White Chicken Chili

White Chicken Chili Recipe is one of those meals I keep coming back to. It feels like a twist on the chili we all know, but it’s lighter and creamier.…

By Stella • August 27, 2025 • Reading time: 9 min

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White Chicken Chili Recipe is one of those meals I keep coming back to. It feels like a twist on the chili we all know, but it’s lighter and creamier. Instead of beef and tomatoes, it’s all about tender chicken, soft white beans, and mild green chilies. The flavor is cozy, smooth, and just spicy enough to keep every bite interesting.

I make this recipe often on busy weeknights. It doesn’t take much time, and the ingredients are simple. My family loves it because it’s filling without being too heavy. I like to finish each bowl with fresh cilantro, a little lime juice, and some tortilla chips on the side. That bright touch really lifts the whole dish.

What I enjoy most is how flexible this White Chicken Chili is. Some nights I keep it mild so everyone can enjoy it. Other times, I spice it up with jalapeños or extra chilies. Either way, it always feels like comfort food in a bowl — creamy, hearty, and perfect for sharing.

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What Is White Chicken Chili?

White chicken chili is a type of chili soup that replaces red meat and tomato base with chicken and light-colored ingredients. Instead of kidney beans, you will find white beans such as cannellini or Great Northern beans. Instead of tomato paste, you will see chicken broth and green chiles. The result is a lighter, creamier dish with gentle heat and fresh flavor.

This style of chili gained popularity in the United States in the late 20th century. It is often considered a cousin of Southwestern cuisine, borrowing from the flavors of Tex-Mex while remaining mild enough for most palates. The balance of protein, beans, and dairy makes it both filling and satisfying.

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Key Ingredients

Chicken

The main protein is chicken. Many cooks prefer shredded rotisserie chicken for convenience. Others use boneless skinless chicken breasts or thighs, simmered until tender and shredded. Thighs provide more flavor and remain juicier, while breasts give a leaner profile.

White Beans

Cannellini beans, navy beans, or Great Northern beans are common. These beans are soft, creamy, and absorb the spices well. They also add fiber and bulk to the chili.

Green Chiles

Mild green chiles or Hatch chiles provide a gentle heat and subtle smokiness. They are usually sold canned, already diced and roasted.

Broth

Chicken broth is the liquid base. Low-sodium broth is preferred, as it allows you to control the salt level.

Spices

Cumin, oregano, garlic, and onion form the backbone of the flavor. Chili powder or cayenne can be added for extra heat.

Dairy

Cream cheese, sour cream, or half-and-half is used at the end to give the chili its signature creamy texture.

Garnishes

Fresh cilantro, lime juice, shredded cheese, avocado, and tortilla chips are the most common toppings.

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Cooking Techniques

White chicken chili can be prepared in different ways, depending on the equipment you have and the time available.

Stovetop Method

This is the most traditional way. Onions and garlic are sautéed in oil, then broth, beans, chicken, and spices are added. The mixture simmers for about 20 minutes before dairy and lime juice are stirred in.

Slow Cooker

This method is convenient for busy days. Raw chicken, beans, broth, and spices are combined in the slow cooker and cooked on low for 6–7 hours or high for 3–4 hours. The chicken is shredded near the end, and dairy is added just before serving.

Instant Pot

For speed, the pressure cooker method is useful. Chicken and ingredients are combined, then pressure cooked for about 10 minutes. The pressure is released, chicken shredded, and dairy stirred in.

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Step-by-Step Guide

1. Heat oil in a large pot.
2. Sauté onion until translucent.
3. Add garlic, cumin, and oregano; cook briefly until fragrant.
4. Stir in green chiles, broth, beans, salt, and pepper.
5. Add chicken and bring to a gentle simmer.
6. Cook until flavors blend and chicken is tender.
7. Reduce heat and stir in cream cheese or half-and-half.
8. Add lime juice for brightness.
9. Serve hot with desired toppings.

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Variations and Add-Ins

White chicken chili is flexible. You can adjust ingredients to fit your diet or taste preferences.

• Spicy version: Add jalapeños or more chili powder.
• Vegetarian: Replace chicken with extra beans or roasted vegetables.
• Dairy-free: Use coconut milk or cashew cream instead of dairy.
• Low-carb: Replace beans with cauliflower florets or zucchini.
• Rich version: Use heavy cream and top with Monterey Jack cheese.
• Herbal twist: Add fresh thyme or bay leaves during simmering.

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Serving Suggestions

White chicken chili pairs well with side dishes and toppings.

• Cornbread or warm tortillas on the side.
• A crisp salad for freshness.
• Toppings such as avocado slices, shredded cheese, pickled jalapeños, or crushed tortilla chips.
• For gatherings, create a chili bar with toppings for guests to choose from.

Make-Ahead and Storage

White chicken chili can be made ahead of time. The flavors actually deepen after a day in the refrigerator.

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Store without dairy for up to 2 months. Add cream cheese or milk after reheating.
• Reheating: Warm on the stovetop over low heat. Add a splash of broth if it has thickened.

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Nutrition and Health

White chicken chili is high in protein and fiber. The beans provide complex carbohydrates and fiber, while the chicken provides lean protein. Using low-fat dairy can reduce calorie content. A typical serving contains about 350–400 calories, 30 grams of protein, and 6–7 grams of fiber.

This dish can be adapted for gluten-free diets by ensuring the broth and spices are certified gluten-free. It is also suitable for meal prep, as it keeps well and can be portioned easily.

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Common Mistakes to Avoid

• Boiling after dairy is added: This can cause curdling. Always reduce heat before adding cream or cheese.
• Adding eggs or starch too early: If you include orzo or rice, cook them separately or add near the end.
• Overcooking chicken breasts: They can become dry. Thighs are more forgiving.
• Skipping the lime: A squeeze of citrus brightens the whole dish.

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White Chicken Chili vs. Traditional Chili

Traditional chili is tomato-based and uses beef or pork, while white chicken chili is broth-based and uses chicken. Red chili has smoky, spicy notes, while white chili has creamy, bright flavors. Both are hearty, but white chicken chili feels lighter and less acidic.

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Cultural Popularity

White chicken chili has become a common dish in American cookbooks, food blogs, and restaurants. It is especially popular in colder months and is often featured in chili cook-offs as a lighter alternative to red chili. Its adaptability makes it a staple for families, potlucks, and tailgating events.

FAQs

›Can I use rotisserie chicken?

Yes. Shred 1 whole rotisserie chicken (about 3 cups). Add during the simmer and heat through gently.

›How do I make it spicier?

Sauté a minced jalapeño with the onion, use hot green chiles, and finish with a pinch of cayenne or hot sauce.

›How can I thicken the chili without dairy?

Mash 1 cup of beans and stir in, or blend 1 cup of the chili and return to the pot. Simmer uncovered 5–8 minutes.

›Can I start with raw chicken?

Yes. Simmer (stovetop) or pressure cook (IP High 10–12 minutes) until 165°F / 74°C. Shred, return, then add dairy and lime off heat.

›Which beans work best?

Great Northern or cannellini are classic. Navy beans or pinto beans also work; rinse well for cleaner flavor.

›Will it freeze well?

Yes—best without dairy. Freeze the base up to 2 months. Add cream cheese and half-and-half after reheating.

›Is this gluten-free?

Yes, when made with verified gluten-free chicken broth and spices. Always check labels.

›How do I keep dairy from curdling?

Lower heat before adding cream cheese and half-and-half. Do not boil after dairy is added. Whisk dairy with hot liquid first for a smoother finish.

›How long do leftovers keep?

Refrigerate 3–4 days in airtight containers. Reheat gently until steaming; add broth if thick and finish with lime.

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Stella

White Chicken Chili

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Prep10 mins

Cook25 mins

Total35 mins

Yield6 servings

Dinner American Gluten-free white chicken chili, easy, weeknight

Creamy, mildly spiced, and perfect with tortilla chips.

Ingredients

2 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 tsp ground cumin

1 tsp dried oregano

1/2 tsp chili powder (mild)

2 cans (4 oz) mild diced green chiles

4 cups low-sodium chicken broth

2 cans (15 oz) white beans, rinsed

3 cups cooked shredded chicken (rotisserie works)

1/2 tsp kosher salt, more to taste

1/4 tsp black pepper

4 oz cream cheese, softened

1/2 cup half-and-half (or milk)

Juice of 1/2 lime

Fresh cilantro, chopped (for topping)

Cook’s Notes

For thicker chili, mash 1 cup of beans and stir back in.

Melt cream cheese on low heat for a silky finish.

Use hot green chiles or jalapeño for more heat.

Heavy cream can replace half-and-half for extra richness.

Instructions

Warm oil in a pot over medium heat. Sauté onion 3–4 minutes.

Add garlic, cumin, oregano, and chili powder. Cook 30 seconds, stirring.

Stir in green chiles, broth, beans, chicken, salt, and pepper. Simmer 12–15 minutes.

Reduce heat to low. Stir in cream cheese until melted and smooth.

Add half-and-half and lime juice. Warm gently; do not boil. Taste and adjust seasoning.

Serve with cilantro, Monterey Jack, avocado, and tortilla chips.

Storage & Reheat

Fridge: 3–4 days in airtight containers.

Freeze: Up to 2 months (omit dairy; add after reheating).

Reheat: Medium-low on stovetop; add broth if thick.

Equipment

4–6 qt Dutch oven or heavy pot

Wooden spoon & ladle

Measuring cups & spoons

Nutrition (per serving)

Calories380

Protein30g

Carbs22g

Fat19g

Fiber6g

Sodium680mg

Health notes: High in protein for satiety. Lower sodium by using no-salt beans and low-sodium broth. For dairy-free, skip cream cheese and use unsweetened cashew milk; blend 1 cup of the chili for body.

Allergens: Contains dairy. Naturally gluten-free with verified gluten-free broth.