Easy White Chicken Chili

Okay, so you know those chilly days when you just want something warm and cozy? That’s when I pull out this easy white chicken chili. It’s creamy, comforting, and comes together fast.

The first time I made it, I just needed something different from the usual red chili. I had some leftover chicken and a can of white beans—and figured, why not? One pot later, I was hooked.

It’s packed with tender chicken, mild green chiles, and just the right amount of spice. And the creaminess? Oh wow. It makes the whole bowl feel like a hug.

What I love most is how simple it is. No fuss, no weird ingredients—just stuff you probably already have. And it’s ready in under 30 minutes.

If you’re craving something cozy but don’t want to work too hard, you’ve gotta try this. Trust me, it’s become a go-to in my kitchen. Let’s get started—you’re gonna love it.

Why You’ll Love This Recipe

• Comfort in a Bowl: Every spoonful has soft beans, juicy chicken, creamy broth, and just a little heat. It’s warm, but not spicy unless you want it to be.
• Simple to Make: No tricky steps or hard-to-find ingredients. Just chop, stir, and simmer.
• Perfect Texture: Thick enough to eat with a spoon, but not heavy. The sour cream gives it richness without making it too dense.
• Easy to Customize: You can add more heat, skip the dairy, use canned chicken, or load it up with toppings. It’s flexible and forgiving.
• Even Better Tomorrow: Like most stews and chilis, this one tastes even better the next day as the flavors deepen.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes – just enough to chop the onion and garlic, rinse the beans, and shred the chicken if not already done.
• Cook Time: 30 minutes – for building flavor, simmering the broth, and letting everything come together.
• Total Time: Around 45 minutes, start to finish.

Servings:

• This recipe serves 6 people as a main course. If you’re serving it with sides (like cornbread or salad), it can stretch to 8. Want to double it? Just use a bigger pot and freeze the rest in meal-size portions.

Difficulty:

• This is a beginner-friendly recipe. There’s nothing fancy or technical. As long as you can sauté, stir, and simmer, you can make this dish.

Required Kitchen Tools

To make this chili smoothly and safely, you’ll want:

• Large Pot or Dutch Oven: A 5- to 6-quart pot works best. You want enough room for the beans, broth, and chicken to simmer without boiling over.
• Wooden Spoon or Silicone Spatula: For sautéing the aromatics and stirring as the chili simmers.
• Cutting Board & Sharp Knife: For prepping onion and garlic. (If you’re using pre-minced garlic or onion powder, you can skip this.)
• Can Opener: For the beans and chilies.
• Measuring Spoons & Cups: Precision helps with spice balance and liquid amounts.
• Juicer (Optional): For getting the most juice out of your lime, though a fork works too.

Ingredients for Easy White Chicken Chili

This recipe uses affordable, everyday pantry staples. But don’t let the simplicity fool you—when combined in the right way, they deliver deep, satisfying flavor.

Base Ingredients (Build the Flavor):

• 1 tablespoon olive oil – Used to sauté the aromatics. Stick with olive oil for flavor, or use avocado oil if preferred.
• 1 small yellow onion, chopped (about ½ cup) – Adds sweetness and body. Sautéed until soft to start the flavor base.
• 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder) – Adds depth. If you’re in a rush, garlic powder works fine.
• 2½ cups low-sodium chicken broth – Provides liquid for simmering. Low-sodium is key so you can control the salt level later.
• 2 (4 oz) cans diced green chilies – Mild, tangy, and slightly smoky. No need to drain; just pour them in.
• 1½ teaspoons ground cumin – Warm and earthy. The backbone spice of white chili.
• ½ teaspoon paprika – Adds color and mild sweetness.
• ½ teaspoon dried oregano – Gives a slight herbal note and complexity.
• ¼ teaspoon cayenne pepper (optional) – For those who like a bit of heat.
• ½ small lime, juiced (about 1 tablespoon) – Brightens the final dish and cuts through the creaminess.
• Salt & freshly ground black pepper to taste – Always add these gradually and taste as you go.

Beans & Creamy Elements (The Heart of the Chili):

• 2 (15 oz) cans great northern beans, drained and rinsed – These creamy white beans hold their shape well and blend easily if mashed. Cannellini or navy beans are great substitutes.
• 1 cup sour cream or plain Greek yogurt – Makes the chili creamy and rich without needing heavy cream. Greek yogurt adds a bit of tang.
• 1 cup corn (frozen or fresh) – Adds sweetness and a bit of texture. No need to thaw if frozen.
• 2 heaping cups shredded cooked chicken – Rotisserie chicken works perfectly here, or you can use leftovers. Make sure it’s well shredded so it mixes evenly into the chili.

Toppings (Optional, But Worth It):

• Fresh cilantro, chopped – Brings brightness and a pop of green color.
• Shredded cheese – Cheddar, Monterey Jack, or pepper jack melt beautifully into the warm chili.
• Tortilla chips – Crumble them on top for crunch, or serve on the side for dipping.
• Chopped green onions – Add sharpness and a little bite.
• Sliced avocado – Adds creaminess and cool contrast.

Variations for White Chicken Chili

This recipe is flexible. Here’s how you can tweak it to fit your taste or what you have in the pantry:

• Make It Spicy: Stir in chopped jalapeños with the onion, or use a hotter variety of green chilies.
• Make It Meatless: Swap the chicken for extra beans or diced tofu. Use veggie broth instead of chicken broth.
• Add Veggies: Dice up red bell pepper or zucchini and sauté with the onion.
• Use Turkey: Leftover Thanksgiving turkey works great. Just shred and add it as you would chicken.
• Skip the Dairy: Use coconut cream or a dairy-free yogurt alternative for creaminess.

How to Make Easy White Chicken Chili

Follow these step-by-step instructions to build flavor and get the perfect consistency every time.

1. Sauté the Aromatics

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the chopped yellow onion and a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic (or garlic powder) and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.

Tip: Cooking the onion slowly brings out its natural sweetness and builds a strong flavor base.

2. Add Spices and Chilies

Add the ground cumin, paprika, oregano, and cayenne (if using) to the pot. Stir constantly for 1 minute to toast the spices—this releases their oils and deepens the flavor. Then, stir in the diced green chilies (with their liquid) and mix well.

3. Pour in the Broth

Pour in the 2½ cups of low-sodium chicken broth and stir to combine. Use your spoon to scrape up any browned bits from the bottom of the pot—this is packed with flavor.

Optional step for extra thickness: Use a potato masher or fork to mash about ½ cup of the rinsed beans before adding them. This helps thicken the chili without extra dairy.

4. Add Beans, Corn, and Chicken

Stir in the drained and rinsed beans, corn, and shredded cooked chicken. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 15–20 minutes. Stir occasionally.

Watch the consistency: If it looks too thick, add a splash more broth. If too thin, let it simmer uncovered a bit longer to reduce.

5. Stir in the Creamy Element

Remove the pot from heat and let it cool slightly—this helps prevent the sour cream or yogurt from curdling. Then, stir in 1 cup of sour cream or Greek yogurt. Mix until smooth and fully incorporated.

Squeeze in the juice of half a lime and season to taste with salt and black pepper.

Serving and Decoration

How to Serve Easy White Chicken Chili

This dish is complete on its own, but toppings make it shine.

• Top with Fresh Ingredients: Sprinkle on chopped cilantro, sliced green onions, or diced avocado for color and freshness.
• Add Crunch: Crushed tortilla chips or strips add a pleasant texture contrast.
• Extra Creaminess: A small dollop of sour cream or a handful of shredded cheese melts beautifully on top.
• Serve with Sides: This chili goes well with warm cornbread, garlic toast, or even plain white rice.

Storing White Chicken Chili

This chili stores well, making it great for leftovers and meal prep.

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave in 30-second intervals, stirring between each.
• Freezer: Allow chili to cool completely. Freeze in freezer-safe containers or zip-top bags (lay flat) for up to 3 months. Thaw in the fridge overnight before reheating.
• Note: If using Greek yogurt, expect a slightly thinner texture after freezing. Stir well once reheated.

Nutrition

Nutrient	Amount (per serving)
Calories	350–375 kcal
Protein	28–30 g
Total Fat	12–15 g
Saturated Fat	4–5 g
Carbohydrates	30–32 g
Fiber	7–8 g
Sugars	4–5 g
Sodium	600–700 mg

Note: Values are approximate and can vary based on specific ingredients used.

Easy White Chicken Chili FAQs

Can I make this in a slow cooker?
Yes. Sauté the onion, garlic, and spices first, then transfer everything (except sour cream) to a slow cooker. Cook on low for 4–6 hours. Stir in sour cream just before serving.

Can I use canned chicken?
Yes, canned chicken works in a pinch. Drain it well and stir it in during the simmering step.

Is this chili spicy?
Not very. The green chilies are mild, and the cayenne is optional. Add more heat with jalapeños or hot sauce.

Can I freeze this chili?
Absolutely. It freezes well for up to 3 months. Let it cool first, then portion into containers. Reheat gently to keep the creamy texture intact.

How can I make it thicker?
Mash some of the beans before adding or simmer longer uncovered. You can also stir in a bit of cream cheese or cornstarch slurry.

Conclusion

Easy White Chicken Chili is one of those recipes that hits all the right notes—creamy, flavorful, nourishing, and simple. With just one pot and everyday ingredients, it’s a dish you’ll want to return to again and again. Whether you’re feeding a crowd, stocking the freezer, or just need something cozy on a cold night, this chili has you covered.