White chicken chili is the kind of recipe you keep in your back pocket for busy nights. It’s warm, creamy, and full of flavor without feeling heavy. You can make it with pantry staples, and it comes together quickly on the stove.
It’s also endlessly flexible—use rotisserie chicken, frozen corn, or swap in dairy-free options. If you love a comforting bowl that tastes like it simmered all day, but was done in under an hour, this one’s for you.
Ingredients
Method
- Sauté the aromatics: Warm the oil in a large pot over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Toast the spices: Add cumin, coriander, oregano, chili powder, and cayenne. Stir for 30–45 seconds to bloom the spices. This step deepens the flavor.
- Layer the base: Stir in the green chiles and corn. Cook 1–2 minutes. Add the chicken broth and bring to a gentle simmer.
- Add beans and chicken: Add the rinsed beans and shredded chicken. Simmer 10 minutes to warm through and let the flavors combine.
- Thicken the chili: Scoop out 1 cup of the chili (mostly beans and broth) and blend until smooth, or mash with a potato masher. Return it to the pot to create a naturally creamy texture.
- Make it creamy: Lower the heat. Stir in cream cheese until fully melted, or pour in half-and-half. Simmer gently for 2–3 minutes. Do not boil after adding dairy.
- Finish with brightness: Stir in lime juice and cilantro. Taste and adjust salt, pepper, and heat level. If it’s too thick, add a splash of broth. If too thin, simmer another 5 minutes.
- Serve and top: Ladle into bowls and add your favorite toppings: shredded cheese, avocado, tortilla chips, jalapeños, or sour cream.
Why This Recipe Works
This recipe keeps the ingredients simple and the method straightforward. You build flavor with sautéed onions, garlic, and a few spices, then let everything mingle with chicken broth and beans.
Adding a quick blend of beans at the end thickens the chili without relying on flour or heavy cream. A splash of lime and a handful of cilantro brighten the whole pot. The result is hearty, creamy, and balanced, with just the right amount of heat.
Ingredients
- Cooked chicken: 3 cups shredded or chopped (rotisserie works great)
- White beans: 2 cans (15 oz each), drained and rinsed (cannellini or great northern)
- Chicken broth: 4 cups, low-sodium
- Onion: 1 medium, diced
- Garlic: 3–4 cloves, minced
- Green chiles: 2 cans (4 oz each), mild or hot
- Corn: 1 cup (frozen or canned, drained)
- Creamy element: 4 oz cream cheese (softened) or 1 cup half-and-half
- Olive oil or butter: 2 tablespoons
- Spices: 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 1/2–1 teaspoon chili powder, 1/4 teaspoon cayenne (optional)
- Lime: 1, juiced (plus extra wedges for serving)
- Fresh cilantro: 1/4 cup, chopped
- Salt and pepper: to taste
- Optional toppings: shredded Monterey Jack or pepper jack, avocado, crushed tortilla chips, sliced jalapeños, sour cream, green onions
Instructions
- Sauté the aromatics: Warm the oil in a large pot over medium heat.Add onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Toast the spices: Add cumin, coriander, oregano, chili powder, and cayenne.Stir for 30–45 seconds to bloom the spices. This step deepens the flavor.
- Layer the base: Stir in the green chiles and corn. Cook 1–2 minutes.Add the chicken broth and bring to a gentle simmer.
- Add beans and chicken: Add the rinsed beans and shredded chicken. Simmer 10 minutes to warm through and let the flavors combine.
- Thicken the chili: Scoop out 1 cup of the chili (mostly beans and broth) and blend until smooth, or mash with a potato masher. Return it to the pot to create a naturally creamy texture.
- Make it creamy: Lower the heat.Stir in cream cheese until fully melted, or pour in half-and-half. Simmer gently for 2–3 minutes. Do not boil after adding dairy.
- Finish with brightness: Stir in lime juice and cilantro.Taste and adjust salt, pepper, and heat level. If it’s too thick, add a splash of broth. If too thin, simmer another 5 minutes.
- Serve and top: Ladle into bowls and add your favorite toppings: shredded cheese, avocado, tortilla chips, jalapeños, or sour cream.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze up to 2 months.For best texture, freeze before adding dairy and stir in the cream cheese or half-and-half after reheating.
- Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth if needed. If microwaving, use short bursts and stir between intervals to keep it creamy.
Health Benefits
White chicken chili offers a balanced mix of protein, fiber, and satisfying fats. Chicken provides lean protein to support muscle repair and energy. White beans add fiber for digestion and help keep you full longer. The spices, especially cumin and oregano, bring antioxidants and flavor without extra calories.
Using low-sodium broth keeps sodium in check, and adding corn and chiles boosts vitamins and phytonutrients.
You can lighten the dish by swapping cream cheese for Greek yogurt or a splash of milk, or go dairy-free with coconut milk. With smart topping choices like avocado and fresh herbs, it’s easy to make this chili both comforting and nourishing.
What Not to Do
- Don’t boil after adding dairy: High heat can cause curdling. Keep it to a gentle simmer.
- Don’t skip seasoning: Taste for salt, acidity, and heat at the end.Lime and salt bring everything to life.
- Don’t use raw chicken without adjusting: If starting with raw chicken, simmer it in the broth 12–15 minutes until cooked through, then shred. Don’t treat it like pre-cooked meat.
- Don’t forget texture: Blending a portion of the chili is key for that creamy body. Skipping this can make it feel brothy.
- Don’t overcrowd with toppings: Keep the balance.Choose two or three so the chili’s flavor still shines.
Alternatives
- Protein swaps: Use leftover turkey, rotisserie chicken, or cooked ground turkey. For vegetarian, add extra beans and use vegetable broth.
- Dairy-free: Replace cream cheese with 1 cup unsweetened coconut milk or a blend of cashew cream. Stir in off heat.
- Spice level: Choose mild or hot green chiles.Add jalapeños or extra cayenne for more heat, or omit chili powder for a gentler bowl.
- Bean options: Great northern, cannellini, or navy beans all work. You can mix varieties for texture.
- Thickening options: Instead of blending beans, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then simmer until thickened.
- Cooking methods: Slow cooker on Low for 4–6 hours (add dairy at the end). Instant Pot 7 minutes on High with quick release (stir in dairy after).
FAQ
Can I use raw chicken instead of cooked?
Yes.
Add 1 to 1.5 pounds of raw, boneless, skinless chicken breasts or thighs after the broth goes in. Simmer 12–15 minutes until cooked through, remove and shred, then return to the pot and proceed with the recipe.
How can I make it thicker?
Blend a cup of the chili and stir it back in, or add a cornstarch slurry (1 tablespoon cornstarch whisked with 2 tablespoons cold water). Simmer a few minutes until it reaches your desired consistency.
Is white chicken chili spicy?
It’s mildly spicy by default.
Use mild green chiles and skip the cayenne if you’re heat-sensitive. For extra kick, add diced jalapeños or a pinch more chili powder.
What’s the best cheese for topping?
Monterey Jack melts beautifully and keeps the flavor balanced. Pepper jack adds a little heat.
Cheddar works in a pinch, but stick with a milder white cheese for a classic taste.
Can I make it ahead?
Absolutely. The flavor often improves after a day in the fridge. If you plan to freeze, hold off on adding dairy until reheating for the best texture.
How do I fix a chili that’s too salty?
Add more unsalted broth, a handful of additional beans, or a squeeze of lime.
Salt is easier to fix with dilution and acidity than with anything else.
What can I serve with it?
Warm tortillas, cornbread, a simple green salad, or rice are all great pairings. Tortilla chips on the side (or crushed on top) add a nice crunch.
Can I make it gluten-free?
Yes. This recipe is naturally gluten-free if you use gluten-free broth and check your canned ingredients and spices for any additives.
In Conclusion
Easy white chicken chili brings comfort, speed, and big flavor to your weeknight routine.
With a short ingredient list and a few smart steps, you get a creamy, satisfying bowl that tastes like it simmered for hours. Make it mild or spicy, dairy-rich or dairy-free—either way, it’s a winner. Keep the toppings simple, finish with lime, and enjoy every spoonful.
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