The Best White Chicken Chili

Wow. This white chicken chili is so good. Like, cozy-sweater-on-a-cold-day good. It’s warm, creamy, and full of flavor.

I made it last week, and my whole family went back for seconds. The tender chicken, the beans, and that little spicy kick—it all just works. I couldn’t believe how easy it was.

If you need a go-to dinner that’s super comforting and super tasty, try this. Trust me. You’re gonna love every spoonful.

Why You’ll Love This Recipe

• Perfect for All Seasons: While it’s a staple during cooler months, it’s light enough to enjoy year-round.
• Naturally Creamy Texture: The sour cream (or Greek yogurt) stirred in at the end gives this chili a smooth, velvety finish—no roux or heavy cream needed.
• Uses Simple Ingredients: Most of what you need is probably already in your pantry or fridge—nothing fancy, just smart layering of flavor.
• Customizable: You can dial the spice up or down, add extra veggies, or swap in leftover turkey or tofu for a different twist.
• Meal Prep Friendly: It holds up well in the fridge for days and freezes beautifully, making it a reliable option for batch cooking.

What You Need to Know Before You Start

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: About 45 minutes

This recipe comes together quickly, but the flavor deepens as it simmers—so don’t rush the cook time. Letting the chili bubble gently helps the spices bloom and the beans absorb all that goodness.

Servings:

This recipe serves 6 generous portions. Serve it with toppings for a full meal, or stretch it with cornbread or a side salad for a larger group.

Want leftovers? Double the batch and store it in freezer-safe containers. It’s a lifesaver on busy nights.

Difficulty:

Beginner-friendly.
No special techniques required—just basic chopping, sautéing, and stirring. If you can open a can and stir a pot, you can make this chili.

Required Kitchen Tools

• Large Dutch oven or heavy-bottomed soup pot: Helps distribute heat evenly and gives you space for all the ingredients.
• Wooden spoon or heat-proof spatula: For sautéing and stirring without scratching your pot.
• Measuring cups & spoons: Essential for getting the spice balance just right.
• Chef’s knife and cutting board: For prepping onion, garlic, and garnishes.
• Can opener: Since most of the ingredients are canned, this one’s a must.

Ingredients for White Chicken Chili

Here’s a detailed breakdown of what you’ll need to bring out the best flavors and textures in this comforting dish.

Aromatics and Base

• 1 tablespoon olive oil
  Adds richness and helps sauté the onion and garlic. Use extra virgin olive oil for a slightly fruity undertone, or substitute with avocado oil for a neutral taste.
• 1 small yellow onion, chopped (about ½ cup)
  Adds savory depth to the chili base. Chop it fine so it melts into the broth as it cooks.
• 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
  Garlic brings warmth and complexity. Fresh is best, but powder works in a pinch.

Liquid and Seasoning Components

• 2½ cups low-sodium chicken broth
  Forms the flavorful base of the chili. Use homemade or store-bought; go low-sodium to control the saltiness of the final dish.
• 2 (4 oz) cans diced green chilies
  These are mild but flavorful. They add a soft tang and just the right amount of gentle heat without overpowering the dish.
• 1½ teaspoons ground cumin
  Earthy and smoky, cumin is essential to bring warmth and depth.
• ¼ teaspoon cayenne pepper (optional)
  Adds a bit of kick. Adjust or omit based on your spice preference.
• ½ teaspoon dried oregano
  A background note of herbal sharpness that rounds out the richness of the chili.
• ½ teaspoon paprika
  Sweet and smoky, this adds both flavor and color. You can use smoked paprika if you want extra depth.
• Juice of ½ small lime (about 1 tablespoon)
  Added at the end to brighten everything and cut through the creaminess.
• Salt and freshly ground black pepper, to taste
  Adjust as needed once the chili is cooked and has simmered down a bit.

Protein and Vegetables

• 2 (15 oz) cans great northern beans, drained and rinsed
  Creamy and mild, these white beans hold their shape and soak up flavor beautifully. You can also use cannellini or navy beans.
• 1 cup corn (frozen or fresh)
  Adds a touch of natural sweetness and texture contrast. No need to thaw if using frozen—just stir it in.
• 2 heaping cups cooked chicken, shredded
  Rotisserie chicken works wonderfully and saves time. You can also use poached or leftover chicken breast or thighs for more flavor.

Creamy Element

• 1 cup sour cream or plain Greek yogurt
  Stirred in at the end for a silky texture and light tang. Use full-fat for best results.

Toppings (Optional but Recommended)

• Fresh cilantro, chopped – adds a clean, herbal lift
• Shredded cheese – Monterey Jack, cheddar, or a Mexican blend
• Tortilla chips – crushed for crunch, or serve whole on the side
• Green onions, thinly sliced – mild and fresh
• Avocado slices – creamy, cooling contrast to the warm chili

How to Make White Chicken Chili – Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and cook for 3–5 minutes, stirring occasionally, until soft and translucent.
Add minced garlic and sauté for another 30 seconds, just until fragrant. (If using garlic powder, add it in the next step with the spices.)

Tip: Don’t let the garlic brown—it can turn bitter quickly.

2. Build the Broth

Pour in 2½ cups of chicken broth and two cans of diced green chilies, including their juices.
Stir in the cumin, cayenne (if using), oregano, paprika, and garlic powder (if you didn’t use fresh). Add a pinch of salt and black pepper at this point.

Tip: At this stage, you’re layering flavor—let it come to a simmer to help the spices bloom.

3. Add the Beans and Chicken

Stir in the drained beans, shredded chicken, and corn.
Bring the chili to a low boil, then reduce the heat and let it simmer uncovered for 20–25 minutes. Stir occasionally.

Why simmer? This helps all the flavors meld together and gives the broth time to slightly reduce, concentrating the taste.

4. Make It Creamy

Turn the heat to low and stir in the sour cream or Greek yogurt.
Keep stirring gently until it’s fully incorporated and the broth looks creamy. Do not let it boil at this stage, or the dairy could curdle.

Want it extra creamy? Mash some of the beans with a fork or potato masher before stirring in the yogurt.

5. Final Touches

Squeeze in the lime juice, then taste and adjust the seasoning with more salt or pepper as needed.
If you like a thinner chili, stir in a splash of warm broth. If you prefer it thicker, let it simmer another few minutes uncovered.

Variations for White Chicken Chili

This recipe is highly flexible. Here are a few ways to make it your own:

• Make It Spicier: Add diced jalapeños, chipotle powder, or a spoonful of adobo sauce.
• Add More Vegetables: Stir in chopped zucchini, red bell peppers, or spinach in the last 10 minutes of cooking.
• No Chicken? No Problem: Swap in cooked ground turkey, shredded rotisserie turkey, or even white beans only for a vegetarian version.
• Creamier Finish: Stir in 4 ounces of softened cream cheese before adding the yogurt for a richer chili.
• Smoky Vibe: Use smoked paprika instead of regular and top with roasted corn.

How to Serve White Chicken Chili

Serve the chili hot, with your favorite toppings and a warm side:

Favorite Garnishes:

• Chopped fresh cilantro – for brightness
• Crushed tortilla chips or strips – for texture
• Shredded cheddar or Monterey Jack cheese – melts beautifully
• Diced avocado or a dollop of guacamole – for creaminess
• Thinly sliced green onions – mild and crisp
• A squeeze of extra lime juice – for lift

Great Serving Ideas:

• With cornbread muffins or toasted bread
• Over steamed rice or cauliflower rice
• Alongside a simple green salad or roasted veggies
• In a bread bowl for a fun presentation

Storing White Chicken Chili

How to Store Leftovers

• Refrigerator: Store in an airtight container for up to 4 days. The flavors often improve after sitting overnight.
• Freezer: White chicken chili freezes very well. Let it cool fully, transfer to freezer-safe containers or zip bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

• On the stove: Reheat over medium-low, stirring occasionally. If it has thickened in the fridge, add a splash of broth or water.
• Microwave: Use a microwave-safe bowl, cover loosely, and heat in 60-second bursts, stirring between each, until hot throughout.

Tip: Avoid boiling once the dairy is added to prevent separation.

💡 Tips and Tricks for Success

• Use Rotisserie Chicken: This saves time and adds depth from its roasted flavor.
• Mash Some Beans: For a thicker, creamier texture without extra dairy, mash a portion of the beans before adding.
• Balance the Heat: Start with less cayenne; you can always add more later.
• Brighten with Lime: Always finish with citrus to wake up the flavors.
• Don’t Skip the Toppings: A simple chili becomes memorable with crunch, creaminess, and freshness on top.

🥗 Nutrition Facts

Nutrient	Per Serving (1 of 6)
Calories	360
Protein	30g
Carbohydrates	28g
Fat	16g
Saturated Fat	6g
Fiber	7g
Sugar	3g
Sodium	570mg
Calcium	150mg
Iron	2.2mg

Note: These are approximate values and will vary based on brands and substitutions used.

White Chicken Chili FAQs

Can I make this in a slow cooker?
Yes. Sauté the onions and garlic first, then transfer all ingredients except sour cream to your slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Stir in the sour cream at the end before serving.

Can I make this ahead of time?
Absolutely. This chili tastes even better the next day. Store it in the fridge and reheat gently on the stove.

Can I freeze it with the sour cream added?
Yes, but for best texture, freeze the chili without the sour cream. Add it when reheating after thawing.

What beans work best if I don’t have great northern beans?
Cannellini, navy, or even pinto beans make good substitutes. Just avoid black beans if you want to keep the “white” look of the chili.

How do I thicken white chicken chili?
Mash some beans before stirring them in, or let the chili simmer uncovered for a few extra minutes.

Conclusion

White Chicken Chili has become a staple in my kitchen for its creamy texture, balanced flavors, and how easily it comes together. It’s one of those recipes that feels like comfort food but doesn’t weigh you down. The mix of tender chicken, soft white beans, sweet corn, and warm spices makes every spoonful satisfying.

Whether you’re making it for a family dinner, meal prep, or cozy weekend lunch, this dish adapts to whatever you need. And once you try it, don’t be surprised if it becomes a regular on your rotation too.