The Ultimate White Chicken Chili

White chicken chili is the kind of meal you want when the weather cools down or you just need something warm and satisfying. It’s creamy, a little tangy, mildly spicy, and packed with tender chicken and soft beans. The broth is rich without being heavy, and it comes together with simple pantry staples.

You can make it on the stovetop in under an hour, and it reheats beautifully. Top it with avocado, cilantro, or a squeeze of lime, and you’ve got a bowl that hits every note.

What Makes This Special

This white chicken chili is all about comfort with a lighter touch. Instead of tomatoes and beef like classic chili, it leans on chicken, white beans, green chiles, and warm spices for a creamy, Southwestern-inspired bowl.

The flavors are mellow and layered, not overpowering, which makes it kid-friendly and crowd-pleasing.

It’s also highly customizable. You can use shredded rotisserie chicken, leftover cooked chicken, or poached chicken breasts. You can keep it dairy-free or make it extra lush with a splash of cream.

The recipe is forgiving and flexible, which means you can adapt it to what you have on hand.

Ingredients

• 2 tablespoons olive oil (or butter)
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced (optional but recommended)
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano (Mexican oregano if available)
• 1/4 to 1/2 teaspoon ground cayenne or chili powder, to taste
• 2 (4-ounce) cans diced green chiles, mild or hot
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans (cannellini or great Northern), drained and rinsed
• 3 cups cooked chicken, shredded (rotisserie works great)
• 1/2 cup sour cream or plain Greek yogurt
• 4 ounces cream cheese, softened and cubed (optional for extra creaminess)
• 1 cup frozen or canned corn, drained
• 1 lime, cut into wedges
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish
• Optional toppings: sliced avocado, shredded Monterey Jack cheese, jalapeño slices, tortilla chips

Instructions

1. Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add the onion and poblano. Cook until softened, about 5–7 minutes.Stir in the garlic and cook for 30 seconds until fragrant.
2. Bloom the spices. Sprinkle in cumin, coriander, oregano, and cayenne. Stir for 30–60 seconds so the spices toast lightly. This deepens the flavor.
3. Add chiles and broth. Stir in the diced green chiles and pour in the chicken broth.Bring to a gentle simmer.
4. Mash some beans. In a bowl, lightly mash about 1 cup of the white beans with a fork. This helps thicken the chili naturally without extra flour or cornstarch.
5. Combine and simmer. Add the mashed beans, remaining whole beans, shredded chicken, and corn to the pot. Season with 1 teaspoon salt and 1/2 teaspoon black pepper to start. Simmer uncovered for 15–20 minutes, stirring occasionally.
6. Make it creamy. Reduce heat to low.Stir in the sour cream and cream cheese until fully melted and smooth. If it’s too thick, add a splash of broth. If you want it richer, add a bit more cream cheese or a small splash of heavy cream.
7. Finish and taste. Squeeze in juice from half a lime for brightness.Taste and adjust salt, pepper, and heat. Add more cayenne if you like it spicier.
8. Serve. Ladle into bowls and top with cilantro, avocado, shredded cheese, jalapeño slices, and crushed tortilla chips. Serve with extra lime wedges.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.For best texture, add dairy after reheating if you plan to freeze. You can freeze the base (chicken, beans, broth) and stir in sour cream or cream cheese when serving.
• Reheat: Warm gently on the stovetop over medium-low heat, stirring often. If it thickens, loosen with a bit of broth or water.Avoid boiling after adding dairy to prevent curdling.

Health Benefits

• Lean protein: Chicken provides high-quality protein that supports muscle repair and keeps you satisfied.
• Fiber-rich beans: White beans add fiber for steady energy and digestive health, plus plant-based protein and minerals like iron and magnesium.
• Balanced comfort: The soup is creamy but not heavy, especially if you swap in Greek yogurt and limit the cream cheese.
• Customizable sodium: Using low-sodium broth and rinsed canned beans helps you control salt levels.
• Micronutrients: Onion, peppers, and chiles bring antioxidants and vitamin C, while lime adds a fresh dose of acidity without extra calories.

What Not to Do

• Don’t skip toasting the spices. It seems small, but it transforms the flavor from flat to rounded.
• Don’t boil after adding dairy. High heat can cause sour cream or cream cheese to separate and turn grainy.
• Don’t forget to mash some beans. This step thickens the chili naturally and gives it that signature body.
• Don’t over-season early. The salt concentrates as it simmers. Season gradually and finish at the end.
• Don’t use only chicken breast if you want extra tenderness. A mix of breast and thigh or rotisserie chicken adds moisture and flavor.

Recipe Variations

• Slow cooker version: Add onion, poblano, garlic, spices, green chiles, beans, corn, and raw chicken (breasts or thighs) with broth. Cook on low 6–7 hours or high 3–4 hours.Shred chicken, stir in dairy at the end, and season.
• Instant Pot version: Sauté onion, poblano, and spices on Sauté. Add chiles, beans, corn, raw chicken, and broth. Pressure cook 10 minutes (manual), natural release 10 minutes.Shred, stir in dairy, and adjust seasoning.
• Dairy-free: Skip sour cream and cream cheese. Blend 1 cup of the chili base until creamy and stir back in, or use unsweetened cashew cream.
• Extra veggies: Add diced zucchini, celery, or spinach during the last 5 minutes. They meld nicely without changing the core flavor.
• Smoky twist: Add 1/2 teaspoon smoked paprika or a splash of adobo sauce from chipotles for depth.
• Spice lovers: Use hot green chiles, add diced jalapeño with the onion, or finish with a few dashes of hot sauce.
• Cornbread topper: Serve with warm cornbread or crumble some on top for a cozy, hearty finish.

FAQ

Can I use uncooked chicken instead of cooked?

Yes.

Simmer raw chicken breasts or thighs in the broth for 12–18 minutes until cooked through, then remove, shred, and return to the pot. Adjust the simmer time so the flavors meld without overcooking the meat.

What’s the best bean for white chicken chili?

Cannellini and great Northern beans are ideal. They’re creamy, hold their shape, and lightly thicken the broth.

Navy beans work in a pinch but break down more.

How can I make it thicker without cream cheese?

Mash more beans, simmer a bit longer uncovered, or whisk 1 tablespoon of masa harina or fine cornmeal into the broth. Each option keeps the flavor balanced.

Is it spicy?

It’s mild to medium by default. Use mild green chiles and skip cayenne for a very gentle heat, or add jalapeños and extra cayenne to crank it up.

What can I use instead of sour cream?

Plain Greek yogurt works well and adds extra protein.

For dairy-free, use cashew cream or a neutral, unsweetened plant-based yogurt.

Can I make it ahead?

Absolutely. The flavors deepen overnight. Reheat gently and add a splash of broth if it thickens in the fridge.

What toppings go best?

Cilantro, lime, avocado, shredded Monterey Jack, jalapeño slices, and crushed tortilla chips are classics.

Pick two or three to keep it balanced.

Wrapping Up

White chicken chili is simple, cozy, and easy to love. It’s weeknight-friendly, freezer-friendly, and welcome at any gathering. Keep the base ingredients on hand and you can have a pot simmering in no time.

With the right toppings and a squeeze of lime, it’s the kind of bowl you’ll want to make again and again.