Name: White Chicken Chili Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped (about ½ cup); 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder); 2 ½ cups low-sodium chicken broth; 2 4 oz cans diced green chilies; 1 ½ teaspoons ground cumin; ¼ teaspoon cayenne pepper; ½ teaspoon dried oregano; ½ teaspoon paprika; ½ small lime, juice from; Salt and freshly ground black pepper, to taste; 2 15 oz cans great northern beans; 1 cup corn (frozen or fresh); 1 cup sour cream (or plain Greek yogurt); 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken); Fresh cilantro, for garnish; Shredded cheese, for garnish; Tortilla chips, for serving; Green onions, for garnish; Avocado, sliced, for garnish

Jump to Recipe· 4.2 from 10 reviews

I absolutely love sharing this White Chicken Chili Recipe because it’s a cozy, flavorful dish that brings warmth and comfort straight to your table. The creamy texture combined with the subtle heat of green chilies, fresh lime, and the heartiness of shredded chicken makes it an instant favorite in my home. Every time I make it, I’m reminded how simple ingredients can come together to create something truly special and satisfying, perfect for any season or occasion.

Why You’ll Love This White Chicken Chili Recipe

What really excites me about this White Chicken Chili Recipe is its unique blend of flavors that are both vibrant and comforting. The combination of cumin, paprika, and just the right amount of cayenne pepper creates a gentle warmth that isn’t overpowering but keeps you coming back for spoonful after spoonful. The brightness from fresh lime juice and the creaminess from sour cream or Greek yogurt elevate the dish with just the right zing and richness. I always find that this chili has a depth of flavor that’ll satisfy any craving for something hearty yet fresh.

Besides the amazing taste, I adore how straightforward this recipe is to prepare. Using pantry staples like canned beans and green chilies makes the whole process quick and accessible, even on busy nights. Yet, it feels like such a special treat whether I’m making it for a cozy family dinner or bringing it to a casual gathering. It stands out because it’s not your typical red chili — it’s lighter, fragrant, and the creamy texture is so inviting. If you want a meal everybody will rave about and ask for again, this recipe has your back!

Ingredients You’ll Need

A white marbled surface holds several clear glass bowls and raw ingredients arranged neatly. At the center is a bowl with two raw chicken pieces showing a smooth, pale pink color. Surrounding it, there are two bowls with light beige beans, one bowl of bright yellow corn, and another with green chopped peppers in a liquid. A measuring cup filled with orange broth sits at the top left, alongside a whole green bell pepper to its right. Below them is a small clear bowl with various spices in shades of red, brown, and white. A whole lime sits near the bottom center, just above fresh green cilantro leaves. To the right of the cilantro, there are three garlic cloves, and a small yellow onion rests at the top right corner. The arrangement is clean and simple, with a soft natural light highlighting each ingredient clearly. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this White Chicken Chili Recipe plays a crucial role in building the perfect balance of flavor, texture, and color. From the aromatic spices to the creamy beans and tender chicken, these simple components come together to create a dish that’s both wholesome and exciting.

Olive oil: Essential for sautéing the onion and garlic to build a flavorful base.
Small yellow onion: Adds sweetness and depth when softened.
Garlic cloves: Brings a robust, aromatic punch; minced fresh is best, but garlic powder works too.
Low-sodium chicken broth: The flavorful liquid foundation of the chili.
Diced green chilies: Provide mild heat and a distinct Southwestern flair.
Ground cumin: Adds earthiness and warmth that define the chili’s character.
Cayenne pepper: Just a touch to brighten things up with subtle heat.
Dried oregano: Contributes herbal notes that layer the flavor.
Paprika: Adds sweetness and a hint of smokiness.
Lime juice: Lifts and brightens the entire dish at the finish.
Salt and black pepper: To season and enhance all the flavors.
Great northern beans: The creamy body of the chili; pureeing some yields a luscious texture.
Sour cream or plain Greek yogurt: Adds creaminess and a subtle tang.
Corn: Adds sweetness and a nice pop of texture.
Cooked shredded chicken: Brings protein and heartiness; rotisserie is my go-to shortcut.
Fresh cilantro, shredded cheese, avocado, green onions, tortilla chips: All wonderful for garnishing and bringing freshness and crunch to each bowl.

Directions

Step 1: Heat the olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and sauté until it softens and becomes translucent, about 3 to 5 minutes. Then, toss in the minced garlic and cook for 30 seconds, just until fragrant.

Step 2: Pour in the chicken broth along with the diced green chilies. Stir in the ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season to taste with salt and freshly ground black pepper. This builds the vibrant broth where all the magic happens.

Step 3: Drain and rinse the great northern beans in a colander. This helps remove any excess sodium and improves their texture in the chili.

Step 4: Take a generous ladleful of beans and add them to a food processor or blender with a splash of broth from the pot. Puree until smooth. This step is optional but highly recommended because it gives the chili a wonderfully creamy, thick texture that I find absolutely irresistible.

Step 5: Return the pureed beans to the pot along with the rest of the whole beans and the corn. Bring the soup to a gentle simmer and cook uncovered for anywhere from 15 to 30 minutes, allowing the flavors to deepen and the chili to thicken.

Step 6: Remove the pot from heat and stir in the sour cream or Greek yogurt followed by the shredded chicken. This ensures the chicken stays tender and the creaminess stays luscious without curdling.

Step 7: Serve right away, garnished with fresh cilantro, shredded cheese, creamy avocado slices, and crispy tortilla chips if you like a bit of crunch. Each bite is a delicious symphony of textures and flavors.

Servings and Timing

This White Chicken Chili Recipe yields approximately 5 hearty servings, perfect for a family dinner or to have leftovers for lunch the next day. The prep time is a quick 10 minutes, mostly for chopping and measuring ingredients. Cooking takes about 35 minutes, including simmering time to develop the flavors. Altogether, you’ll spend around 45 minutes from start to finish. There’s no resting time needed, so you can dig in as soon as it’s done.

How to Serve This White Chicken Chili Recipe

A large white pot filled with a thick creamy soup that has visible pieces of yellow corn, white rice, and small bits of green herbs mixed throughout. A metal ladle scoops up the soup, showing its dense, smooth texture and the mix of ingredients in layers of creamy white with yellow and green highlights. The pot sits on a dark cloth over a white marbled surface, with a small white bowl of fresh green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

I love serving this White Chicken Chili Recipe piping hot in wide bowls so everyone can enjoy those creamy, chunky textures easily. For sides, I often choose something simple like warm cornbread or crusty bread to soak up all the delicious broth. It’s also lovely with a crisp green salad for a fresh contrast. When it comes to garnishes, I always pile on fresh cilantro and avocado slices because they add brightness that balances the spices perfectly. Shredded cheese and tortilla chips take texture and flavor to the next level and create an irresistible combination of creamy, crunchy, and cheesy bites.

When I’m hosting, this chili pairs beautifully with a chilled margarita or a light, crisp white wine such as Sauvignon Blanc. For non-alcoholic options, a sparkling lime water or a sweet iced tea complements the citrus and spice notes wonderfully. It’s ideal for weeknight dinners because it’s quick and filling but also shines at holidays or casual parties where you want people to gather ‘round a dish that feels warm and inviting. Personally, I serve it hot to enjoy every comforting nuance, but it can be reheated gently and still taste fantastic the next day.

Portion-wise, I find about 1 to 1 ½ cups per person is perfect, especially when accompanied by some bread or salad. Plating in deep bowls helps contain all the creamy goodness and works well for casual, family-style meals where everyone can help themselves to their favorite toppings.

Variations

I love experimenting with this White Chicken Chili Recipe to suit different tastes and dietary needs. For example, if you want to switch things up, ground turkey or even shredded pork make great substitutes for chicken, adding their unique flavors while keeping the protein-rich base. If you prefer a vegetarian version, swap the chicken broth for vegetable broth and increase the beans and corn for heartiness. You can even add diced sweet potatoes for extra texture and sweetness.

For those avoiding dairy, I recommend using plant-based sour cream or yogurt alternatives to keep the creamy texture intact. If you want a bit more bite, try adding diced jalapeños or chipotle peppers in adobo sauce for a smoky twist. Slow cooking this chili in a crockpot for several hours also works beautifully, allowing the flavors to meld together deeply with minimal hands-on time.

Another fun variation is to stir in chopped spinach or kale near the end of cooking to boost the nutrition and add a pop of vibrant green. I encourage you to personalize this dish to your liking—the rich foundation of spices and creamy beans is forgiving and so adaptable.

Storage and Reheating

Storing Leftovers

Leftover White Chicken Chili stores wonderfully in airtight containers and will keep well in the refrigerator for 3 to 4 days. I usually divide it into individual portions for easy grab-and-go meals throughout the week, which helps preserve freshness and flavor. Glass or BPA-free plastic containers with tight lids work best to prevent odor absorption.

Freezing

This chili freezes beautifully, making it an excellent candidate for meal prep. Just cool it completely before transferring it to freezer-safe containers or heavy-duty zip-top bags. Label them with the date, and it’ll stay at its best for up to 3 months. When freezing, I recommend separating out any avocado or dairy-based garnishes and adding fresh after reheating so the texture stays fresh and creamy, not grainy.

Reheating

The best way to reheat leftover White Chicken Chili is gently on the stovetop over medium-low heat, stirring frequently to maintain a smooth consistency. If it thickens too much, add a splash of chicken broth or water to loosen it up. Microwaving works fine too, just be sure to heat in short bursts and stir in between to avoid hot spots. Avoid boiling it vigorously, especially after adding sour cream or yogurt, to keep the texture silky and prevent curdling.

FAQs

Can I make this White Chicken Chili Recipe ahead of time?

Absolutely! In fact, I think the flavors intensify if you make it a day ahead and refrigerate it overnight. Just give it a good stir before reheating gently on the stove, and it tastes just as delicious, if not better!

What type of chicken works best for this recipe?

I love using rotisserie chicken because it’s an easy shortcut that adds great flavor. But leftover cooked chicken, poached chicken breasts, or even shredded grilled chicken all work perfectly depending on what you have on hand.

Is this recipe spicy?

This chili has only a mild to moderate heat from the green chilies and a bit of cayenne pepper. It’s never overwhelming, but you can always adjust the spice level to your preference by adding more or less cayenne or jalapeños.

Can I use canned corn or frozen corn for this dish?

Yes! Both canned and frozen corn are excellent choices. Just drain canned corn well, and if using frozen, there’s no need to thaw before adding – it cooks quickly right in the chili.

What can I use instead of sour cream if I want a lighter version?

Plain Greek yogurt is my favorite substitute—it adds creaminess with fewer calories and a nice tang. You can also use dairy-free yogurt or leave it out altogether if you prefer.

Conclusion

This White Chicken Chili Recipe is truly one of my favorite go-to meals when I want something simple yet bursting with flavor and comfort. Its creamy texture, gentle spice, and bright hints of lime make it a dish that’s easy to love and even easier to prepare. Whether you’re making it for a busy weeknight or a casual get-together, I promise it will become a beloved staple you keep returning to. Give it a try and let me know how your family enjoys every delicious, cozy spoonful!