If you’re craving a cozy, comforting meal that’s packed with flavor, this White Chicken Chili recipe is about to become your new go-to. It’s creamy, slightly spicy, and loaded with tender chicken, hearty beans, and a burst of fresh ingredients. Plus, it’s easier to make than you might think! Whether you’re feeding a hungry crowd or meal-prepping for the week, this chili is flexible, satisfying, and always a hit.
Why You Will Love This Recipe
This White Chicken Chili has it all: creamy texture, zesty spices, and the perfect balance of protein and veggies. It comes together in under an hour, tastes even better as leftovers, and can be customized to suit your spice preference. Unlike traditional chili, it skips the tomatoes for a lighter, brighter flavor that’s still rich and comforting. It’s a crowd-pleaser for game day, weeknight dinners, or chilly evenings by the fire.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts (or rotisserie chicken)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 (4-ounce) cans mild green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro, lime wedges, and avocado for garnish
Ingredient Prep Guide
- Chicken: If using raw chicken, trim any excess fat. Poaching it in broth later ensures tenderness. For quicker prep, use pre-cooked rotisserie chicken.
- Onion and Garlic: Dice the onion finely for even cooking. Mince garlic cloves to avoid overpowering bites.
- Beans: Rinse canned beans thoroughly to remove excess sodium and improve texture.
- Green Chiles: Use mild chiles for a family-friendly dish, or swap in hot chiles for extra heat.
- Cheese: Shred it fresh for better melting—avoid pre-shredded varieties with anti-caking agents.
Equipment & Tools
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Immersion blender (optional, for creamier texture)
Step-by-Step Instructions
Cook the Chicken: Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook for 5–6 minutes per side until lightly browned (they don’t need to be fully cooked yet). Remove and set aside.
Sauté Aromatics: Add diced onion to the pot and cook until translucent (about 4 minutes). Stir in garlic, green chiles, cumin, oregano, chili powder, and cayenne (if using), cooking for 1–2 minutes until fragrant.
Simmer the Base: Pour in chicken broth and return the chicken to the pot. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the chicken is cooked through. Remove chicken, shred with two forks, then add it back to the pot.
Add Beans and Corn: Stir in white beans and corn. Simmer for 10 minutes to meld flavors. For a creamier chili, blend 1 cup of the mixture with an immersion blender and stir it back in.
Finish with Cream and Cheese: Reduce heat to low and stir in heavy cream and cheese until melted. Taste and adjust salt and pepper. Serve hot with cilantro, lime, or avocado.
Key Details
Total Time: 50 mins (Prep: 15 mins | Cook: 35 mins)
🍽️ Servings: 6–8 people
⚙️ Equipment: Large pot, measuring tools, knife, immersion blender (optional)
Serving Suggestions
Top bowls with diced avocado, fresh cilantro, a squeeze of lime, or a dollop of sour cream. Serve with warm tortilla chips, cornbread, or a simple green salad. This chili shines at potlucks, football parties, or as a make-ahead freezer meal for busy weeks.
Pro Tips
Layer the Flavors: Let the spices toast slightly with the onions and garlic before adding liquid—this deepens their flavor. If the chili tastes flat, a splash of lime juice or a pinch of salt can brighten it up.
Thicken It Up: For a heartier texture, mash a handful of beans with a fork before stirring them in, or blend a portion of the soup as mentioned earlier.
Make It Ahead: This chili tastes even better the next day! Store it in the fridge overnight to let the flavors meld, then reheat gently on the stove.
Storage and Reheating Instructions
Cool the chili completely before storing it in an airtight container in the fridge for up to 4 days. To freeze, portion it into freezer-safe bags or containers (leave some room for expansion) and freeze for up to 3 months. Reheat on the stove over low heat, stirring occasionally, or microwave in 1-minute intervals until warm.
Troubleshooting
Too Thin: Simmer the chili uncovered for an extra 10–15 minutes to reduce the liquid. Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken quickly.
Too Thick: Stir in a splash of broth or water to reach your desired consistency.
Bland Flavor: Add more salt, a pinch of cumin, or a dash of hot sauce. A teaspoon of chicken bouillon can also boost savoriness.
Too Spicy: Balance the heat with extra cream, cheese, or a spoonful of plain Greek yogurt.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! Sauté onions and garlic first, then add everything except the cream and cheese to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in cream and cheese just before serving.
Can I use chicken thighs instead of breasts?
Yes! Thighs add richer flavor and stay tender during cooking. Shred them after simmering, just like breasts.
Is there a dairy-free alternative?
Swap heavy cream for coconut milk and omit the cheese, or use a plant-based cheese that melts well.
White Chicken Chili
Ingredients
- 1.5 lbs boneless skinless chicken breasts (or rotisserie chicken)
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 2 4-ounce cans mild green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper optional
- 4 cups low-sodium chicken broth
- 2 15-ounce cans white beans (Great Northern or cannellini), drained and rinsed
- 1 cup corn fresh, frozen, or canned
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro lime wedges, and avocado for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook for 5–6 minutes per side until lightly browned. Remove and set aside.
- Add diced onion to the pot and cook until translucent (about 4 minutes). Stir in garlic, green chiles, cumin, oregano, chili powder, and cayenne (if using), cooking for 1–2 minutes until fragrant.
- Pour in chicken broth and return the chicken to the pot. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the chicken is cooked through. Remove chicken, shred with two forks, then add it back to the pot.
- Stir in white beans and corn. Simmer for 10 minutes to meld flavors. For a creamier chili, blend 1 cup of the mixture with an immersion blender and stir it back in.
- Reduce heat to low and stir in heavy cream and cheese until melted. Taste and adjust salt and pepper. Serve hot with cilantro, lime, or avocado.
