White Chicken Chili – Creamy, Cozy, and Quick

White chicken chili is the kind of meal that makes a cold evening feel instantly better. It’s cozy, creamy, and full of flavor without being heavy. Think tender chicken, soft white beans, and warm spices all simmered together in a silky broth.

It comes together fast on a weeknight, yet feels special enough for guests. If you like chili but want something lighter than a tomato-based version, this is your sweet spot.

Why This Recipe Works

• Balanced flavor: Mild green chiles and warm spices add depth without overpowering heat.
• Creamy without excess cream: Mashing a portion of the beans thickens the chili naturally, so you only need a touch of dairy (or none at all).
• Flexible protein: Use rotisserie chicken for speed, or simmer chicken breasts right in the pot for maximum flavor.
• Pantry-friendly: Canned beans, broth, and chiles keep this recipe easy and affordable.
• One-pot simplicity: Minimal cleanup with a big, satisfying payoff.

What You’ll Need

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1–2 jalapeños, seeded and minced (optional for heat)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional but nice)
• 1/4–1/2 teaspoon chili powder (use more if you like heat)
• 2 (4-ounce) cans diced green chiles
• 2 (15-ounce) cans great northern or cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 1/2 pounds cooked shredded chicken (rotisserie works great; or poach/sauté your own)
• 1/2 cup sour cream (or plain Greek yogurt)
• 4 ounces cream cheese, softened (optional for extra creaminess)
• 1 lime, juiced
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, shredded Monterey Jack, tortilla chips, sliced green onions

How to Make It

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt.
   

   Cook 5–6 minutes until soft. Stir in garlic and jalapeño and cook 30 seconds until fragrant.

   
   
2. Bloom the spices: Add cumin, oregano, coriander, and chili powder. Stir 30–45 seconds to toast the spices for deeper flavor.
3. Build the base: Add green chiles, beans, and chicken broth.
   

   Bring to a gentle simmer.

   
   
4. Thicken naturally: Using a potato masher or the back of a spoon, mash about 1 cup of the beans in the pot. This makes the broth creamy without needing much dairy.
5. Add the chicken: Stir in shredded chicken. Simmer 10–12 minutes to let the flavors meld.
   

   Taste and season with salt and pepper.

   
   
6. Make it creamy: Reduce heat to low. Stir in sour cream and cream cheese (if using) until smooth and fully melted. Do not boil after adding dairy.
7. Brighten it up: Stir in lime juice.
   

   Adjust salt, pepper, and heat level. If you want it spicier, add a pinch of cayenne or extra chili powder.

   
   
8. Serve: Ladle into bowls and top with cilantro, avocado, shredded cheese, tortilla chips, and green onions as you like.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. The flavor improves by day two.
• Freezer: Freeze up to 3 months.
  

  Cool completely, then freeze in portions. Thaw overnight in the fridge.

  
  
• Reheating: Warm gently on the stovetop over medium-low heat, stirring often. If it thickens too much, add a splash of broth or water.
  

  Avoid boiling after reheating if you used dairy.

  
  

Health Benefits

• Lean protein: Chicken provides satisfying protein to keep you full and support muscle maintenance.
• Fiber from beans: White beans add fiber for digestive health and steady energy.
• Lower in saturated fat: Compared to red meat chili, this version can be lighter. Use Greek yogurt and skip cream cheese for an even leaner bowl.
• Nutrient-dense add-ins: Onions, garlic, and chiles bring antioxidants and phytonutrients, while lime adds vitamin C.

Common Mistakes to Avoid

• Boiling the dairy: High heat can cause sour cream or cream cheese to curdle. Keep the heat low once they’re added.
• Skipping the mash: Not mashing some beans means a thinner broth.
  

  This quick step boosts creaminess naturally.

  
  
• Under-seasoning: Beans soak up salt. Taste and adjust at the end, especially after adding lime.
• Overcooking the chicken: If cooking raw chicken in the pot, remove as soon as it’s just done, shred, and return. Overcooked chicken gets dry.
• Forgetting acidity: Lime juice wakes up the flavors.
  

  Don’t skip it.

  
  

Recipe Variations

• Slow cooker: Add everything except dairy and lime to the slow cooker (use raw chicken breasts if you like). Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, stir back in, then add dairy and lime at the end.
• Instant Pot: Sauté onion, garlic, and spices on Sauté.
  

  Add broth, beans, chiles, and raw chicken breasts. Pressure cook 10 minutes (Manual/High), quick release, shred, stir in dairy and lime.

  
  
• Dairy-free: Skip sour cream and cream cheese. Mash extra beans and add a splash of unsweetened cashew or almond milk for creaminess.
• Extra veggies: Add diced bell pepper, corn, or chopped spinach in the last few minutes for color and nutrients.
• Spicier version: Use hot green chiles, keep jalapeño seeds, or add a minced serrano.
  

  Finish with hot sauce.

  
  
• No-bean option: Swap beans for cauliflower florets or diced zucchini. Simmer until tender and thicken with a cornstarch slurry if needed.
• Cheesy upgrade: Stir in 1 cup shredded Monterey Jack at the end for a richer finish.

FAQ

Can I use raw chicken instead of cooked?

Yes. Add 1 1/2 pounds raw chicken breasts to the pot after the broth.

Simmer gently until cooked through (about 12–15 minutes), remove, shred, and return to the pot before adding dairy and lime.

What beans work best?

Great northern and cannellini beans hold their shape and have a creamy texture. Navy beans also work, though they’re smaller and softer.

How can I make it thicker?

Mash more beans directly in the pot, or simmer a few extra minutes uncovered. Avoid adding too much flour or cornstarch; the beans do the job naturally.

Is it very spicy?

It’s usually mild to medium.

Control heat with jalapeños, chili powder, and the type of canned green chiles. Add spice gradually and taste as you go.

What can I serve with it?

Warm cornbread, tortilla chips, or a simple green salad are great. Toppings like avocado, cilantro, and cheese make each bowl feel fresh.

Can I make it ahead?

Absolutely.

It reheats well and tastes even better the next day. Add a splash of broth when reheating if it’s thickened.

How do I keep it from curdling?

Reduce the heat to low before stirring in dairy, and don’t let it boil afterward. Tempering the sour cream with a ladle of warm broth first also helps.

Can I use turkey instead of chicken?

Yes, leftover turkey is perfect.

Shred it and add during the simmer step. It’s a great way to use holiday leftovers.

How do I make it gluten-free?

This recipe is naturally gluten-free as written, assuming your broth and canned chiles are certified gluten-free.

What if I don’t have green chiles?

Use a small can of salsa verde or a few tablespoons of chopped pickled jalapeños. Adjust salt and lime to balance.

In Conclusion

White chicken chili brings comfort without the heaviness.

It’s simple to make, flexible with ingredients, and easy to tailor to your taste. With tender chicken, creamy beans, and bright lime, it checks all the boxes for a satisfying dinner. Keep the staples on hand, and this cozy favorite can be on your table any night of the week.