White Chicken Chili is a cozy twist on your classic chili, featuring tender chicken, creamy white beans, and a gentle blend of spices. It’s smooth, hearty, and just a little bit spicy, making it perfect for chilly evenings when you want something warm and comforting without the heaviness of tomato-based chili.
I love making this chili because it’s so easy to throw together and it fills the kitchen with the most inviting smells. One of my favorite parts is how the creamy broth and soft beans soak up all the subtle flavors from garlic, cumin, and green chilies. It feels like the ultimate comfort food that still has a light, fresh vibe.
When I serve this, I like to top it with a little shredded cheese, a dollop of sour cream, and some chopped cilantro or green onions for a fresh pop. It also goes great with cornbread or a simple tortilla chip for scooping. This is the kind of dish that brings people together around the table, and I always feel like it’s a warm hug in a bowl.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken saves time and adds flavor, but cooked chicken breasts or thighs work well. For a lighter option, skinless chicken breast is great.
White Beans: Cannellini or great northern beans create the creamy base. If you want a quicker version, use canned beans. For a healthier swap, try chickpeas or navy beans.
Green Chilies: These add mild heat and a subtle tang. You can use fresh diced green chilies or jarred ones. If you prefer milder, omit the cayenne and just rely on the green chilies.
Sour Cream or Greek Yogurt: Both add creaminess and tang. Greek yogurt is a good swap if you want less fat but keep the creaminess. Avoid boiling after adding to prevent curdling; stir it in at the end off heat.
Cheese: Monterey Jack or white cheddar melts well and adds richness. If you don’t have these, mozzarella or a mild Colby can work fine.
How Do You Get the Creamy, Smooth Texture Without Breaking the Beans?
Getting a creamy chili means soft beans but without turning everything into mush. Here’s how:
- Start by rinsing canned beans well to reduce excess starch.
- Add beans toward the middle or end of simmering to avoid breaking apart too soon.
- Simmer gently, not at a rolling boil, so beans don’t burst and cloud the broth.
- When stirring in sour cream or yogurt, take the pot off the heat first to prevent curdling.
- If you want extra creaminess, mash a few beans lightly with a spoon before adding cheese and cream.
Taking these steps helps keep the chili hearty with a nice smooth texture that’s comforting and easy to enjoy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the chili evenly and deep enough to hold all ingredients.
- Wooden spoon – great for stirring gently without breaking the beans too much.
- Can opener – you’ll need it for opening canned beans and green chilies.
- Knife and cutting board – to chop onions, garlic, and any fresh toppings.
- Measuring spoons and cups – for accurate spice and liquid measurements.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded pork for a different but equally tasty protein.
- Add corn kernels or diced bell peppers for a touch of sweetness and color.
- Use pepper jack cheese for a mild spicy kick in the creamy base.
- Add a squeeze of fresh lime juice and chopped cilantro at the end for a bright, fresh finish.
White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 2 cups cooked, shredded chicken (rotisserie or poached chicken breast)
- 3 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded Monterey Jack or white cheddar cheese, plus more for garnish
- Chopped green onions or cilantro for garnish
How Much Time Will You Need?
This white chicken chili takes about 10 minutes to prep and around 30 minutes of cooking, so plan for about 40 minutes total until it’s ready to enjoy.
Step-by-Step Instructions:
1. Cook Onion and Garlic:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for about 4-5 minutes until soft. Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Add Main Ingredients and Spices:
Add shredded chicken, rinsed white beans, chicken broth, and diced green chilies to the pot. Stir in cumin, oregano, chili powder, cayenne pepper (if using), salt, and pepper.
3. Simmer the Chili:
Bring the mixture to a boil, then lower the heat. Let it simmer uncovered for about 20-25 minutes so the flavors can blend and the chili thickens a little.
4. Finish with Creaminess:
Turn off the heat. Stir in sour cream (or Greek yogurt) and shredded cheese until everything is melted and creamy. Taste and adjust the seasoning if you’d like.
5. Serve and Garnish:
Ladle the chili into bowls. Top with extra shredded cheese and chopped green onions or cilantro. Serve warm, ideally with cornbread or tortilla chips for a comforting meal.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding and adding to the chili. You can thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Make White Chicken Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm over low heat so the sour cream or yogurt doesn’t curdle. Stir occasionally for even heating.
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt is a great, lighter option for sour cream. Just add it off the heat to avoid curdling, and it will keep the chili creamy and tangy.
