Why You’ll Love This Recipe
White Chicken Chili is a comforting and hearty soup perfect for chilly fall evenings. Made with tender chicken, creamy white beans, and flavorful spices, it offers a lighter twist on traditional chili without sacrificing richness. This one-pot wonder is easy to prepare and perfect for meal prep, family dinners, or game day gatherings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oiloniongarlicclovesground cuminoreganochili powdercooked shredded chicken (rotisserie chicken works well)white beans (such as cannellini or Great Northern)green chilieschicken brothcream cheese or sour creamheavy cream or half-and-halflime juicefresh cilantro (optional for garnish)salt and pepper to taste
directions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, cumin, oregano, and chili powder. Cook for 1-2 minutes until fragrant.
Add shredded chicken, white beans, green chilies, and chicken broth to the pot.
Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
Stir in cream cheese or sour cream and heavy cream. Continue to cook until everything is heated through and creamy.
Season with salt, pepper, and lime juice to taste.
Serve hot, garnished with chopped cilantro, extra lime wedges, or shredded cheese if desired.
Servings and timing
This recipe serves 6.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes
Variations
Use turkey instead of chicken for a post-holiday twist.
Add corn or diced bell peppers for extra texture and sweetness.
Swap cream cheese with Greek yogurt for a lighter version.
Spice it up with diced jalapeños or hot sauce.
Make it vegetarian by omitting chicken and adding more beans and vegetables.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent separation.Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use canned chicken?
Yes, canned chicken can be used for convenience, though fresh or rotisserie chicken offers better texture and flavor.
What type of beans are best?
White beans like cannellini, Great Northern, or navy beans work perfectly.
Can I make it in a slow cooker?
Yes, add all ingredients except dairy to a slow cooker and cook on low for 6-8 hours. Stir in cream just before serving.
How do I thicken the chili?
Mash some of the beans in the pot or add a cornstarch slurry if needed.
Is White Chicken Chili spicy?
It’s mildly spiced, but you can adjust the heat by adding more chili powder or green chilies.
Can I use milk instead of cream?
Yes, but it will result in a thinner consistency.
What toppings go well with this chili?
Try avocado, shredded cheese, tortilla strips, or a dollop of sour cream.
Conclusion
White Chicken Chili is the perfect blend of creamy, hearty, and flavorful—ideal for cozy fall dinners or gatherings. It’s simple to make, endlessly adaptable, and guaranteed to warm you up from the inside out. Give this recipe a try and make it a seasonal favorite in your kitchen.
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup/Chili
- Method: Stovetop (or Slow Cooker)
- Cuisine: American
- Diet: Low Fat
Description
A hearty and comforting white chicken chili perfect for cool fall evenings, combining tender chicken, beans, mild spices, and creamy texture.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1‑2 jalapeños, seeded and chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 4 cups cooked chicken, shredded (rotisserie or cooked breast)
- 2 (15‑oz) cans white beans (cannellini or great northern), drained and rinsed
- 4 cups low‑sodium chicken broth
- 1 cup frozen or fresh corn kernels
- 8 oz cream cheese, cubed
- ½ cup sour cream (optional for extra creaminess)
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Juice of 1 lime
- Toppings: shredded cheese, tortilla strips, avocado slices (optional)
Instructions
- In a large pot over medium heat, warm the olive oil. Add diced onion and sauté 5 minutes until softened.
- Stir in garlic and jalapeños; cook about 1 minute until fragrant.
- Add cumin, oregano, and chili powder; toast spices 30 seconds.
- Pour in shredded chicken, drained beans, chicken broth, and corn. Stir to combine and bring to a gentle simmer.
- Reduce heat to low and stir in cream cheese until fully melted and creamy.
- If using, whisk in sour cream for extra richness.
- Season with salt, pepper, and lime juice. Taste and adjust seasoning as needed.
- Serve hot garnished with cilantro and any optional toppings.
Notes
- To reduce sodium, use no‑salt‑added beans and reduced‑sodium broth.
- For a spicier chili, leave jalapeño seeds or add a pinch of cayenne.
- Can be made in a slow cooker: cook onions, garlic, and spices on sauté, then combine everything (except cream cheese) and cook on low 4–6 hours. Stir in cream cheese before serving.
- Leftovers thicken in fridge—thin with a splash of broth when reheating.