful chili that’s perfect any time of year.
For more easy and hearty recipes like this, explore our comfort food collection or try another reader favorite, our slow cooker turkey chili. Both options offer the same simplicity and bold flavors, keeping mealtime stress-free.
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The Best White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about ½ cup)
- 2 garlic cloves finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice of ½ small lime
- Salt and freshly ground black pepper to taste
- 2 15 oz cans great northern beans, drained and rinsed
- 1 cup corn frozen or fresh
- 2 heaping cups cooked chicken shredded (rotisserie or leftover)
- 1 cup sour cream or plain Greek yogurt
Topping Suggestions
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- In a large pot (5–6 quart), heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3–5 minutes until softened.
- Add the garlic and cook for another 30 seconds, stirring frequently.
- Stir in the chicken broth, diced green chilies, cumin, cayenne, oregano, paprika, lime juice, and salt and pepper to taste.
- Drain and rinse the beans. For added creaminess, blend one large ladleful of beans with a splash of broth until smooth (optional).
- Add both the blended and whole beans to the pot along with the corn. Bring to a simmer and cook uncovered for 15 to 30 minutes.
- Remove from heat and stir in the sour cream or Greek yogurt and shredded cooked chicken.
- Serve hot with your choice of toppings such as cilantro, cheese, tortilla chips, avocado, and green onion
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