There’s nothing cozier than a steaming bowl of White Chicken Chili – creamy, hearty, and just the right amount of zesty! This irresistible, crowd-pleasing chili is my comfort food hero, loaded with tender chicken, mild green chilies, white beans, and a swirl of tangy sour cream. Trust me, after just one spoonful, you’ll see why White Chicken Chili is always the first thing I crave when sweater weather rolls in.
Why You’ll Love This Recipe
- Ultra Creamy & Comforting: Sour cream and pureed beans make this chili irresistibly rich and velvety – it feels totally indulgent, without being heavy.
- Quick Weeknight Magic: Ready in under 45 minutes and mostly hands-off, it’s the perfect recipe to rescue busy evenings (or surprise guests!).
- Big, Bold Flavor – Not Heat: The balance of chilies, cumin, and lime gives every bite zing and personality, without making you sweat. (Mild or spicy, it’s up to you!)
- Crowd Pleaser Status: White Chicken Chili is a family favorite that’s gluten-free, satisfies picky eaters, and offers endless topping options for everyone at your table.
Ingredients You’ll Need
What I love most about this White Chicken Chili recipe is how simple, honest ingredients transform into something jaw-droppingly delicious. Every ingredient here brings depth, creaminess, or just the perfect pop of color – and swapping in what you have works, too!
- Olive Oil: Gives your onions a beautiful golden softness as their starting point.
- Yellow Onion: Delicate and sweet, it’s the aromatic foundation for a crave-worthy chili.
- Garlic: Use fresh if you can (for punch!), or garlic powder for easy weeknights.
- Chicken Broth: The rich, savory base that brings all the flavors together.
- Diced Green Chilies: Bring that iconic mild heat and bright Southwestern flair.
- Ground Cumin, Cayenne, Oregano, Paprika: A dreamy, warming spice blend that’s never overpowering.
- Lime Juice: Just a squeeze freshens things up and balances the creaminess.
- Salt and Black Pepper: For perfectly seasoned comfort in every spoonful.
- Great Northern Beans: Their buttery texture and mild flavor make for a thick, chunky chili.
- Sour Cream or Greek Yogurt: Stirred in at the end for the creamiest finish imaginable.
- Corn: Adds a subtly sweet crunch (fresh or frozen both work well).
- Cooked Chicken (shredded): Rotisserie chicken is my weeknight hack, but any leftover or poached chicken shines here.
- Optional Toppings (cilantro, cheese, tortilla chips, green onions, avocado): Make it your own with your favorites!
Variations
This White Chicken Chili is wonderfully flexible, and you’re free to make it your own with what you have on hand (or to suit any dietary need). Here are some of my favorite fun and practical swaps and tweaks – don’t be shy, experiment!
- Vegetarian White Chili: Simply skip the chicken and use vegetable broth, then stir in extra beans or veggies like bell peppers, zucchini, or spinach.
- Spice Lover’s Dream: Amp up the heat with a pinch more cayenne, a splash of hot sauce, or chopped jalapeños added with the chilies.
- Use Salsa Verde: No canned chilies? Sub in ½ cup of tangy salsa verde for a different (but delicious) green chili vibe.
- Make It Dairy-Free: Use plant-based yogurt or coconut cream for a marvelous creamy texture without the dairy.
- Change Up the Beans: Navy beans, cannellini, or even pinto beans work just as well if you’re out of Great Northern beans.
How to Make White Chicken Chili
Step 1: Sauté the Onion and Garlic
Start by warming olive oil in a big soup pot over medium-high heat. Add chopped onion and cook until translucent and sweetly aromatic, about 3–5 minutes. Toss in your minced garlic (or garlic powder) and let it sizzle just until fragrant – this simple step lays the foundation for all those layers of cozy flavor.
Step 2: Build Your Flavors
Now it’s time for the chicken broth, green chilies, spices (cumin, cayenne, oregano, paprika), and that little squeeze of lime juice. Add salt and pepper to taste. Give everything a good stir, scraping up any bits from the bottom of the pot – this is where the magic starts to happen!
Step 3: Prep the Beans and Corn
Drain and rinse your Great Northern beans well. Take a generous scoop of the beans and blend them with a splash of soup broth until super smooth – this clever trick thickens the chili without any cream or flour! Stir the pureed beans, whole beans, and corn into the pot.
Step 4: Simmer and Thicken
Bring your chili to a gentle simmer and let it bubble away uncovered for 15 to 30 minutes. As it cooks down, it gets creamier and richer. Feel free to adjust with a little extra broth if you prefer it soupier or simmer longer for an even thicker result.
Step 5: Add the Creamy Finish and Chicken
Take your pot off the heat and gently stir in your shredded chicken and sour cream (or Greek yogurt). This is my favorite part – everything melds into a luscious, creamy chili that’s ready to be devoured!
Pro Tips for Making White Chicken Chili
- Rotisserie Shortcut: Using store-bought rotisserie chicken shaves off prep time and delivers perfectly shreddable, flavorful chicken every time.
- Bean Puree Trick: Blending a scoop of the beans with broth thickens the chili naturally and gives it that signature creamy texture often missing from lighter versions.
- Spice Flexibility: Taste as you go! Start mild and add extra cayenne or chilies near the end for just the heat your crew likes best.
- No Sour Cream? No Problem: Greek yogurt brings the same tangy, rich body – perfect for a lighter or higher-protein bowl of chili.
How to Serve White Chicken Chili
Garnishes
Pile on the toppings! I love fresh cilantro, sharp shredded cheese, cooling avocado slices, crunchy tortilla chips, and sprinkles of green onion. Each bite tastes just a little different – and a squeeze of fresh lime truly wakes everything up.
Side Dishes
This chili is pretty filling on its own, but soft, fluffy cornbread, warm flour tortillas, or a crisp green salad are wonderful companions. For game day, serve it alongside baked potatoes or a big platter of roasted veggies to round out the feast.
Creative Ways to Present
Try ladling your White Chicken Chili into deep mugs for casual gatherings or game nights. For family-style fun, set up a “chili bar” with bowls of toppings so everyone can make their own masterpiece. Or, spoon it over baked sweet potatoes for a cozy and unexpected meal!
Make Ahead and Storage
Storing Leftovers
Your leftover White Chicken Chili will keep beautifully for 3–4 days in the fridge, sealed snugly in an airtight container. The flavors only deepen overnight, making it even better the next day for lunch or dinner.
Freezing
The trick to freezer-friendly chili: stop just before adding sour cream and chicken. Let the chili base cool, then freeze for up to 3 months (store the cooked chicken separately). When ready to enjoy, thaw in the fridge, heat gently, and stir in chicken and sour cream just before serving.
Reheating
Gently reheat on the stovetop over medium-low, stirring often so it warms through evenly and stays luxuriously creamy. If it thickens too much, add a splash of broth. For single servings, the microwave works perfectly — just stir midway through heating!
FAQs
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Can I use raw chicken instead of cooked in White Chicken Chili?
Absolutely! If you’d like to start with raw chicken, just add about 1.5 lbs of boneless breast or thighs into the pot along with the broth and spices. Simmer until fully cooked, then shred and return to the chili before stirring in the sour cream.
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Is White Chicken Chili supposed to be spicy?
Generally, it’s mild with a hint of warmth from the chilies and cumin. You control the heat! Use fewer chilies or omit the cayenne for a gentle bowl, or pump up the spices and add hot sauce if you prefer fiery flavors.
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What’s the best bean to use for White Chicken Chili?
Great Northern beans are classic thanks to their mild flavor and creamy texture, but cannellini, navy, or pinto beans are just as delicious in this recipe. Use whatever you have on hand!
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Can I make White Chicken Chili in a slow cooker or Instant Pot?
Yes – both methods work beautifully! For the slow cooker, add everything except the sour cream and cooked chicken, cook until the chicken is ready to shred, then stir both in at the end. In the Instant Pot, sauté your onion and garlic first, then cook everything under pressure, finishing with the chicken and sour cream after releasing.
Final Thoughts
White Chicken Chili is so much more than a soup — it’s a bowl of pure comfort, easy enough for busy nights but special enough to share with friends. Give this recipe a try and I just know it’ll become a staple in your kitchen, too. Happy (chili) cooking, friends!
Print
White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: About 6 cups 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
Warm up with a bowl of comforting White Chicken Chili, a creamy and flavorful twist on traditional chili. This hearty dish is packed with tender chicken, creamy beans, and a hint of spice, making it the perfect meal for a cozy night in.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 garlic cloves, finely minced (or 1 1/2 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*)
Topping Suggestions:
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado
Instructions
- Heat olive oil in a large 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.
Notes
- Yield: About 6 cups soup. Serving Size: About 1 1/4 cups.
- Spice level: Adjust green chilies and cayenne pepper to taste.
- Green Chilies: You could substitute 1/2 cup of salsa verde.
- Chicken: Use cooked rotisserie chicken or raw chicken added in step 2.
- Vegetarian Option: Omit chicken and use vegetable broth.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
