When the air turns crisp or you just need something warm and hearty, nothing hits the spot quite like a bowl of White Chicken Chili. This isn’t your typical red chili — it’s creamy, subtly spicy, packed with juicy chicken, white beans, and warming Southwestern spices.
This recipe is a go-to for busy weeknights or casual weekends. It’s made with pantry staples, comes together in one pot, and can easily feed a hungry family or a group of friends. Whether you serve it with warm cornbread, tortilla chips, or just a spoon and a smile — it’s always a hit.
🌶️ Why You’ll Love It
- Creamy, rich, and flavorful — but still light and healthy
- Perfect for meal prep and leftovers
- Freezer-friendly and easy to reheat
- One-pot magic: fewer dishes, more satisfaction
- Naturally gluten-free
🥣 Ingredients (U.S. Standard Measurements)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional for spice)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 2 (4 oz) cans diced green chilies
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 3 cups low-sodium chicken broth
- 1 cup frozen or canned corn
- ½ cup sour cream (or Greek yogurt for lighter option)
- 4 oz cream cheese, softened
- Juice of 1 lime
- Optional toppings: shredded Monterey Jack or cheddar cheese, avocado, fresh cilantro, tortilla strips
🔥 Instructions
- Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add garlic and jalapeño; cook for another minute until fragrant. - Add the Spices
Stir in cumin, oregano, chili powder, paprika, salt, and pepper. Cook for 30 seconds to bloom the spices. - Build the Chili
Add green chilies, shredded chicken, white beans, corn, and chicken broth. Stir everything together and bring to a gentle boil. - Simmer and Thicken
Reduce the heat and simmer for 15–20 minutes, uncovered, to let the flavors meld. Stir occasionally. - Cream It Up
Add sour cream, cream cheese, and lime juice. Stir until fully melted and incorporated, giving the chili a rich, creamy texture. Simmer 5 more minutes on low heat. - Serve and Garnish
Ladle into bowls and top with cheese, avocado, cilantro, or tortilla strips for crunch.
🍽️ Serving Suggestions
- Cornbread or tortilla chips are a must for dipping.
- Add a side of Mexican rice or a simple avocado salad for a complete meal.
- Freeze leftovers in individual containers for easy grab-and-go lunches.
- Serve at a chili bar party with bowls of toppings: cheese, sour cream, jalapeños, green onions, etc.
🧠 Tips & Tricks
- Time saver: Use rotisserie chicken or leftover grilled chicken.
- To make it thicker, mash some of the beans with a fork before adding them.
- Want more spice? Add a dash of cayenne or hot sauce.
- For dairy-free: use coconut milk or omit the sour cream and cream cheese.
- For a smoky kick, add a bit of smoked paprika or chipotle powder.
✨ My Special Twist
To give this White Chicken Chili a flavor boost, I like to blend a cup of the chili (with some beans and broth) and stir it back into the pot. It thickens the chili naturally and gives it that velvety, luxurious texture — no extra cream needed.
Also, a drizzle of jalapeño-lime crema on top makes this feel restaurant-worthy. Just blend sour cream, lime juice, a little jalapeño, and a pinch of salt — done in seconds and so good!
