White Chicken Chili – Creamy, Cozy & Flavorful

This is the kind of bowl you crave when the weather turns cool or you want something comforting without feeling heavy. White chicken chili brings gentle heat, tender chicken, and a velvety broth that hits all the cozy notes. It cooks up quickly on a weeknight but tastes like it simmered all day.

The best part? It’s endlessly customizable and easy to make your own. Grab a pot, and let’s make something warm and satisfying.

What Makes This Special

• Creamy without being heavy: A blend of broth, beans, and a touch of dairy gives a lush texture without weighing you down.
• Bright, layered flavor: Green chiles, cumin, and a squeeze of lime add depth and freshness.
• Quick and flexible: Use rotisserie chicken or poach your own.It works on the stove, in a slow cooker, or in an Instant Pot.
• Kid-friendly heat: Mild enough for most, but easy to spice up with jalapeños or hot sauce.
• Great leftovers: The flavors get even better the next day, and it freezes well.

What You’ll Need

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and finely chopped (optional for extra heat)
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander (optional but great for warmth)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder or ancho chili powder
• 4 cups low-sodium chicken broth
• 2 cans (4 oz each) diced green chiles
• 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
• 2 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup sour cream or plain Greek yogurt
• 4 oz cream cheese, softened and cubed (for extra creaminess)
• 1 lime, cut into wedges (juice and wedges for serving)
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish
• Optional toppings: sliced avocado, shredded Monterey Jack or Pepper Jack, tortilla strips, sliced green onions

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until translucent.Stir in jalapeño and cook 1 minute. Add garlic, cumin, coriander, oregano, and chili powder. Cook 30 seconds until fragrant.
2. Build the base: Pour in chicken broth and green chiles.Stir and bring to a gentle simmer.
3. Mash some beans: Add one can of beans to the pot. Mash about half with a spoon or potato masher directly in the pot to help thicken the chili.
4. Add chicken and remaining beans: Stir in shredded chicken and the second can of beans. Simmer uncovered for 10–15 minutes to meld flavors.
5. Make it creamy: Reduce heat to low.Stir in cream cheese until melted and smooth. Turn off the heat and stir in sour cream or Greek yogurt. Squeeze in the juice of half a lime.

   Season with salt and pepper to taste.

6. Serve: Ladle into bowls. Top with cilantro, cheese, avocado, tortilla strips, and extra lime wedges as you like.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container for up to 4 days in the fridge.
• Reheat gently: Warm on the stove over low heat, adding a splash of broth if it thickens. Avoid boiling after adding dairy to prevent separation.
• Freezing tips: For best texture, freeze without the dairy.Reheat and stir in cream cheese and sour cream just before serving. It will keep up to 3 months in the freezer.
• Make-ahead: Prep aromatics and measure spices the day before. Shred chicken in advance and keep it chilled until you’re ready to cook.

Health Benefits

• Lean protein: Chicken provides essential protein for muscle repair and lasting fullness.
• Fiber-rich beans: Cannellini or Great Northern beans add fiber to support digestion and steady energy.
• Immune-supporting aromatics: Garlic and onion bring antioxidants and natural compounds that support immune health.
• Customizable dairy: Use Greek yogurt for more protein and a lighter feel, or go with cream cheese for richness when you want comfort.
• Balance of macros: With protein, complex carbs from beans, and a bit of fat, it’s a satisfying and balanced meal.

What Not to Do

• Don’t skip seasoning: Taste and adjust salt, pepper, and lime at the end.It makes a huge difference.
• Don’t boil after adding dairy: High heat can cause the cream cheese or yogurt to curdle.
• Don’t use only low-sodium ingredients without adjusting: If everything is low-sodium, you’ll likely need more salt to brighten the flavors.
• Don’t overcrowd flavors: Too many toppings or extra spices can muddle the clean, cozy flavor of the chili.

Recipe Variations

• Slow cooker: Add onion, jalapeño, garlic, spices, broth, green chiles, beans, and raw boneless skinless chicken breasts to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, stir in cream cheese and sour cream, and finish with lime.
• Instant Pot: Sauté onion, jalapeño, and spices on Sauté mode.Add broth, green chiles, beans, and chicken breasts. Pressure cook 10 minutes (natural release 10 minutes). Shred chicken, stir in dairy, and season with lime.
• Dairy-free: Skip cream cheese and sour cream.Blend a cup of the chili and stir it back in for creaminess, or use a dairy-free cream cheese.
• Extra veggie: Add diced poblano, corn, or chopped spinach in the last few minutes for color and nutrition.
• Spicy version: Use hot diced green chiles, keep the jalapeño seeds, add a minced serrano, or finish with a splash of hot sauce.
• Thicker stew: Simmer longer uncovered, mash more beans, or stir in a tablespoon of cornmeal for body.
• Rotisserie shortcut: Swap in store-bought shredded chicken to cut the total time to about 25 minutes.
• Corn and jack: Stir in 1 cup frozen corn and top with Pepper Jack for a mild kick.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs stay juicy and add great flavor. Just cook until tender, then shred.

How do I make it thicker without more dairy?

Mash additional beans in the pot or simmer uncovered a bit longer.

You can also blend a ladle of chili and stir it back in.

Is this chili gluten-free?

It is naturally gluten-free as written, assuming your broth and toppings are certified gluten-free.

What beans work best?

Cannellini or Great Northern beans are ideal for their creamy texture. Navy beans also work in a pinch.

Can I make it ahead?

Absolutely. Cook up to 2 days in advance.

Reheat gently and add a splash of broth if it thickens.

How do I keep it from being too spicy?

Use mild green chiles, skip the jalapeño, and add dairy at the end. Taste as you go and adjust with lime and salt.

What if it tastes flat?

Add a pinch of salt and a squeeze of lime. Those two finishing touches usually wake up the flavors.

Wrapping Up

White chicken chili is the kind of simple comfort that fits any night of the week.

It’s creamy, cozy, and full of bright flavor, with plenty of ways to tweak it to your taste. Keep the basics the same, finish with lime and fresh cilantro, and let the toppings do the rest. Make a batch tonight and enjoy warm, satisfying bowls all week long.