Name: White Chicken Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups chicken broth (low-sodium recommended); 2 cans (15 oz) white beans (cannellini or great northern), drained and rinsed; 2 cans (4 oz) diced green chiles (mild or hot); 2 cups shredded cooked chicken (Rotisserie chicken works great.); 1 large onion, diced; 2-3 cloves garlic, minced; 1-2 teaspoons ground cumin; 1 teaspoon dried oregano; 1-2 tablespoons olive oil or neutral oil for sautéing; 4 oz cream cheese (Optional for creaminess.); 1/2 cup sour cream (Optional for creaminess.); 1 medium lime, juiced; 1 bunch fresh cilantro, chopped; salt and pepper to taste; 1 cup shredded cheddar or Monterey Jack; 1 medium avocado, sliced; tortilla chips; 1 bunch chopped scallions; 1 wedge lime

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I’ve been making this white chicken chili for years — it’s creamy, quietly spicy, and the kind of comfort food that disappears from bowls faster than you can say “seconds.” Think shredded chicken, tender white beans, a bright hit of lime and cilantro, and just enough heat to wake up the dish without overwhelming it. It’s perfect for busy weeknights, casual dinner parties, or any time you want an easy, satisfying bowl that’s a little different from beef chili. If you like to experiment, check out some white chicken chili variations for inspiration.

Why you’ll love this dish

White chicken chili sits in that sweet spot between cozy and fresh. It’s lighter than a traditional red chili because it uses white beans and a broth base, but it still delivers deep, layered flavor from onion, garlic, cumin, and green chiles. A few reasons to make it:

Weeknight-friendly: minimal hands-on time when using pre-cooked chicken or a slow cooker.
Budget-wise: beans and pantry spices stretch inexpensive chicken into several meals.
Family-friendly: mild enough for kids, with simple ways to add heat for adults.
Versatile: serves as a soup, taco filling, or baked dip for parties.

“Creamy without being heavy — this recipe became my go-to for rainy nights. The lime and cilantro make it feel fresh even after reheating.” — home cook review

Also, if you want a spicier regional twist check out this Cajun white chicken chili for inspiration.

How this recipe comes together

Before we list ingredients, here’s a quick overview so you know what to expect:

Sauté aromatics (onion, garlic) to build flavor.
Add beans, broth, green chiles, spices and simmer to meld.
Stir in shredded cooked chicken and simmer briefly to heat through and let flavors combine.
Finish with a splash of lime, fresh cilantro, and optional cream or cream cheese for silky texture.

Total active time: ~20 minutes (if chicken is pre-cooked). Simmer time: 20–30 minutes. If using a slow cooker, set on low for 4–6 hours or high for 2–3 hours. For an Instant Pot, cook on high pressure 8–10 minutes with a natural release for best texture.

What you’ll need

Key ingredients (amounts can vary based on servings):

Boneless skinless chicken breasts or thighs (cooked and shredded) — rotisserie chicken works great.
Canned white beans (cannellini or great northern), drained and rinsed.
Chicken broth (low-sodium recommended).
Diced green chiles (mild or hot, depending on preference).
Onion and garlic.
Ground cumin, dried oregano, and optional chili powder.
Fresh lime, cilantro, and salt + pepper.
Olive oil or neutral oil for sautéing.
Optional: cream cheese, sour cream, or heavy cream for extra creaminess.
Optional toppings: shredded cheddar or Monterey Jack, avocado, tortilla chips, chopped scallions, cilantro, lime wedges.

Notes/substitutions:

Swap turkey or shredded rotisserie chicken if short on time.
For a dairy-free version, skip cream cheese and finish with a puree of some beans for body.
If you want a richer texture, stir in 4 oz cream cheese at the end until melted.

For a crockpot-specific ingredient tweak and timings, see this crockpot method.

Step-by-step instructions

Heat 1–2 tablespoons oil in a large pot over medium heat. Add 1 diced onion and 2–3 minced garlic cloves. Cook until softened and fragrant, about 4–5 minutes.
Stir in 1–2 teaspoons ground cumin and 1 teaspoon dried oregano. Toast briefly (30 seconds) to bloom the spices.
Add 3 cups chicken broth, two 15-oz cans white beans (drained and rinsed), and two 4-oz cans diced green chiles. Bring to a gentle simmer.
Add 2 cups shredded cooked chicken. Simmer 15–20 minutes to let flavors meld. If the chili seems thin, mash a cup of the beans against the side of the pot and stir back in to thicken.
If you want it creamy, reduce heat and whisk in 4 oz cream cheese or 1/2 cup sour cream until smooth.
Taste and season with salt, pepper, and a squeeze of lime (start with 1 tablespoon). Finish with chopped cilantro.
Serve hot with desired toppings. Internal chicken temperature should be 165°F if cooking raw chicken in the pot; if using pre-cooked chicken, ensure the chili is heated through.

Best ways to enjoy it

This white chicken chili is flexible — here are serving ideas to lift the meal:

Classic bowl: top with shredded cheddar, cilantro, avocado slices, lime wedge, and tortilla chips.
Tex-Mex bowl: add rice or cilantro-lime rice, pickled jalapeños, and crushed tortilla strips.
Baked dip: spoon into a shallow ovenproof dish, top with cheese, and broil until bubbly. Serve with chips.
Tacos or burritos: fold chili into warm tortillas with lettuce and pico de gallo.
Pair with a crisp green salad or cornbread for a heartier meal.

Storage and reheating tips

Refrigerate: cool to room temperature within 2 hours, then store in airtight containers for 3–4 days.
Freeze: freeze in meal-sized portions up to 2–3 months. Use freezer-safe containers and leave some headspace for expansion.
Reheating: thaw overnight in the fridge. Reheat gently on the stovetop over medium-low, stirring occasionally; add a splash of broth if too thick. In the microwave, heat in 1–2 minute bursts, stirring between intervals.
Food safety: always reheat to at least 165°F. Discard any chili left at room temperature longer than 2 hours.

Pro chef tips

Brown the aromatics properly: letting onions caramelize slightly adds depth beyond what spices alone deliver.
For extra silkiness, reserve a half-cup of beans and puree them with a little broth, then stir back in.
Avoid overcooking chicken if adding raw to the pot — cook until 165°F and shred immediately to keep it moist.
Use low-sodium broth so you can control the final salt level.
Short on time? Use pre-cooked rotisserie chicken. For a hands-off option try an Instant Pot shortcut to pressure-cook raw chicken and beans quickly (follow manufacturer guidance for beans).

Recipe variations

Spicier: add diced jalapeños, chipotle in adobo, or a pinch of cayenne.
Creamier: blend in cream cheese, mascarpone, or a swirl of sour cream at the end.
Vegetarian: swap chicken for extra beans, roasted butternut squash, or shredded jackfruit; use vegetable broth.
Southwest corn: stir in a cup of roasted or frozen corn for texture and sweetness.
Slow cooker: build flavors on low for 4–6 hours (add cream cheese at the end to avoid curdling).

Common questions

Q: Can I use canned chicken or rotisserie chicken? A: Yes — rotisserie chicken is ideal for saving time and adds great flavor. Canned chicken can work but may be drier; add a bit more broth.

Q: How do I thicken the chili without dairy? A: Mash a cup of the cooked beans and stir back in, or simmer uncovered to reduce. A small slurry of cornstarch and cold water (1 tbsp cornstarch + 1 tbsp water) can also thicken without changing flavor.

Q: Is it okay to freeze this chili if it has dairy? A: Yes, but texture may change slightly. Cream cheese tends to re-emulsify okay when reheated slowly. If using sour cream, you might add it fresh when reheating for best texture.

Q: Can I use dry beans? A: Yes — if using dry beans, cook them separately until tender before adding, or follow specific Instant Pot or stove-top bean instructions. Undercooked beans can be hard and starchy.

Q: How long will leftovers last in the fridge? A: 3–4 days in an airtight container. Reheat thoroughly to 165°F.

Conclusion

This white chicken chili is an easy, adaptable crowd-pleaser that works for weeknights, meal prep, and entertaining. If you enjoy classic comfort food ideas with regional twists, you might also like browsing traditional recipes in the Hausmannskost collection at Hausmannskost – Entdecke köstliche Rezepte & Inspiration. For another weekday-friendly dish with lots of veggies, check out this recipe for vermicelli noodles with grilled vegetables for pairing ideas or menu planning.