white chicken chili recipe
The Best white chicken chili recipe
What I love most about this recipe is how versatile it is. You can make it as mild or as spicy as you like, and it works just as well for a casual family dinner as it does for a cozy gathering with friends. The white beans and chicken make it hearty without being heavy, and the green chiles and spices give it just the right amount of kick. Plus, it’s loaded with fiber and lean protein, so it keeps everyone full and satisfied without the guilt. If you’re looking for a chili that’s a little different from the usual tomato-based versions, this one is a must-try.
Creamy White Chicken Chili
A comforting and hearty white chicken chili with tender shredded chicken, white beans, and a creamy broth spiced with green chiles and cumin. This easy one-pot meal is perfect for chilly nights and comes together in under an hour.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 3 cups low-sodium chicken broth
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 cup frozen corn kernels
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or pepper jack cheese
- Salt and black pepper to taste
- Fresh cilantro, chopped
- Avocado slices
- Lime wedges
- Tortilla strips or crushed tortilla chips
- Extra shredded cheese
👨🍳Directions
-
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. -
2
Stir in the diced green chiles, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices. -
3
Add the chicken breasts or thighs to the pot and pour in the chicken broth. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). -
4
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. -
5
Add the drained white beans and frozen corn to the pot. Stir well and simmer for 5 minutes to heat through. -
6
Reduce heat to low and stir in the sour cream (or Greek yogurt) and heavy cream. Add the shredded cheese and stir until melted and fully incorporated. Season with salt and black pepper to taste. -
7
Ladle the chili into bowls and garnish with fresh cilantro, avocado slices, lime wedges, tortilla strips, or extra cheese as desired. Serve hot.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy White Chicken Chili Works
❓ Frequently Asked Questions About Creamy White Chicken Chili
1. What is white chicken chili, and how is it different from traditional chili?
White chicken chili is a creamy, broth-based soup made with shredded chicken, white beans (like cannellini or Great Northern), green chiles, and spices like cumin and garlic. Unlike traditional red chili, which uses ground beef, tomatoes, and red kidney beans, white chicken chili has a lighter color, a milder flavor, and a creamier texture—often achieved with ingredients like sour cream, heavy cream, or cream cheese.
2. Can I make white chicken chili in a slow cooker or Instant Pot?
Yes! For a slow cooker, combine chicken breasts, beans, broth, green chiles, onions, garlic, and spices. Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and stir in cream or sour cream before serving. For an Instant Pot, sauté onions and garlic, add the remaining ingredients (except cream), and pressure cook for 10 minutes. Quick-release, shred the chicken, and stir in the cream.
3. What can I use as a substitute for heavy cream or cream cheese?
If you want a lighter option, try these substitutes:
– Greek yogurt or sour cream (stir in at the end to avoid curdling)
– Coconut milk (for a dairy-free version)
– Evaporated milk (thinner but still creamy)
– Blended white beans (for thickness without dairy)
– Cashew cream (soak cashews, blend with water for a vegan option)
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. To reheat:
– Stovetop: Warm over medium-low heat, stirring occasionally, until heated through. Add a splash of broth if it’s too thick.
– Microwave: Heat in 30-second intervals, stirring between each.
– Freezer: Thaw overnight in the fridge before reheating. Avoid boiling to prevent the cream from separating.
5. Can I make this recipe spicier or milder?
Absolutely! Adjust the heat to your preference:
– For milder chili: Reduce or omit jalapeños, use mild green chiles, and skip cayenne pepper.
– For spicier chili: Add diced jalapeños, extra cayenne, or a dash of hot sauce. You can also stir in chopped chipotle peppers in adobo sauce for smoky heat. Serve with toppings like sliced jalapeños or crushed red pepper flakes for customizable spice.
