White Chicken Chili Recipe – Cozy, Creamy, and Full of Flavor

This white chicken chili recipe hits all the right notes: warm, creamy, gently spiced, and hearty without feeling heavy. It’s the kind of comfort food that’s easy to make on a weeknight but special enough to serve friends. With simple pantry ingredients and tender shredded chicken, it comes together quickly and tastes even better the next day.

If you love classic chili but want something lighter and brighter, this is your bowl.

White Chicken Chili Recipe - Cozy, Creamy, and Full of Flavor

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil or avocado oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and finely chopped (optional for extra heat)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder or ancho chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 (4-ounce) cans diced green chiles
• 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 4 cups low-sodium chicken broth
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup frozen or canned corn (optional)
• 4 ounces cream cheese, cut into cubes (room temp if possible)
• 1/2 cup half-and-half or heavy cream
• Juice of 1 lime (about 2 tablespoons), plus extra wedges for serving
• 1/4 cup chopped fresh cilantro, plus more for garnish
• For serving: sour cream or Greek yogurt, sliced avocado, shredded Monterey Jack or Pepper Jack, tortilla chips, and extra cilantro

Method

 

1. Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in the jalapeño and garlic; cook 1 minute until fragrant.
2. Bloom the spices: Add cumin, coriander, oregano, chili powder, smoked paprika, salt, and pepper. Stir for 30 seconds to toast the spices. This step deepens the flavor.
3. Build the base: Add the green chiles, beans, and chicken broth. Stir and bring to a gentle boil. Reduce heat to medium-low and simmer for 10 minutes.
4. Thicken the chili: Using a potato masher, mash some of the beans directly in the pot (about 6–8 quick presses). This releases starch and naturally thickens the broth.
5. Add the chicken and corn: Stir in the shredded chicken and corn, if using. Simmer 8–10 minutes to warm through and let flavors meld.
6. Make it creamy: Reduce heat to low. Add the cream cheese. Stir slowly until fully melted and smooth, about 3–4 minutes. Pour in the half-and-half and stir to combine. Do not boil after adding dairy.
7. Brighten and finish: Stir in lime juice and cilantro. Taste and adjust seasoning with more salt, pepper, or lime as needed.
8. Serve with toppings: Ladle into bowls and top with sour cream or Greek yogurt, shredded cheese, avocado, extra cilantro, and crunchy tortilla chips.

What Makes This Recipe So Good

• Balanced flavors: Mild green chiles and warm spices add depth without overpowering heat.
• Creamy without being heavy: A blend of beans, broth, and a splash of dairy creates a velvety texture.
• Flexible: Use rotisserie chicken, leftover chicken, or poach your own. Swap beans or toppings based on what you have.
• Quick and reliable: From stove to table in about 40 minutes, with minimal prep.
• Great for meal prep: Stores and reheats beautifully, and it freezes well.

Ingredients

• 2 tablespoons olive oil or avocado oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and finely chopped (optional for extra heat)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder or ancho chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 (4-ounce) cans diced green chiles
• 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 4 cups low-sodium chicken broth
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup frozen or canned corn (optional)
• 4 ounces cream cheese, cut into cubes (room temp if possible)
• 1/2 cup half-and-half or heavy cream
• Juice of 1 lime (about 2 tablespoons), plus extra wedges for serving
• 1/4 cup chopped fresh cilantro, plus more for garnish
• For serving: sour cream or Greek yogurt, sliced avocado, shredded Monterey Jack or Pepper Jack, tortilla chips, and extra cilantro

Step-by-Step Instructions

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

   Cook 4–5 minutes until softened. Stir in the jalapeño and garlic; cook 1 minute until fragrant.

   
   
2. Bloom the spices: Add cumin, coriander, oregano, chili powder, smoked paprika, salt, and pepper. Stir for 30 seconds to toast the spices.
   

   This step deepens the flavor.

   
   
3. Build the base: Add the green chiles, beans, and chicken broth. Stir and bring to a gentle boil. Reduce heat to medium-low and simmer for 10 minutes.
4. Thicken the chili: Using a potato masher, mash some of the beans directly in the pot (about 6–8 quick presses).
   

   This releases starch and naturally thickens the broth.

   
   
5. Add the chicken and corn: Stir in the shredded chicken and corn, if using. Simmer 8–10 minutes to warm through and let flavors meld.
6. Make it creamy: Reduce heat to low. Add the cream cheese.
   

   Stir slowly until fully melted and smooth, about 3–4 minutes. Pour in the half-and-half and stir to combine. Do not boil after adding dairy.

   
   
7. Brighten and finish: Stir in lime juice and cilantro.
   

   Taste and adjust seasoning with more salt, pepper, or lime as needed.

   
   
8. Serve with toppings: Ladle into bowls and top with sour cream or Greek yogurt, shredded cheese, avocado, extra cilantro, and crunchy tortilla chips.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for 3–4 days.
• Freezer: Freeze up to 2 months. For best texture, add dairy after reheating. Freeze the base (without cream cheese and half-and-half), then reheat and stir in dairy and lime.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring often.
  

  Add a splash of broth if it thickens too much.

  
  

Why This is Good for You

• Lean protein: Chicken provides satisfying protein to help keep you full and support muscle repair.
• Fiber-rich beans: White beans add fiber for digestion and steady energy.
• Nutrient-dense add-ins: Garlic, onion, and spices offer antioxidants and flavor without extra calories.
• Customizable fat level: Use Greek yogurt or reduced-fat dairy if you want a lighter bowl, or go creamy with full-fat options.

What Not to Do

• Don’t boil after adding dairy: High heat can cause curdling. Keep the heat low once the cream cheese and half-and-half are in.
• Don’t skip salting in layers: A small pinch at the onion stage and a final adjustment at the end gives better flavor than a big dump of salt at once.
• Don’t over-thicken too early: Mash the beans gradually. You can always mash more, but you can’t undo a paste-like texture.
• Don’t use high-sodium broth without tasting: It can make the chili too salty, especially with cheese and toppings.
• Don’t forget acidity: Lime juice at the end wakes everything up.
  

  Skipping it can leave the chili tasting flat.

  
  

Alternatives

• Stovetop to slow cooker: Sauté onion, jalapeño, and garlic with spices on the stove. Transfer to a slow cooker with beans, chiles, broth, and chicken. Cook on Low 4–6 hours.
  

  Stir in cream cheese, half-and-half, lime, and cilantro at the end.

  
  
• Instant Pot: Sauté aromatics and spices on Sauté mode. Add beans, chiles, broth, and raw chicken breasts. Pressure cook 12 minutes; quick release.
  

  Shred chicken, return to pot, and stir in dairy, lime, and cilantro.

  
  
• Dairy-free: Skip cream cheese and half-and-half. Blend 1 cup of the soup and return it to the pot for creaminess. Add a splash of unsweetened cashew or almond milk if desired.
• Spicier: Add an extra jalapeño, use Pepper Jack, or stir in a dash of cayenne or hot sauce.
• Bean swap: Use navy beans or a mix of cannellini and chickpeas for a different texture.
• Chicken swap: Try leftover turkey, cooked shredded pork, or a plant-based chicken alternative.
• Veggie-forward: Add diced zucchini, bell pepper, or spinach during the simmer stage.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Simmer two medium chicken breasts directly in the broth after step 3 for about 12–15 minutes, or until cooked through. Remove, shred, and return to the pot before adding dairy.

How can I make this thicker?

Mash more beans, simmer a bit longer uncovered, or stir in a tablespoon of instant masa harina or finely ground cornmeal and cook for 2–3 minutes.

Is it very spicy?

It’s mild to medium as written. Use the jalapeño for heat, or skip it for mild.

Choose Pepper Jack for extra kick or Monterey Jack for gentle flavor.

What’s the best cheese for topping?

Monterey Jack melts smoothly and tastes clean. Pepper Jack adds heat. A little sharp white cheddar works too, but it’s stronger and saltier.

Can I make it ahead?

Absolutely.

The flavors deepen overnight. Reheat gently and add a splash of broth or milk if it’s too thick.

What if I don’t have green chiles?

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

How do I keep the cream cheese from clumping?

Cut it into small cubes and let it soften first.

Keep the heat low and stir steadily until melted before adding the half-and-half.

Can I freeze leftovers with dairy in it?

You can, but the texture may separate slightly. For best results, freeze the chili before adding dairy and stir in the cream components after reheating.

In Conclusion

This white chicken chili recipe delivers comfort in a bowl with simple ingredients and steady, reliable flavor. It’s creamy, satisfying, and easy to tailor to your taste and pantry.

Whether you make it on the stovetop, in a slow cooker, or in the Instant Pot, it’s a weeknight win and a crowd-pleaser. Grab your toppings, squeeze in that lime, and enjoy.