This White Chicken Chili is like a big, cozy hug in a bowl! Velvety, flavorful, and just a little bit tangy, it’s packed with tender chicken, creamy beans, sweet corn, and lively spices. Each spoonful delivers a balance of comforting richness and a gentle, zesty warmth that makes you want to go back for seconds (and maybe thirds). Whether you’re feeding your family on a chilly night or impressing friends at a casual gathering, this chili brings everyone to the table with excitement and joy.

White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Good White Chicken Chili is all about fresh, simple ingredients that meld together for a big payoff. Each one brings something important to the party — whether it’s creaminess, color, heat, or just that classic savory depth you crave in a favorite dinner.

Olive Oil: A splash to kick off a flavorful sauté, adding depth right from the start.
Onion (1 medium, diced): Lays down a sweet, aromatic foundation for the chili.
Garlic (2 cloves, minced): Just two cloves take the savoriness up a notch — don’t skip!
Boneless Skinless Chicken Breasts (1 pound, diced or shredded): The lean protein that keeps things hearty and satisfying.
Diced Green Chiles (1 4-ounce can): They add gentle heat and that signature Southwestern flair.
Ground Cumin (1 teaspoon): This gives a toasty, earthy undertone that makes chili irresistible.
Dried Oregano (1 teaspoon): Herbaceous and slightly peppery, for a subtle Mediterranean twist.
Chili Powder (½ teaspoon): Delivers warmth but doesn’t overpower — just enough to keep things interesting.
Ground Coriander (½ teaspoon): Adds a light, citrusy note for extra dimension.
Salt (½ teaspoon): Brings out the best in every ingredient.
Black Pepper (¼ teaspoon): A dash of heat and complexity.
White Beans (2 15-ounce cans, drained and rinsed): These give the chili its lush creaminess and build hearty body.
Low-Sodium Chicken Broth (2½ cups): The liquid gold that ties everything together and intensifies flavor.
Frozen Corn (1 cup): Little pops of sweetness and cheerful color in every bite.
Sour Cream (½ cup): Swirled in for a smooth, tangy, creamy finish.
Heavy Cream (½ cup): Pushes the richness over the top—this is what makes it creamy chili dreams.
Lime Juice (from 1 lime): A squeeze of brightness to wake up the flavors at the end.
Optional Toppings: Try shredded cheese, chopped cilantro, sliced jalapeños, or crunchy crushed tortilla chips for fun and flair.

How to Make White Chicken Chili

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot set over medium heat. Once it shimmers, add the diced onion and let it soften, stirring occasionally, for about 3 to 4 minutes. Now toss in the minced garlic and cook for 30 seconds more, just until fragrant — you want to smell that garlicky punch, not burn it!

Step 2: Add Chicken and Spices

Layer in the diced chicken, green chiles, cumin, oregano, chili powder, coriander, salt, and pepper. Stir everything around to coat the chicken evenly in those spices. Let it all cook together for about 5 minutes, allowing the chicken to brown lightly and the flavors to marry.

Step 3: Simmer with Beans and Broth

Pour in the white beans, chicken broth, and frozen corn. Give it a good stir, then raise the heat to bring the pot to a gentle boil. Once boiling, dial the heat back to a simmer. Let it bubble gently for about 20 minutes. This is where everything comes together — the chicken cooks through, the beans soak up the spices, and the corn gets tender and sweet.

Step 4: Make It Creamy

Reduce the heat, then stir in the sour cream and heavy cream. Squeeze in the juice of one lime for that final zing. Simmer for just 5 minutes more, allowing the flavors to meld and the chili to get beautifully creamy and smooth.

Step 5: Taste and Serve

Give your White Chicken Chili a quick taste — adjust the salt, pepper, or lime if you’d like a little more punch. Ladle into bowls piping hot, then set out your favorite toppings for everyone to make it their own!

How to Serve White Chicken Chili

Garnishes

When it comes to finishing touches, the more colorful and varied, the better! Load up your White Chicken Chili with shredded cheese for melty richness, chopped cilantro for fresh green goodness, or thinly sliced jalapeños if you love extra heat. Crushed tortilla chips add lovely crunch, and a dollop of sour cream or slices of creamy avocado never go amiss.

Side Dishes

This chili shines as a one-bowl meal, but if you want to stretch it further, serve it with warm cornbread or fluffy dinner rolls. A crisp green salad with a light citrus vinaigrette is also a fantastic, refreshing sidekick, especially when you’re after a balanced meal that’s both hearty and light.

Creative Ways to Present

Take your White Chicken Chili up a notch by serving it in bread bowls, or pile spoonfuls on top of baked sweet potatoes for a fun twist. Hosting a party? Offer a chili bar with an array of toppings and let everyone go crazy with their creations. Mini mugs or small ramekins make adorable appetizer portions for gatherings, too.

Make Ahead and Storage

Storing Leftovers

White Chicken Chili tastes just as amazing the next day, if not better! Once cool, transfer any leftovers to airtight containers and store them in the refrigerator for up to four days. The flavors deepen, creating an even richer experience upon reheating.

Freezing

This chili is a freezer’s best friend. Once cooled, spoon it into freezer-safe containers, leaving a little room for expansion. It’ll keep well for up to three months. To serve, thaw overnight in the refrigerator, then reheat gently on the stove.

Reheating

To reheat, pour the desired amount into a pot and warm over medium-low heat, stirring occasionally until hot. For single servings, the microwave works beautifully — a minute or two with a stir halfway through will do the trick. If the chili thickens up in the fridge or freezer, stir in a splash of chicken broth or water until you reach the perfect consistency.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Shredded rotisserie chicken is a brilliant time-saver and soaks up the flavors beautifully. Simply skip the browning in the second step, and add the cooked chicken along with the beans and broth.

What beans work best for White Chicken Chili?

Cannellini or Great Northern beans are ideal because they hold their shape and turn creamy as they simmer. If you have navy beans or another white bean on hand, those will work just fine, too.

Is this chili spicy?

The green chiles add mild warmth, but this White Chicken Chili is generally on the gentle side. For extra heat, toss in more chili powder or garnish with fresh jalapeños. For less heat, choose mild green chiles and leave off the spicy toppings.

Can it be made dairy-free?

Yes! Substitute the sour cream and heavy cream with your favorite dairy-free alternatives — plain coconut or oat-based options work well. The chili will still have wonderful creaminess and tang.

How can I make this chili even creamier?

For a super lush texture, blend one cup of the white beans with some broth before adding to the pot, or use an immersion blender for a few seconds in the finished chili. It boosts the body without extra dairy.

Final Thoughts

If you’re craving something comforting, flavorful, and just a little bit fun, you can’t go wrong with White Chicken Chili. It’s easy enough for a weeknight but tasty enough for a special occasion — and the leftovers are gold. Give it a try, share with your favorite people, and watch it become a new staple in your recipe rotation!

White Chicken Chili Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful White Chicken Chili recipe that is easy to make and perfect for a cozy meal. This creamy chili is loaded with tender chicken, white beans, and a blend of spices for a delicious twist on a classic dish.

Ingredients

Scale

For the chili:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced or shredded
1 (4-ounce) can diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
2 (15-ounce) cans white beans, drained and rinsed
2 ½ cups low-sodium chicken broth
1 cup frozen corn

For finishing:

½ cup sour cream
½ cup heavy cream
juice of 1 lime

Optional toppings:

shredded cheese
chopped cilantro
sliced jalapeños
crushed tortilla chips

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Instructions

Heat the olive oil: In a large pot over medium heat, sauté the onion until softened. Add garlic and cook briefly.
Cook the chicken: Add chicken, green chiles, spices, salt, and pepper. Cook until chicken is browned.
Add beans and broth: Stir in white beans, chicken broth, and corn. Simmer for 20 minutes.
Finish the chili: Stir in sour cream, heavy cream, and lime juice. Simmer for an additional 5 minutes. Adjust seasoning.
Serve: Serve hot with desired toppings.