White Chicken Chili: The Creamy, Cozy Bowl You’ll Crave All Season

If you’ve ever found yourself craving something hearty but not heavy, White Chicken Chili is that perfect middle ground between soup and stew. It’s creamy without being indulgent, loaded with protein, and has just enough kick to warm you up on a cold night. I still remember the first time I made it after a snowy afternoon — it filled the kitchen with that irresistible aroma of garlic, cumin, and roasted chiles. By the time it simmered down, I knew it would become one of those “make-again” recipes you’ll never get tired of.

Unlike traditional red chili, this version trades tomatoes for green chiles, red beans for white beans, and ground beef for tender shredded chicken. The result? A Tex-Mex-inspired bowl that’s lighter, brighter, and endlessly satisfying.

What Is White Chicken Chili? Origins & Flavor Profile

Think of White Chicken Chili as the fresh-faced cousin of your classic beef chili. Instead of tomato-based heat, it leans on green chiles, white beans, and savory chicken for a milder but deeply comforting flavor. The dish likely gained popularity across the American Southwest, where Tex-Mex cuisine celebrates smoky spices and creamy textures.

The color comes from its base — chicken broth, pale beans, and a touch of cream — rather than the red hue of chili powder. You’ll notice how the flavors build in layers: a little spice from jalapeños, a gentle tang from lime, and a mellow creaminess that ties everything together.

It’s a dish that adapts easily — whether you want something quick for weeknights or slow-simmered for Sunday dinners, it always delivers comfort in every spoonful.

White Chicken Chili

---

• Author: Rasha Annan
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This White Chicken Chili is a creamy, flavorful Tex-Mex–inspired dish made with shredded chicken, white beans, green chiles, and warm spices. It’s lighter than traditional red chili yet just as satisfying — perfect for cozy weeknights or family dinners.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 jalapeño, seeded and diced (optional)

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon chili powder

• 4 cups low-sodium chicken broth

• 2 cans (15 ounces each) white beans, drained and rinsed

• 1 can (4 ounces) diced green chiles

• 2 cups shredded cooked chicken (rotisserie recommended)

• ½ cup sour cream or cream cheese

• Salt and pepper to taste

• Chopped cilantro, lime wedges, shredded Monterey Jack cheese, crushed tortilla chips, and diced avocado (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

• Heat olive oil in a large pot over medium heat.

• Add the onion and cook until softened, about 5 minutes. Stir in garlic and jalapeño, cooking until fragrant.

• Add cumin, oregano, and chili powder. Stir and let the spices bloom for 30 seconds.

• Pour in chicken broth, beans, and green chiles. Mash a small portion of the beans for a thicker texture.

• Bring to a simmer and cook for 15 minutes, stirring occasionally.

• Add shredded chicken and cook another 10–15 minutes until flavors meld.

• Reduce the heat to low and stir in sour cream or cream cheese until smooth.

• Taste and adjust seasoning with salt and pepper.

• Serve warm with garnishes like cilantro, cheese, avocado, tortilla chips, and lime wedges.

Notes

• For extra thickness, blend one cup of chili and stir it back into the pot.

• Use rotisserie chicken for a quick prep shortcut.

• To make it dairy-free, replace sour cream with coconut milk or a plant-based alternative.

• White beans such as cannellini, Great Northern, or navy work best for texture and creaminess.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 ½ cups
• Calories: 340
• Sugar: 4 g
• Sodium: 710 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 70 mg

Ingredients & How They Work Together

To make this chili shine, balance is key. Each ingredient serves a purpose — some for depth, others for texture or aroma.

Main Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional for spice)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• 4 cups low-sodium chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (4 ounces) diced green chiles
• 2 cups shredded cooked chicken (rotisserie works great)
• ½ cup sour cream or cream cheese (for creaminess)
• Salt and pepper to taste

Toppings & Garnishes

• Chopped cilantro
• Fresh lime wedges
• Shredded Monterey Jack cheese
• Crushed tortilla chips or strips
• Diced avocado

You can almost smell it already — a blend of herbs, green chiles, and tender chicken coming together in one pot.

Step-by-Step Preparation (With Pro Tips)

Sauté the Aromatics

Start with olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in garlic and jalapeño, cooking for another minute until fragrant.

Bloom the Spices

Add cumin, oregano, and chili powder. Let the spices toast for 30 seconds to release their flavor — this small step deepens the aroma and gives your chili that signature warmth.

Build the Base

Pour in the chicken broth, beans, and green chiles. For a thicker texture, mash a small portion of the beans before adding them. Bring to a gentle simmer and let it cook for 15 minutes.

Add the Chicken & Cream

Stir in the shredded chicken and continue to simmer for another 10–15 minutes. Reduce the heat, then whisk in sour cream or cream cheese until smooth. The broth should look creamy but not overly thick — think cozy and spoonable.

Pro Tip: If you prefer extra thickness, let the chili simmer uncovered for a few minutes, or blend a cup of it and stir it back in.

Serve & Garnish

Ladle into bowls and top with cilantro, cheese, avocado, and a squeeze of lime. That last touch of citrus wakes up all the flavors beautifully.

Cooking Methods & Timing Options

Stovetop

Ideal for when you want dinner on the table in under an hour. It allows you to control the consistency and adjust seasoning as you go.

Slow Cooker

Add everything except the cream and toppings, then cook on low for 6–7 hours or high for 3–4. Stir in sour cream just before serving. It’s perfect for lazy weekends or meal prep days.

Instant Pot

Sauté the aromatics and spices using the Sauté mode, then add broth, beans, and chicken. Seal and cook on high pressure for 15 minutes. Quick-release, stir in cream, and you’re done.

Each method delivers that same warm, flavorful comfort — it’s just about what fits your schedule.

Dietary Variations & Substitutions

Whether you’re cooking for specific dietary needs or just trying to lighten things up, this White Chicken Chili adapts beautifully.

Gluten-Free: Naturally gluten-free, as long as you check that your broth and toppings (like tortilla strips) are certified GF.

Dairy-Free: Replace the sour cream or cheese with coconut milk or a dairy-free yogurt alternative. It adds creaminess without the lactose.

Vegan: Swap the chicken for white beans or jackfruit and use vegetable broth. A dash of smoked paprika helps mimic that savory depth.

Low-Calorie: Skip the cream cheese and reduce oil to one tablespoon. Add extra broth and load up on veggies like corn, zucchini, or bell peppers for volume.

Halal: Use halal-certified chicken and broth. The rest of the recipe remains compliant without further changes.

It’s a flexible dish — you can personalize it without sacrificing the flavor that makes it so comforting.

Serving Suggestions & Side Pairings

White Chicken Chili pairs effortlessly with your favorite sides. If you love something hearty, cornbread or warm tortillas are a must. For lighter meals, try serving it with a crisp green salad or roasted veggies.

To add a little crunch, top with crushed tortilla chips, or go classic with shredded cheese and sour cream. When entertaining, set up a “chili bar” — guests can choose their toppings, from jalapeños to diced avocado.

No matter how you serve it, each bowl delivers that homemade comfort that makes cold nights feel just a little cozier.

Storage, Reheating & Freezing Tips

This chili tastes even better the next day as the flavors deepen overnight. Store leftovers in an airtight container in the fridge for up to four days.

For longer storage, freeze portions in freezer-safe bags for up to three months. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.

If you’re planning ahead, leave out the sour cream before freezing — stir it in fresh after reheating for the best texture.

There’s something timeless about a pot of White Chicken Chili simmering on the stove. It’s not just dinner; it’s that quiet comfort you look forward to after a long day. Every spoonful carries warmth, balance, and that irresistible Southwestern flavor that feels like home. So the next time the temperature drops, grab your pot and make it happen — creamy, hearty, and unforgettable.

FAQ

Why is it called “White” Chicken Chili?

It’s called “white” because it uses white beans, chicken, and a light broth instead of red tomatoes or chili powder, giving it that pale, creamy look and flavor.

Can I use canned chicken or rotisserie chicken?

Absolutely. Rotisserie chicken saves time while still adding rich flavor. Canned chicken works in a pinch, though it’s best to drain it and stir it in gently at the end.

How can I make my chili thicker?

Mash or blend a portion of the beans before simmering. You can also let it cook uncovered to reduce the broth slightly or stir in a bit of cream cheese.

Can I make White Chicken Chili ahead of time?

Yes, and it actually tastes better the next day. Store it in the fridge and reheat on the stove, stirring occasionally to prevent sticking.

What beans are best for White Chicken Chili?

Great Northern, cannellini, or navy beans all work well. They hold their shape but blend easily to create a creamy texture when cooked.