Get ready to fall in love with your next go-to comfort dish: White Chicken Chili. This creamy, cozy one-pot wonder is brimming with tender chicken, white beans, savory spices, and a touch of lime, all tied together with a silkiness from the sour cream and cream. Whether you need something quick for weeknights or a crowd-pleaser for game day, this White Chicken Chili serves up hearty flavor without fuss — and it never fails to wow everyone at the table.

White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of White Chicken Chili comes from the short and simple ingredient list, where each item brings a tasty role to the table. Fresh produce, pantry staples, and a handful of spices combine for layers of flavor and irresistible creaminess.

Olive oil: Gives the base a little richness and helps the onion soften beautifully.
Yellow onion: Infuses deep, sweet flavor as it cooks down.
Garlic: Delivers that irresistible aromatic punch with just a few cloves.
Boneless, skinless chicken breasts: Cooks up tender and juicy, making each spoonful hearty.
Diced green chilies: Brings subtle, tangy heat and authentic chili character.
Ground cumin: Adds that classic earthy, smoky note you expect in chili.
Dried oregano: Offers herbal complexity that brightens up the flavor.
Chili powder: Sneaks in mellow, warming spice without overwhelming the dish.
Ground coriander: Gives a gentle citrusy background that plays well with lime.
Salt: Essential for awakening every ingredient’s natural flavor.
Black pepper: Adds a little bite to each silky spoonful.
White beans: Creamy, hearty, and perfect for soaking up flavors.
Frozen corn: Pops of sweetness that contrast beautifully with all the savory notes.
Low-sodium chicken broth: Pulls everything together with depth and body, without too much salt.
Sour cream: Rounds out the chili with tangy smoothness and creamy texture.
Heavy cream or half-and-half: Makes every bite rich and luxurious.
Lime juice: Lifts the entire pot with zesty freshness at the finish.
Fresh cilantro (optional): A bright, herby garnish to contrast the creamy chili.

How to Make White Chicken Chili

Step 1: Build the Flavor Base

Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the diced onion and let it sauté for 4 to 5 minutes, stirring now and then. When the onions become soft and translucent, add the minced garlic and cook for another 30 seconds. This base draws out the best in your aromatics, layering in deep and delicious flavor right from the start.

Step 2: Cook the Chicken and Spices

Add the diced chicken to the pot and let it cook, stirring occasionally, until it’s no longer pink—about 5 to 6 minutes. This is your moment to build that savory, comforting chicken flavor. Next, sprinkle in the diced green chilies, cumin, oregano, chili powder, coriander, salt, and pepper. Stir and let the spices cook for 1 to 2 minutes, just until everything smells fragrant and deeply enticing. Don’t rush this! The warm spices really bloom at this stage.

Step 3: Add Beans, Corn, and Broth

Toss in your drained white beans, frozen corn, and pour in the chicken broth. Give everything a good stir. Once it starts to boil, reduce the heat and let it simmer uncovered for about 20 minutes. The beans become tender, the broth thickens just a bit, and all the flavors meld together in that signature White Chicken Chili goodness.

Step 4: Make It Creamy

Lower the heat and stir in your sour cream and heavy cream (or half-and-half). Let the pot simmer gently for another 5 minutes, just until warmed through. This transforms your chili into a creamy, dreamy stew with incredible richness—no one can resist that silky finish!

Step 5: Finish with Lime and Cilantro

Just before serving, squeeze in the juice of a fresh lime for a bright, zesty contrast. Taste and adjust the seasoning if you wish. Ladle the White Chicken Chili into bowls and sprinkle with chopped fresh cilantro if you like a pop of green and hint of herby flavor. Serve piping hot and enjoy!

How to Serve White Chicken Chili

Garnishes

Don’t be shy with toppings! The classic favorites are a generous handful of chopped fresh cilantro, extra dollops of sour cream, or a sprinkle of shredded cheese. Sliced jalapeños, crispy tortilla strips, and diced avocado are also fantastic for extra crunch and creamy contrast. Freshly ground black pepper or a little extra lime wedge at the side never hurts, either.

Side Dishes

White Chicken Chili shines alongside a basket of warm, buttery cornbread or pillowy dinner rolls for dunking into the rich broth. If you’re feeling festive, serve with crispy tortilla chips or a refreshing salad on the side for some added crunch and color. Don’t forget a simple bowl of fluffy rice, which makes this meal even heartier when spooned underneath the chili.

Creative Ways to Present

Take it up a notch by serving White Chicken Chili in mini bread bowls at parties, or ladle it into sturdy mugs for a cozy, handheld dinner. If you want to channel Tex-Mex flair, set out a “chili bar” with small bowls of toppings for everyone to customize their own bowl. For weeknight leftovers, this chili makes a sensational filling for burritos, tacos, or tostadas.

Make Ahead and Storage

Storing Leftovers

Let any leftover White Chicken Chili cool to room temperature, then transfer it to airtight containers. Stored in the fridge, it will keep beautifully for up to 4 days. You’ll notice the flavors deepen even more after a night in the fridge!

Freezing

This chili is freezer-friendly! To freeze, just portion the cooled chili into freezer-safe containers or heavy-duty zip bags. Lay flat for easier storage, and label with the date. It can be frozen for up to 2 months—just be aware that the texture may be even creamier after reheating.

Reheating

Reheat White Chicken Chili gently in a pot over medium-low heat, stirring occasionally until warmed through. If frozen, let it thaw overnight in the fridge before reheating. You can add a splash of broth or milk if it looks too thick; it’ll turn silky smooth again in no time.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Shredded rotisserie chicken is a fantastic shortcut here. Just stir it in after the onion and spices have cooked—the chili will be just as flavorful, and dinner will be on the table even quicker.

Is White Chicken Chili spicy?

This version is mild, with the green chilies offering gentle warmth rather than heat. For spicier chili, try adding extra green chilies, a diced jalapeño, or a pinch of cayenne pepper.

How can I make it even creamier?

For extra creaminess, mash a scoop of the beans before they go into the pot, or blend a cup of the finished chili for a silky texture. More sour cream or an extra splash of cream can also make the whole batch lusciously smooth.

Can I make this recipe dairy-free?

Definitely! Substitute the sour cream and heavy cream with your favorite unsweetened dairy-free alternatives (like coconut milk for creaminess and a vegan sour cream). The chili will still turn out rich and satisfying.

Which type Main Course

Great Northern beans, cannellini, or navy beans all work well in White Chicken Chili. Choose your favorite or whatever is most convenient—each one brings creamy texture and a mild, nutty flavor that fits perfectly.

Final Thoughts

Once you try this White Chicken Chili, it’ll earn a spot in your regular meal rotation. It’s the kind of recipe that invites you to gather round, get cozy, and savor every creamy, flavor-packed spoonful. Give it a whirl—you’re going to love it!

White Chicken Chili Recipe