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!

Easy White Chicken Chili Recipe

For this delicious bowl, you’ll need the following ingredients:

Ingredient	Amount
Cooked chicken, shredded or diced	2 cups
Onion, finely chopped	1 medium
Garlic, minced	2 cloves
Chicken broth (low-sodium)	1½ cups
White beans (cannellini or Great Northern), drained and rinsed	2 cans
Diced green chiles	1 can
Corn (frozen or canned, drained)	1 cup
Cumin	1 teaspoon
Dried oregano	1 teaspoon
Black pepper	¼ teaspoon
Fresh lime juice	1½ tablespoons
Fresh cilantro, chopped (plus extra for garnish)	¼ cup
Heavy cream	½ cup
Sour cream	½ cup

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.