White Chicken Chili Recipe

Introduction

This White Chicken Chili is a comforting and flavorful twist on traditional chili. Made with tender shredded chicken, beans, and a creamy broth, it’s perfect for cozy evenings or casual gatherings. Easy to prepare and packed with subtle spices, it’s a crowd-pleaser that warms you up from the inside out.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (4 oz each) diced green chiles
• 2 cans (15 oz each) Great Northern beans, drained and rinsed
• 1 can (15 oz) corn, drained (optional)
• 1 ½ tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp salt, adjust to taste
• ¼ tsp black pepper
• 4 cups chicken broth
• 3 cups cooked shredded chicken (rotisserie works great)
• ½ cup sour cream
• ½ cup heavy cream or half-and-half
• Fresh cilantro, lime wedges, and shredded cheese for topping

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Step 2: Add diced green chiles, drained beans, corn if using, cumin, chili powder, oregano, paprika, salt, and black pepper. Cook for 2–3 minutes to allow the spices to release their flavors.
3. Step 3: Pour in chicken broth and add the shredded chicken. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes to blend the flavors.
4. Step 4: Stir in sour cream and heavy cream until fully combined and heated through, making the chili creamy and rich.
5. Step 5: Serve the chili hot in bowls, topped with fresh cilantro, shredded cheese, and a squeeze of lime for brightness.

Tips & Variations

• Use a rotisserie chicken for a quick shortcut without sacrificing flavor.
• Add a diced jalapeño for extra heat if you like it spicy.
• Swap half-and-half for the heavy cream for a lighter version.
• Top with avocado slices or crushed tortilla chips for added texture.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. You can also freeze the chili for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without sour cream?

Yes, you can omit the sour cream, but it adds a lovely creaminess and slight tang. Alternatively, you can use Greek yogurt as a substitute for a healthier option.

What can I use instead of Great Northern beans?

Great Northern beans work best for their texture, but you can substitute with cannellini beans or navy beans without significantly changing the dish.

White Chicken Chili Recipe

Print Recipe

★★★★★

4.9 from 268 reviews

This White Chicken Chili is a creamy, comforting dish featuring tender shredded chicken, Great Northern beans, and a medley of spices. Enhanced with green chiles and finished with sour cream and heavy cream, it’s a flavorful take on a classic chili, perfect for warming up on chilly days. Serve it topped with fresh cilantro, shredded cheese, and lime wedges for a delightful meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (4 oz each) diced green chiles
• 2 cans (15 oz each) Great Northern beans, drained and rinsed
• 1 can (15 oz) corn, drained (optional)
• 1 ½ tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp salt, adjust to taste
• ¼ tsp black pepper
• 4 cups chicken broth
• 3 cups cooked shredded chicken (rotisserie works great)

Finishing Ingredients

• ½ cup sour cream
• ½ cup heavy cream or half-and-half
• Fresh cilantro (for topping)
• Lime wedges (for serving)
• Shredded cheese (for topping)

Instructions

1. Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add beans & spices: Stir in the diced green chiles, Great Northern beans, corn if using, ground cumin, chili powder, dried oregano, paprika, salt, and black pepper. Cook the mixture for 2 to 3 minutes to allow the spices to release their flavors.
3. Simmer: Pour in the chicken broth and add the shredded cooked chicken to the pot. Bring the chili to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes to meld all the flavors together.
4. Make it creamy: Stir in the sour cream and heavy cream (or half-and-half) until fully combined and heated through, giving the chili a rich, creamy texture.
5. Serve: Ladle the chili into bowls and top with fresh cilantro, shredded cheese, and a squeeze of lime juice for added brightness and flavor.

Notes

• Using rotisserie chicken saves time and adds great flavor.
• Adjust salt to your taste as broth and beans may contain sodium.
• Corn is optional; omit if you prefer a bean-only chili.
• For a lighter option, substitute heavy cream with half-and-half or omit cream altogether.
• Garnishes like avocado, jalapeños, or tortilla chips complement this chili nicely.
• Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: white chicken chili, creamy chili, chicken and beans chili, easy chili recipe, weeknight dinner, comfort food