White Chicken Chili Recipe

White Chicken Chili Recipe | Creamy Comforting One-Pot Dinner

I have tried so many white chicken chili recipes over the years, and this is the one I always come back to. It’s the perfect blend of creamy, spicy, and savory that my whole family loves.

I especially appreciate how quickly it comes together, making it a go-to for busy weeknights.

This recipe is wonderfully simple but delivers a rich, satisfying flavor that tastes like it simmered all day. I’m excited to share it so you can enjoy it too!

Ingredients

Here are the simple ingredients you’ll need to create this cozy and flavorful chili.

1 tbsp olive oil – Used for sautéing the onions and garlic, creating a flavorful base.
1 small yellow onion, chopped – Provides a sweet, aromatic foundation for the chili.
2 garlic cloves, minced – Fresh garlic adds a pungent kick that powder just can’t match.
2 ½ cups low-sodium chicken broth – Using low-sodium broth gives you more control over the final saltiness.
2 (4 oz) cans diced green chilies – I use mild chilies for flavor without too much heat, but you can use hot if you prefer.
1 ½ tsp ground cumin – This adds a warm, earthy flavor that is essential to any chili.
½ tsp paprika – Contributes a subtle sweetness and a touch of color.
¼ tsp cayenne pepper – This is optional, but a little bit adds a nice background warmth.
½ tsp dried oregano – For a classic, slightly peppery herbal note.
Juice from ½ small lime – A splash of lime juice at the end brightens up all the flavors.
Salt and black pepper to taste – Season as you go to get it just right.
2 (15 oz) cans Great Northern beans, rinsed and drained – These beans are soft and creamy, perfect for this recipe.
1 cup corn (frozen or fresh) – Adds a pop of sweetness and texture.
1 cup sour cream or plain Greek yogurt – This is the secret to a creamy chili without using heavy cream.
2 heaping cups cooked chicken, shredded – A rotisserie chicken works perfectly here and saves a lot of time.

Note: This recipe makes about 6 cups of chili, serving 4-5 people.

Variations

Feel free to customize this chili to fit your taste or dietary needs. One of the great things about this recipe is its versatility:

Replace sour cream with a dairy-free alternative or puréed cashew cream for a creamy, dairy-free option.
Add diced bell peppers or zucchini along with the onions for extra vegetables and nutrients.
Adjust the spice level by using hot green chilies, sprinkling in red pepper flakes, or stirring in a finely diced jalapeño for more heat.

Cooking Time

This recipe is perfect for a weeknight meal as it comes together quickly.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

You don’t need any fancy gadgets to make this delicious chili.

Large Pot or Dutch Oven: A 5-6 quart pot is ideal for sautéing and simmering all the ingredients without crowding.
Food Processor or Blender: This is used to purée some of the beans, which is the secret to making the chili naturally thick and creamy.
Cutting Board and Knife: For chopping the onion and mincing the garlic.
Measuring Cups and Spoons: To ensure all your ingredient quantities are accurate for the best flavor.

How to Make White Chicken Chili?

This chili is incredibly easy to prepare on the stovetop. Just follow these simple steps for a perfect result.

Sauté the Aromatics

First, heat the olive oil in your large pot over medium-high heat. Add the chopped onion and cook until it softens, which usually takes about 3 to 5 minutes. Then, stir in the minced garlic and cook for another 30 seconds until it becomes fragrant, being careful not to let it burn.

Build the Flavorful Broth

Next, pour in the chicken broth and add the diced green chilies, cumin, paprika, cayenne pepper, oregano, and lime juice. Season with salt and pepper to your liking. Stir everything together and bring the mixture to a gentle simmer to allow the flavors to start melding.

Thicken the Chili

Drain and rinse your beans. Take about one large ladleful of the beans and place them in a food processor with a small splash of the broth from the pot. Purée until smooth. Add this puréed bean mixture back into the pot along with the remaining whole beans and the corn. Let the chili simmer uncovered for about 15-20 minutes to thicken up.

Finish and Serve

Remove the pot from the heat. Stir in the sour cream (or Greek yogurt) and the shredded cooked chicken until everything is well combined and the chicken is heated through. At this point, you can taste it one last time and adjust the seasonings if needed before serving.

Additional Tips for Making this Recipe Better

After making this dozens of times, I’ve picked up a few tricks to make it even better.

I always use a rotisserie chicken for this recipe. It saves so much time, and the flavor of the roasted chicken adds a wonderful depth that you don’t get from simply boiling chicken breasts.
Don’t skip the step of puréeing some of the beans! I tried it once without this step, and the chili was much thinner. This is truly the key to getting that perfectly creamy texture without adding heavy cream or cheese.
I like to let the chili rest for about 10 minutes after I take it off the heat and before serving. This gives the flavors a chance to settle and meld together even more.
Adding the sour cream at the very end with the heat off is important. If you add it while the chili is still simmering, it can sometimes curdle and change the texture.

How to Serve White Chicken Chili?

Serving this chili is all about the toppings! Set up a small topping bar so everyone can customize their own bowl. Good options include shredded Monterey Jack or cheddar cheese, a dollop of sour cream, fresh chopped cilantro, sliced avocado, and crushed tortilla chips for a nice crunch. For a complete meal, serve it alongside warm cornbread or a simple green salad.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

Calories: 299 kcal
Protein: 20g
Carbohydrates: 46g
Fat: 5g

Make Ahead and Storage

This chili is a great option for meal prep because the flavors get even better over time.

Restoring

You can store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days. The chili will thicken as it cools, so you may need to add a splash of chicken broth when reheating to reach your desired consistency.

Freezing

To freeze, allow the chili to cool completely before transferring it to a freezer-safe container. It’s best to freeze it before adding the sour cream, as dairy can separate when thawed. It will keep well in the freezer for up to 3 months.

Reheating

Reheat refrigerated chili on the stovetop over medium-low heat or in the microwave. If reheating from frozen, thaw it in the refrigerator overnight first. Once warmed through, stir in the sour cream just before serving.

Why You’ll Love This Recipe?

Here are a few reasons why this white chicken chili recipe will become a new favorite.

Quick and Easy: Using pre-cooked chicken makes this a fantastic 35-minute meal. It’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
Healthy and Creamy: It achieves a wonderful creaminess from puréed beans and Greek yogurt or sour cream, avoiding the need for heavy cream or cream cheese. This keeps it lighter but still incredibly comforting.
Packed with Flavor: The combination of green chilies, cumin, and fresh lime creates a vibrant and complex flavor profile. It tastes like a dish that has been simmering for hours.
Completely Customizable: You can easily adjust the spice level, add extra vegetables, or swap out ingredients to suit your family’s preferences. It’s a versatile recipe that you can truly make your own.

White Chicken Chili Recipe