When the weather turns chilly, nothing beats a big pot of white chicken chili. This version is lighter in color but rich in flavor, with tender chicken, creamy white beans, and green chiles. It’s surprisingly simple to make and perfect for a cozy family dinner or game day.
Nothing beats a great White Chicken Chili. Whether you're a fan of Chicken Recipes or want to try something from our Drinks selection, keep scrolling!
Why You’ll Love This White Chicken Chili
- Flavor powerhouse: Roasted green chiles, cumin, and oregano create a savory, aromatic base.
- Versatile & forgiving: Easily adapt with different proteins or beans based on what you have.
- One-pot wonder: Everything cooks in a single Dutch oven for easy cleanup.
- Perfect texture: Creamy broth, hearty beans, and tender shredded chicken in every spoonful.
Ingredients & Tools
- 2 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 (4 oz) cans diced green chiles, undrained
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1/2 tsp cayenne pepper (or to taste)
- 4 cups low-sodium chicken broth
- 3 cups cooked, shredded chicken (from a rotisserie chicken works great)
- 3 (15 oz) cans cannellini beans, rinsed and drained, divided
- 1 cup frozen corn, thawed
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
- For serving: Fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream, lime wedges
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a blender or immersion blender.
Notes: Don’t skip blending some of the beans—it’s the secret to a luxuriously thick, creamy broth. Using good-quality chicken broth makes a big difference in flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 16 g |
| Carbs: | 38 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What’s the deal with the green chiles? You’ll find these small cans in the international aisle, typically labeled “mild.” They add a subtle, smoky heat and a ton of flavor, not just spice. Don’t drain them—the liquid goes in too!
- Can I use raw chicken instead of cooked? Absolutely! Just add 1 to 1.5 pounds of raw, boneless, skinless chicken breasts or thighs to the pot after you’ve sautéed the onions. Let them simmer in the broth for 15-20 minutes until cooked through, then remove, shred, and return to the pot.
- Why divide the beans? This is a pro-move for texture. Blending one can of beans with some broth creates a natural, starchy thickness that makes the chili feel rich and creamy, while the other whole beans provide that classic, hearty bite.
- Don’t forget the toppings! Toppings are non-negotiable for a great chili experience. The cool, creamy avocado and sour cream, the sharp cheese, and the fresh, zingy lime juice and cilantro all work together to balance the warm, spiced broth perfectly.
How to Make White Chicken Chili
Step 1: Start by heating the oil in your Dutch oven or large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’ll notice a sweet aroma starting to develop. Now, add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn, as that will make it bitter.
Step 2: Stir in the two cans of diced green chiles (with their liquid!), the ground cumin, dried oregano, and cayenne pepper. Cook this spice mixture for another minute, stirring constantly. This “blooms” the spices in the oil, which really wakes up their flavors and ensures they’re evenly distributed throughout the entire pot of chili.
Step 3: Now, pour in the chicken broth. Take one can of the rinsed and drained cannellini beans and add it to a blender along with about one cup of the broth from the pot. Carefully blend this until it’s completely smooth and creamy. This is your magic thickener! Pour this smooth bean mixture back into the pot.
Step 4: Add the remaining two cans of whole cannellini beans and the shredded chicken to the pot. Give everything a good stir to combine. Bring the chili up to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 20 minutes. This simmering time is crucial—it allows all the flavors to meld together beautifully.
Step 5: After 20 minutes, stir in the thawed corn and the heavy cream. Let it heat through for another 5 minutes, but don’t let it come to a rolling boil after adding the cream. Now is the time to taste your creation! Season generously with salt and freshly ground black pepper until it tastes just right to you. The flavors should be warm, savory, and perfectly balanced.
Step 6: Your chili is ready! Ladle it into bowls and get ready for the best part—the toppings. Let everyone customize their own bowl with a handful of fresh cilantro, a generous spoonful of creamy avocado, a sprinkle of cheese, a dollop of sour cream, and a big squeeze of fresh lime juice to brighten everything up.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze before adding cream for best texture; thaw overnight in fridge.
- Reviving: Reheat gently with a splash of broth to restore consistency.
Serving Suggestions
Complementary Dishes
- Buttery Cornbread — The slight sweetness and crumbly texture are the perfect partners for dipping into the savory, creamy chili.
- A Simple Green Salad with a Lime Vinaigrette — The crisp, fresh, and acidic salad provides a lovely contrast to the rich and hearty main dish, making the whole meal feel balanced.
- Crunchy Tortilla Strips — They add a wonderful textural element and a toasty corn flavor that complements the chili’s Southwestern vibe.
Drinks
- A Crisp Mexican Lager — The light, clean, and slightly bitter beer cuts through the richness of the chili and refreshes your palate between bites.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help to balance the subtle heat.
- A Light-Bodied Zinfandel — A wine with a little jammy fruitiness can stand up to the spices without overpowering the delicate flavors of the white chicken and beans.
Something Sweet
- Classic Flan — The cool, creamy, and caramel-topped custard is a dreamy finish that contrasts beautifully with the warm and savory spices of the meal.
- Cinnamon Sugar Churros — Who can resist? The warm, fried dough rolled in cinnamon sugar is a fun, festive, and utterly delicious way to end your Southwestern-inspired feast.
- Mango Sorbet — A few scoops of bright, fruity, and tangy sorbet are a light and palate-cleansing way to finish on a sweet note.
Top Mistakes to Avoid
- Mistake: Skipping the step of blending the beans. This is the single most important step
White Chicken Chili
Make the best White Chicken Chili with this easy recipe. It's creamy, flavorful, and ready in 45 minutes. Get the step-by-step guide now!
Ingredients
For the chili:
-
2 tbsp olive oil or avocado oil
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
2 cans diced green chiles (4 oz each, undrained)
-
1 tbsp ground cumin
-
2 tsp dried oregano
-
1/2 tsp cayenne pepper (or to taste)
-
4 cups low-sodium chicken broth
-
3 cups cooked, shredded chicken (from a rotisserie chicken works great)
-
3 cans cannellini beans (15 oz each, rinsed and drained, divided)
-
1 cup frozen corn (thawed)
-
1/2 cup heavy cream or half-and-half
-
Salt and black pepper (to taste)
For serving:
-
Fresh cilantro
-
diced avocado
-
shredded Monterey Jack cheese
-
sour cream
-
lime wedges
Not what you're looking for?
