White Chicken Chili

White Chicken Chili is one of those comforting bowls that brings everyone to the table, packed with tender chicken, creamy beans, and just the right kick of green chilies. I’ve been making this recipe for over twenty years, and it never fails to warm hearts on chilly evenings.

There’s something magical about the moment you lift the lid on a pot of simmering white chicken chili. The aroma of cumin and oregano mingling with the bright scent of lime and green chilies fills the air. I remember the first time my grandmother made this for our family gathering on her Midwest farm. The kitchen windows were steamed up from the cold November air outside, and we all crowded around her big farmhouse table with our bowls piled high with shredded cheese and avocado. She taught me that the secret to truly creamy chili wasn’t heavy cream or cream cheese, but something simpler: pureed white beans and a dollop of sour cream stirred in at the very end. Now, every time I make this recipe, I’m transported back to that cozy kitchen where the most important ingredient was always love. Time to get your pot ready and fill your home with that same warmth!

Why White Chicken Chili Belongs in Your Recipe Box

This white chicken chili has earned its place as a weeknight staple in my kitchen, and I know it’ll do the same in yours. After years of testing and tweaking, I’ve landed on a version that delivers restaurant-quality flavor without the fuss, perfect for those evenings when you want something special but don’t have hours to spend stirring at the stove.

Here’s what makes this recipe work every time:

• Uses pantry staples and ingredients you likely already have on hand
• Comes together in just 45 minutes on busy weeknights
• Works beautifully with leftover rotisserie chicken or Thanksgiving turkey
• Skips heavy cream and cream cheese for a lighter, healthier bowl
• Adapts easily to stovetop, slow cooker, or Instant Pot cooking
• Delivers that perfect creamy texture from pureed beans instead of dairy

I’ve served this chili at countless family dinners and potlucks, and the response is always the same: empty bowls and requests for the recipe. It’s become my go-to for feeding a crowd without breaking a sweat.

Ingredient Spotlight

Olive oil starts our flavor foundation by sautéing the aromatics, and I always choose extra virgin for its subtle fruity notes that complement the chilies.

Yellow onion and garlic create the aromatic base that makes your kitchen smell absolutely incredible. I’ve learned that taking the time to properly soften the onion for those full 3-5 minutes makes all the difference.

Low-sodium chicken broth provides the soup’s body while letting you control the salt level, which is especially important since we’re adding canned chilies and beans.

Diced green chilies deliver that signature mild heat and tangy flavor. I use two cans for perfect balance, but you can easily scale back to one if you’re serving picky eaters.

Ground cumin is the star spice that gives white chicken chili its distinctive warmth and earthy depth that sets it apart from traditional red chili.

Great northern beans become the magic ingredient when half are pureed. They create that luxuriously thick, creamy texture without any heavy cream.

Sour cream or Greek yogurt gets stirred in at the end for tanginess and richness, and I often choose Greek yogurt for extra protein and a lighter feel.

Cooked chicken makes this recipe incredibly flexible. Leftover rotisserie chicken, Thanksgiving turkey, or even Sunday’s roasted chicken all work beautifully.

Corn adds subtle sweetness and those little pops of texture that make every spoonful interesting.

Lime juice brightens all the flavors at the end, cutting through the richness with just a squeeze of fresh citrus.

How to Make White Chicken Chili

Step 1. I always start by heating my olive oil in a large pot over medium-high heat, then adding the chopped onion to sauté until it’s softened and fragrant, about 3-5 minutes. This builds the flavor foundation.

Step 2. Add the minced garlic and cook for just 30 seconds until aromatic, being careful not to let it burn. Betty taught me that burnt garlic turns bitter and ruins the whole pot.

Step 3. Pour in the chicken broth along with the green chilies, cumin, cayenne pepper, paprika, oregano, and lime juice, then season with salt and black pepper to your taste.

Step 4. After draining and rinsing your beans in a strainer, scoop out about one big ladleful and add them to a food processor with a splash of the soup broth, then puree until completely smooth. This is the secret step that creates that creamy, restaurant-quality texture.

Step 5. Add the pureed beans, remaining whole beans, and corn to your soup pot, then bring everything to a gentle simmer.

Step 6. Let the mixture cook uncovered for 15-30 minutes, stirring occasionally, which allows the flavors to meld and the soup to thicken naturally. I’ve found that the longer simmer time develops deeper flavor.

Step 7. Remove the pot from heat and stir in the sour cream and shredded cooked chicken, mixing until everything is well combined and heated through.

Step 8. Serve immediately in bowls garnished with fresh cilantro, shredded cheese, avocado slices, and crunchy tortilla chips. Betty always said the toppings make the meal.

Keeping This White Chicken Chili Fresh

White chicken chili stores beautifully, making it perfect for meal prep or enjoying leftovers throughout the week. I typically transfer any remaining soup to airtight containers once it’s cooled to room temperature, then refrigerate for 3-4 days. The flavors actually deepen overnight, so I sometimes think it tastes even better the next day when all those spices have had time to really get to know each other.

For longer storage, this chili freezes wonderfully for up to 3 months, but here’s Betty’s important tip: freeze it before adding the sour cream, as dairy doesn’t freeze and thaw well and can become grainy. I usually freeze the soup in individual portions or family-sized containers, then thaw overnight in the refrigerator when I’m ready to serve it. Once thawed and reheated, I stir in fresh sour cream or Greek yogurt for that signature creamy finish.

For the best texture, I reheat white chicken chili gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions in 1-minute intervals, stirring between each round. If the soup has thickened too much during storage, simply add a splash of chicken broth to reach your desired consistency.

Perfect Partners for White Chicken Chili

White chicken chili is hearty enough to stand alone, but pairing it with the right sides transforms it into a complete, satisfying meal that fills both bellies and hearts.

• Homemade cornbread provides that sweet, crumbly contrast to the savory chili. The way the warm cornbread soaks up the creamy broth is pure comfort food magic.
• Classic wedge salad offers a crisp, refreshing counterpoint with cool iceberg lettuce, tangy blue cheese dressing, and crispy bacon balancing the chili’s richness.
• No-knead artisan bread gives everyone something to dunk and soak up every last drop. I love how the crusty exterior and soft interior make the perfect vehicle for the creamy soup.
• Simple Mexican rice adds a complementary grain that stretches the meal further while echoing the Southwestern flavors of the green chilies and cumin.
• Fresh guacamole and tortilla chips create a complete Tex-Mex experience, letting everyone scoop up chili alongside creamy avocado goodness.
• Street Corn Chicken Rice Bowls bring smoky charred corn and lime-kissed rice to the table, perfectly complementing the chili’s creamy, mild heat.
• Honey Garlic Chicken Thighs offer a sweet contrast that balances the spicy kick of the chili for guests who want variety on their plate.
• Roasted Brussels sprouts bring a slightly charred, nutty element that surprisingly complements the chili’s creaminess. It’s my go-to vegetable side when I want something a little special.

FAQs

Creamy White Chicken Chili

Creamy White Chicken Chili is so easy it can be made on the stovetop, in the slow cooker, or the instant pot. I love to use leftover chicken, making this a super fast weeknight meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American, Southwestern, Tex-Mex

Calories: 299

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small yellow onion chopped, about 1/2 cup
• 2 garlic cloves finely minced or 1 1/2 teaspoons garlic powder
• 2.5 cups low-sodium chicken broth
• 2 cans (4 oz each) diced green chilies
• 1.5 teaspoons ground cumin
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon dried oregano
• 0.5 teaspoon paprika
• 0.5 small lime juice from
• Salt and freshly ground black pepper to taste
• 2 cans (15 oz each) great northern beans drained and rinsed
• 1 cup sour cream or plain Greek yogurt
• 1 cup corn frozen or fresh
• 2 heaping cups cooked chicken shredded, rotisserie or leftover
• Fresh cilantro for topping
• Shredded cheese for topping
• Tortilla chips for topping
• Avocado sliced, for topping

Equipment

• Large 5-6 quart pot
• Food processor or blender
• Strainer
• ladle
• cutting board
• Chef’s knife

Method

 

1. Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add chopped onion and sauté until softened and fragrant, 3-5 minutes. Add minced garlic and cook for 30 seconds until aromatic.
2. Add chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, and lime juice. Season with salt and black pepper to taste.
3. Drain and rinse the great northern beans in a strainer. Measure out one big ladleful of beans and add to a food processor with a splash of broth from the soup. Puree until completely smooth.
4. Add the pureed beans, remaining whole beans, and corn to the soup pot. Bring the mixture to a gentle simmer.
5. Cook uncovered for 15-30 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken naturally.
6. Remove from heat and stir in sour cream (or Greek yogurt) and shredded cooked chicken until well combined and heated through.
7. Serve immediately in bowls garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips as desired.

Notes

For raw chicken: Add 1.5 lbs raw chicken breasts in step 2 with broth, simmer until cooked through (15-20 minutes), then shred. For milder chili: Use 1 can green chilies and omit cayenne pepper. Substitute 1/2 cup salsa verde (Herdez brand) for green chilies if desired. Any small white beans work (cannellini, navy beans). Freeze before adding sour cream as dairy doesn’t freeze well. For vegetarian: Omit chicken, use vegetable broth, add bell peppers and zucchini.