When the weather turns chilly, there’s nothing quite like a warm, hearty bowl of chili to cozy up with. This White Chicken Chili is a lighter twist on the classic with the perfect balance of creamy, zesty, and slightly spicy—a dish that’s as comforting as it is delicious.
Whether you’re feeding a crowd, meal prepping for the week, or just craving something satisfying, this chili is a winner. Plus, it’s easy to make and packed with wholesome ingredients. Let’s dive into this flavorful recipe that’s sure to become a family favorite!

Why You’ll Love This Recipe
- Quick & Easy: Ready in under an hour—perfect for busy days.
- Creamy & Flavorful: A rich, comforting broth with a hint of lime and cilantro.
- Versatile: Customize the spice level and toppings to suit your taste.
- Crowd-Pleasing: Perfect for game day, potlucks, or cozy family dinners.
Easy White Chicken Chili Recipe
For this delicious bowl, you’ll need the following ingredients:
For the Chili
- 2 cups cooked chicken, shredded or diced – Rotisserie chicken works great for convenience, but you can also use grilled or baked chicken for extra flavor.
- 1 medium onion, finely chopped – Adds depth and a natural sweetness to the chili base.
- 2 cloves garlic, minced – Enhances the savory flavors and aroma.
- 1 ½ cups chicken broth (low-sodium) – The flavorful base of the chili that keeps it brothy while allowing the ingredients to meld together.
- 2 cans white beans (cannellini or Great Northern), drained and rinsed – These mild, creamy beans absorb flavors beautifully and add heartiness to the dish.
- 1 can diced green chiles – Provides a mild heat and a slightly tangy, smoky flavor.
- 1 cup frozen or canned corn (drained) – Adds a touch of sweetness and a pop of texture to the chili.
- 1 teaspoon cumin – A warm, earthy spice that gives the chili its signature Southwestern flavor.
- 1 teaspoon dried oregano – Adds a subtle herbaceous depth.
- ¼ teaspoon black pepper – Provides just a hint of heat (adjust to taste).
- 1 ½ tablespoons fresh lime juice – Brightens up the dish and balances the creamy and savory flavors.
- ¼ cup fresh cilantro, chopped (plus extra for garnish) – Brings a fresh, citrusy contrast to the richness of the chili.
For the Creamy Base
- ½ cup heavy cream – Makes the chili velvety and rich.
- ½ cup sour cream – Adds tanginess and a smooth texture that enhances the chili’s creaminess.
For Serving
- Toppings: Shredded cheese, avocado slices, tortilla chips, extra cilantro, or lime wedges for extra flavor and texture.
Step-by-Step Instructions
1. Sauté the Aromatics
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and slightly translucent.
- Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
2. Add the Broth and Spices
- Pour in the chicken broth, scraping up any bits from the bottom of the pot to incorporate all the flavors.
- Stir in the cumin, oregano, and black pepper, mixing well to evenly distribute the spices.
- Bring the mixture to a gentle simmer and let it cook for 2-3 minutes to allow the flavors to infuse.
3. Add the Chicken and Beans
- Add the shredded chicken, drained white beans, diced green chiles, and corn to the pot.
- Stir everything together, ensuring the ingredients are evenly distributed.
- Reduce the heat to low-medium and let the chili simmer for 15-20 minutes, allowing all the flavors to meld together.
4. Make the Creamy Base
- In a small bowl, whisk together the heavy cream and sour cream until smooth and well combined. This helps prevent curdling when added to the hot chili.
- Slowly stir the creamy mixture into the chili, ensuring it’s fully incorporated.
- Add the lime juice and chopped cilantro, mixing well to enhance the freshness.
5. Simmer and Adjust Seasoning
- Let the chili simmer for another 5-10 minutes, stirring occasionally, until it is fully heated through and slightly thickened.
- Taste and adjust the seasoning as needed—add more lime juice for brightness, black pepper for spice, or salt if necessary.
6. Garnish and Serve
- Avocado slices for a fresh, buttery contrast.
- Shredded cheese for extra creaminess.
- Tortilla chips for added crunch.
- Extra cilantro or lime wedges for more freshness.
Substitutions and Variations
This recipe is incredibly flexible. Here are some ideas to make it your own:
Protein Options
- Turkey: Swap chicken for shredded turkey.
- Vegetarian: Use plant-based chicken or extra beans for a meatless version.
Spice Level
- Mild: Omit the green chiles or use mild diced tomatoes.
- Spicy: Add 1 diced jalapeño or ½ tsp cayenne pepper.
Creamy Base Options
- Lighter Option: Use half-and-half or Greek yogurt instead of heavy cream and sour cream.
- Dairy-Free: Use coconut milk and a dairy-free sour cream alternative.
Serving Ideas
- Rice Bowls: Serve over cooked rice or quinoa.
- Bread: Pair with crusty bread or cornbread for dipping.
- Salad: Serve with a side of fresh greens for a lighter meal.
Nutritional Breakdown
Here’s a detailed look at the nutritional profile per serving:
Nutrient | Per Serving |
---|---|
Calories | 320 kcal |
Protein | 25g |
Fat | 12g |
Carbohydrates | 28g |
Fiber | 6g |
Sugar | 4g |
This recipe is a great source of protein and fiber, making it a satisfying and wholesome meal.
Serving Suggestions
This chili is delicious on its own, but here are a few ideas to make it even better:
- Serve with a side of cornbread or tortilla chips for dipping.
- Pair with a fresh green salad or roasted vegetables.
- Add a dollop of guacamole or salsa for extra flavor.
Storing & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for 3-4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in a pot over medium heat or microwave until heated through.
FAQs
1. Can I use canned chicken?
Yes, canned chicken works in a pinch, but shredded rotisserie chicken or cooked chicken breasts will yield the best flavor.
2. Can I make this in a slow cooker?
Absolutely! Sauté the onions and garlic first, then add all ingredients (except the cream, sour cream, lime juice, and cilantro) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the creamy base, lime juice, and cilantro before serving.
3. Is this recipe gluten-free?
Yes, as long as you use gluten-free broth and check the labels on canned ingredients.
4. Can I make it spicier?
Yes! Add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the chili.
5. Can I use dried beans instead of canned?
Yes, but you’ll need to cook them separately before adding them to the chili.
Why This White Chicken Chili is a Must-Try
This White Chicken Chili is the ultimate comfort food with a fresh, zesty twist. It’s creamy, flavorful, and so easy to make that it feels like a special treat without the effort. Whether you’re cooking for a crowd, meal prepping for the week, or just craving something cozy, this chili is sure to hit the spot.