Easy White Chicken Chili

We all love a heavy bowl of beef chili, but sometimes, I crave comfort food that doesn't weigh me down. This White Chicken Chili is the answer! It's the "lighter" side of comfort, a creamy chicken chili packed with protein-rich white beans, tender chicken, and the bright, zesty flavor of mild green chiles.

This recipe is made with hearty beans, tender chicken, and a rich and creamy broth that's so easy it can be made on the stovetop, in the slow cooker, or the Instant Pot. It's become one of those recipes I make at least twice a month because it's simple, filling, and everyone in my house loves it.

Jump to:

• Why You'll Love This White Chicken Chili
• Ingredients for White Chicken Chili
• How to Make White Chicken Chili
• My Top Tips for This Recipe
• Little Moments in the Kitchen
• Substitutions for White Chicken Chili
• Variations on White Chicken Chili
• Equipment for White Chicken Chili
• Storage Tips for White Chicken Chili
• Adam's Tip for White Chicken Chili
• FAQ about White Chicken Chili
• Conclusion
• Related
• Pairing
• recipe

Why You'll Love This White Chicken Chili

• Super easy to make – This is a true one-pot meal that doesn't require any complicated steps or fancy techniques.
• Budget-friendly – Made with white beans, chicken, green chiles, and Southwestern spices, this recipe uses affordable ingredients you can find at any grocery store.
• Family-approved – Even Adam, who usually picks at his dinner, cleans his bowl and asks for more. That's how I know it's a winner.

Ingredients for White Chicken Chili

This white chicken chili recipe uses simple ingredients that work together to create something hearty and satisfying. Most of these items are pantry staples, which makes this recipe easy to pull together any night of the week.

What You'll Need

For the Chili Base:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (4-ounce) cans diced green chiles
• 4 cups low-sodium chicken broth
• 3 (15-ounce) cans white beans (cannellini or great northern beans), drained and rinsed
• 1 cup frozen or canned corn kernels

For the Chicken:

• 1½ pounds boneless, skinless chicken breasts (or use rotisserie chicken for a shortcut)

For the Seasocnings:

• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Creamy Finish:

• ½ cup sour cream
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped

Why These Ingredients Matter

• White beans – Cannellini beans make the chili hearty and filling without adding too many calories. They also help thicken the broth naturally.
• Green chiles – These bring a mild heat that isn't too spicy. They add just enough flavor without overwhelming the other ingredients.
• Sour cream – This is what makes the chili extra creamy. Grandma Viola taught me that adding sour cream at the end creates a creamy texture that's way better than just using broth alone.

How to Make White Chicken Chili

Making this white chicken chili is straightforward. The key is cooking the chicken until it's tender enough to shred easily, then letting everything simmer together so the flavors blend.

Step-by-Step Directions

1. Heat the oil – In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Cook the onion – Add the diced onion and cook for 5 minutes until it softens. Stir in the minced garlic and cook for 1 more minute.
3. Add the chiles and spices – Toss in the green chiles, cumin, paprika, coriander, cayenne, salt, and pepper. Stir everything together and cook for 2 minutes.
4. Pour in the broth – Add the chicken broth and bring the mixture to a gentle boil.
5. Cook the chicken – Place the chicken breasts in the pot, making sure they're mostly covered by the liquid. Reduce the heat to low, cover, and simmer for 20-25 minutes until the chicken is fully cooked.
6. Shred the chicken – Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
7. Add the beans and corn – Stir in the white beans and corn. Let everything simmer together for 10 minutes.
8. Make it creamy – Turn off the heat and stir in the sour cream, lime juice, and fresh cilantro. Taste and adjust the seasonings if needed.
9. Serve – Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, tortilla strips, or avocado.

Hint: Make sure you turn off the heat before stirring in the sour cream. If the pot is too hot, the sour cream can separate and look curdled.

If you're looking for more easy recipes that come together quickly, try our Blended Chocolate Overnight Oats for a simple breakfast option that's ready when you wake up.

Little Moments in the Kitchen

The first time I made this white chicken chili, Adam wasn't sure he'd like it. He stood by the stove watching me stir the pot and asked, "Is this just soup?" I told him it was chili, which is basically soup's cooler cousin. He didn't look convinced.

But once I ladled it into his bowl and let him add crushed tortilla chips and shredded cheese on top, everything changed. He took one bite, paused, and then said, "Wait, can I have more cheese?" Now he calls it "nacho soup," and honestly, I'll take that as a compliment. Every time I make it, he asks if we can have it again the next night.

Substitutions for White Chicken Chili

• Chicken: Use boneless thighs instead of breasts for more flavor, or grab a rotisserie chicken to skip the cooking step entirely.
• Sour cream: Swap in Greek yogurt for a lighter option, or use cream cheese for an even thicker, creamier broth.
• Green chiles: If you can't find canned green chiles, use fresh poblano peppers that have been roasted and diced.

Variations on White Chicken Chili

• Spicy: Add diced jalapeños or an extra pinch of cayenne pepper to kick up the heat.
• Deluxe: Stir in a cup of Mexican street corn or top with crumbled queso fresco and fresh pico de gallo.
• Kid-Friendly: Keep the spices mild and let everyone build their own bowl with toppings like cheese, chips, and avocado.

Looking for more comforting recipes? Check out our Amish Cinnamon Bread for a simple bread that pairs perfectly with a bowl of chili.

Equipment for White Chicken Chili

• Large pot or Dutch oven – A heavy-bottomed pot keeps the heat even and prevents the bottom from burning. This is what I use every time I make chili.
• Wooden spoon – Great for stirring without scratching your pot. Grandma Viola swears by wooden spoons and I've learned to trust her on these things.
• Two forks – The easiest way to shred chicken. Just hold one fork steady and pull the chicken apart with the other.

Storage Tips for White Chicken Chili

• Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day.
• Freeze in individual portions for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of chicken broth if it's too thick.
• When reheating, stir in a little extra sour cream or lime juice to freshen up the flavors.

If you're looking for more make-ahead recipes, try our Homemade Cookie Butter Latte for a cozy drink you can make in minutes.

FAQ about White Chicken Chili

Conclusion

Here's to comfort food that feels as good as it tastes! I hope this zesty, bright, and creamy bowl becomes your new favorite way to lighten up chili night without sacrificing a single ounce of flavor. This easy white chicken chili is the kind of recipe you'll make again and again because it's simple, filling, and always turns out great.

Give it a try this week and let me know what you think. If you love it as much as we do, snap a picture and share it. For more inspiration on creamy, comforting dishes, check out this White Cheese Chicken Lasagna recipe that's perfect for family dinners.

Related

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Pairing

These are my favorite dishes to serve with White Chicken Chili:

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