Easy White Chicken Chili Recipe

There’s something magical about a bowl of creamy white chicken chili on a cold day. This recipe creates a comforting dish that brings together tender chicken pieces, creamy white beans, and a blend of spices that warm you from the inside out. The result is a thick, hearty meal that fills your kitchen with amazing smells and satisfies everyone at the table.

White chicken chili stands out from traditional red chili because it uses a lighter base made with chicken broth and cream instead of tomatoes. The flavor profile is milder yet deeply satisfying, with green chilies adding just the right amount of kick. I’ve made this recipe countless times for family gatherings, and it never fails to disappear quickly. The best part? You can have this bubbling away on your stove in less than an hour, making it perfect for busy weeknights or lazy weekend cooking sessions.

Reasons to Try White Chicken Chili

This recipe deserves a spot in your regular meal rotation for several practical reasons. The flavor combination is complex without being overwhelming, creating a creamy texture that coats your spoon perfectly.

The base starts with sautéed onions and garlic that create a foundation of savory goodness. Green chilies add a mild heat that tingles your taste buds without making your mouth burn. The cumin and oregano bring earthy, warm notes that make each bite interesting.

White beans provide a buttery, creamy texture that melts into the broth. They also add protein and fiber, making this dish surprisingly filling. The chicken stays tender and juicy when cooked properly, breaking into perfect bite-sized pieces.

The cream cheese or sour cream added at the end creates a velvety consistency that makes this chili stand out from any other version you’ve tried. The slight tang balances the richness beautifully.

This recipe is also incredibly forgiving. You can adjust the heat level easily, add more vegetables if you want, or make it thicker or thinner based on your preferences. It feeds a crowd without breaking your budget, and it actually tastes better the next day after the flavors have had time to blend together.

Where Did White Chicken Chili Come From?

White chicken chili is a relatively modern creation compared to traditional red beef chili. This lighter version gained popularity in the United States during the 1990s when home cooks started experimenting with alternatives to classic chili recipes. The dish emerged from Southwestern cooking traditions, where green chilies and white beans were already common ingredients in many dishes.

Unlike traditional Texas-style chili that dates back to the 1800s, white chicken chili represents American comfort food evolution. It became popular in restaurants and home kitchens as people looked for meals that were hearty but felt a bit lighter than beef-based dishes. Today, it’s a staple at potlucks, game day gatherings, and family dinners across the country.

Ingredients Notes

Chicken Breasts or Thighs: Use boneless, skinless chicken for the easiest preparation. Thighs stay more moist during cooking, but breasts work perfectly fine. I usually buy fresh chicken and cut it into chunks before cooking, though you can also use rotisserie chicken to save time.

White Beans: Great Northern beans are my top choice because they’re creamy and hold their shape well. Cannellini beans work just as beautifully. Always rinse canned beans thoroughly to remove excess sodium and that thick liquid that can make your chili taste metallic.

Green Chilies: Canned diced green chilies are convenient and provide consistent mild heat. Look for 4-ounce cans in the Mexican food aisle. If you want more heat, choose jalapeños instead.

Chicken Broth: Quality matters here since the broth forms the base of your chili. Low-sodium versions give you better control over the final saltiness. I keep both cartons and cans in my pantry.

Onions and Garlic: Fresh yellow or white onions work best. The garlic should be fresh cloves that you mince yourself rather than the pre-minced jarred variety, which can taste bitter when cooked.

Cumin and Oregano: These dried spices create the essential flavor profile. Make sure your spices are less than a year old for the best taste. Old spices lose their potency and can make your food taste flat.

Cream Cheese or Sour Cream: This creates the signature creamy texture. Full-fat versions work best, though you can use reduced-fat if you prefer. I usually go with cream cheese because it melts smoothly and doesn’t separate.

Monterey Jack or Pepper Jack Cheese: Shredded cheese adds richness and helps thicken the chili. Pepper Jack gives you extra heat if you like spicy food.

How to Make White Chicken Chili

Step 1: Heat two tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add one diced onion. Cook the onion for about 5 minutes until it becomes soft and translucent. Stir occasionally to prevent burning.

Step 2: Add four minced garlic cloves to the pot. Cook for one minute while stirring constantly. Garlic burns quickly, so watch it carefully. You’ll smell an amazing aroma when it’s ready.

Step 3: Add your chicken pieces to the pot. Season with one teaspoon of salt, half a teaspoon of black pepper, two teaspoons of cumin, and one teaspoon of dried oregano. Cook the chicken for about 5-7 minutes, stirring occasionally, until the pieces turn white on the outside.

Step 4: Pour in four cups of chicken broth. Add two cans (15 ounces each) of drained and rinsed white beans. Stir in two cans (4 ounces each) of diced green chilies. Mix everything together well.

Step 5: Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer gently for 20-25 minutes. This allows the flavors to blend and the chicken to cook through completely. Stir every few minutes.

Step 6: Cut four ounces of cream cheese into small cubes. Add them to the pot along with one cup of shredded Monterey Jack cheese. Stir continuously until both cheeses melt completely into the broth. This takes about 3-4 minutes.

Step 7: Taste your chili and adjust the seasonings. Add more salt, pepper, or cumin if needed. If you want it spicier, add a pinch of cayenne pepper or some hot sauce.

Step 8: Let the chili rest off the heat for 5 minutes before serving. This helps it thicken up slightly and makes it easier to serve.

What You Must Know About White Chicken Chili

Don’t let your chicken overcook. Dry, tough chicken ruins this dish. Check for doneness after 20 minutes of simmering by cutting into a piece. The inside should be white with no pink remaining.

Add the cream cheese and shredded cheese at the end of cooking, not at the beginning. If you add them too early, they can separate and create a grainy texture instead of staying smooth and creamy.

The chili will thicken as it sits. If you’re making it ahead of time, expect to add extra broth when you reheat it. Start with half a cup and add more if needed.

Don’t skip rinsing the canned beans. That thick liquid in the can contains excess salt and starch that can throw off your chili’s flavor and texture.

Use a pot that’s large enough to hold everything comfortably. A cramped pot makes stirring difficult and can cause uneven cooking. I use a 5-quart Dutch oven or large soup pot.

Helpful Tips

Cut your chicken into uniform pieces so everything cooks at the same rate. I aim for chunks about one inch in size.

If you’re short on time, use a rotisserie chicken from the grocery store. Shred about three cups of meat and add it during Step 4, then reduce the simmering time to just 15 minutes since the chicken is already cooked.

Make a double batch and freeze half for later. This chili freezes beautifully for up to three months. Just leave out the cream cheese and add it fresh when you reheat.

Use an immersion blender to blend about one cup of the chili if you want a thicker, creamier consistency. This breaks down some beans and creates more body without adding extra ingredients.

Toast your cumin in a dry pan for 30 seconds before adding it to the pot. This extra step releases more flavor and makes your chili taste more complex.

Variations and Substitutions

Replace the chicken with turkey for an equally delicious version. Ground turkey works well too – just brown it in Step 3 instead of using chunks.

Use black beans or pinto beans if you don’t have white beans. The flavor changes slightly, but the dish still tastes great.

Add one cup of frozen corn during Step 4 for extra texture and a touch of sweetness. The corn adds nice pops of color too.

Make it dairy-free by using coconut cream instead of cream cheese and omitting the shredded cheese. Add a squeeze of lime juice to balance the coconut flavor.

Turn up the heat by adding fresh jalapeños, cayenne pepper, or your favorite hot sauce. You can also use pepper Jack cheese instead of regular Monterey Jack.

Add vegetables like diced bell peppers or zucchini during Step 3 when you cook the onions. They add nutrition and bulk up the chili.

Use chicken thighs instead of breasts for richer flavor and more moisture. Dark meat stays tender even if you accidentally cook it a bit too long.

Serving Suggestions for White Chicken Chili

Serve your white chicken chili in deep bowls with plenty of toppings. My family loves adding shredded cheese, sour cream, diced avocado, chopped cilantro, and crushed tortilla chips on top. The crunch from the chips creates a nice contrast to the creamy chili.

Warm cornbread or crusty bread on the side is perfect for soaking up every last drop. I also love serving this with a simple green salad dressed with lime vinaigrette to balance the richness.

For a fun presentation, serve the chili in bread bowls. Hollow out round sourdough loaves and fill them with hot chili. Your guests can eat the bowl after finishing the chili.

Lime wedges on the side are essential. A squeeze of fresh lime juice brightens all the flavors and adds a fresh note that makes each bite taste even better.

Storage and Reheating

Store leftover white chicken chili in an airtight container in your refrigerator for up to four days. The chili thickens considerably as it sits, so you’ll need to add extra liquid when reheating.

To reheat on the stovetop, place the chili in a pot over medium-low heat. Add chicken broth or water, starting with quarter-cup increments, until it reaches your desired consistency. Stir frequently to prevent sticking. Heat until it reaches 165°F throughout.

For microwave reheating, place a portion in a microwave-safe bowl. Add a splash of broth or water, cover loosely, and heat in one-minute intervals, stirring between each interval. This ensures even heating.

You can freeze white chicken chili for up to three months. Let it cool completely before transferring to freezer-safe containers or bags. Leave some headspace for expansion. Thaw overnight in the refrigerator before reheating. The texture stays good, though you might need to stir in a bit of fresh cream cheese to restore the ultra-creamy consistency.

Nutrition Facts (Per Serving)

Based on a 2,000 calorie diet. Nutritional values are approximate and will vary based on specific ingredients used.

Best White Chicken Chili Recipe

This easy white chicken chili recipe combines tender chicken, creamy white beans, and green chilies for a comforting meal ready in under an hour. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American, southwestern

Servings 6 servings

Calories 385 kcal

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 4 garlic cloves minced
• 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 4 cups chicken broth low-sodium
• 2 cans 15 ounces each Great Northern beans, drained and rinsed
• 2 cans 4 ounces each diced green chilies
• 4 ounces cream cheese cubed
• 1 cup shredded Monterey Jack cheese

Optional Toppings:

• Shredded cheese
• Sour cream
• Diced avocado
• Chopped fresh cilantro
• Crushed tortilla chips
• Lime wedges

Instructions

 

• Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft and translucent, stirring occasionally.
• Add minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
• Add chicken pieces to the pot. Season with salt, black pepper, cumin, and oregano. Cook for 5-7 minutes, stirring occasionally, until chicken turns white on the outside.
• Pour in chicken broth. Add drained and rinsed white beans and diced green chilies. Stir to combine all ingredients.
• Bring the mixture to a boil, then reduce heat to low. Simmer gently for 20-25 minutes, stirring every few minutes, until chicken is cooked through completely.
• Add cubed cream cheese and shredded Monterey Jack cheese to the pot. Stir continuously for 3-4 minutes until both cheeses melt completely into the broth.
• Taste and adjust seasonings as needed. Add more salt, pepper, or cumin to your preference.
• Remove from heat and let rest for 5 minutes to thicken slightly before serving.
• Serve hot in bowls with your choice of toppings such as shredded cheese, sour cream, avocado, cilantro, tortilla chips, and lime wedges.

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