White Chicken Chili is a cozy and comforting dish that’s full of tender chicken, creamy beans, and a gentle blend of spices. Unlike traditional chili with tomatoes and red sauce, this version is lighter but just as flavorful, with creamy white beans and a little heat from green chilies or jalapeños. It’s the kind of meal that feels like a warm hug on a chilly day.
I love making this chili because it’s so easy to customize. You can add a squeeze of lime or a handful of fresh cilantro to brighten it up, or top it with shredded cheese and crunchy tortilla chips for some extra texture. It’s one of those recipes that I always come back to when I need something filling but not too heavy.
White Chicken Chili is great for making ahead of time, which means it’s perfect for busy weeknights or when friends drop by unexpectedly. I often serve it with a simple green salad or cornbread on the side, and it always brings everyone to the table with a smile. It’s a little different from your usual chili, and that’s why it’s a favorite in my kitchen.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken breast is great here. I like using rotisserie chicken for ease, but leftover roast or poached chicken work well too.
White Beans: Great Northern or cannellini beans add creaminess. If you need a swap, navy beans are a fine alternative.
Jalapeños: Fresh jalapeños add mild heat. You can reduce the amount or skip if you prefer less spice. For a smoky twist, try using canned green chilies.
Sour Cream or Greek Yogurt: Both add creaminess and a little tang. Greek yogurt is a lighter option if you want to cut calories.
Cheese: Monterey Jack or white cheddar melts smoothly and adds richness. Feel free to experiment with mozzarella or pepper jack for more flavor.
How Can I Make the Chili Rich and Creamy Without Overcooking?
The key is to add the sour cream (or yogurt) and cheese off the heat. Here’s my approach:
- Simmer the soup fully first to develop flavors and thicken it.
- Turn off the heat, then stir in sour cream and cheese slowly.
- Avoid boiling after adding dairy to prevent curdling.
- If the chili seems too thick, add a splash of broth to reach your desired consistency.
This method keeps the chili smooth and creamy, with a lovely texture every time.
Equipment You’ll Need
- Large pot or Dutch oven – I like this for its capacity and even heat, perfect for simmering the chili.
- Knife and chopping board – essential for prepping onions, garlic, and jalapeños quickly and safely.
- Measuring spoons and cups – helps keep the seasonings and ingredients just right.
- Spoon or ladle – for stirring and serving the chili easily.
Flavor Variations & Add-Ins
- Use cooked turkey or shredded pork instead of chicken for a different meat flavor.
- Add a dash of cumin or smoked paprika to deepen the smoky spice profile.
- Stir in chopped fresh spinach or kale at the end for extra greens.
- Top with crushed tortilla chips or fried onions for crunch and extra flavor.
White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 to 2 jalapeño peppers, seeded and chopped (adjust for desired heat)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups cooked chicken breast, shredded (about 2 large breasts)
- 2 cans (15 oz each) white beans (such as Great Northern or cannellini), drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 4 cups chicken broth
- 1 cup sour cream or Greek yogurt
- 1/2 cup shredded Monterey Jack or white cheddar cheese
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Sliced jalapeño, for garnish (optional)
- Tortilla chips or crusty bread, for serving
Time You’ll Need:
About 10 minutes to prepare ingredients, 20 minutes to simmer the chili, plus a few minutes to stir in the final creamy ingredients. Total time is around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Then add the garlic and jalapeño peppers, stirring for about 1 minute until fragrant.
2. Add Spices and Main Ingredients:
Stir in the cumin and oregano, cooking for 30 seconds to bring out their flavor. Add shredded chicken, white beans, corn, and chicken broth. Stir everything together well.
3. Simmer the Chili:
Bring the chili to a boil, then reduce heat to low. Let it simmer uncovered for about 20 minutes, allowing flavors to blend and the chili to thicken a little.
4. Finish with Creaminess & Seasoning:
Remove the pot from heat, then gently stir in the sour cream (or Greek yogurt) and shredded cheese until smooth and creamy. Taste and add salt and pepper as needed.
5. Serve and Garnish:
Serve the chili hot, topped with fresh cilantro and sliced jalapeños if you like some extra spice. Enjoy with tortilla chips or crusty bread on the side for a comforting meal.
Can I Use Frozen Chicken for This White Chicken Chili?
Yes! Just be sure to thaw it completely before cooking. You can thaw frozen chicken in the fridge overnight or use the cold water method for quicker thawing. Shred the chicken once cooked for best texture.
Can I Make White Chicken Chili in a Slow Cooker?
Absolutely! Simply add all the ingredients except the sour cream and cheese to your slow cooker. Cook on low for 4-6 hours. Stir in the sour cream and cheese at the end, warming through without boiling to keep it creamy.
How Should I Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of chicken broth if the chili thickens too much.
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt is a great lighter substitute and provides a nice tangy creaminess. Use the same amount and stir it in off the heat to avoid curdling.
