White Chicken Chili is a cozy, comforting dish that’s packed with tender chicken, creamy beans, and a gentle kick of spices. Unlike traditional chili, this one has a lighter color and a smooth, rich texture thanks to white beans and a subtle blend of flavors. It feels like a hug in a bowl on chilly days or anytime you need a little warmth.
I love making this chili when I want something hearty but not too heavy. It’s easy to throw together, and the best part is how the flavors build up while it simmers. I sometimes add a squeeze of lime or a handful of fresh cilantro at the end to brighten it up just right. It’s the kind of meal you’ll want to come back to again and again.
When I serve White Chicken Chili, I like to top it with shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s great for family dinners or casual get-togethers because it’s filling, tasty, and feels like a special treat without needing a lot of fuss. Give it a try—you might end up making it your new favorite chili too!
Key Ingredients & Substitutions
Chicken: Using shredded rotisserie chicken saves time and adds great flavor. You can also use leftover roasted chicken or poach chicken breasts for a leaner option.
White Beans: Cannellini or great northern beans give nice creaminess. If you prefer, navy beans or even chickpeas work well as alternatives.
Jalapeño Peppers: They add a mild heat and freshness. For less spice, remove seeds or use mild green bell peppers. For more heat, include some seeds or add a pinch of cayenne powder.
Sour Cream or Greek Yogurt: These bring creaminess and a slight tang. Greek yogurt is a lighter substitute with a protein boost. Non-dairy yogurts work for dairy-free versions.
Cheese: Monterey Jack melts nicely and adds subtle flavor. Pepper Jack adds a bit more spice. You could also try cheddar or a Mexican cheese blend.
How Do I Get the Perfect Creamy Texture in White Chicken Chili?
The creamy texture comes from blending flavors slowly and adding dairy at the right time. Here’s how I do it:
- Start by sautéing onions and peppers until soft to build a flavorful base.
- Simmer chili uncovered to let it thicken naturally and concentrate flavors.
- Stir in sour cream or yogurt off heat or on very low to avoid curdling.
- Add cheese last and stir gently until melted for that smooth finish.
- If the chili is too thick, add a splash of broth or water to reach your desired consistency.
This gentle approach keeps the chili creamy without breaking the dairy components or ending up too thin. Take it slow, and you’ll have a perfectly comforting bowl every time.
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking the chili evenly and letting the flavors blend.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – helps you chop onions, garlic, and jalapeños easily and safely.
- Cutting board – ensures a clean surface for all your prep work.
- Measuring spoons and cups – handy for getting spices and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for shredded turkey or cooked ground turkey for a leaner option.
- Add diced green chilies or poblano peppers for a smoky, extra depth of flavor.
- Mix in black beans or corn kernels for extra texture and sweetness.
- Top with avocado slices or a squeeze of lime to add creaminess and brightness at serving.
White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and diced (adjust heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups cooked chicken (shredded) – rotisserie or cooked breasts/thighs
- 3 cans (15 ounces each) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (15 ounces) cream-style corn or whole kernel corn (drained)
- 4 cups chicken broth
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded Monterey Jack or pepper jack cheese
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sliced jalapeños, additional shredded cheese, sour cream, lime wedges, tortilla chips
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 30 minutes of cooking, including simmering time. In around 40 minutes, your comforting, creamy white chicken chili will be ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and diced jalapeños and cook for another minute until fragrant.
2. Add Spices and Main Ingredients:
Mix in ground cumin, dried oregano, and chili powder to coat the onions and peppers. Pour in the chicken broth, then add shredded chicken, drained white beans, and corn. Stir everything together.
3. Simmer and Finish:
Bring the chili to a boil, then reduce the heat and let it simmer uncovered for 20-25 minutes, allowing the flavors to blend and the chili to thicken. Lower the heat and stir in sour cream and shredded cheese until creamy and smooth. Season with salt and pepper as needed.
4. Serve and Garnish:
Ladle the chili into bowls and garnish with fresh cilantro, extra cheese, sour cream, sliced jalapeños, and lime wedges if you like. Serve alongside tortilla chips or warm cornbread for a cozy, delicious meal.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps the chicken cook evenly and shred easily.
Can I Make White Chicken Chili Ahead of Time?
Absolutely! The flavors actually deepen when the chili sits. Prepare it a day in advance, store in the fridge in an airtight container, and gently reheat on the stove before serving. Add extra broth if it thickens too much.
What Can I Substitute for Jalapeños if I Don’t Like Spicy Food?
Feel free to omit jalapeños or swap them for mild green bell peppers for flavor without heat. You can also use a small amount of smoked paprika to add depth without spice.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium-low heat, stirring occasionally, or warm in the microwave until heated through.
