White Chicken Chili Recipe

If there’s one cozy meal that feels like a warm hug in a bowl, it’s White Chicken Chili. Creamy, zesty, and packed to the brim with tender chicken, mellow beans, sweet corn, and a swirl of southwest spice, this chili is endlessly comforting and so simple to make. Whether you’re whipping it up on a busy weeknight or serving guests, you’ll love how easily it comes together, and how every spoonful is a burst of flavor and texture.

Ingredients You’ll Need

Every ingredient in this White Chicken Chili brings something a little special: from softly sautéed onions for sweetness to a zip of lime juice that makes all the flavors pop. The list is refreshingly simple, but each piece is thoughtfully chosen to build the chili’s signature creamy richness and subtle spice.

• Olive oil: Adds richness and helps the onions turn perfectly golden as a flavor base.
• Yellow onion: For gentle sweetness and a foundational layer of flavor mellowed by sautéing.
• Garlic (or garlic powder): For a gentle, aromatic boost; fresh or powdered both work beautifully.
• Low-sodium chicken broth: Creates the cozy, savory backdrop for all your other flavors to shine.
• Diced green chilies: Infuse the chili with a mild, smoky tang that’s utterly craveable.
• Ground cumin: Brings warmth and earthy complexity—absolutely essential for that Southwest vibe.
• Cayenne pepper: Just a pinch for gentle background heat; adjust up or down to taste.
• Dried oregano: Lends an herbal depth that rounds out all the flavors.
• Paprika: Adds a subtle smoky layer and a lovely earthy color to your chili.
• Lime juice: A splash of brightness lifts all the cozy, bold flavors.
• Salt and freshly ground black pepper: Season to taste for perfect balance.
• Great northern beans: Creamy, mild, and a fantastic way to add substance and texture.
• Sour cream or plain Greek yogurt: Brings luxurious creaminess and a little tang; use whichever you love.
• Corn (fresh or frozen): Adds sweet pops in every bite and gorgeous yellow color.
• Cooked chicken (shredded): Rotisserie or leftover chicken works wonders for easy prep and juicy, tender bites.
• Fresh cilantro: Adds freshness and a burst of color on top.
• Shredded cheese: Melts into the chili for irresistible gooeyness.
• Tortilla chips: Offer crunch and are perfect for dipping into your chili.
• Green onions: A final pop of bright flavor and color as garnish.
• Avocado: Creamy slices add a luscious finish to every bowl.

How to Make White Chicken Chili

Step 1: Sauté the Onion and Garlic

In a large 5- to 6-quart pot, heat up your olive oil over medium-high heat. Toss in the chopped onion and let it soften until it turns a little golden and almost translucent, which takes about 3 to 5 minutes. Stir in your minced garlic for just 30 seconds so it’s fragrant but not burned—this gives the chili its signature savory base.

Step 2: Build the Flavor Base

Pour in the chicken broth and add the diced green chilies, cumin, cayenne, paprika, oregano, and fresh lime juice. Give everything a good stir, then season with salt and pepper to your preference. The green chilies and spices are at the heart of a great White Chicken Chili—let their aroma fill your kitchen!

Step 3: Prepare and Puree the Beans

Drain and rinse your cans of great northern beans. For extra creaminess, scoop out a good ladleful of beans and pop them in your food processor with a splash of the chili broth from your pot. Blend until smooth and velvety. This little trick thickens the chili naturally while keeping it hearty. If you don’t have a blender handy, mashing them with a fork works in a pinch!

Step 4: Simmer and Thicken

Stir the pureed beans, the remaining whole beans, and the corn into the pot. Bring it all to a gentle simmer—uncovered, so it thickens up. Let the mixture bubble away for 15 to 30 minutes until it’s as thick as you like and all the flavors have mingled perfectly.

Step 5: Add the Chicken and Sour Cream

Once the chili is creamy and bubbling, remove it from the heat. Fold in the sour cream (or Greek yogurt) and shredded cooked chicken. Give it a gentle stir so every bite is supple, creamy, and laced with juicy chicken pieces.

Step 6: Serve and Enjoy!

Ladle your hot White Chicken Chili into bowls. Pile on your favorite toppings—think cilantro, shredded cheese, avocado slices, crunchy tortilla chips, and a sprinkle of green onions. Every bowl is ready for a big, happy spoonful!

How to Serve White Chicken Chili

Garnishes

The right toppings truly make this White Chicken Chili shine. Fresh cilantro, creamy slices of avocado, sharp shredded cheese, and crisp tortilla chips all add something special. Don’t be shy—load them on for flavor, crunch, and color in every bite. Green onions or even jalapeño slices give an extra spark if you love some zing!

Side Dishes

This chili is a main event on its own, but it’s also fantastic with some classic sides. Try serving it with warm cornbread, a crisp green salad for freshness, or even simple steamed rice if you want to stretch it further. A platter of roasted veggies or a batch of cheesy quesadillas will make it a family-style feast.

Creative Ways to Present

Take your White Chicken Chili up a notch by serving it in bread bowls or even as a hearty dip for parties with sturdy tortilla chips. For cozy gatherings, arrange a build-your-own chili bar so everyone can add their favorite toppings. Or, serve it in small mugs for a portable, warming starter at your next potluck!

Make Ahead and Storage

Storing Leftovers

Chili actually tastes even better the next day—those flavors really cozy up together overnight! Pour cooled chili into airtight containers and refrigerate for up to 4 days. The creamy texture holds up well, and it reheats easily for quick lunches or dinners.

Freezing

If you want to stash some away for those days you just can’t cook, White Chicken Chili freezes beautifully. Simply let it cool completely, then pop portions into freezer-safe bags or containers. It keeps its flavor and texture for up to 3 months. Just remember to leave out any fresh toppings until you’re ready to enjoy!

Reheating

When it’s time to reheat, warm the chili gently on the stove over medium-low heat, stirring regularly until hot. If it’s a touch too thick, add a splash of broth. Microwaving works too—do it in short bursts, stirring between each, until it’s steamy and ready to eat.

FAQs

Is this White Chicken Chili spicy?

It’s got just a gentle heat thanks to the green chilies and a dash of cayenne pepper, but nothing too overwhelming. If you’re sensitive to spice or serving kids, you can always use less cayenne and mild chilies, or add more if you love a kick!

Can I use leftover turkey instead of chicken?

Absolutely! Shredded leftover turkey works perfectly and is a great way to use up holiday extras without changing the taste or creamy texture of your chili.

What beans work best for White Chicken Chili?

Great northern beans are traditional because they’re mild and creamy, but cannellini or navy beans are excellent substitutes if that’s what you have on hand. Just make sure they’re rinsed and drained before adding.

How can I make this chili dairy-free?

Simply swap the sour cream or Greek yogurt for your favorite dairy-free alternative. Coconut yogurt or a creamy cashew blend work well and keep the chili just as rich and satisfying.

Can I make this recipe in a slow cooker?

Yes! Sauté the onions and garlic as usual, then add everything except the sour cream and chicken to your slow cooker. Cook on low for 4 to 6 hours, add the chicken and sour cream near the end, and enjoy effortless comfort food.

Final Thoughts

This White Chicken Chili is a go-to in my kitchen for good reason—it’s cozy, crowd-pleasing, and incredibly versatile. Whether you dress it up with all the fixings or keep it simple for a fast family dinner, it’s a recipe you’ll want to make again and again. Grab your favorite bowl, pile on those toppings, and let this chili warm you from the inside out!

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