If you’re craving something cozy, flavorful, and just a little different from the usual, this White Chicken Chili Recipe is exactly what you need in your life. It’s creamy, hearty, and packed with tender chicken and wholesome beans—plus, the subtle kick of jalapeño gives it just the right amount of warmth. When I first tried this recipe, I was amazed at how easy it was to throw together and how quickly it became a family favorite. Keep reading, and I’ll share all my tips so you can nail it every time!
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: Uses pantry staples and fresh ingredients to create a rich, comforting dish.
- Creamy Without the Cream: The sour cream stirred in at the end adds creaminess without weighing it down.
- Versatile and Customizable: Easy to tweak with your favorite toppings or tweaks to heat level.
- Perfect for Anytime: Great for game day, weeknight dinners, or meal prep with leftovers that taste even better the next day.
Ingredients You’ll Need
The beauty of this White Chicken Chili Recipe is how well these simple ingredients come together to make something seriously delicious. You don’t need anything fancy, just good staples that combine for perfect layers of flavor.
- Neutral oil: I like using canola or vegetable oil because it doesn’t overpower the other flavors.
- Yellow onion: Adds sweetness and depth—don’t skip sautéing it well for that soft base.
- Jalapeño: Adds a gentle heat; if you want it milder, just use half or remove the seeds.
- Garlic: Fresh garlic brings that irresistible aroma and a punch of flavor.
- Dried oregano: Gives a subtle earthiness balancing the spices.
- Ground cumin: The warming, smoky backbone of this chili.
- Boneless skinless chicken breasts: I like to cut them into thirds so they cook evenly and shred easily later.
- Low-sodium chicken broth: Controls the saltiness and adds savory liquid for simmering.
- Canned green chiles: These add a slight tang and extra flavor punch.
- Kosher salt & freshly ground black pepper: Season to taste—seasoning is key here!
- White beans (canned): Cannellini or Great Northern beans work best, drained and rinsed to keep things fresh.
- Frozen corn: Adds sweet pops of flavor and texture contrast.
- Sour cream: Stirred in at the end for ultimate creaminess and body.
- Avocado: Thinly sliced for garnish; it adds a buttery, cooling element.
- Fresh cilantro: Brightens the dish with herbal freshness when sprinkled on top.
- Crushed tortilla chips: For that delightful crunch in every bite.
- Shredded Monterey Jack cheese: Melts beautifully for a luscious finish.
Variations
I love how adaptable this White Chicken Chili Recipe is. Depending on what I have in the fridge or how I’m feeling, I often tweak it. It’s your perfect canvas, so feel free to make it your own!
- Spice it up: Sometimes I swap the jalapeño for a chipotle pepper in adobo if I want smoky heat—my family loves the bold twist.
- Swap the chicken: Using shredded rotisserie chicken saves time without sacrificing flavor.
- Make it dairy-free: Use plain coconut yogurt or omit the sour cream and cheese; I’ve done it for friends with no complaints.
- Add veggies: Throw in diced bell peppers or spinach for an extra nutrient boost.
How to Make White Chicken Chili Recipe
Step 1: Sauté Your Aromatics
Start by heating your neutral oil in a large pot over medium heat. Toss in the chopped onion and jalapeño, cooking them together until they soften and the onion becomes translucent—about 8 minutes. This slow sauté brings out the natural sweetness and layers of flavor. Once softened, add garlic, oregano, and cumin, stirring for about a minute until you can smell those heavenly spices blooming. At this stage, the kitchen will start smelling just incredible—your taste buds will know something good is coming!
Step 2: Cook the Chicken and Build the Broth
Now add your cubed chicken, chicken broth, and green chiles to the pot. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it bubble away uncovered for 10 to 12 minutes, just until the chicken is cooked through. The broth will get infused with all those aromatic spices and chiles by this point. When the chicken is ready, transfer it to a plate and shred it up with two forks—this part is always satisfying, and the chicken shreds beautifully.
Step 3: Make It Creamy and Hearty
Back to your pot—add in the white beans and bring the chili back to a simmer. Here’s a little trick I discovered: smash about a quarter of the beans with the back of a wooden spoon as they cook. This naturally thickens the chili and gives it a lovely texture without using any thickeners. Let it cook for about 10 minutes until it’s slightly thickened. Then, stir in the frozen corn and shredded chicken, cooking for one more minute just until everything is heated through. Remove the pot from heat and stir in the sour cream last to create a silky, creamy finish.
Step 4: Serve with Your Favorite Toppings
Ladle your warm chili into bowls and garnish generously: slices of creamy avocado, fresh cilantro leaves, crunchy crushed tortilla chips, and a sprinkle of Monterey Jack cheese. These toppings bring freshness, texture, and richness that really take this easy meal up a notch.
Pro Tips for Making White Chicken Chili Recipe
- Low and Slow Aromatics: Don’t rush the onion and jalapeño softening; it builds a flavorful base that makes the chili irresistible.
- Shredding Chicken Easily: If you have time, poach the chicken breasts in broth longer and let them rest a few minutes before shredding for tender, juicy strands.
- Bean Texture Trick: Smashing some beans breaks them down to thicken the chili naturally and give it a creamy, hearty mouthfeel.
- Sour Cream Last: Always stir in the sour cream off the heat to prevent curdling and keep the chili silky smooth.
How to Serve White Chicken Chili Recipe
Garnishes
I swear by simple yet tasty garnishes that add freshness and crunch. Sliced avocado provides creaminess that cools the slight heat, while cilantro brings an herby brightness. Crushed tortilla chips offer a delightful contrast, and Monterey Jack cheese melts perfectly on top to tie it all together. Feel free to add a squeeze of lime or a spoonful of pickled jalapeños if you want to get fancy!
Side Dishes
This chili pairs wonderfully with warm cornbread or simple tortilla chips for dipping. When I’m serving this for a crowd, I like to complement it with a light green salad or a batch of roasted sweet potatoes to balance the meal.
Creative Ways to Present
For game days or casual get-togethers, try serving this chili in mini Dutch ovens or rustic ceramic bowls, each topped with an avocado slice and sprinkled cheese. Another fun idea I’ve done is layering it over baked potatoes for a loaded chili potato—it’s a total crowd-pleaser and makes an unexpected presentation.
Make Ahead and Storage
Storing Leftovers
I always store leftover white chicken chili in airtight containers in the fridge. It keeps well for up to 4 days, and the flavors actually deepen overnight—making leftovers even tastier. Just give it a good stir before reheating.
Freezing
If you want to freeze this chili, let it cool completely before transferring it to freezer-safe containers or bags. It freezes beautifully for up to 3 months. I find that freezing is a lifesaver for busy weeks, and thawing it overnight in the fridge works best.
Reheating
When reheating, do it gently over low-medium heat on the stovetop, stirring occasionally. You might need to add a splash of chicken broth or water if it’s too thick. I usually add a dollop of fresh sour cream after reheating to brighten the flavors again.
FAQs
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Can I use chicken thighs instead of breasts in this White Chicken Chili Recipe?
Absolutely! Chicken thighs bring extra juiciness and flavor. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through. The shredding process remains the same, and your chili will be wonderfully rich.
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How spicy is this White Chicken Chili Recipe?
This recipe has a gentle heat, thanks to the jalapeño and green chiles. If you prefer milder heat, reduce or omit the jalapeño seeds. For more kick, you can add extra jalapeño or a pinch of cayenne pepper.
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Can I make this chowder in a slow cooker?
You sure can! Sauté the aromatics first, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add sour cream just before serving to keep it creamy.
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Is it possible to make this recipe dairy-free?
Yes! Simply omit the sour cream and cheese or swap them for dairy-free alternatives like coconut yogurt and vegan cheese. The chili still tastes rich and comforting without the dairy components.
Final Thoughts
I absolutely love how this White Chicken Chili Recipe turns out every time—it’s my go-to cozy meal when I want something comforting but easy. What I appreciate most is how flexible it is: you can customize it, make it ahead, or whip it up fresh on weeknights. It’s the kind of dish that invites conversation around the table and warms everyone up inside. Honestly, I can’t recommend giving it a try enough—you’ll find it’s not just chili, it’s a delicious hug in a bowl.
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 – 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy White Chicken Chili is a comforting and hearty dish featuring tender shredded chicken simmered with white beans, green chiles, and corn in a flavorful broth, finished with a creamy touch of sour cream. Perfect for a cozy weeknight dinner or game day gathering, it’s packed with protein and fresh toppings for a deliciously satisfying meal.
Ingredients
Chili Base
- 1 tbsp. neutral oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 3 boneless, skinless chicken breasts, cut into thirds
- 5 cups low-sodium chicken broth
- 2 (4.5-oz.) cans green chiles
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Beans and Corn
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 1/2 cups frozen corn
Finishing and Toppings
- 1/2 cup sour cream
- 1 avocado, thinly sliced, for serving
- 1/4 cup chopped fresh cilantro, for serving
- 1/4 cup crushed tortilla chips, for serving
- 1/4 cup shredded Monterey Jack cheese, for serving
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the neutral oil. Add the chopped yellow onion and seeded, finely chopped jalapeño. Cook while stirring occasionally until softened, about 8 minutes.
- Add Spices and Garlic: Stir in the finely chopped garlic, dried oregano, and ground cumin. Cook for about 1 minute, stirring constantly until fragrant.
- Cook Chicken: Add the chicken breasts cut into thirds, low-sodium chicken broth, and canned green chiles to the pot. Season generously with kosher salt and freshly ground black pepper. Bring to a boil, then reduce heat and simmer uncovered until chicken is fully cooked, about 10 to 12 minutes.
- Shred Chicken: Remove the cooked chicken from the pot and transfer to a plate. Use two forks to shred the chicken finely.
- Simmer Beans: Add the drained and rinsed white beans to the pot. Bring the mixture to a simmer and cook, smashing about one-quarter of the beans with a wooden spoon to thicken the chili slightly. Continue cooking for about 10 minutes.
- Add Corn and Chicken: Stir in the frozen corn and shredded chicken. Cook for another minute or so until everything is heated through.
- Finish with Sour Cream: Remove the pot from heat and stir in the sour cream until fully incorporated, giving the chili a creamy texture.
- Serve and Garnish: Ladle the chili into bowls. Top each serving with thin avocado slices, chopped fresh cilantro, crushed tortilla chips, and shredded Monterey Jack cheese for added flavor and texture.
Notes
- White chicken chili offers a creamy, flavorful twist on classic chili that’s easy to prepare and hearty enough for any occasion.
- This recipe is perfect for game day, weeknight dinners, or any time you want a comforting meal that’s satisfying and full of protein.
- Adjust the jalapeño amount to make the chili milder or spicier according to your preference.
- For a dairy-free version, omit the sour cream and cheese or substitute with dairy-free alternatives.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 554
- Sugar: 3 g
- Sodium: 1491 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 12 g
- Protein: 49 g
- Cholesterol: 115 mg
