I still remember the first time I made white chicken chili — it was one of those chilly fall evenings when everything just begged for something warm and comforting. The smell filled the entire house, a mix of tender chicken, creamy spices, and just the faintest hint of something smoky and bright. My kids, who usually fuss over dinner, actually asked for seconds! This one’s a lifesaver on busy nights when you want dinner on the table fast but don’t want to sacrifice flavor. Honestly, white chicken chili feels like the perfect hug in a bowl—kind of like classic beef chili’s breezy, lighter cousin but with all the depth and heart. If you haven’t tried it before or have only had the canned stuff, wait until you taste this homemade version. It’s incredibly rich, cozy, and just the right kind of spicy without knocking your socks off. Trust me, once you get this into your regular rotation, it’s going to become a family favorite too.
What is white chicken chili?
Think of white chicken chili as a delightful twist on the classic chili you grew up with — but instead of red sauce and kidney beans, this one uses white beans, tender chicken, and a creamy broth that feels downright luxurious. It’s essentially a stew that combines shredded chicken, white beans (usually cannellini or great northern), and a blend of warm spices like cumin and green chilies. The “white” part just means you’re skipping the tomato-heavy base for something lighter and creamier, often with a touch of cheese or sour cream stirred in. It’s super approachable if you’re familiar with regular chili but want something a bit less dense and more soothing — perfect for when you want rich flavor without feeling weighed down. Plus, it’s a great way to change things up while still honoring that classic chili vibe we all love.
Why you’ll love this recipe?
What I love most about this white chicken chili is how it manages to be hearty and satisfying without feeling heavy or over-the-top. The flavor? Oh, it’s a mellow, comforting mix of spices with that lovely hint of green chile heat that gives just the right kick. It’s a lot creamier than your standard chili, which makes it feel like you’re cheating on dinner with something decadent—but really, it’s packed with wholesome ingredients that won’t leave you feeling sluggish.
It’s also incredibly simple to make. Seriously, if you can brown chicken, stir a pot, and blend up a few ingredients, you’ve got it covered. No fancy techniques or weird ingredients needed. Everything can usually be found at your local grocery store, so it’s budget-friendly which I appreciate when I’m feeding my hungry crew. Plus, it’s versatile enough to suit just about any occasion; from lazy Sunday dinners to game day get-togethers or even meal prep for the week.
Compared to a classic red chili or beef chili, this one’s a bit gentler on the palate but no less flavorful. It’s become my go-to when I want something with heart but don’t want to spend hours cooking after a long day. And honestly, the leftovers reheat beautifully — my kids ask for it cold as a snack sometimes! If you’re a fan of dishes like chicken tortilla soup or hearty bean stews, you’ll find a lot to love here. I promise once you make it, you’ll think of those chilly nights a little differently.
How do I make white chicken chili?
Quick Overview
This recipe walks you through cooking tender chunks of chicken with aromatic spices, adding creamy white beans and mild chilies, then finishing with a velvety broth that brings everything together. The whole thing simmers gently to develop incredible depth, yet it comes together in under an hour, which is a lifesaver on busy nights. The steps are straightforward but full of little tweaks I’ve picked up over the years to make sure each bite is just right — no bland moments here!
Ingredients
For the main chili base:
- 2 tablespoons olive oil – use good quality for the best flavor
- 1 medium onion, diced – adds subtle sweetness
- 3 cloves garlic, minced – because garlic makes everything better
- 1 pound boneless, skinless chicken breasts or thighs – thighs for juiciness, breasts for leaner option
- 1 teaspoon ground cumin – the backbone spice here
- 1 teaspoon dried oregano – adds mild herbiness
- 1/2 teaspoon chili powder – gentle heat, you can adjust
- Salt and freshly ground black pepper, to taste
For the Beans and Broth:
- 2 (15-ounce) cans cannellini beans, drained and rinsed – creamy and mild
- 1 (4-ounce) can diced green chilies – mild heat, chopped finely if you like
- 4 cups chicken broth – homemade or low-sodium store-bought works great
- 1/2 cup half-and-half or whole milk – I tested almond milk and it actually made it even creamier!
For the Finishing Touches:
- 1 cup shredded Monterey Jack or white cheddar cheese – melts beautifully
- Juice of 1 lime – adds brightness and balances richness
- Fresh cilantro, chopped – optional but highly recommended
- Salted tortilla chips or warm corn bread – for serving
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large, heavy-bottomed pot or Dutch oven and heat the olive oil over medium heat. This creates a flavorful base and keeps the chicken juicy. The oil should shimmer but not smoke — about 2 to 3 minutes on the stove. While it heats, dice your onion and mince garlic so everything’s ready to go.
Step 2: Mix Dry Ingredients
In a small bowl, combine cumin, oregano, chili powder, salt, and pepper. This spice mix is simple but essential — mixing it ahead ensures even distribution and no clumps when seasoning the chicken.
Step 3: Mix Wet Ingredients
Not much mixing needed here, but have your chicken broth and half-and-half ready. If you like it creamier, you can stir the half-and-half in a small bowl with a bit of lime juice beforehand — the acid helps layer the flavors beautifully.
Step 4: Combine
Season the chicken liberally with the spice mix, then place it in the hot oil. Sear on both sides until just golden, about 3-4 minutes per side. Remove the chicken and set aside. In the same pot, add onion and garlic, sauté until translucent and fragrant (about 5 minutes) scraping up any browned bits from the bottom — these bits add flavor!
Step 5: Prepare Filling
Return the chicken to the pot, add the rinsed beans, diced green chilies, chicken broth, and half-and-half. Bring everything to a simmer over medium-low heat. Let it cook gently for about 25 minutes so the chicken absorbs the spices and the broth thickens slightly.
Step 6: Layer & Swirl
Once cooked, remove the chicken and shred it with two forks. Add the shredded chicken back into the pot and stir to combine. At this point, stir in the cheese a little at a time, allowing it to melt into the chili, creating that signature creamy texture. Add lime juice and cilantro last to brighten things up.
Step 7: Bake
Technically no baking needed here unless you’re craving a casserole twist or want a thicker top crust. If you do, transfer the chili to an oven-safe dish, sprinkle more cheese on top, and bake at 350°F for 10 minutes until bubbly and golden. I usually skip this step for quick weeknight meals.
Step 8: Cool & Glaze
Allow the chili to rest off the heat for about 5 minutes before serving. This helps the flavors meld even more and keeps it from being too hot to enjoy. The “glaze” here is the melted cheese and lime juice stirred in—if you want, add a dollop of sour cream or avocado for extra creaminess.
Step 9: Slice & Serve
Scoop into bowls with your favorite garnishes—think crunchy tortilla chips, diced avocado, or extra cilantro. Serve warm with a side of cornbread or a fresh green salad. It’s comfort food at its finest, and you’ll see why it’s become a go-to in my kitchen.
What to Serve It With
For Breakfast: Sometimes I wake up craving something savory and satisfying, so I reheat a small bowl with a poached egg on top. Served with a dark roast coffee, it’s a wonderful way to start a cold morning.
For Brunch: Layer your white chicken chili in small ramekins alongside a fresh fruit salad and some crispy bacon or sausage. A sparkling citrus cocktail or mimosa really balances that creamy, savory depth.
As Dinner: This is my #1 for casual dinners. I serve it with homemade cornbread or soft flour tortillas alongside a simple green salad. Adding a squeeze of fresh lime right before eating makes the whole dish pop.
For Cozy Snacks: My family loves scooping this with salty tortilla chips while watching a movie or playing games. It’s got that perfect blend of warmth and spice to keep everyone cozy and satisfied.
One of my favorite traditions is making this on game nights and piling a big bowl at the center of the table for everyone to share—and without fail, it disappears in minutes.
Top Tips for Perfecting Your White Chicken Chili
Chicken Prep: I’ve learned it’s best to sear the chicken before simmering—it locks in juices and adds a subtle caramel flavor. Using thighs will give a richer bite; breasts make it lighter and leaner. Season well!
Mixing Ingredients: Don’t rush the spice mix step—getting those well blended upfront ensures every spoonful is consistent and flavorful. Also, avoid stirring the chili too vigorously after adding cheese to keep it silky and smooth.
Swirl Customization: Though this chili isn’t a cake, stirring in the cheese at the end in gentle circular motions does create a nice creaminess swirl effect. You can also drop in dollops of Greek yogurt or sour cream and gently swirl for variation.
Ingredient Swaps: Feel free to swap green chilies with poblano peppers for more smokiness or use coconut milk to keep it dairy-free and impart a hint of tropical sweetness. Chickpeas can substitute for beans if you want a different texture, but it shifts the flavor a bit.
Baking Tips: If you’re baking the chili topped with cheese, use the middle rack of your oven, and keep an eye after 8 minutes to avoid burning the cheese. A quick broil twist at the end creates a lovely golden crust.
Glaze Variations: Aside from lime juice and cheese, I sometimes drizzle a bit of chili oil or top with chopped jalapeños for kick. Sour cream or a spoonful of guacamole adds creaminess that’s irresistible.
I learned the hard way to not skip the lime juice—it balances all the rich flavors perfectly. Also, avoid boiling the chili aggressively once the milk or half-and-half is added; low and slow is the way to go.
Storing and Reheating Tips
Room Temperature: You can leave white chicken chili out for up to two hours if covered loosely to prevent drying out. I usually don’t recommend longer since it’s dairy-based.
Refrigerator Storage: Store leftovers in airtight containers for up to 4 days. The flavor actually deepens overnight, so it’s a great make-ahead option. Reheat gently on the stove or microwave, stirring occasionally to keep creaminess intact.
Freezer Instructions: This chili freezes beautifully. Portion into freezer-safe containers and store for up to 3 months. To thaw, move to the fridge overnight and warm slowly on the stovetop. Avoid refreezing for best taste and texture.
Glaze Timing Advice: If you plan to store, hold off on adding cheese or lime juice until reheating. Fresh cheese melts better and lime keeps its zing when added fresh rather than stored on.
Frequently Asked Questions
Final Thoughts
This white chicken chili has become one of those dishes I reach for again and again. It’s warm, cozy, and just packed with the right flavors to feel like a little celebration on a weeknight. I can’t overstate how much it’s transformed dinner in my house — even picky eaters ask for it! It’s versatile, forgiving, and you can tweak the spice or creaminess to match your mood, which is something I really love. If you feel adventurous, try adding your own twist with extra spices or toppings, but honestly, this recipe stands strong on its own.
So, if you’re in the mood for a comforting bowl that feels special but isn’t fussy, give this white chicken chili a go. I’d love to hear how yours turns out, what add-ins you try, or your favorite toppings — drop a comment below or rate it if you liked it. Happy cooking and even happier eating!
white chicken chili
Ingredients
Main Ingredients
- 4 cups Shredded Chicken (Rotisserie or otherwise)
- 1.5 teaspoons Chili Powder
- 1.5 teaspoons Onion Powder
- 1 teaspoon Garlic Powder
- 1 Tablespoon Cumin
- to taste Salt and Pepper
- 6 Tablespoons Butter (divided)
- 0.75 cups Chicken Broth
- 2 cups Heavy Whipping Cream
- 4 ounces Cream Cheese
- 1 teaspoon Sriracha
- 1.5 cups Monterey Jack Cheese (grated)
- 8 ounces Diced Green Chilies (canned) 2 cans
Instructions
Preparation Steps
- In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
- In a thick-bottomed dutch oven or stock pot, melt 6 tablespoons of butter over medium heat. Add chicken broth, heavy cream, cream cheese, and sriracha sauce.
- Bring the mixture to a simmer and cook until the cream cheese is completely melted and incorporated.
- Add the seasoned shredded chicken, Monterey Jack cheese, and diced green chilies to the pot. Stir to combine.
- Reduce heat to low and cook, stirring occasionally for 20 minutes, being careful not to scorch the bottom.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot and enjoy your creamy white chicken chili!
