Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped (about ½ cup); 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder); 2 1/2 cups low-sodium chicken broth; 2 4 oz cans diced green chilies; 1 1/2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 small lime, juice from; Salt and freshly ground black pepper, to taste; 2 15 oz cans great northern beans; 1 cup sour cream or plain Greek yogurt; 1 cup corn (frozen or fresh); 2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken*); Fresh cilantro; Shredded cheese; Tortilla chips; Green onions; Avocado

Jump to Recipe

This White Chicken Chili is a bowl of pure comfort—creamy, hearty, and loaded with flavor! Imagine a cozy pot brimming with tender chicken, buttery beans, a bit of spice, and all the toppings your heart desires. This recipe brings together the best of zesty green chilies, soothing broth, and creamy goodness in just the right balance, making it a foolproof weeknight dinner or a crowd-pleaser for your next get-together.

Ingredients You’ll Need

The beauty of this White Chicken Chili lies in its no-fuss, easy-to-find ingredients. From pantry staples to flavorful add-ins, every element plays a delicious role in making this chili so craveable and colorful.

Olive oil: Adds a subtle richness and helps sauté those onions to golden perfection.
Yellow onion: For sweet depth of flavor and a satisfying chili base.
Garlic cloves (or garlic powder): Infuses the chili with warmth and aroma—use fresh for the best punch!
Low-sodium chicken broth: The backbone of the chili, providing savory flavor without too much salt.
Canned diced green chilies: These bring gentle heat and a tasty tang—don’t skip them!
Ground cumin: Earthy and slightly smoky, this spice gives the chili its classic Southwestern taste.
Cayenne pepper: For just a touch of heat to wake up your taste buds.
Dried oregano: Adds a subtle herbal notch that blends beautifully with the spices.
Paprika: For vibrant color and a subtle, smoky hint.
Lime juice: Squeezing in lime at the end lifts all the flavors—don’t skip that fresh burst!
Salt and freshly ground black pepper: Simple but essential for bringing all the ingredients together.
Great northern beans: Their creamy texture melts into the chili, thickening it irresistibly.
Sour cream (or plain Greek yogurt): Swirled in at the end for that signature creamy finish.
Corn (frozen or fresh): Pops of sweetness that balance out the spice and richness.
Cooked, shredded chicken: Rotisserie or leftover chicken makes this extra easy—just shred and stir in.
Fresh cilantro: Bright green flecks and herbaceous flair as a final garnish.
Shredded cheese: Melts over the top for a gooey, decadent touch.
Tortilla chips: For scooping, crunching, or just general chili happiness.
Green onions: Sliced and sprinkled for extra color and zip.
Avocado: Creamy slices take this chili to next-level comfort.

How to Make White Chicken Chili

Step 1: Sauté the Aromatics

Start by heating the olive oil in your favorite large pot over medium-high heat. Once the oil shimmers, toss in the chopped onions and let them cook until they turn translucent and soft—about 3 to 5 minutes. Add the garlic and cook just until fragrant, roughly 30 seconds. This is where the kitchen starts to smell like something special is on the way!

Step 2: Build the Flavor Base

Next, pour in the chicken broth, diced green chilies, ground cumin, cayenne, paprika, dried oregano, and lime juice. Season generously with salt and pepper to taste. Give everything a good stir so the spices bloom into the liquid. Already, all those smells and colors are coming together beautifully!

Step 3: Prepare the Beans

Drain and rinse your cans of great northern beans thoroughly—this step keeps the chili bright and fresh. Set aside a big ladleful of beans and blend them with a splash of the soup broth. Puree until smooth; this little trick thickens your White Chicken Chili to creamy perfection (but you can skip it if you prefer a brothier bowl!).

Step 4: Simmer with Beans and Corn

Add both the pureed beans and whole beans back to the pot, along with the corn. Stir, then bring everything up to a lively simmer. Let the chili cook uncovered for 15 to 30 minutes, so all the flavors have a chance to mingle and the chili thickens up to just the right texture.

Step 5: Stir in Chicken and Creaminess

Take the pot off the heat and stir in the sour cream (or Greek yogurt) until the chili turns beautifully creamy. Now it’s time for that juicy, shredded chicken—fold it in gently, let it heat through, and your magic White Chicken Chili is ready to serve!

How to Serve White Chicken Chili

White Chicken Chili Recipe - Recipe Image

Garnishes

The toppings are half the fun! Sprinkle your bowl with a generous handful of shredded cheese and fresh chopped cilantro for a pop of color and vibrant flavor. Don’t forget creamy avocado slices, green onions for a little bite, and a handful of crunchy tortilla chips for scooping. Layer as much or as little as your heart desires.

Side Dishes

White Chicken Chili pairs perfectly with buttery cornbread, warm flour tortillas, or even a crisp side salad to balance out the richness. For extra comfort, serve bowls with lime wedges so everyone can brighten things up right before digging in.

Creative Ways to Present

If you want to impress, ladle your chili into bread bowls, mini mugs for parties, or top each bowl with a colorful swirl of sour cream. For a cozy touch, set up a DIY chili bar with all the toppings in separate bowls and let family or guests build their own ultimate White Chicken Chili creation!

Make Ahead and Storage

Storing Leftovers

Leftover White Chicken Chili keeps beautifully in the fridge for up to 4 days. Let the chili cool completely, then transfer it to an airtight container. The flavors continue to deepen overnight, so it may taste even better the next day.

Freezing

Yes, you can definitely freeze White Chicken Chili! It freezes best before you stir in the sour cream, as dairy sometimes separates. Store in freezer-safe containers for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, reheat, then add the sour cream for that signature creaminess.

Reheating

To reheat, gently warm the chili on the stovetop over medium-low heat, stirring often until heated through. If the chili looks a bit thick, add a splash of broth to loosen it up. You can also microwave individual servings, but be sure to stir halfway through for even heating.

FAQs

Can I make White Chicken Chili in a slow cooker?

Absolutely! Sauté the onions and garlic first, then add everything except the sour cream and shredded chicken to your slow cooker. Cook on low for 4 to 6 hours. Stir in the dairy and chicken just before serving for the best texture.

What’s the best chicken to use for this chili?

Rotisserie chicken is a time-saver and adds loads of flavor, but any leftover cooked chicken works well. You can also poach a couple chicken breasts or thighs and shred them for a homemade touch.

Is it spicy?

This White Chicken Chili has a mild to medium heat from the green chilies and cayenne, but you can easily adjust the spice level! Cut back the cayenne for a gentle warmth, or toss in extra chilies if you like it hot. It’s super customizable.

Can I make it dairy-free?

For a dairy-free version, use unsweetened dairy-free yogurt in place of sour cream or Greek yogurt. Leave off the cheese or substitute your favorite non-dairy cheese for topping—so everyone can enjoy!

How do I thicken my chili if it’s too thin?

If your White Chicken Chili still feels a little brothy, simply blend a few more beans and stir them in, or let the chili simmer uncovered a bit longer until it reaches your ideal thickness.

Final Thoughts

There’s just something about a steaming bowl of White Chicken Chili that feels like a well-deserved treat at the end of a long day. It’s easy, cozy, and bursting with flavor—plus, it’s perfect for making memories around the table. Give it a try and watch it become a new favorite in your home too!

White Chicken Chili Recipe

★★★★★

4.8 from 7 reviews

Author: lilan
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A delightful and comforting White Chicken Chili recipe that is creamy, flavorful, and perfect for a cozy meal. This chili is loaded with tender chicken, beans, corn, and aromatic spices for a satisfying dish.

Instructions

Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
Drain and rinse beans in a strainer.
Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth.
Add pureed beans, whole beans, and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
Remove from heat and stir in sour cream and cooked chicken.
Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American