White Chicken Chili is a warm, comforting bowl of goodness that’s packed with tender shredded chicken, hearty white beans, and a flavorful broth infused with green chilies, garlic, and spices. Creamy yet light, it’s the perfect balance of smoky, tangy, and slightly spicy flavors. A dollop of sour cream or a splash of cream adds richness, while toppings like fresh cilantro, shredded cheese, and a squeeze of lime elevate each spoonful.
I first made White Chicken Chili on a chilly evening when I wanted something hearty yet different from traditional red chili. The flavors of the green chilies and cumin made the dish so vibrant, while the creaminess gave it a cozy, indulgent feel. What I love most about this recipe is how simple and adaptable it is—you can keep it mild or spice it up with extra jalapeños, and it pairs beautifully with tortilla chips or cornbread. It’s a comforting, one-pot meal that’s perfect for family dinners, meal prep, or even a casual get-together.
Perfect for:
- Family dinners
- Game day
- Meal prep
- Weeknight comfort food
- Chicken and chili lovers
Why You’ll Love This Recipe
Here are 10 reasons why this White Chicken Chili will become your new favorite:
- Rich and Creamy Flavor: The combination of chicken, beans, and spices creates a satisfying, creamy texture.
- Quick and Easy: Ready in under 45 minutes, making it ideal for busy evenings.
- Healthy and Filling: Packed with lean protein and fiber, it’s both nutritious and filling.
- Perfect for Leftovers: The flavors improve the next day, making it a great meal for meal prep.
- Mild and Savory: A gentle heat from the spices makes this chili suitable for all palates.
- One-Pot Wonder: Minimal cleanup with just one pot to cook everything.
- Customizable Toppings: Top with sour cream, cheese, or avocado for extra flavor.
- Freezable: This chili freezes well for a convenient future meal.
- Family-Friendly: A dish that’s sure to please both adults and kids alike.
- Comforting and Cozy: Perfect for cold weather, it warms you from the inside out.
Preparation and Cooking Time
- Total Time: 45 minutes
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Servings: 6 servings
- Calories per serving: Approximately 300-350 calories
- Key Nutrients: Protein: 25g, Carbs: 30g, Fat: 12g
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 2 (15 oz) cans white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup half-and-half or heavy cream
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Shredded cheese
- Chopped cilantro
- Diced avocado
- Sliced jalapeños
Ingredient Highlights
- Boneless, Skinless Chicken: A lean protein that keeps the dish light while adding a satisfying texture.
- White Beans: Provide fiber and complement the creamy broth for a hearty base.
- Spices: The cumin, oregano, and chili powder bring depth of flavor without overpowering the dish.
- Half-and-Half: Adds richness and creaminess to the chili without being too heavy.
Step-by-Step Instructions
Cook the Chicken:
- Heat Oil: In a large pot, heat olive oil over medium heat.
- Sauté Chicken: Add diced chicken breast and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Remove the chicken and set aside.
Make the Chili Base:
- Sauté Onion and Garlic: In the same pot, add chopped onion and minced garlic. Cook for 2-3 minutes until softened.
- Add Spices: Stir in cumin, oregano, chili powder, coriander, and cayenne pepper (if using). Cook for another minute until fragrant.
Add Beans and Broth:
- Add Beans and Chicken Broth: Stir in the white beans and chicken broth, scraping up any browned bits from the bottom of the pot.
- Simmer: Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld together.
Finish the Chili:
- Stir in Cream: Lower the heat and stir in the half-and-half or heavy cream.
- Season: Taste and adjust seasoning with salt and pepper as needed.
- Add Chicken Back: Return the cooked chicken to the pot and stir to combine. Let the chili simmer for another 5 minutes to heat through.
Serve:
- Serve with Toppings: Ladle the chili into bowls and top with sour cream, shredded cheese, cilantro, avocado, or jalapeños if desired.
How to Serve
Here are 10 serving suggestions for White Chicken Chili:
- With Warm Tortillas: Serve with freshly baked tortillas or tortilla chips for a complete meal.
- As a Game Day Dish: Perfect for serving at sports parties with plenty of toppings to choose from.
- On a Cold Day: Ideal for warming up during winter or rainy weather.
- For Meal Prep: Make a batch and store individual servings for an easy lunch throughout the week.
- With Cornbread: Pair with a slice of cornbread for a satisfying comfort meal.
- For Casual Gatherings: Serve as a laid-back meal at family or friend get-togethers.
- With Rice: Serve over a bed of rice for a more filling version.
- With Salad: Pair with a simple green salad for a lighter option.
- For Leftovers: The flavors improve the next day, making it even better as leftovers.
- As a Freezer Meal: Freeze in individual portions for an easy future meal.
Additional Tips
- Use Rotisserie Chicken: Save time by using cooked rotisserie chicken instead of raw.
- Customize the Heat: Adjust the amount of cayenne pepper to suit your spice tolerance.
- Use a Hand Blender: For a smoother, creamier texture, blend a portion of the chili with an immersion blender.
- Don’t Overcook the Chicken: Ensure the chicken is cooked just through to avoid dry, overcooked pieces.
- Make It Vegetarian: Omit the chicken and add extra beans or vegetables for a vegetarian version.
Recipe Variations
- Slow Cooker Version: Transfer the ingredients to a slow cooker and cook on low for 6-7 hours.
- Spicy White Chicken Chili: Add more cayenne or fresh diced jalapeños to amp up the heat.
- Lighter Version: Use reduced-fat cream or milk instead of half-and-half.
- Add Veggies: Add diced bell peppers, zucchini, or corn to the chili for more texture and flavor.
- Cheesy Chili: Stir in shredded cheese directly into the chili for an extra creamy texture.
- Smoky Flavor: Add a teaspoon of smoked paprika for a subtle smoky depth.
- Keto Version: Omit the beans and serve with cauliflower rice for a low-carb option.
- Vegan Option: Use plant-based chicken and coconut milk for a dairy-free version.
- Paleo Version: Skip the beans and dairy, using coconut milk and extra veggies for a Paleo-friendly dish.
Special Equipment
- Large Pot or Dutch Oven: Essential for simmering and combining the chili ingredients.
- Immersion Blender: For a creamier, smoother texture (optional).
- Cutting Board and Knife: To chop the chicken and vegetables.
- Measuring Cups and Spoons: For accurately adding spices and liquids.
- Wooden Spoon or Silicone Spatula: For stirring the chili and preventing scorching.
FAQ Section
- Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to cook it through and shred it before adding it to the chili. - How long does this chili last in the fridge?
Store in an airtight container for up to 4 days in the fridge. - Can I freeze the chili?
Yes, freeze the chili in individual portions for up to 2 months. Reheat thoroughly before serving. - What if I don’t have half-and-half?
You can substitute with heavy cream or milk, depending on your preference for richness. - Can I make this chili spicier?
Yes, add more cayenne, fresh chilies, or hot sauce to increase the heat. - Can I make this chili ahead of time?
Absolutely! It tastes even better the next day after the flavors have had time to meld. - How do I thicken the chili?
If you prefer a thicker chili, mash some of the beans or use a bit of cornstarch mixed with water. - Can I make this recipe vegetarian?
Yes, simply omit the chicken and add extra beans, vegetables, or tofu for protein. - Can I use a different type of bean?
Yes, you can use navy beans, cannellini beans, or Great Northern beans for variety. - What’s the best way to reheat the chili?
Reheat the chili on the stove over low heat, stirring occasionally, until heated through.
Conclusion
White Chicken Chili is a comforting and flavorful dish that combines tender chicken with a creamy, savory broth, making it a perfect meal for any season. This chili gets its signature “white” base from a combination of chicken broth, white beans, and a touch of cream or sour cream for richness. The chicken is typically shredded or cubed, and it’s cooked with garlic, onions, and green chiles to add depth and a mild kick of heat.
To elevate the flavor, spices like cumin, oregano, and a pinch of cayenne are added, creating a warm and aromatic bowl of goodness. The creamy texture of the chili pairs perfectly with the hearty beans and tender chicken, making each bite satisfying and delicious. Top your White Chicken Chili with shredded cheese, fresh cilantro, diced avocado, or a squeeze of lime for a burst of freshness. Serve it with tortilla chips, crusty bread, or even a side of cornbread for a complete and cozy meal.
I can’t wait to see how your White Chicken Chili turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations. Don’t forget to leave a comment and let me know how you made this dish your own!