Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 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 1/2 cups low-sodium chicken broth; 2 4 oz cans diced green chilies; 1 1/2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 small lime, juice from; Salt and freshly ground black pepper, to taste; 2 15 oz cans great northern beans; 1 cup sour cream (or plain Greek yogurt); 1 cup corn (frozen or fresh); 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken); Fresh cilantro; Shredded cheese; Tortilla chips; Green onions; Avocado slices

Jump to Recipe

If you’re craving a comforting bowl of something hearty yet bright, you can’t go wrong with a classic White Chicken Chili. This dish captures all the cozy warmth of traditional chili but swaps in tender chicken and creamy beans for a lighter, more vibrant twist. The blend of spices, fresh lime juice, and rich sour cream creates layers of flavor that make every spoonful irresistible. Preparing this White Chicken Chili at home is surprisingly simple, and it promises to become a fast favorite for chilly evenings or casual gatherings.

White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is a breeze here, and each one plays an essential role in creating the perfect balance of flavors, textures, and colors. From the soft sweetness of onions to the gentle heat of cayenne pepper, every item contributes to this chili’s soulfully satisfying character.

Olive oil: The base for sautéing, adding a subtle richness to the onions and garlic.
Yellow onion: Provides sweetness and depth, softened until perfectly tender.
Garlic cloves: Infuse the dish with a savory aroma, brighten the flavor profile.
Low-sodium chicken broth: Keeps the chili moist and flavorful without overpowering it.
Diced green chilies: Bring mild heat and a touch of green vibrancy to the pot.
Ground cumin: Adds an earthy warmth that’s quintessential to chili dishes.
Cayenne pepper: A pinch to enliven the dish with gentle heat, customizable to your taste.
Dried oregano: A hint of herbaceous brightness for balance.
Paprika: Lends color and a subtle smoky undertone.
Lime juice: The secret pop of acidity brightening every bite.
Salt and freshly ground black pepper: To enhance and harmonize all the flavors.
Great northern beans: Creamy and mild, these beans create the body and texture that make this chili so comforting.
Sour cream (or plain Greek yogurt): Stirred in at the end for a silky, tangy finish.
Corn: Adds a touch of natural sweetness and color contrast.
Cooked chicken: The star protein, shredded for easy eating and absorbing flavors.
Fresh cilantro: For a fresh herbal garnish that brightens the dish.
Shredded cheese, tortilla chips, green onions, avocado: Optional but highly recommended toppings that add texture, creaminess, and crunch.

How to Make White Chicken Chili

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large pot over medium-high heat. Toss in the chopped yellow onion and cook until it becomes soft and translucent, about 3 to 5 minutes. This step unlocks the natural sweetness of the onions, creating a flavorful base. Then, add finely minced garlic and cook just 30 seconds more—this short burst of heat avoids bitterness while releasing that unmistakable garlicky aroma.

Step 2: Simmer the Spices and Liquids

Pour in the low-sodium chicken broth along with the diced green chilies. Sprinkle in ground cumin, cayenne pepper, paprika, and dried oregano, then add the fresh lime juice. Season everything with salt and freshly ground black pepper to taste. This simmer sets the stage for a complex and layered flavor, melding spice and acidity beautifully.

Step 3: Prepare the Beans

Drain and rinse the great northern beans thoroughly. For a luxuriously creamy texture, scoop out a generous ladleful of the beans and pulse them in a food processor along with a splash of the broth from your pot until smooth. Although optional, this blend makes your chili thick and velvety, giving it that comforting, stew-like texture that feels just right.

Step 4: Combine and Cook

Return the pureed beans, the remaining whole beans, and fresh or frozen corn into your soup pot. Bring the entire mixture to a gentle simmer and let it cook uncovered for 15 to 30 minutes. This slower simmer allows the flavors to deepen and the chili to thicken naturally, marrying each ingredient together into one harmonious bowl.

Step 5: Stir in Chicken and Sour Cream

Once the chili has reached the desired consistency and is piping hot, remove it from the heat. Stir in the sour cream and shredded cooked chicken, folding them in gently. The sour cream softens any remaining spice and lends a luscious creaminess, while the shredded chicken adds satisfying protein and pulls the dish all together.

How to Serve White Chicken Chili

Garnishes

Nothing elevates White Chicken Chili quite like fresh, vibrant garnishes. A sprinkle of chopped cilantro adds brightness, while shredded cheese melts enticingly on top. Slices of creamy avocado bring cooling richness, and crunchy tortilla chips provide textural contrast. Green onions scatter a subtle peppery crunch, making each bite a delightful mix of flavors and sensations.

Side Dishes

This chili shines on its own but pairs beautifully with simple side dishes. Warm cornbread or crusty bread are perfect for soaking up every last bit of chili. A crisp side salad or steamed green veggies offer a refreshing counterpoint to the warmth of the dish, rounding out the meal with balance and color.

Creative Ways to Present

For entertaining, serve your White Chicken Chili in individual bowls or edible bread bowls to wow your guests. Offering an array of toppings as a build-your-own station makes serving interactive and fun, letting everyone customize their bowl exactly how they like. You could even turn it into a chili-topped baked potato bar for a casual but memorable meal.

Make Ahead and Storage

Storing Leftovers

This White Chicken Chili tastes even better the next day after the flavors have had time to mingle. Store leftovers in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, give it a gentle stir as some ingredients might settle or thicken during refrigeration.

Freezing

If you want to keep this chili on hand for longer, it freezes beautifully. Portion it into freezer-safe containers, leaving some room at the top for expansion. Freeze for up to 3 months. Just remember that sour cream and avocado are best added fresh after thawing, so omit or add those just before serving.

Reheating

To reheat, thaw frozen chili overnight in the refrigerator and warm gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the chili feels too thick, stir in a splash of broth or water to reach your preferred consistency. Add fresh sour cream and toppings right before serving to keep that vibrant flavor profile intact.

FAQs

Can I use other types of beans?

Absolutely! While great northern beans are traditional for White Chicken Chili due to their creamy texture, you can substitute cannellini or navy beans if that’s what you have on hand. Just make sure to drain and rinse them well.

Is White Chicken Chili spicy?

The level of heat is very customizable. The recipe includes mild diced green chilies and a pinch of cayenne pepper, but you can adjust the cayenne to make it milder or hotter depending on your preference. Adding extra jalapeños or hot sauce is also an option.

Can I make this recipe in a slow cooker?

Yes! Simply sauté the onions and garlic first, then transfer all ingredients except sour cream and avocado to a slow cooker. Cook on low for 4 to 6 hours. Stir in sour cream and shredded chicken just before serving to keep the texture fresh.

What’s the best chicken to use?

Rotisserie chicken is a fantastic shortcut that adds great flavor and tenderness. Leftover roasted or poached chicken works equally well. Just shred it finely so it blends seamlessly into the chili.

Is there a dairy-free alternative to sour cream?

Definitely! You can replace sour cream with a dairy-free yogurt or simply omit it if you prefer. Coconut cream or cashew cream also make silky dairy-free options that add richness without altering the flavor too much.

Final Thoughts

If you’re searching for a recipe that combines warmth, comfort, and fresh flavors in one cozy bowl, White Chicken Chili is the perfect answer. It’s straightforward to prepare, delightfully satisfying, and endlessly adaptable to your taste. Make a big pot, invite your loved ones, and enjoy the rich memories that good food always brings. Trust me, once you try this recipe, White Chicken Chili will have a permanent spot in your recipe collection.

White Chicken Chili Recipe

★★★★★

5.2 from 11 reviews

Author: Simon
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This White Chicken Chili recipe is a creamy, flavorful twist on traditional chili, featuring tender shredded chicken, creamy beans, sweet corn, and a blend of spices. It is perfect for a cozy meal and can be garnished with fresh cilantro, shredded cheese, avocado, and crunchy tortilla chips for added texture and flavor.

Instructions

Sauté the aromatics: Heat the olive oil in a large 5 to 6-quart pot over medium-high heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds to release its flavor without burning.
Add broth and spices: Pour in the low-sodium chicken broth and add the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season the mixture with salt and freshly ground black pepper to taste.
Prepare the beans: Drain and rinse the great northern beans thoroughly in a strainer to remove excess sodium and canning liquid.
Puree a portion of beans: Scoop a large ladleful of beans into a food processor along with a splash of soup broth. Puree until smooth to help thicken the chili and create a creamy texture; this step is optional but highly recommended.
Combine and simmer: Add the pureed beans back into the pot along with the remaining whole beans and corn. Bring the mixture to a gentle simmer and let it cook uncovered for 15 to 30 minutes, allowing the flavors to meld and the chili to thicken.
Finish the chili: Remove the pot from heat and stir in the sour cream and shredded chicken until fully incorporated and heated through.
Garnish and serve: Ladle the chili into bowls and top with fresh cilantro, shredded cheese, avocado slices, green onions, and crunchy tortilla chips as desired for added texture and flavor.

Notes

Using rotisserie chicken or leftover cooked chicken cuts down on prep time without sacrificing flavor.
Pureeing some of the beans creates a creamy texture without the need for heavy cream or flour.
Sour cream can be substituted with plain Greek yogurt for a tangier and lower-fat option.
If you prefer spicy chili, feel free to add extra cayenne pepper or chopped fresh jalapeños.
Leftover chili can be refrigerated for 3-4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup / Chili
Method: Simmering / Stove-top
Cuisine: American