White Chicken Chili is a cozy and flavorful twist on classic chili, featuring tender chicken, creamy white beans, and just the right kick of green chilies and spices. It’s a comforting meal that feels hearty without being too heavy, perfect for nights when you want something warm and filling but different from the usual red chili.
I love making this chili because it’s so easy to throw together, and all the flavors come together beautifully. The chicken stays juicy, and the beans give it a nice creamy texture that balances the gentle heat. I usually add a little fresh cilantro and a squeeze of lime right before serving to brighten things up—trust me, it makes a big difference!
White Chicken Chili is great for sharing with family or friends, whether you’re having a casual dinner or a weekend get-together. I like serving it with some crunchy tortilla chips and a dollop of sour cream or avocado on top. It’s one of those dishes that everyone feels happy eating and often asks for seconds, which is always a good sign in my book.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken works best here. I often use rotisserie chicken for ease, but poached breast or thighs are great too. Thighs add more flavor and stay tender longer.
White Beans: Cannellini or great Northern beans are creamy and mild. If you don’t have these, navy or even chickpeas can work well as substitutes.
Jalapeños: They add a nice gentle heat. Remove seeds if you want less spice, or swap with poblano peppers for something milder.
Sour Cream or Mexican Crema: This adds creaminess and a slight tang. Greek yogurt is a good healthier swap, just add it at the end off the heat to avoid curdling.
Spices: Cumin, oregano, and chili powder give body and warmth. Feel free to adjust amounts based on your heat preference.
How Do You Make a Creamy, Flavorful White Chicken Chili Without It Being Watery?
Getting the right thickness and flavor requires a few key steps:
- Sauté onions, garlic, and jalapeños first to release deep flavors before adding liquids.
- Toast your spices briefly to boost their aroma and richness.
- Simmer the chili uncovered to let some liquid reduce, concentrating flavor and thickening it naturally.
- Stir in sour cream or crema at the end and off the heat to keep creaminess smooth without splitting.
Taking your time through these steps ensures a rich, well-balanced chili that’s both hearty and silky.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it gives enough space for everything to simmer and develop flavors evenly.
- Cutting board and sharp knife – makes chopping onions, garlic, and peppers quick and safe.
- Wooden spoon or spatula – perfect for stirring and scraping the bottom of the pot as the spices toast.
- Measuring cups and spoons – helps keep ingredients balanced and easy to prepare.
- Ladle or large spoon – to serve up the chili easily into bowls.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or ground beef for a different protein twist.
- Add chopped tomatoes or green chilies for extra acidity and spice.
- Mix in shredded cheese like Monterey Jack or pepper jack for extra melty flavor.
- Include vegetables like chopped bell peppers or corn kernels for more crunch and sweetness.
How to Make White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and diced (plus extra slices for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 3 cups cooked chicken, shredded (rotisserie or poached chicken breast)
- 3 cups chicken broth
- 2 (15-ounce) cans white beans (such as cannellini or great Northern beans), drained and rinsed
- 1 cup frozen or canned corn, drained
- ½ cup sour cream or Mexican crema
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sliced jalapeños, avocado, shredded cheese, lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and sauté the ingredients, then about 25 minutes simmering to bring all the flavors together. So you’re looking at roughly 35 minutes total from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Then stir in the garlic and diced jalapeños, cooking for another 1-2 minutes until fragrant.
2. Toast the Spices:
Add the ground cumin, dried oregano, and chili powder to the pot. Stir constantly for about 30 seconds to toast the spices and release their aroma.
3. Add the Main Ingredients:
Pour in the chicken broth, then add the shredded chicken, rinsed white beans, and drained corn. Stir everything to combine well.
4. Simmer to Blend Flavors:
Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes. This helps the flavors deepen and the chili thicken slightly.
5. Finish with Creaminess and Seasoning:
Turn off the heat and stir in the sour cream or Mexican crema until fully mixed. Taste and season with salt and black pepper as you like.
6. Serve and Garnish:
Ladle the warm chili into bowls. Garnish with fresh cilantro and jalapeño slices. For extra flair, add avocado slices, shredded cheese, and a squeeze of lime on the side.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to avoid excess moisture in the chili.
Can I Make White Chicken Chili Ahead of Time?
Absolutely! Prepare the chili, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a bit of broth if it’s too thick.
How Can I Adjust the Heat Level?
Remove the seeds and membranes from the jalapeños to reduce heat. You can also use milder peppers like poblano or omit them entirely for a gentler flavor. Add extra jalapeño slices on top if you want more spice.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm slowly on the stove or in the microwave, stirring frequently to ensure even heating and to prevent curdling from the sour cream.
