White Chicken Chili

My kitchen smelled like a cozy hug last night, the kind that comes from a pot of white chicken chili simmering with green chiles and cumin. This recipe is my go-to when I need a meal that feels both comforting and wonderfully light. There’s something about a bowl of this creamy, mild chili that just settles the soul after a long day. It’s the kind of dinner that fills the house with the most welcoming aroma, promising warmth and satisfaction without any heaviness.

This particular white chicken chili recipe has become a family staple, especially during those busy weeks when I crave something homemade but need it to come together without a fuss. It’s a beautiful blend of tender chicken, creamy beans, and a gentle, savory broth that has just the right whisper of heat. Unlike some winter soup recipes that can be overly rich, this one feels nourishing and bright. It’s a perfect bridge between the hearty comfort of a classic chili and the lighter, creamy appeal of soups like my Chicken Wild Rice Soup.

So, if you’re looking for a one-pot wonder that delivers big on flavor and comfort, you’ve come to the right place. Let’s make a pot of this beloved white chicken chili together.

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Ingredients List

White chicken chili starts with a simple lineup of fresh and pantry ingredients that come together to create something truly special. You likely have most of these on hand already.

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil or avocado oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles (mild)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander (optional, but lovely)
• 3 cups low-sodium chicken broth
• 2 (15 oz) cans Great Northern beans or cannellini beans, drained and rinsed
• 1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
• 1 (8 oz) block cream cheese, softened and cubed
• 1/2 cup sour cream, plus more for serving
• Salt and freshly ground black pepper to taste

For Serving (The Fun Part!):

• Fresh cilantro, chopped
• Monterey Jack or pepper jack cheese, shredded
• Diced avocado
• Lime wedges
• Tortilla chips or strips

Smart Swaps & Notes:

• Chicken: Leftover shredded rotisserie chicken is a fantastic shortcut. Add about 3 cups of shredded chicken in the last 10 minutes of simmering just to heat through.
• Beans: Feel free to use a mix. I sometimes add a can of navy beans for variety.
• Cream Cheese: For a lighter version, use Neufchâtel cheese. For a dairy-free white chicken chili, omit the cream cheese and sour cream and blend 1 cup of soaked raw cashews with 1 cup of the broth until completely smooth, then stir it in.
• Broth: Homemade broth is wonderful, but a good quality store-bought works perfectly.

Timing

One of the best things about this white chicken chili is how quickly it comes together for such a deeply flavorful result.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

That’s about 20% faster than many traditional stovetop chili recipes, making it a brilliant weeknight win. The active time is minimal—mostly just some chopping and stirring—while the stove does the rest of the work.

Step-by-Step Instructions

Follow these simple steps for a perfectly creamy and flavorful pot of white chicken chili every single time.

1. Cook the Chicken

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken breasts lightly with salt and pepper. Add them to the pot and cook for 5-7 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and let it rest for 5 minutes, then shred it with two forks. This step builds a great flavor base.

2. Sauté the Aromatics

In the same pot, add the diced onion. Cook for 4-5 minutes until softened and translucent. Add the minced garlic, diced green chiles, cumin, oregano, and coriander. Stir and cook for just 1 minute until incredibly fragrant. Don’t let the garlic burn!

3. Build the Broth

Pour in the chicken broth, using a wooden spoon to scrape up any tasty browned bits from the bottom of the pot. This is pure flavor. Add the drained beans and corn. Bring the mixture to a gentle simmer.

4. Creamy Transformation

Reduce the heat to medium-low. Add the cubed cream cheese and sour cream. Stir continuously until the cream cheese has fully melted and the soup is smooth and creamy. This is where the magic happens and your white chicken chili gets its signature velvety texture.

5. Combine and Simmer

Stir the shredded chicken back into the pot. Let the chili simmer gently for 15-20 minutes, stirring occasionally, to allow all the flavors to marry beautifully. Taste and adjust seasoning with salt and pepper.

6. Serve and Enjoy

Ladle the hot white chicken chili into bowls and top with all your favorites: a sprinkle of cheese, fresh cilantro, creamy avocado, a dollop of sour cream, and a squeeze of lime. Serve with tortilla chips on the side for dipping and crunch.

Nutritional Information

A serving of this white chicken chili (approximately 1.5 cups, without heavy toppings) is a balanced and satisfying meal.

• Calories: ~420
• Protein: 32g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 8g

This dish is an excellent source of lean protein from the chicken and fiber from the beans, which helps keep you full. The beans also provide iron and folate. For a deeper dive into nutritious and comforting soups, my Turkey Chili Soup is another great option that packs a protein punch.

Equipment Needed

You don’t need any fancy gadgets to make this white chicken chili. A well-equipped home kitchen has everything required.

• Large Dutch Oven or Heavy-Bottomed Pot: This is essential for even cooking and preventing the creamy base from scorching. A 5-6 quart size is perfect.
• Wooden Spoon or Silicone Spatula: For stirring and scraping up those flavorful bits.
• Cutting Board & Sharp Knife: For prepping the onion and garlic.
• Measuring Cups and Spoons
• Can Opener
• Two Forks: For easily shredding the cooked chicken.

Why You’ll Love This Recipe

This white chicken chili recipe earns a permanent spot in your dinner rotation for so many reasons.

• Comfort Food, Made Easy: It delivers all the cozy, satisfying vibes of a long-simmered stew in under an hour with minimal hands-on effort.
• Crowd-Pleasing Flavor: The creamy, mild heat is a universal winner. It’s flavorful enough for adults but gentle enough for kids, making it the ultimate family dinner.
• Meal Prep Champion: It tastes even better the next day and freezes beautifully. Make a double batch and thank yourself later.
• Endlessly Adaptable: It’s a fantastic template. Add different beans, swap in sweet potatoes, or kick up the heat with jalapeños. It’s your canvas.
• One-Pot Wonder: Fewer dishes mean more time to relax and enjoy that bowl of homemade white chicken chili.

Healthier Alternatives for the Recipe

You can easily tailor this white chicken chili to fit different dietary needs without sacrificing an ounce of flavor.

• Dairy-Free/Lighter Cream: Replace the cream cheese and sour cream with 1 (13.5 oz) can of full-fat coconut milk. It adds a wonderful richness and a very subtle sweetness that works beautifully.
• Higher Protein/Lower Carb: Increase the chicken to 2 lbs and use only one can of beans. You can also add an extra cup of broccoli florets or cauliflower rice during the last 10 minutes of simmering.
• Gluten-Free: This recipe is naturally gluten-free! Just always double-check your chicken broth labels to ensure no gluten-containing additives are present.
• Lower Sodium: Use no-salt-added canned beans and corn, and opt for a low-sodium or homemade chicken broth. You control the salt at the end.

Serving Suggestions

A great bowl of white chicken chili is made even better with the right accompaniments.

Top It Up: Set out a topping bar! Shredded cheese, diced avocado, fresh cilantro, sliced radishes, extra sour cream, and lime wedges let everyone customize their bowl.
On the Side: Warm, buttered cornbread is a classic pairing. A simple green salad with a lime vinaigrette cuts the richness perfectly. For a heartier meal, serve it over a scoop of cooked rice.
For a Fun Twist: Hollow out small bread bowls for serving. Or, use the chili as a decadent topping for baked potatoes.
What to Drink: A crisp lager, a glass of chilled Sauvignon Blanc, or simply sparkling water with lime all complement the flavors wonderfully.

Common Mistakes to Avoid

A few simple tips will guarantee your white chicken chili turns out perfectly creamy and delicious every time.

• Not Browning the Chicken First: Taking those few minutes to get a golden sear on the chicken adds a deep, savory layer of flavor to the entire pot. Don’t skip it.
• Adding Cold Cream Cheese: Adding a cold, hard block of cream cheese will make it difficult to melt smoothly and can lead to little lumps. Let it soften on the counter while you prep the other ingredients, and cube it small.
• Boiling After Adding Dairy: Once the cream cheese and sour cream are in, keep the heat at a gentle simmer. A rolling boil can cause the dairy to separate or curdle, making your chili look grainy.
• Underseasoning: Beans and broth need a good amount of seasoning. Don’t be shy with the salt and pepper. Always taste at the end and adjust. The cumin and oregano are key—toast them with the garlic for 60 seconds to unlock their full potential.
• Overcooking the Chicken: If cooking chicken breasts in the pot, remove them as soon as they reach 165°F internally. They will continue to cook slightly as they rest. Overcooked chicken becomes dry and stringy, even when submerged in a creamy broth.

Storing Tips for the Recipe

This white chicken chili is arguably better as leftovers, as the flavors continue to develop.

• Refrigerating: Let the chili cool completely, then store it in an airtight container in the refrigerator. It will keep for 3-4 days.
• Freezing: This soup freezes exceptionally well for a creamy soup. Portion it into freezer-safe bags or containers, leaving about an inch of space for expansion. It will keep for 2-3 months. Thaw overnight in the refrigerator.
• Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after storage, add a splash of chicken broth or water to loosen it up. Avoid microwaving on high power, as it can cause the dairy to separate; use a medium power setting and stir frequently.

Conclusion

This white chicken chili with creamy mild heat is more than just a recipe; it’s a reliable source of warmth and comfort for any night of the week. It proves that with simple ingredients and a little care, you can create a meal that feels like a hug in a bowl—nourishing, flavorful, and deeply satisfying. Whether you’re feeding a crowd, prepping lunches, or just need a cozy dinner for two, this pot of goodness has you covered.

I truly hope this white chicken chili becomes a cherished favorite in your home, just as it is in mine. I’d love to hear how it turns out for you! Did your family go back for seconds? What were your favorite toppings? Share your experience in the comments below.

And if you’re looking for more cozy, flavor-packed soups to rotate through your menu, be sure to check out my slow-cooker version of this dish, my Crockpot White Chicken Chili, for those days when you want dinner to cook itself. For a different take on Southwestern chicken soup, my Chicken Tortilla Soup is always a hit, and for a brighter, lemony option, my Lemon Chicken Orzo Soup is pure comfort in a bowl.

Happy cooking, friends

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