White Chili Chicken Recipe – Creamy, Cozy, and Simple

This white chili chicken recipe is a cozy bowl of comfort that’s easy enough for a weeknight but special enough for company. It’s creamy without being heavy, mildly spicy, and packed with tender chicken and hearty beans. The flavors are warm and bright thanks to green chiles, cumin, and a squeeze of lime at the end.

If you love classic chili but want something lighter and quicker, this is your new go-to. Make it on the stove in under an hour, or scale it up for meal prep and enjoy all week.

What Makes This Special

This chili skips tomatoes and leans on white beans, chicken, and green chiles for a mellow, Southwestern flavor. The broth is lightly creamy, but not overly rich, so each spoonful tastes fresh.

A quick mash of the beans thickens the chili naturally, giving it body without a flour-based roux. It’s also incredibly flexible: use rotisserie chicken, add corn, or make it spicy with jalapeños.

Ingredients

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• Beans: 2 cans (15 oz each) great northern beans or cannellini, drained and rinsed
• Aromatics: 1 medium yellow onion (diced), 3–4 garlic cloves (minced)
• Green chiles: 2 cans (4 oz each) diced green chiles, mild or hot
• Jalapeño (optional): 1, seeded and minced for extra heat
• Broth: 4 cups low-sodium chicken broth
• Creaminess: 4 oz cream cheese (softened) and 1/2 cup half-and-half or heavy cream
• Spices: 2 tsp ground cumin, 1 tsp chili powder, 1 tsp dried oregano, 1/2 tsp ground coriander, 1/4 tsp cayenne (optional)
• Fat: 2 tbsp olive oil or butter
• Acid and freshness: 1 lime (zest and juice), 1/2 cup chopped fresh cilantro
• Salt and pepper: To taste
• Optional add-ins: 1 cup frozen or canned corn (drained), 1 can hominy (drained)
• Toppings: Shredded Monterey Jack or Pepper Jack, avocado, crushed tortilla chips, sour cream, sliced green onions

Instructions

1. Prep the chicken. Pat chicken dry and season both sides with salt and pepper. If using rotisserie chicken, shred and set aside for later.
2. Brown for flavor. Heat olive oil in a large pot or Dutch oven over medium-high heat.
   

   Sear chicken 3–4 minutes per side until lightly golden. Remove to a plate. It doesn’t need to be cooked through yet.

   
   
3. Soften aromatics. Reduce heat to medium.
   

   Add onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and jalapeño (if using) for 30 seconds until fragrant.

   
   
4. Add spices. Stir in cumin, chili powder, oregano, coriander, and cayenne.
   

   Toast 30 seconds to bloom the spices.

   
   
5. Build the base. Add green chiles and chicken broth. Return chicken and any juices to the pot. Bring to a gentle simmer.
6. Simmer and shred. Cook uncovered for 12–15 minutes, or until chicken is cooked through and tender.
   

   Transfer chicken to a cutting board and shred with two forks. Return to the pot.

   
   
7. Thicken naturally. Using a spoon or potato masher, mash about 1 cup of the beans in a bowl. Add mashed beans and remaining whole beans to the pot.
   

   This thickens the chili without flour.

   
   
8. Make it creamy. Stir in cream cheese until melted and smooth, then add half-and-half. Keep at a gentle simmer for 5–8 minutes to meld flavors. Avoid boiling once dairy is added.
9. Finish with freshness. Stir in lime zest, juice, and cilantro.
   

   Taste and adjust salt, pepper, and heat. Add corn or hominy now if desired, warming through.

   
   
10. Serve. Ladle into bowls and top with shredded cheese, avocado, tortilla chips, sour cream, and green onions. A squeeze of extra lime is great.

Storage Instructions

Cool the chili to room temperature, then store in airtight containers in the fridge for up to 4 days.

The flavor improves overnight. For freezing, skip the half-and-half and add it after reheating; otherwise, the texture can split. Freeze in portions for up to 3 months.

To reheat, warm gently on the stove over medium-low heat, stirring often.

If it thickens in the fridge, add a splash of broth or water. For frozen chili, thaw overnight in the fridge, then reheat and stir in cream as needed.

Why This is Good for You

This chili combines lean protein from chicken with fiber-rich white beans, making it filling without a heavy calorie load. The spices add flavor so you don’t need to pile on salt.

Cilantro and lime bring brightness and extra antioxidants. If you prefer lighter, swap the cream for milk or plain Greek yogurt (stir in off heat) to keep things creamy and tangy with fewer calories.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause separation. Keep it at a gentle simmer once cream and cream cheese go in.
• Skipping the bean mash: This step adds body.
  

  Without it, the chili can feel thin.

  
  
• Under-seasoning: Taste at the end. Beans and dairy soak up salt and spices, so you may need more than you think.
• Overcooking the chicken: Simmer until just cooked through, then shred. Overcooking makes it stringy and dry.
• Forgetting acidity: Lime brightens the whole pot and balances richness.

Recipe Variations

• Rotisserie Shortcut: Skip searing and simmering raw chicken.
  

  Use 4 cups shredded rotisserie chicken and add it with the beans.

  
  
• Slow Cooker: Add onion, garlic, spices, chiles, beans, raw chicken, and broth to a slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, stir in cream cheese and half-and-half, and finish with lime and cilantro.
• Spicy Hatch Version: Use hot green chiles and add a diced poblano or extra jalapeño.
  

  Top with Pepper Jack.

  
  
• Dairy-Free: Skip cream cheese and cream. Blend 1 cup of the soup with beans until smooth, then return to the pot for creaminess. Add a splash of unsweetened cashew milk if desired.
• Extra Veggies: Stir in corn, diced zucchini, or baby spinach at the end for more color and nutrients.
• Smoky Twist: Add 1/2 tsp smoked paprika and a dash of chipotle hot sauce for deeper flavor.
• Herb Swap: Try fresh oregano or a handful of chopped scallions in place of cilantro.

FAQ

Can I make this ahead?

Yes.

This chili tastes even better the next day. Store in the fridge for up to 4 days. Reheat gently and add a splash of broth if it thickens.

What beans work best?

Great northern beans and cannellini are ideal because they’re creamy and hold their shape.

Navy beans work too, but they break down more and make the chili thicker.

How can I make it thicker?

Mash more beans, simmer uncovered a bit longer, or stir in a slurry of 1 tsp cornstarch mixed with 1 tbsp cold water. Add slowly and simmer until it reaches your preferred consistency.

What if I don’t have cream cheese?

Use 1/2 cup sour cream or plain Greek yogurt. Stir it in off heat to prevent curdling.

You can also blend a cup of beans with broth for a cream-free thickener.

Is this very spicy?

Not by default. Use mild green chiles for a gentle heat. For more kick, add jalapeño, cayenne, or Pepper Jack cheese.

Can I use leftover turkey?

Absolutely.

Shred cooked turkey and add it with the beans. It’s a great way to use holiday leftovers.

How do I keep chicken tender?

Don’t boil aggressively. Simmer gently until just cooked, shred, and return to the pot briefly.

Overcooking dries it out.

What toppings are best?

Monterey Jack or Pepper Jack, avocado slices, crushed tortilla chips, cilantro, green onions, and a squeeze of lime are all excellent choices.

In Conclusion

This white chili chicken recipe is simple, cozy, and adaptable. It comes together quickly, uses pantry staples, and tastes even better the next day. Keep the method the same, then customize the heat, add-ins, and toppings to make it your own.

Save it for cool nights, quick dinners, or a casual gathering this one always hits the spot.