Name: White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 cans (4 oz each) diced green chiles; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon paprika (optional); Salt and pepper to taste; 2 cans (15 oz each) white beans, drained and rinsed; 2 cups shredded cooked chicken; 4 cups chicken broth; 1/2 cup sour cream or cream cheese (or both); Juice of 1 lime; Optional toppings: shredded cheese, avocado, tortilla strips, chopped cilantro

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If you’re craving comfort food with a twist, this White Chicken Chili is your answer. It’s the kind of meal that makes everyone pause after the first bite; creamy, savory, and surprisingly light. In our kitchen, this recipe has earned a permanent spot on the fall (and let’s be honest, year-round) dinner rotation. Whether you’re feeding a crowd or just need leftovers that taste even better the next day, this is a go-to you’ll make again and again.

Table of Contents

Why You’ll Love This White Chicken Chili

The very first time I made White Chicken Chili, I was trying to clean out the fridge before grocery day. I tossed together some shredded chicken, a can of white beans, and a scoop of sour cream, hoping for the best. I didn’t expect my husband to stop mid-bite and say, “This might be the best soup you’ve ever made.” That’s when I knew I had something special.

Unlike the classic red chili, this white version is mellow yet flavorful; the kind of flavor that builds without overwhelming. It’s creamy without being heavy, thanks to a blend of Greek yogurt or cream cheese, and hearty enough to stand alone, though we often serve it with warm cornbread or over rice. The shredded chicken makes it feel wholesome, the white beans add bulk, and the green chiles bring just the right touch of heat.

You’ll love this recipe if you enjoy cozy, soul-warming meals like my Potato and Chicken Casserole. It’s quick enough for a weeknight but special enough for game day, holidays, or casual entertaining.

What sets this White Chicken Chili apart is how easy it is to adjust. Want it spicy? Add jalapeños. Need it dairy-free? Skip the cream. I’ve made it so many ways, and it’s delicious every time. And if your house loves warm, comforting recipes like mine does, trust me: you’ll want this in your regular dinner rotation.

The Ingredients That Make White Chicken Chili Irresistible

One of the best parts of making White Chicken Chili is how simple the ingredient list is, you likely already have most of what you need. It’s a mix of pantry staples, a few fresh items, and just enough seasoning to create layers of flavor without fuss. I’ve tested this recipe dozens of times, always adjusting slightly depending on what’s on hand, and it’s incredibly forgiving.

At the heart of the chili is cooked, shredded chicken. You can use rotisserie, leftover baked chicken, or even poached chicken breasts. Whatever you choose, it’s the base of the dish, giving it that satisfying protein punch. The white beans are next; I like to use cannellini or great northern beans. They hold up well in the broth, and when a portion is mashed or blended, they thicken the soup beautifully.

Diced green chiles bring a subtle heat and a slight tang that cuts through the creaminess. If you’re feeling bold, you can toss in a bit of diced jalapeño or chipotle for an extra kick. Onion and garlic round out the base, sautéed until fragrant, while chicken broth adds that classic savory depth.

The real magic happens with the creamy component. Some people swear by cream cheese; others prefer sour cream or Greek yogurt. I personally love using a little of both. The result? A perfectly smooth texture that makes each spoonful feel indulgent but not too heavy.

Top it all off with lime juice for brightness, a sprinkle of cumin and oregano, and you’re good to go. If you’re already a fan of creamy soups like Italian Sausage and Potato Soup, you’ll fall in love with this one too.

How to Make White Chicken Chili (It’s Easier Than You Think)

Making White Chicken Chili feels a lot more impressive than it actually is. With just a few pantry ingredients and about 30 minutes of your time, you’ll have a comforting, flavor-packed dinner that hits the spot every single time.

Here’s how to make it:

1. Sauté the aromatics:
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add 1 chopped onion and cook until soft, about 5 minutes. Stir in 3–4 cloves of minced garlic and sauté for another 30 seconds.

2. Add flavor:
Mix in the seasonings:

1–2 teaspoons cumin
1 teaspoon dried oregano
½ teaspoon paprika (optional)
Salt and pepper to taste
Then add a can of diced green chiles and stir everything together.

3. Build the base:
Pour in 4 cups chicken broth, 2 cans of drained white beans (cannellini or great northern), and 2 cups of shredded cooked chicken. Bring to a gentle simmer.

4. Thicken the chili:
Scoop out 1 cup of the chili (with beans and broth) and blend it until smooth using a blender or immersion blender. Stir it back into the pot for a creamy, rich texture without added flour.

5. Stir in the creamy goodness:
Add ½ cup sour cream or softened cream cheese (or a combo). Stir until completely smooth and gently simmer for another 10–15 minutes.

6. Finish and serve:
Right before serving, squeeze in fresh lime juice to brighten everything up. Top with cheese, avocado, or tortilla strips.

It’s cozy and comforting, much like Dolly’s Chicken and Stuffing Casserole, but with a southwestern twist that keeps you coming back for more.

Tips and Variations for the Best White Chicken Chili

Once you’ve made this White Chicken Chili once, you’ll realize how customizable it really is. Whether you like it spicy, thick, light, or loaded with toppings, this recipe flexes to fit your kitchen and taste.

Make It Spicier:
Prefer more heat? Add one or more of these:

1 finely chopped jalapeño
A few dashes of hot sauce
Chipotle chili powder for a smoky kick

Just be sure to taste as you go; green chiles already bring mild heat, so build up slowly.

Creaminess Your Way:
You can make this chili as rich or light as you like. Here are some options:

Cream cheese = thick, silky finish
Sour cream = tangy, lighter texture
Greek yogurt = protein-packed and healthy

You can even skip the dairy entirely and just blend some of the beans for a naturally creamy bowl.

Short on Time?
Use rotisserie chicken or leftover roast chicken for quicker prep. If using frozen shredded chicken, just thaw and add it directly during the simmering step.

Make It Meat-Free:
Substitute the chicken with:

Additional white beans or chickpeas
Diced mushrooms for a “meaty” texture
Plant-based chicken substitutes

Toppings That Transform:
Here’s where you can have fun. Some favorites in our house include:

Shredded Monterey Jack or pepper jack cheese
Crushed tortilla chips or crispy strips
Avocado chunks or guacamole
Chopped cilantro and fresh lime wedges

If you’re into cozy, adaptable dinners like Mexican White Trash Casserole, this chili fits right into your weekly rotation.

Final Thoughts: The White Chicken Chili You’ll Keep Coming Back To

This White Chicken Chili is a recipe you’ll memorize because it’s just that good. It’s fast, comforting, and surprisingly flexible. Whether you load it up with toppings, keep it mild and kid-friendly, or turn up the heat for chili night, it never disappoints.

I’ve made this for busy weeknights, lazy Sundays, and everything in between. It’s become one of those meals that everyone at the table looks forward to, and asks for seconds.

If you love creamy, hearty dishes like Cheddar Garlic Herb Potato Soup, this chili deserves a spot in your meal plan. One bowl is never enough, and honestly, the leftovers are even better the next day.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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White Chicken Chili

Why You’ll Love This White Chicken Chili