Best White Chili Chicken Recipe – Creamy, Comforting & Flavor-Packed
If you’re craving a hearty, flavorful, and cozy dish, this white chili chicken recipe will quickly become a family favorite. Unlike traditional red chili, this version uses tender shredded chicken, creamy white beans, mild green chilies, and a blend of spices for a lighter yet incredibly satisfying bowl of comfort food.
White chicken chili is perfect for cold nights, game day gatherings, or even as a make-ahead meal for busy weeknights. The best part? It’s easy to prepare, customizable, and packed with protein while still being creamy and delicious.
Ingredients (Serves 6)
Main Ingredients:
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cans (15 oz each) Great Northern beans or cannellini beans, drained and rinsed
- 2 cans (4 oz each) diced green chilies
- 4 cups low-sodium chicken broth
- 1 cup frozen or canned corn (optional)
Seasonings:
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
For Creaminess:
- ½ cup sour cream (or Greek yogurt for lighter option)
- ½ cup heavy cream (or half-and-half)
Garnishes (Optional but Recommended):
- Fresh cilantro, chopped
- Shredded Monterey Jack or cheddar cheese
- Sliced jalapeños
- Lime wedges
- Tortilla chips
Step by Step Cooking Guide
- Sauté aromatics – Heat olive oil in a large pot over medium heat. Add onion and cook until translucent (about 4 minutes). Stir in garlic and cook for 1 minute until fragrant.
- Add spices & chilies – Mix in cumin, chili powder, oregano, paprika, and diced green chilies. Stir well to release flavors.
- Build the chili base – Add shredded chicken, beans, corn (if using), and chicken broth. Stir everything together and bring to a gentle boil.
- Simmer – Reduce heat to low and simmer uncovered for 20–25 minutes, allowing flavors to meld.
- Make it creamy – Stir in sour cream and heavy cream. Mix until smooth and creamy. Taste and adjust seasoning if needed.
- Serve hot – Ladle into bowls and top with cheese, cilantro, lime, and tortilla chips for the ultimate comfort food experience.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Serving Size: 6 servings
Tips & Variations
- Spice it up: Add fresh jalapeños or a dash of cayenne for extra heat.
- Thicker chili: Mash some of the beans before adding to the pot for a creamier texture.
- Slow cooker version: Add all ingredients (except sour cream and cream) into a slow cooker. Cook on LOW for 6 hours, stir in cream before serving.
- Instant Pot method: Pressure cook on HIGH for 15 minutes, quick release, then stir in cream and sour cream.
- Cheesy chili: Stir in shredded Monterey Jack directly into the chili for a cheesy finish.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 26 g |
| Carbohydrates | 22 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 3 g |
Healthy Alternatives
- Low-Fat: Replace sour cream and heavy cream with non-fat Greek yogurt.
- Gluten-Free: This recipe is naturally gluten-free—just double-check broth labels.
- Low-Carb/Keto: Swap beans with extra chicken and chopped cauliflower.
- Dairy-Free: Use coconut cream or cashew cream instead of sour cream/heavy cream.
Serving Suggestions
This white chili chicken recipe is delicious on its own, but it truly shines with toppings and sides. Serve with warm cornbread, a crisp green salad, or tortilla chips for dipping. Add a squeeze of lime before eating for a zesty kick.
Perfect for weeknight dinners, potlucks, or cozy weekends, this creamy chili is comfort in a bowl. Once you try it, you’ll be making it on repeat!
FAQ’s
Q1: Can I make this chili ahead of time?
Yes! White chicken chili tastes even better the next day. Store in an airtight container in the fridge for up to 4 days.
Q2: Can I freeze white chicken chili?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Q3: What’s the best chicken to use?
Rotisserie chicken is convenient, but you can also use poached chicken breasts, thighs, or even leftover grilled chicken.
Q4: Can I make it vegetarian?
Yes—skip the chicken and use extra beans or tofu for a hearty vegetarian version.
Q5: How do I thicken my chili?
Mash some beans and stir them back in, or simmer uncovered for a few extra minutes to reduce the liquid.
