White Chicken Chili is a cozy and comforting dish that’s packed with tender chicken, creamy beans, and a gentle touch of spices. It’s a bit different from traditional chili because it’s lighter in color and has a smooth, creamy texture that makes every bite feel warm and soothing. I love how the combination of white beans, green chilies, and shredded chicken come together to create a bowl that’s both hearty and a little bit fresh.
I always think of this chili as an easy weeknight meal that comes together quickly but still feels special. One of my favorite things about it is adding a sprinkle of cheese, some crunchy tortilla chips, or a dollop of sour cream right on top. These little extras make it feel festive and add so much fun texture to the creamy chili. Whenever I make this, my family always asks for seconds because it just hits the spot perfectly.
This dish is especially great on chilly days when you want something soothing but not too heavy. I like to pair it with a simple green salad or some crusty bread to soak up the flavors. Sometimes, I’ll make it a day ahead because it tastes even better the next day when the flavors have had time to mingle. White Chicken Chili is one of those meals I love sharing with friends because it’s familiar but still a little different than the usual chili, and everyone seems to enjoy it just as much as I do.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken works best for this chili. I like using rotisserie chicken to save time. You can also poach chicken breasts or thighs if you prefer a leaner or juicier option.
White Beans: Cannellini or Great Northern beans add a creamy texture. If you need a quick swap, navy beans or even butter beans can work well with a similar mild flavor and softness.
Jalapeños & Green Chilies: These add mild heat and depth. For less spicy chili, remove seeds from jalapeños or swap for mild poblano peppers. Canned green chilies are handy for consistent flavor.
Sour Cream or Heavy Cream: This ingredient gives the chili its creaminess. If you want a dairy-free version, try coconut cream or a cashew cream to keep richness without milk.
Cheddar Cheese: Sharp cheddar melts well and adds a nice tang. Monterey Jack is a good alternative if you want a milder taste and smooth melt.
How Can I Make My White Chicken Chili Creamy Without Overcooking?
The key to creamy chili is adding sour cream or cream near the end of cooking and gently warming it through. High heat after adding cream can cause it to curdle.
- After simmering chili and melding flavors, turn heat to low.
- Stir in sour cream or heavy cream slowly, mixing well.
- Add shredded cheese gradually, stirring until melted and smooth.
- Heat gently for 5 minutes—avoid boiling.
- If texture seems too thick, add a splash of chicken broth to loosen it up.
Taking it slow here keeps the chili creamy and smooth, making every spoonful comforting and delicious.
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking the chili evenly and letting flavors develop as it simmers.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Chef’s knife – helps you dice onions, jalapeños, and garlic quickly and safely.
- Cutting board – a sturdy surface makes chopping easier and safer.
- Measuring cups and spoons – to keep your spices and liquids balanced for the best taste.
Flavor Variations & Add-Ins
- Swap chicken for shredded turkey to use up holiday leftovers; it adds rich flavor without extra effort.
- Add corn kernels or diced zucchini for a touch of sweetness and extra veggies.
- Stir in red pepper flakes or chipotle powder if you like your chili with more heat and smoky depth.
- Top with diced avocado or a squeeze of lime for fresh creaminess and brightness.
White Chicken Chili
Ingredients You’ll Need:
For The Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced (adjust for heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 4 cups cooked shredded chicken (about 2 chicken breasts)
- 3 cans (15 oz each) white beans (such as cannellini or Great Northern beans), drained and rinsed
- 4 cups chicken broth
- 1 can (4 oz) diced green chilies
- ½ cup sour cream or heavy cream
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
How Much Time Will You Need?
This recipe usually takes about 10 minutes to prep and about 30 minutes to cook, so plan for around 40 minutes total. It’s quick enough for a weeknight but still full of flavor slow-simmered into the chili.
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeños. Cook and stir for about 5 minutes until the onions are soft and the peppers have softened a bit.
2. Add Spices and Garlic:
Stir in the minced garlic, ground cumin, oregano, and chili powder. Cook for about a minute until you can smell the spices and garlic releasing their flavors.
3. Combine Main Ingredients:
Add the shredded chicken, drained and rinsed white beans, chicken broth, and diced green chilies. Stir everything together so it’s well mixed.
4. Simmer the Chili:
Bring the chili to a boil. Then turn the heat down to low and let it simmer uncovered for 20 to 25 minutes. This helps the flavors blend and the chili to thicken slightly.
5. Add Cream and Cheese:
Stir in the sour cream or heavy cream, followed by the shredded cheddar cheese. Continue cooking gently for another 5 minutes, stirring occasionally, until the cheese melts and the chili is nice and creamy.
6. Season and Serve:
Give the chili a taste and add salt and pepper as needed. Serve your White Chicken Chili hot, topped with extra shredded cheese, a dollop of sour cream, and a little fresh cilantro for a pop of color and freshness.
Can I Use Frozen Chicken in This Recipe?
Yes, just be sure to thaw it completely before cooking. Thaw frozen chicken overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water. Pat the chicken dry before shredding to avoid extra moisture in the chili.
Can I Make White Chicken Chili Ahead of Time?
Absolutely! The flavors actually deepen when the chili sits overnight. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep it creamy—avoid boiling after adding cream to prevent curdling.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it slowly on the stove over low heat, stirring occasionally until heated through. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.
Can I Make This Recipe Spicier or Milder?
Yes! For milder chili, remove the seeds from the jalapeños or use just one. To add heat, keep the seeds or add extra jalapeños, chipotle powder, or red pepper flakes. Adjust gradually to suit your spice preference!
