Introduction

There’s something about a warm bowl of chili that just feels like the ultimate comfort food, don’t you think? Maybe it’s the rich flavors, or maybe it’s the way it wraps you in a cozy hug on a cold day. Either way, this White Chicken Chili is everything you want in a bowl of chili—creamy, hearty, and packed with flavor. Plus, it’s a little lighter than your traditional beef chili, making it the perfect meal for those days when you want comfort without feeling weighed down.

What makes this chili special is its combination of tender chicken, creamy beans, and a savory broth, all seasoned with a handful of spices that bring it to life. And if you’re worried about it being difficult to make, don’t! This is one of those recipes that’s easy to throw together in one pot, making cleanup a breeze. It’s the kind of dish that becomes a weeknight staple, or the thing you make to impress at your next gathering.

A few years ago, I found myself making this White Chicken Chili for the first time when a friend brought over a homemade batch during a snowy weekend. She had added just the right amount of spice, and the creamy broth was so comforting that I knew I had to try it myself. Now, it’s a family favorite, often making an appearance at our weekend get-togethers or on busy weeknights when we need a meal that feels special without all the effort.

If you’ve been searching for a new chili recipe to add to your repertoire, trust me—this one’s going to be a hit. It’s satisfying, versatile, and full of flavors that’ll make you want to go back for seconds (or thirds!).

Why You’ll Love This White Chicken Chili

There’s a reason this White Chicken Chili is a favorite in my house, and I’m pretty sure it’s going to become one in yours, too. Here are a few reasons why this recipe is a must-try:

Super Easy to Make: The prep time is minimal, and it all comes together in one pot. You don’t have to worry about juggling multiple pans or utensils—just chop, sauté, and let the magic happen. Plus, it’s ready in about 45 minutes!
A Crowd-Pleaser: This chili is not just for adults—it’s family-friendly, and even picky eaters tend to love it. The creamy broth and tender chicken are perfect for everyone from toddlers to adults.
Comforting and Creamy: The combination of white beans, chicken, and that rich broth creates a creamy, comforting bowl of goodness that you’ll crave again and again. It’s cozy food at its best.
Packed with Flavor: While it’s light on the heat, it’s full of flavor. From the garlic and cumin to the tangy lime and cilantro, each bite is a delightful combination of spices that’ll have you hooked.
Versatile and Customizable: If you prefer a bit more heat, you can easily adjust the spice level by adding more jalapeños or chili powder. Or, if you’re looking to make it vegetarian, you can swap the chicken for extra beans and vegetables.

Trust me when I say this chili is the perfect balance of creamy, spicy, and comforting—and I promise it will become a go-to recipe for your weeknight meals and cozy gatherings.

Preparation Time and Servings

Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6-8 servings

Nutrition Facts (per serving):

Calories: 350
Protein: 28g
Carbs: 32g
Fat: 12g

Ingredients

Here’s everything you’ll need to make this White Chicken Chili—most of these ingredients are things you probably already have in your pantry, making it super easy to whip up on a whim!

2 tablespoons olive oil – For sautéing the veggies and getting everything started.
1 onion, diced – Adds sweetness and depth to the chili base.
4 cloves garlic, minced – Garlic is always a must for a flavorful chili!
1-2 jalapeños, minced – For a little heat. (Feel free to leave this out if you’re not a fan of spice!)
2 teaspoons ground cumin – This earthy spice gives the chili a warm, smoky flavor.
1 teaspoon chili powder – For that classic chili flavor without too much heat.
1 teaspoon oregano – Adds a touch of herby goodness.
4 cups chicken broth – The base for the chili’s creamy, comforting texture.
1 (15 oz) can white beans, drained and rinsed – I love using cannellini beans or great northern beans for their creamy texture.
2 cups cooked, shredded chicken – You can use rotisserie chicken to save time, or cook your own chicken breasts.
1 cup corn kernels – Frozen or fresh corn works well here.
1 cup sour cream – This is the secret to the creamy texture of the chili.
½ cup heavy cream – For added richness and creaminess.
Juice of 1 lime – To brighten up the chili and add a bit of acidity.
Salt and pepper – To taste, of course!
Fresh cilantro, chopped – For garnish and a fresh flavor boost.

Step-by-Step Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Start by heating the olive oil in your pot. You’ll want the oil to shimmer but not smoke—medium heat is perfect. Once the oil is hot, add the diced onion and sauté for about 4 minutes, or until it softens and becomes translucent. The onion will release its sweetness and make the whole dish smell amazing.
Add garlic and jalapeños (if using), cook until fragrant.
Next, toss in the minced garlic and jalapeños. Stir everything around and let it cook for another 1-2 minutes until the garlic becomes fragrant and golden. Be careful not to burn it!
Stir in spices: cumin, chili powder, and oregano.
Now, sprinkle in your ground cumin, chili powder, and oregano. Give everything a good stir to coat the onions, garlic, and jalapeños in the spices. Let it cook for another minute to toast the spices and bring out their flavors. This is the moment when the chili really starts to smell like something special!
Add chicken broth, beans, and corn.
Pour in the chicken broth and bring it to a simmer. Then add in the white beans and corn. Stir it all together, and let the mixture come to a gentle boil.
Add shredded chicken and simmer.
Once the broth is boiling, add the shredded chicken. Give it a good stir and let it simmer on low for 15-20 minutes. This gives the flavors a chance to meld together and allows the chicken to absorb all that goodness.
Stir in sour cream and heavy cream.
After the chili has simmered, it’s time to add the creamy goodness! Stir in the sour cream and heavy cream. The sour cream adds a nice tang, while the heavy cream makes the chili extra smooth and rich. Keep stirring until everything is combined and the chili becomes velvety.
Taste and adjust seasoning.
Give the chili a taste and season with salt, pepper, and more chili powder or cumin if needed. Add the lime juice to brighten everything up—it’s the finishing touch that really ties the dish together.
Serve and enjoy!
Ladle the chili into bowls and top with fresh cilantro. Serve with tortilla chips, crusty bread, or even a side of cornbread for a meal that’s guaranteed to please.

How to Serve

This White Chicken Chili is perfect for cozy nights at home, but it’s also great for serving at gatherings! Here are a few ways to serve it:

With tortilla chips – For a crunchy contrast, serve the chili with crispy tortilla chips.
Over rice or quinoa – For a heartier meal, spoon the chili over cooked rice or quinoa.
With cornbread – A side of sweet, buttery cornbread will complement the chili perfectly.
Top with shredded cheese and sour cream – Extra creamy and cheesy? Yes, please!

Additional Tips

Shred the chicken yourself: If you have a rotisserie chicken on hand, great! But if you’re cooking your own chicken, try using two large chicken breasts and shredding them with two forks. It’s super easy and gives you that perfect tender texture.
Use homemade broth if you can: If you have the time and ingredients, homemade chicken broth adds a depth of flavor that store-bought doesn’t quite match. But if you’re short on time, store-bought broth works just fine!
Add extra veggies: Feel free to add extra veggies like bell peppers or zucchini for even more texture and nutrition. Just sauté them with the onions and garlic at the beginning.
Adjust the spice level: If you love spice, add more jalapeños or a pinch of cayenne pepper. If you’re not a fan of heat, you can skip the jalapeños entirely or just use a mild variety.
Leftovers are the best: This chili gets even better the next day, so don’t hesitate to make a big batch and enjoy leftovers for lunch or dinner.

Recipe Variations

This White Chicken Chili is already delicious as is, but here are a few variations to try based on your preferences:

Vegetarian: Skip the chicken and add more beans (like pinto beans or black beans) for a vegetarian-friendly version. You can also toss in some diced sweet potatoes or butternut squash for extra texture and sweetness.
Spicy: Want a spicy kick? Add a chopped chipotle pepper in adobo sauce or a teaspoon of hot sauce to the chili for a smoky heat.
Gluten-Free: This recipe is naturally gluten-free, but be sure to check that your broth and any toppings (like tortillas or cornbread) are gluten-free.
Dairy-Free: If you’re avoiding dairy, you can substitute the sour cream with a dairy-free version (like coconut cream) and swap the heavy cream for coconut milk for a subtle twist.

Freezing and Storage

This White Chicken Chili is perfect for meal prep or freezing for later. Here’s how to store it:

Storage: Let the chili cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days. When reheating, add a splash of chicken broth or water to thin it out as it may thicken in the fridge.
Freezing: To freeze, let the chili cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and reheat on the stove or in the microwave. You may need to add a little broth to get it back to the perfect consistency.

Special Equipment

Dutch Oven: A large Dutch oven or heavy-bottomed pot is perfect for making this chili. It distributes heat evenly, helping the flavors develop perfectly.
Sharp Knife: A sharp knife will make chopping onions, garlic, and jalapeños a breeze!
Ladles and Soup Spoons: To serve up this creamy chili, make sure you have a good ladle to scoop up those hearty portions.

FAQ Section

Can I use store-bought rotisserie chicken?
Absolutely! Using rotisserie chicken is a great shortcut for this recipe. Just shred it up and add it to the pot in place of cooked chicken.

Can I make this ahead of time?
Yes, this chili actually tastes even better after a day or two. Feel free to prep it in advance and store it in the fridge. Reheat it on the stovetop and add a little more broth if needed.

How can I adjust the spice level?
If you want a spicier chili, add more jalapeños, or try a dash of hot sauce or cayenne pepper. For a milder version, reduce or eliminate the jalapeños entirely.

Can I freeze this chili?
Yes! This chili freezes beautifully. Just make sure it’s completely cooled before storing in an airtight container or freezer bag. It’ll last for about 3 months.

Conclusion

I hope you enjoy making this White Chicken Chili as much as I do! It’s one of those recipes that’s perfect for every occasion—whether you’re looking for a cozy dinner on a chilly night or serving up something comforting for friends and family. The best part? It’s easy to make and so delicious that you’ll be craving it time and time again.

Let me know how it turns out! I’d love to hear about your chili adventures. Don’t forget to snap a photo and tag me on Instagram or leave a comment below. Happy cooking!

White Chicken Chili