White Chicken Chili is a comforting twist on traditional red chili that brings together tender chunks of chicken, creamy white beans, and a rich broth flavored with green chiles and warming spices. Unlike its tomato-based cousin, this lighter-colored chili gets its creamy consistency from a combination of chicken broth, cream cheese, and sour cream, creating a soup that’s both satisfying and elegant. The mild heat from jalapeños and green chiles provides just enough warmth without overwhelming the other flavors, while cumin, oregano, and garlic add depth and complexity. This one-pot wonder has become a favorite in American kitchens because it’s hearty enough to serve as a complete meal yet sophisticated enough for entertaining. The result is a bowl of pure comfort that’s perfect for chilly evenings when you want something both nourishing and delicious.
This recipe serves 8 people generously, making it perfect for feeding a crowd or ensuring you have plenty of leftovers for easy weeknight dinners.
What Makes White Chili Special
The beauty of White Chicken Chili lies in its creamy texture and mild, complex flavor profile. Instead of relying on tomatoes and red peppers for body and heat, this chili builds its foundation on chicken broth and white beans, with green chiles providing a subtle smoky flavor and gentle warmth. The addition of cream cheese and sour cream at the end creates a luxurious, velvety texture that coats each spoonful perfectly. This makes it an excellent choice for people who find traditional chili too spicy or heavy, while still delivering all the satisfaction of a hearty, warming meal.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapeño peppers, seeded and diced
- 1 can (4 ounces) diced green chiles
- 6 cups chicken broth
- 3 cans (15 ounces each) white beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
Preparing the Chicken Base
Season the chicken generously with salt and pepper on both sides. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot, add the chicken and cook for 6 to 8 minutes per side, until golden brown and cooked through. The internal temperature should reach 165 degrees.
Remove the chicken to a cutting board and let it rest for a few minutes, then cut it into bite-sized chunks. Don’t worry if some pieces look a little undercooked – they’ll finish cooking in the chili. Set the chicken aside while you build the flavor base.
In the same pot with the remaining oil and chicken drippings, add the diced onion and cook over medium heat for 5 to 6 minutes until soft and translucent. Add the minced garlic and diced jalapeños, cooking for another 2 minutes until fragrant. The jalapeños should still have a slight bite to them.
Building the Chili Base
Add the diced green chiles to the pot and stir everything together. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits add tremendous flavor to the finished chili.
Add the cumin, oregano, chili powder, and smoked paprika, stirring to distribute the spices evenly. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld together.
Add the white beans and the cooked chicken back to the pot. Bring the chili back to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally. The chili should be thick but still soupy, and the chicken should be heated through completely.
Creating the Creamy Finish
Remove the pot from heat and let it cool for a few minutes. In a small bowl, whisk the softened cream cheese with about ½ cup of the hot chili liquid until smooth. This tempering process prevents the cream cheese from clumping when you add it to the hot chili.
Slowly stir the cream cheese mixture back into the pot, mixing gently until the chili becomes creamy and smooth. Add the sour cream and fresh lime juice, stirring just until combined. The lime juice brightens all the flavors and adds a subtle tang that balances the richness.
Taste the chili and adjust the seasoning with salt, pepper, and additional lime juice if needed. The flavor should be well-balanced, with the creaminess complementing the mild heat and savory spices.
Serving and Garnish Ideas
Ladle the White Chicken Chili into bowls and top with fresh cilantro for color and freshness. This chili is delicious on its own, but you can also serve it with warm cornbread, crusty bread, or tortilla chips for dipping.
Popular garnishes include shredded Monterey Jack or white cheddar cheese, sliced green onions, diced avocado, or a dollop of additional sour cream. Some people like to add a sprinkle of smoked paprika on top for extra color and a hint of smoky flavor.
For a heartier meal, serve the chili over baked potatoes or rice. It also makes an excellent topping for nachos or a filling for quesadillas.
Make-Ahead and Storage Tips
White Chicken Chili tastes even better the next day, making it perfect for meal prep or entertaining. You can make it up to 2 days ahead and store it in the refrigerator, then reheat gently on the stovetop, stirring occasionally.
The chili can be frozen for up to 3 months, though the dairy ingredients may separate slightly when thawed. Simply stir it back together when reheating, and it will taste just as good as fresh.
When reheating, add a splash of chicken broth if the chili has thickened too much. Heat it slowly over medium-low heat to prevent the dairy from curdling, and avoid bringing it to a hard boil.
Customization Options
This recipe is very adaptable to different tastes and dietary needs. For more heat, leave the seeds in the jalapeños or add a diced serrano pepper. For a lighter version, you can use Greek yogurt instead of sour cream and reduce the amount of cream cheese.
You can also add other vegetables like diced bell peppers, corn kernels, or diced poblano peppers for extra flavor and texture. Some cooks like to add a can of diced tomatoes for a slightly different flavor profile, though this will change the traditional white appearance of the chili.
