White Chicken Chili is a delicious departure from traditional red chili, featuring tender chunks of chicken, creamy white beans, and green chilies in a rich, flavorful broth. This hearty soup combines the warming spices of cumin and oregano with the mild heat of green chilies and jalapeños, all brought together in a creamy base that’s lighter than it tastes. Unlike tomato-based chilis, this white version has a more delicate flavor profile that lets the chicken and beans shine while still delivering satisfying warmth and depth. Perfect for cold evenings, game day gatherings, or meal prep for the week, this chili is filling, nutritious, and comes together in one pot for easy cleanup. Top it with all your favorite fixings like cheese, sour cream, and tortilla strips for a bowl that’s as beautiful as it is delicious.
Serving Quantity: 8 servings
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 2 pounds boneless skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 2 cans (4 ounces each) diced green chilies
- 1 jalapeño (seeded and diced)
- 2 cans (15 ounces each) white beans (such as cannellini or great northern, drained)
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Half teaspoon ground coriander
- 1 teaspoon salt
- Half teaspoon black pepper
- Half teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 cup sour cream
- Half cup heavy cream
- 2 tablespoons lime juice
- Quarter cup fresh cilantro (chopped)
- 2 cups shredded Monterey Jack cheese
- Tortilla chips or strips (for serving)
- Avocado slices (for topping)
Nutrition Information (Per Serving):
- Calories: 425
- Protein: 35g
- Carbohydrates: 28g
- Fat: 19g
- Sugar: 4g
- Sodium: 865mg
- Fiber: 7g
- Cholesterol: 95mg
- Calcium: 285mg
- Iron: 3mg
1. Prepare the Chicken
Cut the chicken breasts or thighs into bite-sized pieces, about one inch cubes. Try to keep them relatively uniform in size so they cook evenly. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Having the chicken cut and ready before you start cooking makes the process much smoother. If you prefer, you can use rotisserie chicken to save time. Simply shred about 4 cups of cooked chicken and add it later in the cooking process.
2. Brown the Chicken
Heat one tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside. The chicken doesn’t need to be cooked through at this point, just nicely seared. Transfer the browned chicken to a plate and set aside. The browning adds depth of flavor to the final chili.
3. Sauté the Aromatics
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent. The onion should be tender and starting to turn golden at the edges. Add the minced garlic, diced jalapeño, and diced green chilies. Cook for another 2 minutes, stirring frequently, until everything is fragrant and the jalapeño has softened. The kitchen should smell amazing at this point with the combination of garlic and chilies.
4. Add Spices and Build Flavor
Add the ground cumin, dried oregano, ground coriander, salt, black pepper, and cayenne if using to the pot. Stir the spices into the onion and chili mixture and cook for about one minute until the spices are fragrant and toasted. This blooming of the spices in the oil releases their essential oils and creates deeper, more complex flavors. The spices should coat all the vegetables and smell wonderfully aromatic. Don’t skip this step as it makes a significant difference in the final flavor.
5. Add Beans, Broth, and Chicken
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. These flavorful bits add richness to the chili. Add the drained white beans, frozen corn, and the browned chicken pieces along with any juices that accumulated on the plate. Stir everything together until well combined. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover partially and let the chili simmer gently for 20 to 25 minutes, stirring occasionally. The chicken should be cooked through and tender, and the flavors should meld together beautifully.
6. Add Creamy Elements
Once the chicken is fully cooked and the chili has simmered, reduce the heat to low. Stir in the sour cream and heavy cream, mixing until they’re completely incorporated and the chili becomes creamy and smooth. The cream adds richness and body to the broth, transforming it from a soup into a luscious chili. Add one cup of the shredded Monterey Jack cheese and stir until it melts into the chili. This creates an even creamier texture and adds a subtle cheese flavor throughout. Stir in the lime juice and most of the chopped cilantro, reserving some for garnish.
7. Adjust and Serve
Taste the chili and adjust the seasonings as needed. You might want more salt, lime juice for brightness, or additional spices for heat. The chili should be creamy, flavorful, and well-balanced with a mild to medium heat level depending on your preferences. Ladle the hot chili into bowls and top each serving with the remaining shredded cheese, a dollop of sour cream, reserved cilantro, avocado slices, and crushed tortilla chips or strips for crunch. Serve with lime wedges on the side and extra toppings so everyone can customize their bowl.
Tips for Perfect White Chicken Chili
Use chicken thighs instead of breasts for more flavor and moisture. Thighs are more forgiving and won’t dry out as easily during the simmering process.
Don’t skip browning the chicken even though it seems like an extra step. The caramelization adds significant depth of flavor to the final dish.
For a thicker chili, mash about a third of the beans with a fork or potato masher before adding them. This releases their starches and creates a thicker, creamier texture.
Add the dairy products at the end on low heat. High heat can cause the sour cream and cream to curdle, which affects the appearance though not the taste.
Make this in a slow cooker by combining everything except the dairy in the morning. Cook on low for 6 to 8 hours, then stir in cream and cheese before serving.
The chili tastes even better the next day after the flavors have had time to meld. Make it ahead and store in the refrigerator for up to 4 days.
Freeze portions in individual containers for quick lunches. The chili freezes well for up to 3 months. Thaw overnight and reheat gently, adding a splash of broth if needed.
For extra heat, leave the seeds in the jalapeño or add a diced serrano pepper. For milder chili, use only the canned green chilies and skip the fresh jalapeño.
Poblano peppers can replace the jalapeño for a milder, more complex flavor. Roast them first for even deeper taste.
Add diced potatoes or sweet potatoes for extra heartiness. Add them with the broth so they have time to cook through completely.
Different beans work beautifully. Try a combination of cannellini, great northern, and navy beans for varied texture.
Top with crispy bacon crumbles for a smoky element that complements the creamy base. Cook bacon first and use the fat to brown the chicken for maximum flavor.
Serve in bread bowls for an impressive presentation. Hollow out round sourdough loaves and fill with hot chili.
Make it lighter by using Greek yogurt instead of sour cream and skipping the heavy cream. Add extra broth for the right consistency.
Add cream cheese along with the sour cream for an even richer, thicker chili. Use 4 ounces of softened cream cheese.
Rotisserie chicken makes this a 30-minute meal. Skip the browning step and add shredded chicken during the last 10 minutes of cooking.
This chili pairs perfectly with cornbread, warm flour tortillas, or crusty bread for soaking up the creamy broth.
Customize toppings based on what you have. Try sliced radishes, pickled jalapeños, crispy tortilla strips, green onions, or crushed corn chips.
For a party, set up a chili bar with the white chicken chili and various toppings so guests can build their perfect bowl.
The leftovers make excellent enchilada filling, quesadilla stuffing, or topping for baked potatoes. Get creative with the extras throughout the week.
