Name: White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken (rotisserie or poached); 2 cans white beans (cannellini or Great Northern), drained and rinsed; 1 onion, chopped; 3 cloves garlic, minced; 1 can (4 oz) green chiles; 4 cups chicken broth; 4 oz cream cheese or 1/2 cup sour cream; 1 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp chili powder; Salt and pepper, to taste; 1 tbsp lime juice; Fresh cilantro, chopped (optional garnish); Sliced jalapeños (optional garnish); Shredded cheese (optional garnish)

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White chicken chili is a hearty, comforting dish that’s packed with tender chicken, creamy white beans, and a flavorful blend of spices. I love making it on chilly days when I want something warm, filling, and a little different from traditional chili.

Why You’ll Love This Recipe

I love how this chili is both rich and fresh at the same time. The white beans and shredded chicken give it substance, while the green chiles, cumin, and lime juice brighten it up. It’s cozy, protein-packed, and perfect for feeding a crowd or meal prepping for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie or poached)
Canned white beans (like cannellini or Great Northern), drained and rinsed
Onion, chopped
Garlic, minced
Canned green chiles
Chicken broth
Cream cheese or sour cream
Olive oil
Ground cumin
Dried oregano
Chili powder
Salt and pepper
Lime juice
Fresh cilantro, jalapeños, shredded cheese (for garnish, optional)

Directions

I heat olive oil in a large pot and sauté the onion and garlic until soft and fragrant.
I add in the green chiles, cumin, oregano, chili powder, salt, and pepper, cooking everything together for a minute.
I stir in the chicken, white beans, and chicken broth, then bring it to a simmer.
I let it cook for 15–20 minutes to blend the flavors, then stir in cream cheese or sour cream until fully melted and creamy.
I finish with a squeeze of lime juice and serve it hot with my favorite toppings like cheese, jalapeños, or cilantro.

Servings and timing

This recipe serves 6. It takes 10 minutes to prep and about 25 minutes to cook — ready in under 40 minutes.

Variations

Sometimes I add corn for sweetness or swap sour cream for Greek yogurt. For a spicier version, I use diced jalapeños or hot green chiles. I’ve also made a dairy-free version using coconut milk for a creamy twist.

Storage/reheating

White chicken chili keeps well in the fridge for up to 4 days. I reheat it gently on the stove or in the microwave. It also freezes beautifully — I let it cool, store it in airtight containers, and thaw overnight before reheating.

FAQs

Can I use raw chicken?

Yes. I simmer boneless chicken breasts or thighs in the broth and shred them once fully cooked, then return them to the pot.

Is this chili spicy?

Not overly. The green chiles add mild heat, but I can always adjust by adding hot sauce or jalapeños.

Can I make it in a slow cooker?

Absolutely. I add all ingredients (except cream cheese and lime juice) to the slow cooker and cook on low for 6–8 hours. I stir in the cream cheese and lime juice at the end.

How do I make it thicker?

I mash some of the beans or let it simmer longer uncovered. I also reduce the broth slightly for a thicker texture.

Can I use another type of bean?

Yes. I’ve used navy beans or chickpeas before, depending on what I have in the pantry.

Conclusion

White chicken chili is a comforting, creamy twist on traditional chili that I always enjoy making. It’s easy, satisfying, and loaded with flavor — perfect for cold nights, game days, or whenever I’m craving something hearty and warming.