I learned to love this white chicken chili the first time a cold evening needed something bright, creamy, and quick to soothe the house. It’s a tangy, gently spiced stew built on green chiles, great northern beans, corn, and shredded chicken — finished with sour cream (or Greek yogurt) for a silky texture. Make it for busy weeknights, potlucks, or when you want something comforting that doesn’t feel heavy. For a spicier Southern twist, try the Cajun White Chicken Chili recipe as a companion idea.

Why you’ll love this dish

This chili hits a sweet spot: fast to put together, pantry-friendly, and crowd-pleasing. It’s lighter than a red chili but still hearty thanks to the beans and chicken. The green chiles and lime brightener lift the flavors, so it doesn’t taste like a heavy stew even though it’s satisfying.

“Comfort in a bowl — creamy, tangy, and full of texture. I make this whenever I want a weeknight winner.” — home cook review

It’s also versatile: swap Greek yogurt for sour cream to cut fat, use leftover rotisserie chicken to shave time, or pressure-cook dried beans if you prefer fresh-cooked beans. If you like a cheesier version, check out the creamy cheesy chicken white chili for inspiration.

Step-by-step overview

Sauté onion and garlic to build the flavor base.
Add broth, chiles, spices, and lime to form the cooking liquid.
Puree a portion of the beans for creaminess, then add the rest whole for texture.
Simmer with corn so the flavors marry and the soup thickens.
Stir in sour cream (or yogurt) and shredded chicken off the heat to finish.
Serve with cilantro, cheese, avocado, and tortilla chips.

If you want an easy slow-cooker method instead, there’s a great crockpot white chicken chili approach that follows the same flavor profile but lets the slow cooker do the work.

Key ingredients

1 tablespoon olive oil
1 small yellow onion, chopped (about ½ cup)
2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
2½ cups low-sodium chicken broth
2 (4 oz) cans diced green chiles
1½ teaspoons ground cumin
¼ teaspoon cayenne pepper (adjust to taste)
½ teaspoon dried oregano
½ teaspoon paprika
Juice of ½ small lime
Salt and freshly ground black pepper, to taste
2 (15 oz) cans great northern beans (drained and rinsed)
1 cup sour cream or plain Greek yogurt (for lighter option)
1 cup corn (fresh or frozen)
2 heaping cups cooked shredded chicken (rotisserie or leftover)
Garnishes: fresh cilantro, shredded cheese, tortilla chips, green onions, avocado

Notes and substitutions:

For a lower-carb version use cauliflower or omit the corn and consult this keto white chicken chili for ideas.
Swap cannellini for great northern beans if that’s what you have.
Rotisserie chicken is a big time-saver and adds excellent flavor.

How to prepare it

Heat 1 tablespoon olive oil in a large (5–6 quart) pot over medium-high heat. Add the chopped onion and sauté until softened, about 3–5 minutes.
Add the minced garlic and cook 30 seconds until fragrant — don’t let it brown.
Pour in 2½ cups low-sodium chicken broth, then add 2 cans diced green chiles, 1½ teaspoons cumin, ¼ teaspoon cayenne, ½ teaspoon paprika, ½ teaspoon dried oregano, and the juice of ½ lime. Season lightly with salt and black pepper.
Drain and rinse the 2 cans of great northern beans. Scoop a large ladleful of beans into a food processor or blender with a splash of the broth and puree until smooth — this creates a creamy base without cream. (Optional but recommended.)
Add the pureed beans, the remaining whole beans, and 1 cup corn to the pot. Bring to a simmer and cook, uncovered, for 15–30 minutes so the flavors meld and the chili thickens.
Remove the pot from heat and stir in 1 cup sour cream (or Greek yogurt) and 2 heaping cups cooked shredded chicken until warmed through. Do not boil after adding the sour cream to prevent curdling.
Taste and adjust seasoning with salt, pepper, or more lime juice. Serve with cilantro, shredded cheese, avocado slices, green onions, and tortilla chips.

For a lighter texture or cheesier finish, see the creamy cheesy chicken white chili for additional topping ideas.

Best ways to enjoy it

Ladle into bowls and sprinkle with chopped cilantro, shredded Monterey Jack or cheddar, diced avocado, and a squeeze of lime.
Serve with crunchy tortilla chips or warm corn tortillas for scooping.
Pair with a crisp green salad or cornbread for a more filling meal.
For a party, set out bowls of toppings (lime wedges, jalapeños, cheese, chips) so guests can build their own bowls.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of cooking. They’ll keep 3–4 days.
To reheat, warm gently in a pot over low heat until steaming, or microwave in short bursts, stirring between intervals. Reheat to at least 165°F (74°C) for food safety.
To freeze: cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating. Note: sour cream or yogurt can separate slightly after freezing — stir in a splash of broth while reheating to smooth it out.

Helpful cooking tips

Pureeing some beans is the secret to a creamy mouthfeel without heavy cream.
Add sour cream off the heat to keep it from splitting; Greek yogurt behaves similarly.
If the chili thickens too much after cooling, thin with extra chicken broth or water while reheating.
Taste as you go — canned chiles vary in heat and salt, so adjust the cayenne and salt near the end.
For faster prep, use a food processor to chop the onion and blitz the garlic.

Creative twists

Smoky: add 1–2 teaspoons chipotle in adobo (minced) for a smoky heat.
Green chile and poblano: roast fresh poblanos, peel and dice, and use them in place of canned chiles.
Vegetarian: replace chicken with diced roasted squash or mushrooms and use vegetable broth. Puree extra beans for protein.
Fiesta bowl: serve over cilantro-lime rice with black beans, corn salsa, and queso fresco.
Spicy & creamy: stir in a spoonful of green enchilada sauce and finish with pepper jack cheese.

Your questions answered

Q: Can I make this in a slow cooker?
A: Yes. Combine all ingredients except sour cream and fresh garnishes, cook on low for 4–6 hours or high for 2–3 hours, then stir in sour cream and chicken at the end.

Q: Can I use shredded turkey or canned chicken?
A: Absolutely. Both work fine; canned chicken is convenient but may be drier — add a splash of broth when reheating.

Q: Will the sour cream curdle if I freeze the chili?
A: Sour cream can separate after freezing. To avoid texture changes, freeze the chili before stirring in sour cream, then add fresh sour cream when reheating.

Q: How spicy is this recipe?
A: It’s mildly spicy from the green chiles and a bit of cayenne. Reduce or omit cayenne for milder flavor, or add more for heat.

Q: Can I use dried beans?
A: Yes — cook them until tender before adding. If using an Instant Pot, cook beans separately and add after step 4.

Conclusion

This white chicken chili is a weeknight hero — fast, adaptable, and built from pantry staples. If you enjoy testing other riffed versions for different crowds or diets, take a look at this creamy, highly-rated White Chicken Chili (BEST EVER!) – Cooking Classy for more techniques and flavor ideas. For another excellent creamy take with slightly different proportions and toppings, see the recipe at White Chicken Chili – Tastes Better From Scratch.