There’s something magical about a steaming bowl of white chicken chili on a chilly evening—it’s like a cozy hug in a bowl. My love affair with this recipe started years ago when my best friend whipped up a batch for our annual girls’ night. One bite, and I was hooked! The tender chicken, creamy white beans, and just the right kick of green chilies had me begging for the recipe. Now, it’s my go-to for potlucks, weeknight dinners, and even when I need a little comfort after a long day.

What makes this white chicken chili stand out? It’s hearty without being heavy, packed with flavor but still simple enough to throw together on a busy weeknight. Plus, it’s endlessly adaptable—toss in extra veggies, spice it up with jalapeños, or keep it mild for the kids. Trust me, once you try this version, you’ll understand why it’s earned a permanent spot in my recipe rotation.

Why You’ll Love This White Chicken Chili

This isn’t just any chili—it’s the kind of recipe that makes you wonder how something so simple can taste so darn good. Here’s why it’s become my ultimate comfort food:

• Weeknight hero: Ready in under an hour, with minimal chopping and mostly pantry staples.
• Flavor bomb: The combo of cumin, oregano, and green chilies gives it that “wow” factor without fancy ingredients.
• Meal prep dream: Tastes even better the next day (if it lasts that long!).
• Crowd-pleaser: Mild enough for kids but easily spiced up for heat lovers.
• Comfort in a bowl: Creamy, hearty, and satisfying—the ultimate cozy meal.

Seriously, this white chicken chili checks all the boxes. It’s the recipe I get asked for most often—and once you try it, you’ll see why!

Ingredients for White Chicken Chili

Here’s what you’ll need to make my favorite cozy bowl of white chicken chili—I promise, most of these are probably already in your kitchen! The magic is in how simple yet flavorful these ingredients are together:

• 1 lb boneless, skinless chicken breasts (or thighs for extra richness)
• 1 tbsp olive oil (or butter if you’re feeling indulgent)
• 1 onion, diced (I like yellow for sweetness, but white works too)
• 3 cloves garlic, minced (fresh is best—trust me, you’ll taste the difference)
• 2 cans (15 oz each) white beans, drained and rinsed (I use Great Northern, but cannellini are great too)
• 4 cups chicken broth (homemade if you’ve got it!)
• 1 can (4 oz) diced green chilies (mild or hot—your call!)
• 1 tsp ground cumin (don’t skip this—it’s the flavor backbone)
• 1 tsp dried oregano (rub between your fingers to wake it up)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1/2 cup sour cream (optional) (makes it extra creamy)
• 1/2 cup shredded Monterey Jack cheese (optional) (because cheese makes everything better)
• Fresh cilantro for garnish (optional) (but oh-so-pretty!)

Ingredient Substitutions & Notes

No stress if you’re missing something—this recipe is super flexible! Here are my favorite swaps:

• Chicken alternatives: Leftover rotisserie chicken works great (about 3 cups shredded). Ground turkey or even white fish would be delicious too!
• Dairy-free? Skip the cheese and use coconut milk instead of sour cream—it adds lovely richness.
• Beans: Navy beans or chickpeas can stand in for white beans in a pinch.
• Spice lovers: Toss in a diced jalapeño with the onions or add 1/2 tsp chipotle powder with the spices.
• Short on time? Use 1 tbsp garlic powder instead of fresh garlic (I won’t tell!).

The beauty of this chili is how adaptable it is—make it yours!

How to Make White Chicken Chili

Okay, let’s get cooking! This white chicken chili comes together in just a few simple steps—but I promise, the flavor tastes like you’ve been simmering it all day. Here’s exactly how I make it:

1. Sweat those onions: Heat olive oil in a large pot over medium heat. Add diced onion and cook until they turn soft and translucent, about 5 minutes (don’t rush this—it builds the flavor base!). Stir in minced garlic and cook just until fragrant, about 30 seconds. That garlic smell? That’s when you know magic is happening!
2. Brown the chicken: Add chicken breasts to the pot. Cook for 6-8 minutes per side until no longer pink. Pro tip: Don’t crowd the pan—if your pot is small, cook the chicken in batches. Once done, transfer chicken to a plate and let it rest for 5 minutes before shredding (it’ll stay juicier this way!).
3. Bring it all together: Return shredded chicken to the pot. Add white beans, chicken broth, green chilies, cumin, oregano, salt, and pepper. Give it a good stir—I like to scrape up any browned bits from the bottom of the pot for extra flavor!
4. Simmer to perfection: Bring to a gentle boil, then reduce heat to low. Let it simmer uncovered for 20 minutes—this lets the flavors meld beautifully. You’ll know it’s ready when the broth has thickened slightly and your kitchen smells amazing.
5. Creamy finish (optional but heavenly): Stir in sour cream and shredded cheese if using. Cook for another 5 minutes on low heat until melted and creamy. Taste and adjust seasoning—sometimes I add an extra pinch of salt or squeeze of lime at this stage.
6. Serve it up: Ladle into bowls and garnish with fresh cilantro. Watch how fast it disappears!

Tips for the Best White Chicken Chili

Here are my secret weapons for chili that always gets rave reviews:

• Shred smart: Use two forks to shred the chicken while it’s still warm—it’s way easier and results in tender strands.
• Brighten it up: A splash of lime juice at the end cuts through the richness perfectly.
• Texture play: For chunkier chili, mash about 1/4 of the beans before adding them.
• Spice control: Start with mild green chilies—you can always add heat later with hot sauce or jalapeños.

Serving Suggestions for White Chicken Chili

Oh, the fun part—dressing up your bowl of white chicken chili! Here’s how I love to serve mine for maximum coziness:

• Crunchy sidekicks: Tortilla chips for dipping or crumbling right in (my guilty pleasure!)
• Bread basket: Warm cornbread or crusty baguette to soak up every last drop
• Cool contrasts: Creamy avocado slices or a dollop of guacamole on top
• Cheese lovers: Extra shredded Monterey Jack or crumbled queso fresco
• Fresh finish: A bright sprinkle of cilantro and squeeze of lime

My family’s favorite? A “chili bar” with all the toppings laid out—let everyone build their perfect bowl!

Storing and Reheating White Chicken Chili

Here’s the best part—this white chicken chili tastes even better the next day! To keep it fresh, let it cool completely before storing. In the fridge, it’ll stay delicious for up to 3 days in an airtight container. For longer storage, freeze it in portion-sized containers (I love using mason jars!) for up to 2 months. Just thaw overnight in the fridge when you’re ready to enjoy.

When reheating, go low and slow—warm it gently on the stove over medium-low heat, stirring occasionally. If it’s thickened up too much (those beans love to soak up liquid!), just splash in a little extra chicken broth or water until it’s your perfect consistency. Pro tip: Wait to add any extra cheese or sour cream until after reheating—they’ll stay creamier that way!

White Chicken Chili Nutrition Information

Now, I’m no nutritionist, but I do love knowing what’s in my favorite comfort foods! Here’s the scoop on a typical serving (about 1 cup) of this white chicken chili – just remember these are estimates since ingredients can vary:

• Calories: Around 320 per serving
• Protein: 25g (thanks to that chicken and beans!)
• Fiber: 7g (beans for the win!)
• Fat: 10g (but hey, it’s the good kind from olive oil)
• Carbs: 30g

Not too shabby for something that tastes this indulgent! Of course, if you go wild with the cheese and sour cream (like I sometimes do), those numbers will dance up a bit. But that’s the beauty of homemade – you’re in control!

White Chicken Chili FAQs

I get asked these questions all the time—here are my tried-and-true answers to help you make the best white chicken chili ever!

• Can I use canned chicken? Absolutely! Drain two 12.5-oz cans and shred the meat. It’s perfect for when you’re in a hurry—just add it with the beans instead of browning first.
• How can I make it spicier? My favorite ways: add a diced jalapeño with the onions, use hot green chilies instead of mild, or stir in 1/2 tsp cayenne with the spices. Serve with hot sauce on the side for customizable heat!
• Can I make this in a slow cooker? You bet! Sauté onions and garlic first, then dump everything except dairy into the crockpot. Cook on low 6-8 hours or high 3-4 hours. Stir in sour cream and cheese at the end.
• Why is my chili too thin? No worries! Mash some beans against the pot side to thicken it, or simmer uncovered longer. For instant fix, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in.
• Can I freeze leftovers? Yes! Just omit dairy first (add when reheating). Frozen chili keeps for 2 months—thaw overnight in fridge before warming gently on the stove.

Still have questions? Drop them in the comments—I love helping troubleshoot!

Rate This Recipe

If you tried this white chicken chili, I’d love to hear how it turned out for you! Did you add any fun twists? Maybe extra spice or a secret ingredient? Drop a comment below – your feedback helps other home cooks and makes my day. Happy cooking! You can also find more recipes on our Pinterest.

Creamy White Chicken Chili Recipe in Just 30 Minutes

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• Author: Christina R. Jones
• Total Time: 45 mins
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A hearty and flavorful white chicken chili made with tender chicken, white beans, and a blend of spices. Perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream (optional)
• 1/2 cup shredded Monterey Jack cheese (optional)
• Fresh cilantro for garnish (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Add chicken breasts to the pot and cook until no longer pink, about 6-8 minutes per side. Remove chicken and shred it.
4. Return shredded chicken to the pot. Add white beans, chicken broth, green chilies, cumin, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in sour cream and shredded cheese if using. Cook for another 5 minutes.
7. Garnish with fresh cilantro before serving.

Notes

• For extra spice, add a diced jalapeño with the onions.
• Serve with tortilla chips or warm bread.
• Leftovers can be stored in the fridge for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 60mg

Keywords: white chicken chili, easy chili recipe, chicken soup, comfort food