White Chicken Chili is a cozy, flavorful twist on the classic chili you might be used to. It’s packed with tender chicken, creamy white beans, and just the right kick of green chilies and spices that warm you up without overwhelming your taste buds. The creamy texture and gentle heat make it a perfect comfort food for chilly evenings.
I love making this chili when I want something hearty but not too heavy. The combination of chicken and beans feels satisfying, and I always add a squeeze of lime or a handful of fresh cilantro on top to brighten the flavors. It’s one of those dishes where you can easily adjust the spice level to your liking, which means everyone can enjoy it at the table.
When I serve White Chicken Chili, I like to pair it with some crunchy tortilla chips or warm cornbread. It’s great for casual dinners or even as a game day snack. Whenever I make this, it always feels like a warm hug in a bowl, perfect for sharing with family or friends around the table.
Key Ingredients & Substitutions
White Beans: Cannellini or great northern beans add creaminess and a mild flavor. If you prefer, you can use navy beans or even chickpeas for a different texture. Canned beans save time, just rinse them well to reduce salt.
Chicken: Boneless skinless chicken breasts or thighs work well. Thighs stay juicier and add richness, but breasts are leaner. You can also use shredded rotisserie chicken to speed things up.
Green Chilies: They bring mild heat and a slight tang. If you want more spice, add a chopped jalapeño or a splash of hot sauce. For less heat, mild poblano peppers or bell peppers can work too.
Sour Cream or Greek Yogurt: This adds creaminess and a little tang. Greek yogurt is a great lower-fat swap and adds protein. Avoid adding these too early to prevent curdling.
Spices: Cumin and oregano provide warmth and depth. I like to toast them briefly with garlic and onion to release their aroma. Feel free to add smoked paprika for a smoky hint.
How Can I Make Shredding Chicken Easy and Quick?
After simmering the chicken in the chili broth, it’s important to shred it well for the best texture. Here’s how I like to do it:
- Remove the chicken from the pot and place it on a large cutting board or plate.
- Using two forks, pull the chicken apart into thin, bite-sized shreds.
- If you want a faster method, you can use a hand mixer on low speed to shred the chicken right in the pot.
- Return the shredded chicken to the pot and stir it in well to soak up the chili flavors.
Shredding the chicken this way ensures each bite has tender, well-flavored meat spread throughout the chili, making it extra comforting and satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chili evenly and letting flavors meld.
- Wooden spoon or silicone spatula – helps stir and scrape without scratching your pot.
- Tongs or two forks – great for shredding the cooked chicken easily.
- Measuring spoons – to get the spices just right for balanced flavor.
- Can opener – essential for opening canned beans, corn, and chilies quickly.
Flavor Variations & Add-Ins
- Swap chicken for shredded turkey or rotisserie chicken for a quick, tasty twist.
- Add diced green bell peppers or roasted poblano for extra color and mild heat.
- Stir in Monterey Jack or pepper jack cheese for creamy richness and a slight kick.
- Include corn kernels or diced zucchini to boost texture and add a bit of sweetness.
How to Make White Chicken Chili?
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) corn kernels, drained
- 4 cups chicken broth
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (optional garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This White Chicken Chili recipe takes about 10 minutes to prepare and 30 minutes to cook, totaling around 40 minutes. It’s a fast and easy meal that delivers big, comforting flavors without a long wait.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
2. Add Spices and Main Ingredients:
Stir in ground cumin, dried oregano, chili powder, salt, and pepper. Cook for about 30 seconds to toast the spices. Then, add the drained white beans, diced green chilies, corn, and chicken broth. Stir well to combine.
3. Cook the Chicken:
Submerge the chicken breasts or thighs in the liquid. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20-25 minutes until the chicken is cooked through.
4. Shred the Chicken and Finish the Chili:
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the chili. Stir in sour cream (or Greek yogurt) and lime juice for creaminess and brightness. Taste and adjust salt and pepper as needed. Let it simmer another 5 minutes to blend the flavors.
5. Serve and Enjoy:
Serve the chili hot, topped with fresh cilantro, sliced jalapeños, and a dollop of sour cream if you like. Don’t forget lime wedges on the side for an extra burst of flavor. Pair it with crusty bread or tortilla chips for a comforting and delicious meal.
Can I Use Frozen Chicken in This White Chicken Chili?
Yes! Just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or submerge in cold water in a sealed bag for quicker thawing. This helps the chicken cook evenly in the chili.
Can I Make White Chicken Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors meld. Prepare it fully, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave before serving.
What Can I Use Instead of Sour Cream?
You can substitute Greek yogurt for sour cream for a lighter, tangy creaminess. Just stir it in at the end of cooking to avoid curdling. If dairy isn’t an option, coconut cream can work, though it will add a slight coconut flavor.
How Should I Store Leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium-low heat to avoid curdling the dairy, stirring occasionally for even heating.
