Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Southwestern cuisine
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 pound boneless, skinless chicken breasts; 2 (15-ounce) cans Great Northern beans, drained and rinsed; 1 (4-ounce) can diced green chiles; 1 cup frozen or canned corn, drained; 4 cups low-sodium chicken broth; 1 teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon chili powder; ¼ teaspoon ground coriander; 1 teaspoon salt, or to taste; ½ teaspoon black pepper; 4 ounces cream cheese, softened and cubed; ½ cup sour cream; Juice of 1 lime; Chopped fresh cilantro, avocado, sliced jalapeño, shredded cheese, and lime wedges for serving (optional)

White Chicken Chili is hands-down one of the coziest soups you'll ever spoon up! Creamy, loaded with juicy shredded chicken, hearty white beans, and zesty green chiles, every bowl is brimming with comforting flavors and a gentle kick of spice.

The magic here is how easy this chili comes together in just one pot-no complicated steps, just simple, real ingredients with seriously hearty results. It's light, yet satisfyingly rich, and perfect for everything from busy weeknights to tailgates or potlucks.

This is my longtime go-to chili recipe, inspired by cool weather cravings and game day gatherings. Every spoonful tastes like a warm hug-don't be surprised if you find yourself making it on repeat!

Bowl of creamy white chicken chili garnished with cilantro, avocado, and lime

Why You'll Love This Recipe

Ready in just 45 minutes, start to finish-perfect for busy nights
Creamy, flavorful, and packed with wholesome protein
A guaranteed crowd-pleaser, easily doubled for parties or meal prep
Customizable heat and toppings for everyone's taste

Key Ingredients for White Chicken Chili Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breast

Tender chicken breast is the star of this chili, bringing lean, flavorful protein to every bite. I like to use boneless, skinless breasts for quick cooking and easy shredding. Leftover rotisserie chicken or even thighs work beautifully for an extra-juicy bite. You can even try turkey for a twist!

Great Northern Beans

These creamy white beans give the chili its signature hearty character and smooth texture. Canned beans offer total convenience-just drain and rinse. Cannellini or navy beans also make tasty substitutes if that's what you have on hand.

Green Chiles

Mild diced green chiles add tasty tang and a gentle southwest-style heat that makes this chili unforgettable. Look for canned green chiles in the Mexican aisle. Want more heat? Swap for hot green chiles or add a diced jalapeño.

Corn

Sweet corn gives bursts of color and crunch, balancing the mild heat with little pops of natural sweetness. Frozen or canned corn is equally great-just be sure to drain well if using canned. You can even shave fresh corn off the cob in summer.

Cream Cheese

Cream cheese is the secret to the chili's luxurious, silky finish. It melts right in, creating a creamy base. Neufchâtel or reduced-fat cream cheese works just as well for a lighter touch, or leave it out if you prefer a brothier style.

White Chicken Chili Recipe cooking process

Instructions for White Chicken Chili Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until it softens and becomes translucent. Stir in the garlic and cook another 30 seconds, just until fragrant.

Cook the Chicken

Place the chicken breasts in the pot with the onions and garlic. Pour in the chicken broth. Add the cumin, oregano, chili powder, coriander, salt, and black pepper. Bring to a gentle simmer and cook, uncovered, for about 15 minutes, or until the chicken is cooked through and easy to shred.

Shred the Chicken

Remove the chicken breasts from the pot and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the pot.

Add Beans, Chiles, and Corn

Stir in the drained Great Northern beans, diced green chiles, and corn. Bring the chili back up to a gentle simmer and cook for another 10 minutes to mingle the flavors.

Make It Creamy

Drop in the cubed cream cheese and stir until completely melted and smooth. Then add the sour cream and stir to blend. Squeeze in fresh lime juice to brighten all those savory notes. Taste and adjust salt or seasoning if needed.

Serve and Garnish

Ladle the chili into bowls and top with fresh cilantro, avocado slices, jalapeños, shredded cheese, and extra lime wedges-whatever your heart desires!

Recipe Variations

Make It Spicy

Love extra heat? Add a finely diced jalapeño or some crushed red pepper flakes with the onions and garlic. For a smoky kick, a dash of chipotle powder is fantastic!

Dairy-Free Version

Go creamy without the dairy by blending a cup of the beans with some broth before adding them back to the pot, or use your favorite dairy-free cream cheese and sour cream alternatives.

Veggie-Loaded Chili

Add diced bell peppers, zucchini, or spinach for extra color and nutrition. This chili is super flexible-just toss in your favorite hearty veggies along with the beans and corn.

Slow Cooker Method

Want to set it and forget it? Toss everything except the cream cheese, sour cream, and lime juice in your slow cooker and cook on low 6-8 hours. Stir in the creamy ingredients just before serving!

Use Rotisserie Chicken

Short on time? Shred a store-bought rotisserie chicken to cut the cooking time in half-just warm everything together and stir in the creamy elements at the end.

Serving Suggestions

Pair this White Chicken Chili with warm, crusty bread or tortilla chips for dunking. A crisp green salad or classic cornbread rounds out the meal perfectly. Don't forget your favorite toppings-try a sprinkle of shredded cheese, diced avocado, chopped cilantro, sliced jalapeños, and a squeeze of fresh lime for the ultimate finish.

Storage and Reheating

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, or microwave in 1-minute intervals until warmed through. This chili freezes well, too-just skip the sour cream before freezing and add it fresh after reheating! Freeze portions flat in zip-top bags for up to 3 months.

Frequently Asked Questions About White Chicken Chili Recipe (FAQ)

Q: Can I use chicken thighs instead of chicken breasts?

A: Absolutely! Chicken thighs will be extra juicy and flavorful-just remove any skin and shred once cooked.

Q: Can I make this White Chicken Chili ahead of time?

A: Yes! The flavors actually get better as they sit. Store in the fridge, then gently reheat and stir before serving. Add fresh toppings for texture.

Q: Is this chili very spicy?

A: The base recipe is mild and family-friendly, thanks to mild green chiles. You can easily add more spice with hot chiles or extra chili powder if you like heat!

There's just nothing cozier than a steaming bowl of White Chicken Chili loaded with tender chicken, creamy beans, and zesty Southwest flavor. It's the kind of meal that brings everyone running to the table-and leftovers are always a treat! Give it a try and let me know how your family loves it by leaving a comment or a five-star rating below!