Dinner

White Chicken Chili Recipe

ByLily Monroe November 1, 2025November 1, 2025

Introduction

White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring tender shredded chicken, creamy beans, and a touch of spice. This hearty dish is perfect for cozy dinners or meal prepping. Ready in under an hour, it combines simple ingredients for a satisfying meal everyone will love.

A gray bowl filled with thick orange creamy soup with visible pieces of white chicken and corn, topped with shredded orange and white cheese, light green avocado cubes, chopped green cilantro, and thin golden tortilla strips arranged in a small mound at the center. The soup surface has a slightly textured look with black pepper sprinkled over the top. The bowl rests on a white marbled surface with two lime halves, some avocado cubes in a white bowl, and scattered golden tortilla strips nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped (about ½ cup)
2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
2 ½ cups low-sodium chicken broth
2 (4 oz) cans diced green chilies
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon paprika
½ small lime, juice from
Salt and freshly ground black pepper, to taste
2 (15 oz) cans great northern beans
1 cup sour cream or plain Greek yogurt
1 cup corn (frozen or fresh)
2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)

Topping Suggestions:

Fresh cilantro
Shredded cheese
Tortilla chips
Green onions
Avocado

Instructions

Step 1: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Step 2: Stir in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, lime juice, and season with salt and freshly ground black pepper to taste.
Step 3: Drain and rinse the great northern beans in a strainer. Take a large ladleful of the beans and place them in a food processor with a splash of the soup broth. Puree until smooth. (This step is optional but helps create a creamy and thick chili.)
Step 4: Add the pureed beans, whole beans, and corn to the pot. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes, allowing flavors to meld and chili to thicken.
Step 5: Remove the pot from heat and stir in the sour cream or Greek yogurt and shredded cooked chicken until well combined.
Step 6: Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions if desired.

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut, or leftovers work beautifully.
Adjust cayenne pepper to control the heat—add more for spice or omit for a milder chili.
Swap the great northern beans for cannellini or navy beans if preferred.
For a dairy-free version, substitute sour cream with a plant-based alternative or omit it entirely.
To deepen the flavor, add a teaspoon of smoked paprika or a dash of chipotle powder.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The chili may thicken as it cools; add a splash of chicken broth or water while reheating to loosen the texture if needed. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

The dish is a creamy soup served in a white bowl, filled almost to the top with a thick orange broth. On the surface, there are several large, bright green avocado cubes scattered around, with small chopped cilantro leaves sprinkled across the soup's top. Thin strips of golden-yellow tortilla chips lay on one side, adding a crunchy texture. Some black pepper is lightly dusted over the ingredients, enhancing the visual contrast. The bowl sits on a white marbled surface, with a blurred second bowl in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make white chicken chili in a slow cooker?

Yes! You can brown the onions and garlic on the stove, then add all ingredients except the sour cream and chicken to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in sour cream and cooked chicken just before serving.

What can I substitute if I don’t have green chilies?

If you don’t have canned green chilies, you can use diced jalapeños or poblano peppers for a fresh option. Roasted green bell peppers can also add mild flavor without heat.