White chicken chili transforms ordinary weeknight dinners into something truly special with its creamy texture and bold flavors. I’ve been making this comforting dish for over twenty years, and it never fails to bring my family running to the kitchen when that wonderful aroma starts filling the house.
There’s something magical about the way this white chicken chili comes together in just one pot. Last winter, when my grandson was feeling under the weather, I made a big batch of this recipe, and watching his face light up with that first spoonful reminded me why I fell in love with cooking in the first place. The creamy white beans create such a satisfying base, while the tender chicken and gentle spices warm you from the inside out. Unlike traditional red chili, this version feels lighter yet equally comforting, making it perfect for any season. Let’s get cooking!
Why You’ll Love This White Chicken Chili
This white chicken chili recipe has been a cornerstone in my kitchen for decades, inspired by my dear friend from Texas who first shared her family’s version with me during a church potluck. What makes this dish so special is how it brings together the heartiness of traditional chili with a creamy, soul-warming twist that appeals to every generation.
- Easy to make with everyday ingredients – Everything you need is probably already in your pantry and fridge
- Perfect for busy weeknights or family dinners – Ready in just 40 minutes from start to finish
- Consistently delicious results – This foolproof recipe delivers the same amazing flavors every single time
- Great for meal prep and freezing – Make a double batch and enjoy easy dinners for weeks
- Kid-friendly with customizable heat levels – Mild enough for little ones, with options to spice it up for adults
- Naturally gluten-free option – Simply use gluten-free chicken broth and you’re all set
This creamy white chicken chili is more than just a meal—it’s a warm hug in a bowl that brings families together around the dinner table.
Ingredient Note List
Shredded Cooked Chicken: I always recommend using rotisserie chicken from the grocery store because it saves time and adds incredible flavor to your white chicken chili.
White Beans: Cannellini beans work beautifully here because they hold their shape during cooking and provide that creamy texture we’re looking for.
Heavy Cream: The cream creates that signature rich, velvety base that makes this chili so comforting and different from traditional versions.
Yellow Onion: A medium onion adds the perfect sweet foundation flavor that balances the spices without overwhelming the dish.
Fresh Garlic: I prefer using fresh garlic cloves because they give a more vibrant flavor than pre-minced versions.
Ground Cumin: This warm spice is essential for authentic chili flavor and pairs beautifully with the creamy base.
Chili Powder: A good quality chili powder adds depth and that classic chili taste without too much heat.
Chicken Broth: I always choose low-sodium broth so I can control the salt level in my white chicken chili.
Sweet Corn: Fresh, frozen, or canned corn all work well and add a lovely pop of sweetness and color.
Fresh Cilantro: The bright, fresh flavor of cilantro makes the perfect finishing touch for serving.
How to Cook White Chicken Chili
Step 1. I usually start by heating the olive oil in my favorite Dutch oven over medium heat because it distributes heat evenly for the best results.
Step 2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes – my grandmother always said this step builds the flavor foundation for any great dish.
Step 3. Stir in the minced garlic and cook for just one minute until fragrant, being careful not to let it brown because burnt garlic can make the whole dish bitter.
Step 4. I’ve found that adding the shredded chicken, drained white beans, corn, and all the spices at once works best to ensure everything is evenly distributed.
Step 5. Pour in the chicken broth and cream, stirring gently to combine – this is when you’ll start seeing that beautiful creamy color develop.
Step 6. Bring the mixture to a gentle simmer, then reduce the heat to low and let it bubble away for 20-25 minutes so all those wonderful flavors can meld together.
Step 7. My husband prefers when I taste and adjust the seasoning at this point, adding extra salt, pepper, or spices according to our family’s preferences.
Step 8. Remove from heat and let it cool slightly before serving – this helps the chili thicken up just a bit more and prevents anyone from burning their tongue.
How to Store & Reheat
I usually store any leftover white chicken chili in airtight containers in the refrigerator, where it stays fresh and delicious for up to 4 days. Make sure the chili cools completely before sealing the containers to prevent condensation from affecting the texture.
For longer storage, this recipe freezes beautifully for up to 3 months. I recommend portioning it into individual serving containers before freezing, which makes reheating so much easier when you want a quick meal later on.
For best results, I like to reheat this white chicken chili on the stovetop over low heat, stirring occasionally and adding a splash of chicken broth if it seems too thick. You can also use the microwave – just cover the bowl and heat in 30-second intervals, stirring between each one to ensure even heating.
White Chicken Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium. Add onion and cook about 5 minutes until softened and translucent.
- Stir in garlic and cook 30–60 seconds until fragrant.
- Add shredded chicken, white beans, corn, cumin, chili powder, oregano, salt, and pepper; stir to coat and toast spices briefly.
- Pour in chicken broth and cream (or half-and-half); stir to combine and bring to a gentle simmer.
- Reduce heat to low and simmer 20–25 minutes, stirring occasionally, until slightly thickened and creamy.
- Taste and adjust seasoning with more salt, pepper, or spices as desired.
- Remove from heat, let cool slightly, and serve with desired garnishes.
Notes
What to Serve with White Chicken Chili
Warm Corn Tortillas: The soft texture and mild corn flavor provide the perfect vehicle for scooping up every delicious bite of this creamy chili.
Crusty Cornbread: In my kitchen, I often serve this with sweet cornbread because the crumbly texture and slight sweetness complement the savory chili beautifully.
Fresh Green Salad: A simple salad with mixed greens and a light vinaigrette adds freshness and helps balance the richness of the chili.
Baked Sweet Potato: The natural sweetness of roasted sweet potato pairs wonderfully with the mild spice of white chicken chili.
Buttered Dinner Rolls: Soft, warm dinner rolls are perfect for soaking up every drop of that creamy, flavorful broth.
Mexican Rice: Fluffy cilantro-lime rice creates a complete, satisfying meal that my family always requests for Sunday dinners.
FAQs
Absolutely! I recommend using leftover turkey, especially around the holidays – it works just as well and creates a delicious way to use up Thanksgiving leftovers.
To add more heat, try dicing fresh jalapeños or adding a pinch of cayenne pepper during cooking, then adjust to your family’s taste preferences.
Many home cooks find that coconut milk makes an excellent substitute for heavy cream, giving you that same creamy texture without the dairy.
If your chili seems watery, simply simmer it uncovered for a few extra minutes to reduce the liquid, or mash some of the beans against the side of the pot to thicken it naturally.
