Name: White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 cans (4 oz each) green chilies; 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed; 3 cups cooked shredded chicken (rotisserie or pre-cooked); 3 cups chicken broth; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp chili powder or cayenne (optional); Salt and pepper, to taste; 4 oz cream cheese or 1/2 cup sour cream; 1 tbsp lime juice; Fresh cilantro, chopped (for garnish); Shredded cheese (cheddar or pepper jack, for topping)

Jump to Recipe·Leave a Review

White Chicken Chili is a creamy, comforting bowl of goodness made with tender chicken, white beans, green chilies, and warm spices. Unlike traditional red chili, this version uses a white base—often made with broth, cream cheese, or sour cream—which gives it a smooth, rich texture and just the right kick of heat.

Why You’ll Love This Recipe

I love White Chicken Chili because it’s hearty, wholesome, and full of flavor without being heavy. It’s the perfect alternative when I’m craving chili but want something a little lighter and creamier. It’s also a one-pot meal, which means easy cleanup and simple preparation. Whether I make it on the stovetop, in a slow cooker, or with leftover rotisserie chicken, this recipe always comes together quickly and delivers serious comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie works great)
Olive oil
Onion (chopped)
Garlic (minced)
Canned green chilies
Canned white beans (like Great Northern or cannellini), drained and rinsed
Chicken broth
Ground cumin
Oregano
Chili powder or cayenne (optional, for heat)
Cream cheese or sour cream
Salt and pepper
Lime juice (for brightness)
Fresh cilantro and shredded cheese (for topping)

Directions

I start by heating olive oil in a large pot over medium heat. I sauté the onions until they’re soft, then stir in the garlic and green chilies.
I add the cumin, oregano, salt, pepper, and a pinch of chili powder or cayenne if I want more heat. I stir for about a minute to let the spices bloom.
I pour in the chicken broth and stir in the white beans and shredded chicken.
I bring the chili to a gentle simmer and let it cook for about 20–25 minutes, stirring occasionally.
Near the end, I add the cream cheese or sour cream and stir until it’s fully melted and the chili becomes creamy.
I finish it with a squeeze of lime juice for freshness, then ladle it into bowls and top with shredded cheese, cilantro, or even crushed tortilla chips.

Servings and timing

This recipe makes about 6 servings. Prep time takes around 10 minutes, and the cook time is about 25 minutes, so I can have dinner on the table in 35 minutes total. If I use a slow cooker, I let it go on low for 4–6 hours or high for 2–3 hours after adding all the ingredients (except the dairy, which I stir in at the end).

Variations

Sometimes I spice it up by adding diced jalapeños or using pepper jack cheese instead of cheddar. If I want it dairy-free, I skip the cream cheese and stir in a bit of coconut milk for a creamy texture. I’ve also blended a portion of the beans before adding them to thicken the broth naturally without adding cream. For a veggie-packed version, I toss in corn or chopped spinach near the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It thickens a bit after sitting, but I just add a splash of broth or water when reheating on the stove or in the microwave. It also freezes well—I cool it completely, portion it into freezer-safe bags or containers, and freeze it for up to 2 months. I thaw it overnight in the fridge and reheat as needed.

FAQs

Can I use uncooked chicken in this recipe?

Yes, I can. If I’m starting with raw chicken breasts or thighs, I simmer them with the broth and beans until fully cooked, then shred them directly in the pot.

What’s the best type of white beans to use?

I like Great Northern beans for their soft texture, but cannellini or navy beans work just as well. It’s really just personal preference.

Can I make this chili in a slow cooker?

Absolutely. I combine all the ingredients (except the cream cheese or sour cream) in the slow cooker and cook on low for 4–6 hours or high for 2–3 hours. I stir in the creaminess at the end.

How do I make this chili thicker?

I mash a few of the beans before adding them, or I let the chili simmer uncovered for a bit longer. The cream cheese also thickens it nicely.

Is White Chicken Chili spicy?

It has a mild kick from the green chilies, but I can easily adjust the heat level by adding (or skipping) chili powder, jalapeños, or cayenne pepper.

Conclusion

White Chicken Chili is one of my favorite cold-weather meals—it’s warm, creamy, and packed with flavor without being too heavy. It comes together quickly and tastes even better the next day, making it perfect for meal prep or casual get-togethers. I keep this recipe on repeat all fall and winter long, and it always hits the spot.

White Chicken Chili