Name: White Chicken Chili recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 pound boneless, skinless chicken breasts; 1 (4-ounce) can diced green chilies; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 3/4 teaspoon ground coriander; 1/2 teaspoon chili powder; 1/2 teaspoon salt (more to taste); 1/4 teaspoon black pepper; 3 cups low-sodium chicken broth; 2 (15-ounce) cans great Northern beans, drained and rinsed; 1 (15-ounce) can cannellini beans, drained and rinsed; 1 cup frozen or fresh corn; 4 ounces cream cheese, softened and cubed; 1/2 cup sour cream; Juice of 1 lime; Chopped fresh cilantro (for garnish); Sliced jalapeño (for serving, optional); Shredded Monterey Jack cheese (for serving, optional)

Hey y’all! If you’re looking for the ultimate comfort food that’s both hearty and packed with vibrant flavors, this White Chicken Chili recipe is a must-try. It’s got tender shredded Chicken, creamy beans, and a blend of savory spices—all bubbling together to create a bowl of pure coziness. Whether you’re hosting a game night, prepping a satisfying family dinner, or just craving a new take on chili night, this easy recipe has you covered. Let’s get cooking!

Why You’ll Love This White Chicken Chili Recipe

Quick & Simple: Ready in just 40 minutes—minimal prep, all the flavor.
Creamy Comfort: Delivers a rich, velvety texture thanks to cream cheese and tender beans.
Customizable Spice: Easily adjust the heat with your favorite chilies or keep it mild for everyone.
Great for Leftovers: Tastes even better the next day, making it perfect for meal prep.
Family Favorite: A crowd-pleasing dish that will have everyone asking for seconds.

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless Chicken breasts
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper
3 cups low-sodium chicken broth
2 (15-ounce) cans great Northern beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup frozen or fresh corn
4 ounces cream cheese, softened and cubed
1/2 cup sour cream
Juice of 1 lime
Chopped fresh cilantro (for garnish)
Sliced jalapeño (for serving, optional)
Shredded Monterey Jack cheese (for serving, optional)

Directions

Step 1: Sauté Aromatics

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and fragrant.
Stir in the garlic and cook for 1 minute more.

Step 2: Cook the Chicken

Add the chicken breasts, green chilies, cumin, oregano, coriander, chili powder, salt, and pepper. Stir well to coat the chicken.
Pour in the chicken broth. Cover and bring to a gentle simmer. Cook for 15-18 minutes, or until chicken is cooked through and tender.

Step 3: Shred the Chicken

Remove the chicken breasts to a plate. Shred them using two forks, then return the shredded chicken to the pot.

Step 4: Add Beans & Creaminess

Add the great Northern beans, cannellini beans, and corn. Stir in the cream cheese until it melts and becomes creamy.
Simmer uncovered for 8-10 minutes, stirring occasionally, until the chili thickens.

Step 5: Finish & Serve

Stir in the sour cream and lime juice. Adjust salt and pepper to taste.
Ladle chili into bowls and garnish with cilantro, jalapeño, and shredded Monterey Jack cheese if desired. Enjoy!

Notes

You can substitute rotisserie chicken for an even quicker meal—just add with the beans and heat through.
For extra thick chili, mash some of the beans before adding to the pot.
If you want a dairy-free version, use coconut cream instead of cream cheese and sour cream.

Variations

Spicy White Chicken Chili: Add a diced jalapeño with the onions and use hot green chilies.
White Turkey Chili: Swap chicken with ground or shredded turkey for a tasty twist.
Vegetarian Version: Omit the chicken and double up on beans; use vegetable broth instead.

Required Equipment

Large Dutch oven or heavy-bottomed pot
Cutting board and knife
Wooden spoon
Measuring cups and spoons
Forks (for shredding chicken)

Storage Instructions

Store cooled white chicken chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave, stirring occasionally for an even texture.

Suggested Pairings & Serving Recommendations

Serve with warm cornbread, tortilla chips, or crusty bread for dipping.
Top with diced avocado, extra sour cream, and fresh cilantro for the perfect finishing touch.
Pair with a crisp green salad or a tangy slaw to balance the rich chili flavors.

Pro Tips for the Best White Chicken Chili

Soften cream cheese before adding for best creaminess and faster melting.
Don’t skip the lime juice at the end—it brightens all the flavors!
Simmer uncovered to let the chili thicken—watch and stir to prevent sticking.

FAQ

Can I make this white chicken chili in a slow cooker?

Yes! Sauté the onions and garlic first, then add all ingredients except cream cheese, sour cream, and lime to the slow cooker. Cook on low for 6-7 hours, shred the chicken, then stir in the cream cheese, sour cream, and lime juice in the last 30 minutes.

What can I use instead of cream cheese?

Try using Greek yogurt, plain sour cream, or coconut cream for a creamy texture without cream cheese.

Is White Chicken Chili gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check your chicken broth and toppings for added ingredients.

White Chicken Chili recipe

Why You’ll Love This White Chicken Chili Recipe

Ingredients