This recipe stands out because it’s incredibly creamy without being heavy, easy to make with simple ingredients, and loaded with flavor in every bite. It’s milder than traditional red chili, making it family-friendly while still being satisfying and cozy. Whether you’re cooking for a crowd or meal prepping for the week, this white chicken chili is a winner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken (shredded; rotisserie works well)
Olive oil or butter
Onion, diced
Garlic, minced
Canned green chilies
Canned white beans (like Great Northern or cannellini), drained and rinsed
Chicken broth
Cream cheese (softened)
Sour cream
Ground cumin
Oregano
Chili powder
Salt
Black pepper
Fresh lime juice (optional)
Fresh cilantro, shredded cheese, tortilla strips (optional for topping)
Directions
Heat olive oil or butter in a large pot over medium heat.
Add diced onion and cook until softened, about 4–5 minutes. Stir in garlic and cook for another 30 seconds.
Add green chilies, cumin, oregano, chili powder, salt, and pepper. Stir well to combine.
Pour in chicken broth and bring to a simmer.
Add shredded chicken and white beans. Simmer for 15–20 minutes to allow flavors to develop.
Reduce heat to low and stir in softened cream cheese and sour cream until fully melted and incorporated.
Let the chili simmer gently for an additional 5 minutes, stirring occasionally. Adjust seasoning as needed.
Optional: Stir in a squeeze of fresh lime juice for brightness.
Serve hot with toppings of your choice such as cilantro, shredded cheese, or tortilla strips.
Servings and timing
This recipe makes approximately 6 servings and takes about 40 minutes from start to finish, including prep and cook time.
Variations
Slow Cooker Version: Add all ingredients (except sour cream and cream cheese) to the slow cooker and cook on low for 6–8 hours. Stir in sour cream and cream cheese at the end until melted.
Spicy Version: Add jalapeños or use spicy green chilies.
Dairy-Free Option: Use dairy-free cream cheese and sour cream substitutes.
Thicker Chili: Mash a portion of the beans before adding to the pot or simmer longer to reduce the broth.
Vegetarian Version: Use vegetable broth and add extra beans or a plant-based chicken alternative.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through, stirring occasionally. To freeze, let chili cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe and saves time.
Is white chicken chili spicy?
It’s typically mild, but you can increase the heat with jalapeños or spicy green chilies if desired.
What kind of beans should I use?
White beans such as cannellini, Great Northern, or navy beans work best.
Can I make this in advance?
Yes, white chicken chili stores and reheats very well, making it ideal for meal prep or make-ahead meals.
How do I thicken white chicken chili?
Mash some of the beans before adding them or let the chili simmer uncovered to reduce the liquid.
Can I freeze this chili?
Yes, it freezes well. Just be sure to cool completely before freezing and thaw before reheating.
Can I make this chili in the Instant Pot?
Yes. Sauté onions and garlic using the sauté function, then add all ingredients except sour cream and cream cheese. Cook on high pressure for 10 minutes. Stir in dairy after releasing pressure.
What can I serve with white chicken chili?
It pairs well with cornbread, tortilla chips, or a fresh salad.
Can I use cream instead of sour cream?
You can substitute with heavy cream for a richer texture, though it will be slightly less tangy.
How long does it last in the fridge?
White chicken chili will last up to 4 days in the refrigerator if stored in an airtight container.
Conclusion
The BEST White Chicken Chili is creamy, comforting, and full of bold, satisfying flavors. Whether you’re feeding a hungry crowd or just looking for a cozy homemade meal, this recipe delivers every time. Simple ingredients, easy preparation, and big flavor—this chili deserves a spot in your regular dinner rotation.
This White Chicken Chili is a creamy, hearty, and flavorful twist on classic chili. Made with shredded chicken, white beans, green chilies, and warm spices, it’s a cozy and satisfying meal perfect for cooler weather or any time you need comfort food fast.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
2 cans (4 oz each) green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
3 cups cooked shredded chicken (rotisserie works well)
2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
Heat olive oil or butter in a large pot over medium heat.
Add diced onion and cook until softened, about 4–5 minutes. Stir in minced garlic and cook for 30 seconds.
Add green chilies, cumin, oregano, chili powder, salt, and pepper. Stir to combine.
Pour in chicken broth and bring to a simmer.
Add shredded chicken and white beans. Simmer for 15–20 minutes to allow flavors to meld.
Reduce heat to low. Stir in cream cheese and sour cream until melted and fully incorporated.
Let the chili simmer gently for another 5 minutes, stirring occasionally.
Optional: Stir in fresh lime juice for added brightness.
Serve hot with optional toppings like cilantro, shredded cheese, or tortilla strips.
Notes
Use rotisserie chicken for a fast and flavorful shortcut.For extra heat, add jalapeños or use hot green chilies.Make it dairy-free with vegan cream cheese and sour cream alternatives.Mash some of the beans before adding for a thicker texture.This chili freezes well—cool completely before storing in freezer-safe containers.
