This chili is easy to make, packed with protein, and full of comforting flavor without being heavy. It comes together in one pot, making cleanup simple, and it’s great for meal prep. The creamy texture and mild spice level make it a family-friendly favorite that’s easy to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Olive oil
Onion
Garlic
White beans
Green chiles
Chicken broth
Ground cumin
Chili powder
Oregano
Salt
Black pepper
Cream cheese or heavy cream
Lime juice
Fresh cilantro (optional)
Directions
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until softened.
Stir in garlic and cook briefly until fragrant.
Add chicken, beans, green chiles, chicken broth, and spices.
Bring to a simmer and cook until the chicken is fully cooked.
Remove the chicken, shred it, and return it to the pot.
Stir in cream cheese or heavy cream until fully melted and smooth.
Add lime juice and adjust seasoning to taste.
Simmer a few more minutes, then serve hot.
Servings and timing
This recipe serves 6 people. Preparation time is about 15 minutes. Cooking time is approximately 30 to 35 minutes.
Variations
You can add corn for sweetness or jalapeños for extra heat. Swap cream cheese for sour cream for a tangier flavor. For a thicker chili, mash some of the beans before adding them to the pot. A slow-cooker version works well for busy days.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth if the chili thickens too much when chilled.
FAQs
Is white chicken chili spicy?
It’s usually mild, but you can increase heat with jalapeños or hot sauce.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works well and saves time.
What beans are best for this recipe?
Great Northern, cannellini, or navy beans are all good choices.
Can I make this in a slow cooker?
Yes, cook on low for 6 to 8 hours or high for 3 to 4 hours.
Can I freeze white chicken chili?
Yes, freeze it for up to 3 months in airtight containers.
How do I thicken white chicken chili?
Mash some beans or simmer uncovered to reduce liquid.
Can I make it dairy-free?
Yes, omit the cream and use extra beans for thickness.
What toppings go well with this chili?
Cilantro, avocado, shredded cheese, sour cream, and tortilla strips are popular.
Can I use chicken thighs instead of breasts?
Yes, thighs add extra flavor and stay very tender.
Does it taste better the next day?
Yes, the flavors deepen after resting overnight.
Conclusion
White Chicken Chili is a comforting, flavorful meal that’s easy to prepare and perfect for any season. Creamy, hearty, and adaptable, it’s a reliable recipe that works just as well for weeknight dinners as it does for gatherings and leftovers.
White Chicken Chili is a creamy, comforting chili made with tender chicken, white beans, green chiles, and warming spices. It’s a hearty yet lighter twist on traditional chili, perfect for family dinners or casual gatherings.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1.5 pounds boneless, skinless chicken breasts or thighs
2 (15 oz) cans white beans (such as Great Northern or cannellini), drained and rinsed
1 (4 oz) can diced green chiles
3 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
4 oz cream cheese (or 1/2 cup heavy cream)
1 tablespoon lime juice
Fresh cilantro for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 4–5 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add chicken, white beans, green chiles, chicken broth, cumin, chili powder, oregano, salt, and pepper.
Bring to a simmer, cover, and cook for 20–25 minutes, or until the chicken is fully cooked.
Remove chicken from the pot, shred it using two forks, and return it to the pot.
Stir in cream cheese (or heavy cream) until melted and smooth.
Add lime juice and adjust seasoning as needed.
Simmer uncovered for another 5 minutes, then serve hot.
Notes
For extra heat, add chopped jalapeños or a pinch of cayenne.Swap cream cheese with sour cream for a tangier flavor.To thicken the chili, mash some beans before adding to the pot or simmer uncovered longer.Rotisserie chicken can be used for a quicker version—add it after the broth and beans.Top with avocado, shredded cheese, or tortilla strips for extra flavor and texture.
