If you’ve been searching for a dish that feels like a warm hug in a bowl, I’m delighted to share this White Chicken Chili Recipe with you! It’s creamy, comforting, and bursting with flavor from tender shredded chicken, hearty white beans, and just the right touch of mild spices. Unlike traditional tomato-based chilis, this version offers a luscious, velvety texture and a depth of flavor that’s irresistible on a chilly day or whenever you crave something cozy and satisfying. Whether you’re a seasoned chili lover or trying something new, this recipe will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
These ingredients are delightfully simple but will come together to create an unforgettable bowl of chili. Each one plays an essential role, from the fragrant spices that build the foundation to the creamy dairy components that bring richness and balance.
- Olive oil: Helps soften the onion and garlic while adding a subtle fruity undertone.
- Small onion, diced: Provides sweetness and a bit of crunch that softens beautifully during cooking.
- Garlic cloves, minced: Adds a fragrant punch that elevates the overall flavor.
- Diced green chilies (4 oz can): Introduce mild heat and a bit of tang without overpowering the dish.
- Ground cumin: Gives the chili its earthy, warm spice base.
- Dried oregano: Adds a subtle herbaceous note that marries well with cumin.
- Chili powder: Lends a gentle kick and deep chili flavor.
- Salt and black pepper: Essential for rounding out and enhancing all other flavors.
- Cooked shredded chicken (about 3 cups): The protein star that makes this chili hearty and satisfying.
- White beans (two 15 oz cans, drained and rinsed): Add creaminess and fiber, balancing the chili beautifully.
- Low-sodium chicken broth (2 cups): Creates the perfect base liquid without overpowering the delicate flavors.
- Frozen or canned corn (1 cup, optional): Offers pops of sweetness and a playful texture contrast.
- Sour cream (½ cup): Brings creaminess and slight tang, making the chili luxuriously smooth.
- Half-and-half or milk (½ cup): Lightens the texture just enough while keeping it creamy.
- Shredded Monterey Jack or pepper jack cheese (½ cup, plus more for topping): Melts into comforting, cheesy goodness that ties the dish together.
- Optional toppings: Avocado, cilantro, lime wedges, and tortilla strips to personalize every bite.
How to Make White Chicken Chili Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and cook it gently for about 3 to 4 minutes until it becomes soft and fragrant. Next, stir in the garlic and green chilies, cooking for another minute or two. This step builds the unmistakable aroma that hints at the deliciousness to come.
Step 2: Spice It Up
Sprinkle in the ground cumin, dried oregano, chili powder, salt, and black pepper. Stir everything thoroughly so that the spices wake up and coat the aromatics evenly. This step sets the flavorful foundation that will make your White Chicken Chili Recipe truly stand out.
Step 3: Add Main Ingredients
Now, it’s time to add the cooked shredded chicken, rinsed white beans, chicken broth, and the optional corn if you’re including it. Stir everything gently and bring the mixture to a simmer. Allow it to cook for 10 to 15 minutes so the flavors can mingle and develop their character together.
Step 4: Creamy Finish
Reduce the heat to low and slowly stir in the sour cream, half-and-half or milk, and shredded cheese. Keep stirring until everything is completely combined and silky smooth. Be careful not to let the chili boil after this point, as that could cause the dairy to separate. Simmer for an extra 2 to 3 minutes to warm through and perfect the consistency.
How to Serve White Chicken Chili Recipe
Garnishes
One of the best parts about this White Chicken Chili Recipe is all the creative ways you can top it off. I love adding slices of creamy avocado, fresh cilantro leaves for a burst of herbal brightness, a squeeze of tangy lime juice, and some crunchy tortilla strips for texture contrast. These garnishes transform a simple bowl into a flavor-packed experience.
Side Dishes
Complement this chili with a side of warm cornbread or crispy tortilla chips to scoop up every last bite. A light green salad or roasted vegetables can add freshness and balance if you’re craving more veggies on the side.
Creative Ways to Present
If you want to impress guests or make mealtime more fun, serve the chili in individual bowls topped with cheese and garnishes, then let everyone customize their own toppings bar. You can even turn it into a chili bake by layering it with tortilla chips and extra cheese before popping it under the broiler for a bubbly finish.
Make Ahead and Storage
Storing Leftovers
This White Chicken Chili Recipe is excellent for making ahead and eating later. Store leftovers in an airtight container in the refrigerator and enjoy them within 3 to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
If you want to save it longer, this chili freezes really well. Place cooled chili in freezer-safe containers or bags, label them, and freeze for up to 3 months. Be sure to leave room for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally. If the chili thickens too much, add a splash of chicken broth or milk to restore that perfect creamy texture. Avoid using high heat to prevent curdling of the dairy.
FAQs
Can I make this chili spicier?
Absolutely! You can add diced jalapeños, extra chili powder, or even a pinch of cayenne pepper when you add the spices. Just add a little at a time to control the heat level to your liking.
Is this White Chicken Chili Recipe gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free broth and check that your canned goods don’t contain any hidden gluten ingredients.
Can I substitute the chicken?
Definitely. Rotisserie chicken works wonderfully, but you can also poach chicken breasts or use leftover roasted chicken. Just shred it into bite-sized pieces before adding to the chili.
What can I use instead of sour cream?
If you want a lighter or dairy-free option, Greek yogurt or a cashew cream can work as substitutes, but add these after the chili has slightly cooled to avoid curdling.
How can I thicken the chili?
For a thicker chili, mash a portion of the white beans before adding them back into the pot. This will naturally thicken the broth while intensifying the creamy texture.
Final Thoughts
I can’t wait for you to try this White Chicken Chili Recipe! It’s a fantastic dish that’s as comforting as it is versatile, perfect for family dinners, meal prep, or cozying up on a cold day. The creamy texture combined with bright, fresh toppings makes every spoonful a joy. Give it a go and watch it become a beloved staple on your table!
Print
White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy White Chicken Chili is a comforting and flavorful dish featuring tender shredded chicken, white beans, and a blend of mild spices. Made on the stovetop with simple ingredients like diced green chilies, sour cream, and Monterey Jack cheese, it’s perfect for a cozy weeknight meal or meal prep. Optional toppings like avocado, cilantro, and lime wedges add a fresh twist to each serving.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked shredded chicken (rotisserie works well)
- 2 (15 oz) cans white beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 cup frozen or canned corn (optional)
Dairy
- ½ cup sour cream
- ½ cup half-and-half or milk
- ½ cup shredded Monterey Jack or pepper jack cheese (plus more for topping)
Optional Toppings
- Avocado
- Cilantro
- Lime wedges
- Tortilla strips
Instructions
- Heat Olive Oil and Sauté Onion: In a large pot or Dutch oven, warm the olive oil over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent, creating a flavorful base.
- Add Garlic and Green Chilies: Stir in the minced garlic and diced green chilies, cooking for another 1 to 2 minutes to release their aromas and meld flavors together.
- Mix Spices: Add ground cumin, dried oregano, chili powder, salt, and black pepper. Stir well to evenly coat the onion mixture and build a warm, earthy spice profile.
- Add Chicken and Beans: Incorporate the shredded cooked chicken, drained and rinsed white beans, and chicken broth. If using, add corn at this stage as well.
- Simmer to Blend Flavors: Bring the mixture to a gentle simmer. Let it cook uncovered for 10 to 15 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Incorporate Dairy: Reduce heat to low. Stir in the sour cream, half-and-half (or milk), and shredded cheese until fully combined and the chili is creamy, being careful not to let it boil to avoid curdling.
- Final Simmer and Serve: Let the chili simmer gently for another 2 to 3 minutes. Serve hot, topped with your favorite garnishes such as avocado slices, fresh cilantro, lime wedges, or crunchy tortilla strips.
Notes
- For a thicker chili, mash some of the white beans before adding to the pot to naturally thicken the texture.
- To increase heat, add diced jalapeños or extra chili powder to taste.
- This recipe is excellent for meal prepping and freezes well for convenient future meals.
