A pot of white chicken chili simmering on the stove fills your kitchen with the aroma of cumin, garlic, and green chilies, creating anticipation for a comforting bowl of something warming and satisfying. This version swaps the typical tomato-based red chili for a creamy white bean and chicken combination that’s lighter but just as hearty. Tender shredded chicken mingles with creamy beans in a broth enriched with sour cream, creating a bowl that’s both nourishing and indulgent.
This high-protein dinner comes together in one pot and adapts easily to whatever cooking method works best for your schedule. Whether you simmer it on the stovetop, set it in a slow cooker in the morning, or pressure cook it in an Instant Pot, you get the same satisfying result with minimal hands-on effort.
Why You’ll Love This Delicious White Chicken Chili
This chili delivers serious protein from both the chicken and white beans while staying lighter than traditional beef chili. Each bowl provides a substantial amount of protein and fiber, keeping you full without feeling weighed down. The white beans create a creamy base without needing excessive amounts of dairy.
The flavor profile is bright and herbaceous rather than heavy and tomato-forward. Green chilies add mild heat and a fresh, tangy quality that balances the richness of the sour cream. Cumin and oregano bring warmth and depth, while garlic and onion build a savory foundation.
You can make this chili three different ways depending on your schedule. The stovetop method takes about 45 minutes and gives you the most control. A slow cooker lets you start it in the morning and come home to dinner ready. The Instant Pot version cooks in under 30 minutes for those really rushed evenings.
Using rotisserie chicken as a shortcut cuts the cooking time by 20 minutes. Simply shred the pre-cooked chicken and add it when you would normally return the cooked chicken to the pot. This hack makes the recipe even more weeknight-friendly when time is tight.
The garnishes transform each bowl into a personalized experience. Shredded cheese, fresh cilantro, creamy avocado, a squeeze of lime, and crunchy tortilla chips add layers of texture and flavor that make every bite interesting. Everyone can customize their bowl to their preferences.
Ingredients for Delicious White Chicken Chili
I always use boneless, skinless chicken breasts for this recipe because they shred beautifully and provide lean protein. You can substitute chicken thighs if you prefer darker meat with more fat and flavor. For the fastest version, rotisserie chicken works perfectly and eliminates the simmering step entirely.
For the Protein:
- 1 ½ lbs boneless, skinless chicken breasts (or rotisserie chicken)
For the Flavor Base:
- 1 tbsp vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (4 oz each) chopped green chilies
- 1 ½ tsp ground cumin
- 1 ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For the Liquid & Beans:
- 4 cups chicken broth
- 3 cans (15 oz each) white beans, rinsed and drained
For the Creamy Finish:
- 1 cup sour cream
- ½ cup heavy cream (optional)
For Garnish:
- Shredded Monterey Jack cheese
- Fresh cilantro
- Avocado slices
- Lime wedges
- Tortilla chips
Green chilies are the key ingredient that sets white chili apart. I use canned chopped green chilies for convenience and consistent mild heat. They add flavor without making the chili spicy, though you can use fresh roasted poblanos if you want to elevate it further.
For the beans, Great Northern beans or cannellini beans both work well. Great Northern beans are slightly smaller and creamier, while cannellini beans are larger and hold their shape better. Either way, rinse and drain them to remove excess sodium and starch. Mashing one can creates a thicker, creamier texture while leaving the other two cans whole provides pleasant bursts of intact beans.
The spice combination is simple but effective. Cumin brings earthy warmth that’s essential to chili, while oregano adds a slightly floral, herbaceous note. Cayenne is optional and can be increased if you like more heat. Good-quality chicken broth makes a difference since it forms the base of your chili. Low-sodium gives you better control over the final seasoning.
Sour cream is what makes this chili “white” and adds tangy richness. Stir it in at the end off the heat to prevent it from curdling. The heavy cream is optional but makes the chili even more luxurious and smooth.
How to Make Delicious White Chicken Chili
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and soft. The onion should smell sweet and look slightly golden around the edges. Add the minced garlic and cook for 1 minute more, stirring constantly so it doesn’t burn. You want it fragrant but not browned.
Add the cumin, oregano, salt, black pepper, and cayenne if using. Stir the spices into the onion and garlic mixture for about 30 seconds. This step, called blooming the spices, releases their essential oils and intensifies their flavors. The mixture should smell incredibly aromatic.
Pour in the chicken broth and add both cans of chopped green chilies. Stir to combine. Carefully add the whole chicken breasts to the pot. Bring the liquid to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. The exact time depends on the thickness of your chicken breasts.
Remove the cooked chicken to a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces. This is easier while the chicken is still warm.
While the chicken rests, prepare the beans. Take one can of rinsed and drained white beans and mash them roughly with a fork or potato masher. This creates a creamy base that thickens the chili naturally. Add the mashed beans and the two remaining cans of whole beans to the pot. Stir everything together.
Return the shredded chicken to the pot and stir it into the bean mixture. Let everything simmer together uncovered for about 10 minutes. This allows the flavors to meld and the chili to thicken slightly as some of the liquid evaporates.
Remove the pot from the heat. This step is important because adding dairy to boiling liquid can cause it to curdle. Stir in the sour cream and heavy cream if using. Mix thoroughly until the chili is creamy and smooth. The color should be pale and uniform. Taste and adjust seasoning with more salt and pepper if needed.
Ladle the white chicken chili into bowls. Top each serving with shredded Monterey Jack cheese, chopped fresh cilantro, avocado slices, a squeeze of fresh lime juice, and some tortilla chips for crunch. The garnishes add freshness, richness, and texture that take the chili from good to exceptional.
What to Serve with Delicious White Chicken Chili
White chicken chili is substantial on its own, but a few strategic sides enhance the meal and round out the experience.
Cornbread: Sweet, buttery cornbread is the classic pairing. The slight sweetness balances the savory, mildly spicy chili, and it’s perfect for soaking up the creamy broth. Serve it warm with butter.
Tortilla Chips: Crunchy tortilla chips can be used for dipping or crumbled on top for added texture. They bring a satisfying crunch that contrasts with the smooth, creamy chili.
Mexican Rice: Cilantro lime rice or Spanish rice adds another element to the meal and makes it even more filling. The rice soaks up the chili and provides additional substance.
Simple Green Salad: A fresh salad with romaine, tomatoes, and a tangy lime vinaigrette provides crispness and acidity that cuts through the richness of the chili. It adds brightness to the plate.
Quesadillas: Cheese quesadillas cut into wedges make a fun side that appeals to kids and adults alike. The melted cheese complements the creamy chili perfectly.
Cilantro Lime Slaw: A crunchy cabbage slaw dressed with lime juice and cilantro brings freshness and crunch. The acidic dressing balances the creamy, rich chili.
Jalapeño Cornbread Muffins: Individual cornbread muffins studded with jalapeños add a spicy kick and convenient portion control. They’re easy to grab and perfect for dunking.
Pro Tips & Variations
Don’t skip blooming the spices in the oil before adding the liquid. This 30-second step intensifies their flavors and makes a noticeable difference in the final dish. The spices should smell fragrant and toasted.
Mash one can of beans for the creamiest texture. This simple technique creates a thick, velvety base without needing flour or cornstarch as a thickener. The mashed beans dissolve into the broth and create body.
Add the sour cream off the heat to prevent curdling. Dairy products can separate and become grainy when added to boiling liquid. Let the chili cool for a minute after removing from heat, then stir in the dairy.
For the best flavor, make this chili a day ahead. Like most soups and stews, white chicken chili tastes even better the next day as the flavors have time to meld together in the refrigerator.
Slow Cooker Method: Place chicken, onion, garlic, green chilies, spices, beans, and broth in slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred chicken, return to pot, stir in sour cream and cream.
Instant Pot Method: Use sauté function to cook onion and garlic. Add spices, broth, green chilies, and chicken. Seal and cook on high pressure for 10 minutes. Quick release, shred chicken, stir in beans. Simmer on sauté for 5 minutes. Stir in dairy off heat.
Spicier Version: Add diced jalapeños with the onions, increase cayenne to ½ teaspoon, and use pepper jack cheese for topping. You can also add hot sauce to individual bowls.
Vegetarian White Chili: Omit chicken and add an extra can of beans plus 2 cups of diced vegetables like bell peppers, corn, and zucchini. Use vegetable broth instead of chicken broth.
Storage & Reheating Tips
Store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days. The chili actually tastes better after a day as the flavors continue to develop and blend together.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if the chili has thickened too much. Don’t bring it to a rolling boil, which can cause the sour cream to separate.
For microwave reheating, use 50 percent power and heat in 1-minute intervals, stirring between each one. This gentler method prevents the dairy from breaking and keeps the texture smooth.
White chicken chili freezes well for up to 3 months, though the texture of the sour cream may change slightly when thawed. For best results, freeze the chili before adding the dairy. When reheating from frozen, thaw overnight in the refrigerator, reheat on the stovetop, then stir in fresh sour cream.
Leftover chili makes excellent filling for burritos, enchiladas, or quesadillas. You can also use it as a topping for baked potatoes or nachos for a different meal entirely.
Common Questions
Can I use canned chicken? Fresh or rotisserie chicken tastes much better, but canned chicken works in a pinch. Drain it well and add it when you would add the shredded chicken. The texture won’t be quite as good.
What if I don’t have green chilies? Substitute one diced poblano pepper or 2 to 3 diced jalapeños. Roast them first for deeper flavor. You can also use a jar of salsa verde, though it will change the flavor profile slightly.
Can I make this dairy-free? Use coconut cream instead of sour cream and heavy cream. The flavor will be different but still creamy and satisfying. Skip the cheese garnish or use dairy-free cheese.
How do I make it thicker? Mash more of the beans, simmer uncovered longer to reduce the liquid, or add a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons water. Stir it in and simmer for 5 minutes.
Can I double this recipe? Absolutely. Use a very large pot or Dutch oven and increase all ingredients proportionally. The cooking time stays roughly the same, though you may need an extra 5 minutes for the chicken to cook through.
This delicious white chicken chili delivers comfort and satisfaction in every bowl. The combination of tender chicken, creamy beans, and tangy sour cream creates a lighter take on traditional chili that’s perfect for any night of the week. Give this one a try when you want something warming, filling, and full of flavor.
Delicious White Chicken Chili
Ingredients
Equipment
Method
- Heat 1 tablespoon vegetable oil in large pot or Dutch oven over medium heat. Add diced onion and sauté 5 minutes, stirring occasionally, until translucent and soft. Add minced garlic and cook 1 minute more, stirring constantly.
- Add cumin, oregano, salt, black pepper, and cayenne if using. Stir spices into onion and garlic mixture for 30 seconds to bloom and release their aromas.
- Pour in chicken broth and add both cans of chopped green chilies. Stir to combine. Add whole chicken breasts to pot. Bring to boil over medium-high heat, then reduce to gentle simmer. Cover and cook 15-20 minutes until chicken reaches internal temperature of 165°F.
- Remove cooked chicken to cutting board or plate. Using two forks, shred chicken into bite-sized pieces.
- Take one can of rinsed and drained white beans and mash roughly with fork or potato masher. Add mashed beans and two remaining cans of whole beans to pot. Stir to combine.
- Return shredded chicken to pot and stir into bean mixture. Simmer uncovered for 10 minutes to allow flavors to meld and chili to thicken slightly.
- Remove pot from heat. Stir in sour cream and heavy cream if using. Mix thoroughly until chili is creamy and smooth. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle into bowls and top with shredded Monterey Jack cheese, chopped fresh cilantro, avocado slices, squeeze of lime juice, and tortilla chips.
