White Chicken Chili Recipe

Cozy up with my creamy White Chicken Chili Recipe—your new go-to for an easy, comforting, one-pot weeknight dinner that’s both spicy and delicious.

Here’s the thing: White Chicken Chili isn’t your typical tomato-based bowl of goodness. It’s a luxuriously creamy twist on classic chili—packed with tender chicken, white beans, and green chiles. I first whipped this up one chilly autumn evening when I needed something hearty but lighter than my usual beef chili. Honestly, I was craving comfort without feeling weighed down—and this version hit every note.

What makes it special? A touch of cream cheese (or Greek yogurt, if you prefer) gives it that velvety mouthfeel, while cumin, oregano, and a pinch of cayenne bring in a warm, spicy hug. It’s naturally gluten-free and easily tailored to low-fat or dairy-free diets. Plus, you only need one pot—so cleanup is a breeze. I love serving it with a dollop of cilantro-lime crema or shredded cheddar and a handful of crunchy tortilla chips. Perfect for fall tailgates, casual family dinners, or anytime you need a little bowl of sunshine on a dreary day.

Why You’ll Love This White Chicken Chili Recipe

• One-pot wonder—fewer dishes, more time to relax.
• Creamy but light—thanks to a dollop of Greek yogurt or cream cheese.
• Ready in under an hour—even weeknight chaos can’t stop you.
• Comforting and spicy—a mild kick that warms the soul.
• Easily customizable—swap chicken for turkey or make it vegetarian.
• Crowd-pleaser—kids and grown-ups both ask for seconds.
• Naturally gluten-free—ideal for friends with dietary needs.
• Budget-friendly—uses pantry staples like canned beans and broth.

Ingredients for White Chicken Chili Recipe
• 2 tablespoons olive oil (extra-virgin for flavor)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (or 1½ teaspoons jarred)
• 1 pound boneless skinless chicken breasts or thighs, cut into 1″ cubes
• 1 teaspoon ground cumin (use Mexican origin for smokiness)
• 1 teaspoon dried oregano
• ½ teaspoon chili powder (increase for more heat)
• ¼ teaspoon cayenne pepper (optional; adjust to taste)
• 2 (4-ounce) cans diced green chiles (e.g., La Costeña)
• 2 (15-ounce) cans great northern or cannellini beans, drained and rinsed
• 3 cups low-sodium chicken broth (substitute vegetable broth for vegetarian)
• 4 ounces cream cheese, softened (or ½ cup plain Greek yogurt)
• ½ cup sour cream (or non-dairy yogurt)
• Salt and black pepper, to taste
• 1 lime, juiced
• ¼ cup fresh cilantro, chopped (plus extra for garnish)

Tips: Choose chicken just shy of one inch thick so it cooks quickly. If you like it extra creamy, swap half the broth for whole milk.

Directions for White Chicken Chili Recipe

1. Heat the oil in a large Dutch oven over medium heat. Once shimmering, add the onion. Sauté until translucent—about 4 minutes—stirring occasionally to prevent browning.
2. Stir in garlic, cumin, oregano, chili powder, and cayenne. Let the spices bloom for 30 seconds; you’ll smell that toasty aroma instantly.
3. Add the chicken cubes; season with salt and pepper. Cook, stirring now and then, until edges just turn white—about 5 minutes. You want a bit of golden sear for flavor.
4. Pour in broth and diced green chiles, scraping any browned bits off the bottom with a wooden spoon (that’s flavor right there). Bring to a gentle simmer.
5. Stir in beans, then reduce heat to low. Cover and simmer for 15 minutes, or until chicken is cooked through and beans soften further.
6. Turn off heat; whisk in cream cheese (or Greek yogurt) and sour cream until silky smooth. If needed, use an immersion blender for a couple of quick pulses—just enough to thicken without pureeing entirely.
7. Squeeze in lime juice and fold in cilantro. Taste and adjust salt, pepper, or cayenne. If it feels too thick, add a splash of broth.
8. Ladle into bowls and top with extra cilantro, shredded cheddar, sliced jalapeños, or crunchy tortilla strips.

Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes (under an hour for a comforting, creamy weeknight dinner)

Variations
• Southwest Twist: Stir in ½ cup frozen corn and a handful of chopped red bell pepper.
• Vegetarian Version: Swap chicken for extra beans and add 1 cup diced tofu.
• Slow-Cooker Style: Brown chicken and aromatics, then transfer to slow cooker with other ingredients; cook on low for 4 hours.
• Keto-Friendly: Skip beans; add 1 cup chopped cauliflower florets.
• Dairy-Free: Omit cream cheese and sour cream; finish with avocado slices.

Storage & Reheating
• Refrigerator: Store in an airtight container up to 4 days.
• Freezer: Freeze in meal-sized portions for up to 3 months—leave about ½″ headspace.
• Thawing: Move frozen chili to fridge overnight.
• Reheating: Warm gently on stove over low heat, stirring occasionally; add a splash of broth if it thickens too much.
• Make-Ahead Tip: Prepare up to step 5, cool, then refrigerate; stir in dairy components just before serving.

Notes
• I learned that adding cream cheese off-heat prevents curdling.
• For extra depth, swap half the broth for chicken stock concentrate dissolved in hot water.
• Want more texture? Stir in chopped green onions just before serving.
• If you prefer a heartier bite, shred the chicken instead of cubing—it soaks up more of that brothy goodness.

FAQs
Q: Can I use leftover rotisserie chicken?
A: Absolutely—just stir in shredded rotisserie chicken during step 5 and skip the browning step.

Q: Is this chili very spicy?
A: It’s on the mild side; the cayenne is optional, and you can always dial back the chili powder.

Q: Can I make this in an Instant Pot?
A: Yes—use sauté mode for steps 1–3, then pressure cook on high for 8 minutes and quick-release before adding the dairy.

Q: What’s the best cheese to top it with?
A: Sharp cheddar, Monterey Jack, or even crumbled queso fresco all play nicely.

Q: How can I thicken my chili more?
A: Mash a few beans against the pot’s side or use an immersion blender for a couple of pulses.

Q: Will it separate if I freeze it?
A: Sometimes dairy separates—stir vigorously when reheating or whisk in an extra dollop of sour cream.

Q: Can I make it ahead for a party?
A: Yes—just reheat gently and stir before serving; garnishes can be set out buffet-style.

Q: What sides pair well?
A: Cornbread, tortilla chips, or a crisp green salad with lime vinaigrette all work wonderfully.

Conclusion
This White Chicken Chili Recipe is your ticket to a creamy, comforting, and endlessly adaptable bowl of warmth—perfect for any weeknight dinner or casual gathering. Give it a whirl, then come back and let me know: did you swirl in Greek yogurt or go full cream cheese? Share your tweaks and photos below, and don’t forget to explore my other one-pot recipes for more cozy meal ideas!