There’s something undeniably comforting about a big pot of chili simmering on the stove. The aroma fills the kitchen, the steam curls through the air, and before long, everyone in the house finds their way to the table. While traditional chili often gets its kick from beef and tomatoes, this white chicken chili offers a milder, creamier take that’s just as satisfying — maybe even more so on those chilly nights when you crave something cozy and wholesome.
This recipe is everything you want in a bowl of comfort food: creamy, flavorful, and hearty without feeling heavy. It’s the kind of meal that brings people together, whether you’re feeding the family on a weeknight or hosting friends for a relaxed weekend dinner. With tender chunks of chicken, creamy white beans, and mild green chiles, this easy white chicken chili strikes the perfect balance of warmth and comfort.
Even better, it’s simple enough for beginners. Most of the ingredients are pantry staples, and you can have it on the table in about 40 minutes. No complicated steps, no fancy ingredients — just honest, delicious food made with love.
Ingredients Overview
Let’s take a closer look at what you’ll need to make this cozy bowl of white chicken chili. These ingredients are easy to find at any grocery store and come together beautifully for that creamy, savory flavor.
Main Ingredients
- Chicken breast or thighs (1 ½ pounds, cooked and shredded)
Boneless, skinless chicken breasts or thighs both work well here. Thighs add a touch more richness, while breasts keep it lean and light. You can also use canned chicken for a quick shortcut. - Olive oil or butter (2 tablespoons)
For sautéing the aromatics and adding depth of flavor. - Yellow onion (1 medium, diced)
Adds a sweet and savory foundation to the chili. - Garlic (3 cloves, minced)
Garlic gives a boost of flavor and enhances the overall aroma. - Canned green chiles (2 cans, 4 ounces each, mild or medium)
These add a gentle heat and tang without overpowering the dish. - Great Northern beans or cannellini beans (2 cans, drained and rinsed)
Creamy white beans give the chili its hearty body and comforting texture. - Chicken broth (3 cups)
Provides the base for your chili. Use low-sodium broth if you prefer to control the salt level. - Ground cumin (1 teaspoon)
Adds that signature earthy warmth to the dish. - Chili powder (½ teaspoon)
Just enough to give flavor depth without too much heat. - Dried oregano (½ teaspoon)
A subtle herbal note that ties everything together. - Salt and black pepper (to taste)
Season to your liking as the chili cooks.
Creamy Add-Ins
- Cream cheese (4 ounces, softened)
This is the secret to that luscious, creamy texture that makes this chili irresistible. - Sour cream (½ cup)
Adds tanginess and smoothness to balance the spice and creaminess. - Heavy cream (½ cup)
For an ultra-creamy finish. You can also substitute with half-and-half for a lighter option.
Optional Toppings
- Shredded Monterey Jack or cheddar cheese
- Fresh cilantro
- Crushed tortilla chips
- Diced avocado
- Lime wedges
These toppings let everyone customize their own bowl and add an extra layer of flavor and fun to the meal.
Step-by-Step Instructions
This white chicken chili recipe is as easy as it is comforting. Follow these simple steps to create a creamy, hearty dinner that tastes like it’s been simmering all day.
Step 1: Cook the Chicken
If you’re starting with raw chicken, season it lightly with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook for about 5–6 minutes per side until golden brown and cooked through. Remove it from the pot and set it aside to cool slightly before shredding it with two forks.
If you’re using cooked rotisserie or canned chicken, skip this step and move straight to sautéing the aromatics.
Step 2: Sauté the Aromatics
In the same pot, add another drizzle of olive oil if needed. Toss in the diced onion and cook for 3–4 minutes, stirring often until softened and fragrant. Add the minced garlic and cook for another 30 seconds until it becomes aromatic. This simple step builds a flavorful base for your chili.
Step 3: Add the Chiles, Beans, and Seasonings
Stir in the canned green chiles, drained beans, cumin, chili powder, oregano, salt, and pepper. Mix well to coat everything in the seasoning. You’ll start to smell the chili’s signature scent as the spices bloom in the heat.
Step 4: Pour in the Chicken Broth
Slowly add the chicken broth while stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 15 minutes to allow all the flavors to come together.
Step 5: Add the Chicken Back In
Shred the cooked chicken and return it to the pot. Stir well to mix it evenly into the soup base. Let it simmer for another 10 minutes so the chicken absorbs all the flavors and the broth thickens slightly.
Step 6: Make It Creamy
Lower the heat to medium-low and stir in the cream cheese. Stir continuously until it melts completely and the mixture becomes smooth and creamy. Then, add the sour cream and heavy cream. Continue stirring until everything is fully combined and the chili has a velvety consistency.
Step 7: Adjust and Serve
Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or chili powder depending on your taste preference.
Ladle the chili into bowls and top it with shredded cheese, crushed tortilla chips, or a squeeze of lime juice for brightness.
Tips, Variations & Substitutions
Helpful Tips
- Make ahead: White chicken chili tastes even better the next day as the flavors deepen. Store in the fridge overnight and reheat gently before serving.
- For thicker chili: Mash a few of the beans in the pot with a spoon or potato masher to create a naturally creamy texture.
- To make it lighter: Use light sour cream and skip the heavy cream. It’ll still be creamy and delicious.
- Adjust spice levels: Use mild green chiles for gentle warmth or medium ones for a bit of heat. Add a pinch of cayenne for a spicy kick if you like it hot.
Variations
- Slow Cooker Version: Combine everything except the creamy ingredients in your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the cream cheese, sour cream, and heavy cream during the last 30 minutes.
- Instant Pot Method: Sauté the onions, garlic, and spices using the Sauté function, then add all ingredients except the creamy ones. Cook on high pressure for 15 minutes, then quick release and stir in the creamy ingredients.
- Vegetarian Option: Replace the chicken with extra beans, corn, or diced vegetables like bell peppers and zucchini. Use vegetable broth instead of chicken broth.
- Turkey Variation: Substitute shredded turkey for chicken — a wonderful way to use up Thanksgiving leftovers.
Substitutions
- Cream cheese substitute: Use Greek yogurt for a lighter tang and creaminess.
- Heavy cream substitute: Half-and-half or evaporated milk work well for a lighter texture.
- Bean variety: You can swap Great Northern beans for navy beans or cannellini beans with great results.
Serving Ideas & Occasions
This white chicken chili is incredibly versatile and perfect for a range of occasions. Here are a few cozy ideas to inspire your next meal:
- Weeknight Comfort: Serve it on a busy weeknight when you want something hearty yet easy to prepare. It pairs perfectly with warm cornbread or a simple green salad.
- Family Gatherings: Double the recipe for a crowd and let guests top their bowls with shredded cheese, avocado, and tortilla chips.
- Game Day Feast: White chicken chili is an ideal addition to your game day spread — it’s hearty, filling, and a crowd-pleaser.
- Cold Weather Comfort: When the temperature drops, there’s nothing better than curling up with a steaming bowl of creamy chili.
For a beverage pairing, try a sparkling apple cider or a mint iced tea. Both add a refreshing contrast to the rich, creamy flavors of the chili.
Nutritional & Health Notes
This white chicken chili isn’t just a comforting meal — it’s also packed with wholesome ingredients that make it a balanced choice for a hearty dinner. With protein-rich chicken and fiber-loaded beans, each serving keeps you satisfied and energized, making it a smart option for busy weeknights or post-workout meals.
- High in protein: The combination of chicken and beans provides a generous amount of lean protein, supporting muscle repair and keeping hunger at bay longer than carb-heavy meals.
- Rich in fiber: White beans are a fantastic source of dietary fiber, which aids digestion, promotes gut health, and helps maintain steady blood sugar levels.
- Heart-healthy fats: Using olive oil and moderate amounts of cream adds healthy fats that contribute to satiety and support brain health. You can also adjust the recipe with lighter dairy options for a lower-fat version without sacrificing creaminess.
- Vitamins and minerals: Onions, garlic, and green chiles add vitamins, minerals, and antioxidants that help boost the immune system and add natural flavor.
- Calcium boost: The cream cheese, sour cream, and optional cheese topping provide calcium, which is essential for strong bones and teeth.
- Customizable for dietary needs: This recipe can easily be adapted for lower sodium, lower fat, or dairy-free diets without losing its rich, comforting flavor.
By focusing on lean protein, fiber, and a moderate amount of healthy fats, this chili is not only indulgent but also nourishing. It’s the kind of meal that warms the soul while keeping nutrition in mind — a perfect balance for anyone looking to enjoy comfort food without guilt.
Approximate per serving (1 ½ cups):
Calories: 380
Protein: 35g
Fat: 16g
Carbohydrates: 25g
Fiber: 7g
Sodium: 690mg
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes, absolutely! Rotisserie chicken is a wonderful shortcut. Just shred it and add it in when you return the chicken to the pot in Step 5.
2. What if I don’t have green chiles?
You can substitute with a small can of diced jalapeños for heat or use mild salsa verde for a similar tangy flavor.
3. How can I make this dairy-free?
Use dairy-free cream cheese and unsweetened coconut milk or cashew cream instead of heavy cream and sour cream.
4. Can I freeze white chicken chili?
Yes! Once cooled, store in freezer-safe containers for up to 3 months. Reheat on the stovetop over low heat, adding a bit of broth or milk to loosen the texture.
5. What’s the best way to reheat leftovers?
Reheat gently over medium-low heat on the stove or in the microwave in 1-minute intervals, stirring occasionally.
Conclusion
A bowl of white chicken chili is more than just dinner — it’s a warm hug in a bowl. Simple, hearty, and bursting with flavor, it’s the perfect dish for cozy nights when you crave something wholesome and comforting. Whether you’re sharing it with loved ones or enjoying a quiet evening at home, this creamy, flavorful chili will always hit the spot.
Make it once, and it just might become your new go-to comfort meal for the cold months ahead.
Print
Cozy & Easy White Chicken Chili Recipe for Chilly Nights
- Total Time: 45 minutes
Ingredients
1½ lbs chicken breast or thighs, cooked and shredded
2 tbsp olive oil or butter
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (4 oz each) diced green chiles, mild or medium
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
3 cups chicken broth
1 tsp ground cumin
½ tsp chili powder
½ tsp dried oregano
Salt and black pepper, to taste
4 oz cream cheese, softened
½ cup sour cream
½ cup heavy cream
Optional Toppings:
Shredded cheese, crushed tortilla chips, fresh cilantro, diced avocado, lime wedges
Instructions
Heat olive oil in a large pot and cook chicken until golden and cooked through. Remove and shred.
Sauté onion for 3–4 minutes. Add garlic and cook for 30 seconds.
Stir in green chiles, beans, and seasonings.
Pour in chicken broth; simmer for 15 minutes.
Add shredded chicken; cook for another 10 minutes.
Stir in cream cheese until melted, then add sour cream and heavy cream.
Adjust seasonings and serve hot with toppings of choice.
- Storage:
Keep leftovers refrigerated in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6