My mom used to make a version of this on cold winter evenings, and the smell alone would pull everyone into the kitchen. White chicken chili became our comfort meal – the kind that wraps around you like a warm blanket. Unlike traditional red chili, this one’s lighter but still incredibly satisfying, with a creamy base that doesn’t feel heavy.
What makes this recipe special is how simple it is to pull together. You don’t need fancy ingredients or hours of simmering. Just about 40 minutes from start to finish, and you’ll have a pot of something truly comforting. The flavor profile is mild with a gentle kick – creamy, slightly tangy from the green chilies, and perfectly seasoned. It’s the kind of dish that works for picky eaters and spice lovers alike (you can always add more heat if you want).
This white chili chicken recipe is incredibly flexible too. Make it on the stovetop for a quick weeknight dinner, or let it bubble away in your slow cooker while you’re at work. Either way, you’ll come back to something delicious.
Why You’ll Love This White Chicken Chili
This isn’t just another chili recipe. It’s become my go-to whenever I need something satisfying without spending all evening in the kitchen. Here’s what makes it worth making:
Ready in 40 minutes. From chopping onions to serving bowls, this recipe respects your time. Perfect for those nights when you want homemade comfort food but don’t have hours to spare.
One-pot simplicity. Everything cooks in a single pot, which means less cleanup and more time relaxing. I appreciate recipes that don’t leave my kitchen looking like a disaster zone.
Meal prep champion. This chili actually tastes better the next day once all the flavors meld together. Make a big batch on Sunday, and you’ve got lunches sorted for the week.
Crowd-pleaser. I’ve served this to guests countless times, and it always disappears. The creamy texture appeals to people who might not love traditional tomato-based chili, and kids seem to enjoy it too.
Easily customizable. Whether you want it spicier, creamier, or loaded with extra veggies, this recipe adapts beautifully to your preferences.
The base is incredibly forgiving – you can adjust seasonings, swap proteins, or add whatever vegetables you have on hand. That’s the beauty of a good quick and easy meal like this one.
Ingredients You’ll Need
The ingredient list is straightforward – nothing you’d need to hunt down at a specialty store. Most of these items are probably already sitting in your pantry.
For the base:
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 680g (1.5 lbs) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
For the chili:
- 2 cans (400g each) white beans (cannellini or great northern), drained and rinsed
- 1 can (120g) diced green chilies
- 960ml (4 cups) low-sodium chicken broth
- 240ml (1 cup) sour cream
- 120g (1 cup) shredded Monterey Jack cheese (or white cheddar)
- 2 tbsp fresh lime juice
For serving (optional but recommended):
- Fresh cilantro, chopped
- Extra shredded cheese
- Diced avocado
- Sour cream
- Tortilla chips
- Sliced jalapeños
Substitutions: Don’t have chicken breasts? Use boneless thighs for extra juiciness. No fresh garlic? Use 1 tsp garlic powder. Want it dairy-free? Skip the sour cream and cheese, and add a can of coconut milk for creaminess instead. For a vegetarian version, swap chicken with extra beans or chickpeas.
Step-By-Step Instructions
This recipe comes together in one pot with minimal fuss. Just follow these steps, and you’ll have a delicious white bean chicken chili ready in no time.
Step 1: Prep your ingredients Dice the onion, mince the garlic, and cut the chicken into bite-sized pieces (about 2-3 cm chunks). Having everything ready before you start cooking makes the process much smoother.
Step 2: Sauté the aromatics Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let the garlic burn – it turns bitter quickly.
Step 3: Brown the chicken Add the chicken pieces to the pot. Sprinkle with cumin, oregano, coriander, salt, black pepper, and cayenne (if using). Stir everything together and cook for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink on the outside. It doesn’t need to be fully cooked at this stage since it’ll continue cooking in the broth.
Step 4: Add the liquids and beans Pour in the chicken broth, then add the drained white beans and diced green chilies. Stir everything together and bring the mixture to a gentle boil over medium-high heat.
Step 5: Simmer Once boiling, reduce the heat to low and let the chili simmer uncovered for 15-20 minutes. This allows the flavors to meld together and the chicken to finish cooking. The chili should be slightly thickened but still soupy. Stir occasionally to prevent anything from sticking to the bottom.
Step 6: Make it creamy Remove the pot from the heat. Stir in the sour cream, shredded cheese, and lime juice. The residual heat will melt the cheese beautifully. Taste and adjust seasoning if needed – you might want a pinch more salt or an extra squeeze of lime.
Step 7: Serve Ladle the white chicken chili into bowls and top with your favorite garnishes. I always add fresh cilantro, extra cheese, and avocado. Serve with tortilla chips on the side for scooping.
Visual cue: The chili is ready when it’s creamy, slightly thick (but still pourable), and the chicken is tender enough to shred easily with a fork.
White Chicken Chili Slow Cooker Method
If you prefer a hands-off approach, this easy white chicken chili works beautifully in a slow cooker. It’s perfect for busy days when you want dinner ready when you walk through the door.
Step 1: Brown the aromatics (optional but recommended) In a skillet, sauté the onion in olive oil for 3-4 minutes, then add garlic for 30 seconds. This step adds extra depth of flavor, but you can skip it if you’re short on time.
Step 2: Add everything to the slow cooker Place the chicken breasts (whole or cut into large pieces), sautéed onion and garlic, white beans, green chilies, chicken broth, and all the spices into your slow cooker. Stir to combine.
Step 3: Cook Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. The chicken should be tender and easy to shred.
Step 4: Shred the chicken Remove the chicken pieces and shred them using two forks. Return the shredded chicken to the slow cooker.
Step 5: Add the creamy ingredients Stir in the sour cream, shredded cheese, and lime juice. Let everything sit for 5-10 minutes with the slow cooker turned off so the cheese melts and the flavors blend.
Step 6: Serve Ladle into bowls and add your favorite toppings.
The slow cooker method produces an incredibly tender, flavorful chili with minimal effort. It’s one of those recipes you can start in the morning and forget about until dinnertime – similar to how I approach my slow cooker BBQ chicken.
Tips For The Best White Chicken Chili
After making this recipe dozens of times, I’ve picked up a few tricks that take it from good to great.
Use boneless thighs for extra flavor. While chicken breasts work perfectly fine, thighs stay juicier and add more richness to the chili. They’re also more forgiving if you accidentally overcook them.
Don’t skip the lime juice. That bright, acidic pop at the end balances all the creaminess and makes every flavor sing. Trust me on this one.
Mash some of the beans. Before adding the beans to the pot, take about half a cup and mash them with a fork. This naturally thickens the chili without needing flour or cornstarch.
Let it rest. If you have time, let the finished chili sit for 10-15 minutes before serving. The flavors deepen, and the texture becomes even creamier.
Adjust the heat level. Start with the cayenne pepper amount listed, then taste before serving. You can always add more heat with diced jalapeños or hot sauce, but you can’t take it away.
Use quality broth. Since the broth is a major component, using a good low-sodium chicken broth makes a noticeable difference. I prefer low-sodium so I can control the salt level myself.
Save the toppings. The garnishes aren’t just for looks – they add texture and freshness that contrast beautifully with the creamy base. Don’t skip them.
Storing And Reheating
This white chili chicken recipe stores beautifully, making it ideal for meal prep or batch cooking.
Refrigerator: Store cooled chili in an airtight container for up to 5 days. The flavors actually improve after a day or two in the fridge.
Freezer: Freeze in portion-sized containers for up to 3 months. I prefer freezing it before adding the sour cream and cheese – just stir those in when reheating for the best texture.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth if it’s too thick. You can also microwave individual portions for 2-3 minutes, stirring halfway through.
If the chili seems too thick after storing, just thin it out with a bit of broth or water. The starches from the beans continue to thicken it as it sits.
Serving Suggestions
White chicken chili is incredibly versatile when it comes to serving. Here are some ways I like to enjoy it:
Classic bowl style: Serve in deep bowls with all the toppings – cheese, cilantro, avocado, sour cream, and crushed tortilla chips on top for crunch.
Over rice: Spoon it over fluffy white rice or cauliflower rice for a heartier meal.
With cornbread: The slightly sweet cornbread pairs perfectly with the savory, creamy chili. It’s a match made in comfort food heaven.
In bread bowls: Hollow out sourdough bread bowls and fill them with hot chili. Messy but delicious.
Taco bar: Set up a DIY taco station with warm tortillas, the chili, and all the fixings. Let everyone build their own.
With quesadillas: Serve alongside cheese quesadillas for dipping. Kids especially love this combination.
I often pair this with a simple side salad to add some freshness, or keep it cozy with just the chili and some crusty bread for dipping. It’s substantial enough to be a complete meal on its own, especially if you load up on the toppings.
Variations To Try
Once you’ve mastered the basic recipe, here are some fun ways to switch it up:
Spicy jalapeño version: Add 2-3 diced fresh jalapeños along with the onions, and use pepper jack cheese instead of Monterey Jack. Top with sliced jalapeños for extra heat.
Extra veggie loaded: Stir in diced bell peppers, corn kernels, and zucchini during the last 10 minutes of cooking for added nutrition and color.
Smoky chipotle: Add 1-2 chopped chipotle peppers in adobo sauce and ½ tsp smoked paprika for a deeper, smokier flavor profile.
Mexican street corn style: Top with charred corn kernels, cotija cheese, lime, and chili powder for those elote flavors.
Creamy verde: Replace half the chicken broth with salsa verde and add extra cilantro for a tangier, brighter version.
Protein swap: Use leftover rotisserie chicken (about 3 cups shredded) instead of raw chicken. Just add it during the last 10 minutes of simmering to heat through.
These variations are just starting points. Feel free to experiment with whatever sounds good to you – that’s the joy of cooking at home.
Why This Recipe Works
The magic of this white bean chicken chili lies in the balance of flavors and textures. The creamy base comes from a combination of sour cream and melted cheese, which creates richness without feeling heavy. The white beans add heartiness and plant-based protein while absorbing all those delicious spices.
Unlike tomato-based chilis that can sometimes taste acidic or harsh, this version is milder and more comforting. The green chilies provide subtle heat and flavor without overwhelming everything else. The lime juice at the end brightens everything up and cuts through the richness.
The spice blend – cumin, oregano, and coriander – gives it that classic chili warmth without making it taste identical to traditional red chili. It’s its own thing entirely.
What I appreciate most is how forgiving this recipe is. You can adjust almost anything based on what you have or what you prefer, and it’ll still turn out delicious. That’s the mark of a truly healthy meal that you’ll actually want to make again and again.
Frequently Asked Questions
Can I use canned chicken? You can, but I don’t recommend it. Fresh chicken has so much more flavor and better texture. If you’re in a pinch, rotisserie chicken is a much better alternative.
What if I don’t have white beans? Cannellini beans are ideal, but great northern beans or navy beans work just as well. In a pinch, chickpeas can substitute, though the texture will be slightly different.
Can I make this dairy-free? Absolutely. Use coconut cream instead of sour cream, and skip the cheese (or use dairy-free cheese). The coconut cream adds amazing richness.
How do I make it thicker? Mash some of the beans before adding them, or create a slurry with 2 tbsp cornstarch and 3 tbsp water, then stir it in during the last few minutes of cooking.
Can I use chicken thighs? Yes! Boneless, skinless chicken thighs work beautifully and stay even juicier than breasts.
Is this chili spicy? As written, it’s mild with just a hint of warmth. You control the heat level with the cayenne and by choosing mild or hot green chilies.
Recipe Card
Servings: 6-8 bowls
Cooking Time: 40 minutes (stovetop) or 5-6 hours (slow cooker)
Difficulty Level: Easy
Equipment Needed: Large pot or Dutch oven (or slow cooker), cutting board, knife, measuring cups and spoons, wooden spoon
This white chicken chili delivers maximum comfort with minimal effort. The creamy texture, tender chicken, and perfectly seasoned broth make it a recipe you’ll come back to again and again. Whether you’re feeding a crowd, meal prepping for the week, or just craving something warm and satisfying, this checks all the boxes.
The best part? It’s adaptable to whatever you have on hand or whatever dietary needs you’re working with. Make it as written, or customize it to make it your own. Either way, you’ll end up with a pot of something truly delicious that tastes like it took way more effort than it actually did – similar to the satisfaction you get from recipes like one-pot creamy pesto chicken or loaded baked potato soup.
So grab your ingredients, pull out your favorite pot, and get cooking. Your family will thank you, and you might just find yourself making this on repeat all season long.
