When you want all the comfort and warmth of traditional chili but with a lighter, brighter twist, this White Chicken Chili delivers incredible flavor in a creamy white bean and chicken base that’s both satisfying and surprisingly elegant. Imagine tender chunks of chicken simmered with white beans, green chiles, and warming spices in a luscious broth that’s been enriched with cream cheese and topped with all your favorite garnishes. This isn’t your typical red chili, it’s a sophisticated version that combines Southwestern flavors with creamy richness, creating something that’s perfect for cozy dinners, game day gatherings, or any time you want a bowl of pure comfort. The beauty of white chili is that it comes together quickly, uses simple ingredients you probably have on hand, and tastes even better the next day, making it ideal for meal prep or feeding a crowd. It’s hearty enough to satisfy big appetites yet light enough that you won’t feel weighed down, and it’s endlessly customizable with toppings.
Serving Quantity: 6 servings
Cooking Time: 45 minutes (15 minutes prep, 30 minutes cooking)
Nutritional Information per serving:
1. Calories: 425
2. Protein: 38g
3. Carbohydrates: 38g
4. Fat: 14g
5. Fiber: 10g
6. Sugar: 4g
7. Sodium: 985mg
Ingredients You Need:
For the Chili:
1. 1.5 pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 large onion, diced
4. 4 garlic cloves, minced
5. 2 cans (4 ounces each) diced green chiles
6. 4 cups chicken broth
7. 3 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
8. 8 ounces cream cheese, cubed and softened
9. 1 cup sour cream
10. 2 teaspoons ground cumin
11. 1 teaspoon dried oregano
12. 1 teaspoon chili powder
13. 1/2 teaspoon ground coriander
14. 1/4 teaspoon cayenne pepper (adjust to taste)
15. Salt and pepper to taste
16. Juice of 1 lime
For Toppings:
17. Shredded Monterey Jack or cheddar cheese
18. Sour cream
19. Fresh cilantro, chopped
20. Sliced jalapeños
21. Diced avocado
22. Tortilla chips or strips
23. Lime wedges
Cook the Chicken
Place the chicken breasts in a large pot and cover with water or chicken broth. Bring to a boil over high heat, then reduce to medium and simmer for about 15 to 20 minutes until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165 degrees Fahrenheit. Remove the chicken from the pot and let it cool slightly, then shred it into bite-sized pieces using two forks. Set aside. Alternatively, you can use rotisserie chicken to save time.
Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. The onion should be tender but not browned. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Add Spices
Add the cumin, oregano, chili powder, coriander, and cayenne pepper to the pot with the onions and garlic. Stir constantly for about 30 seconds to toast the spices and release their essential oils. This blooming process intensifies the flavors dramatically. The kitchen should smell absolutely amazing at this point with all those warming spices.
Add Chiles and Broth
Pour in the diced green chiles with their juice and stir to combine with the onions and spices. Add the chicken broth and stir everything together. The green chiles add mild heat and that distinctive Southwestern flavor that makes white chili so special. Bring the mixture to a boil over high heat.
Add Beans
Once boiling, add all three cans of drained and rinsed white beans. Stir to combine. Reduce the heat to medium-low and let the chili simmer for about 10 minutes to allow the flavors to meld together. The beans will soften slightly and absorb all those delicious flavors from the broth.
Add Chicken
Add the shredded chicken to the pot and stir to distribute it evenly throughout the chili. Let everything simmer together for another 5 minutes so the chicken heats through and absorbs the flavors. The chili should be thick and hearty with plenty of chicken and beans in every spoonful.
Add Cream Cheese
Reduce the heat to low. Add the cubed cream cheese to the chili, stirring gently until it melts completely and creates a creamy, rich texture. The cream cheese adds body and richness that makes this white chili so luxurious and comforting. Make sure it’s fully melted with no lumps remaining.
Stir in Sour Cream
Remove the pot from heat and stir in the sour cream. The sour cream adds tanginess and extra creaminess. Don’t add it while the chili is still boiling or it might curdle. Stir until the sour cream is fully incorporated and the chili is smooth and creamy.
Season to Perfection
Taste the chili and adjust the seasoning as needed. Add salt and pepper to taste, keeping in mind that toppings will add more salt. If you want more heat, add more cayenne pepper or diced jalapeños. If it needs more depth, add a bit more cumin. Add the fresh lime juice and stir well. The lime brightens all the flavors and adds essential acidity.
Adjust Consistency
If the chili seems too thick, thin it with a bit more chicken broth until you reach your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes to thicken, or mash some of the beans against the side of the pot to naturally thicken the broth.
Ladle and Serve
Ladle the hot white chicken chili into deep bowls, making sure each serving gets plenty of chicken, beans, and that creamy broth. The chili should be steaming hot and incredibly aromatic.
Top Generously
Set out all the toppings and let everyone customize their bowl. A generous sprinkle of shredded cheese melts into the hot chili beautifully. Add a dollop of sour cream for extra richness. Sprinkle with fresh chopped cilantro for brightness and color. Add sliced jalapeños for heat, diced avocado for creaminess, and crush tortilla chips on top for crunch. Serve with lime wedges for squeezing.
Helpful Tips for Success:
1. Use rotisserie chicken to save time and add extra flavor to the chili.
2. Chicken thighs can be substituted for breasts for juicier, more flavorful meat.
3. The chili tastes even better the next day after flavors have melded overnight.
4. This freezes beautifully for up to 3 months in airtight containers.
5. Add the cream cheese and sour cream off heat to prevent curdling.
6. Use different types of white beans for varied texture and appearance.
7. Fire-roasted green chiles add extra smoky depth if you can find them.
8. Make it in a slow cooker by combining everything except cream cheese and sour cream, cooking on low for 6 hours.
9. The cayenne is optional if you’re sensitive to heat, adjust to preference.
10. Add frozen corn kernels for extra sweetness and texture.
11. Roasted poblano peppers can replace or supplement the green chiles.
12. Store leftovers in the refrigerator for up to 5 days.
13. Thin with extra broth when reheating as it thickens significantly when cold.
14. Serve with cornbread, quesadillas, or crusty bread on the side.
15. For a lighter version, use Greek yogurt instead of sour cream and reduce cream cheese.
