White Chicken Chili Recipe
There’s something downright comforting about a big bowl of white chicken chili, and this White Chicken Chili Recipe captures all that cozy goodness perfectly. It’s creamy, flavorful, and just the right amount of spicy — making it a go-to when you want a hearty, warming meal without too much fuss. Whether it’s a chilly evening or a casual get-together, this recipe never fails to hit the spot.
What I love most is how easy it is to pull together on a weeknight, yet it tastes like you’ve been simmering it all day. The combo of tender chicken, creamy beans, and a smoky spice blend really makes this White Chicken Chili Recipe shine. Plus, it’s flexible enough to tweak for your own flavor preferences, which I’m a big fan of. Trust me, once you make this, you’ll want to keep this recipe in your regular rotation.
Why This Recipe Works
- Simple Ingredients: You don’t need anything fancy, and many items like rotisserie chicken speed up prep time.
- Balanced Flavors: Smoky spices and creamy textures come together to create a comforting yet vibrant taste.
- Fast Cooking: Ready in under 40 minutes, this chili is perfect for busy nights without sacrificing depth of flavor.
- Flexible Topping Options: Personalize it with your favorite garnishes to suit your mood or occasion.
Ingredients & Why They Work
Each ingredient plays a key role in making this White Chicken Chili Recipe so delicious. The combination of creamy beans with shredded chicken and spicy accents creates both texture and flavor complexity you’ll appreciate.
- Olive Oil: A light oil to sauté veggies without overpowering other flavors.
- Yellow Onion: Adds sweetness and depth once it softens during cooking.
- Jalapeno: Brings just the right kick of heat to brighten the chili.
- Corn: Gives a subtle sweetness and pleasant crunch to balance spices.
- Garlic: Essential aromatics to enrich the base flavor.
- Green Chilis: Canned diced green chilis add smoky, mild spice without guesswork.
- Cannellini Beans: Creamy white beans bulk up the chili and add protein and fiber.
- Shredded Rotisserie Chicken: The star protein, quick and flavorful.
- Dried Oregano, Cumin, Smoked Paprika, Coriander, Cayenne Pepper: This spice blend creates depth with earthy, smoky, and bright notes.
- Chicken Bouillon or Broth: Builds a savory, rich liquid base that’s more flavorful than water alone.
- Heavy Cream & Sour Cream: These add luscious creaminess and tang, softening the spice heat perfectly.
- Salt and Pepper: To bring all flavors into balance.
- Toppings (cilantro, extra jalapenos, cheese, tortilla strips): Customizable finishing touches for texture and freshness.
Tweak to Your Taste
I love customizing this White Chicken Chili Recipe depending on what I have on hand or the heat level my family enjoys. Feel free to play around—this recipe is a great canvas for personal touches.
- Extra Heat: If you like it spicier, add some chipotle powder or extra cayenne—I’ve done this and it really wakes up the flavor beautifully.
- Dairy-Free: Swap out heavy cream and sour cream for coconut milk and a dairy-free yogurt alternative; still creamy but perfect if you’re avoiding dairy.
- Vegetarian Version: Just leave out the chicken and add extra beans or even diced potatoes for a hearty twist.
- Make it Chunkier: Throw in chopped bell peppers or zucchini for extra veggies and texture.
Step-by-Step: How I Make White Chicken Chili Recipe
Step 1: Sauté Veggies to Build Flavor
Start by heating olive oil in a large pot over medium heat, then add the diced onion, jalapeno, and corn. Season with a bit of salt and pepper to help draw out moisture and cook everything down until the onions are soft and slightly golden—about 10 minutes. This slow sauté is key to developing that deep, rich base flavor. Don’t rush it; patience here makes a difference.
Step 2: Add Garlic and Aromatics
Next, stir in the minced garlic and cook for about 1 minute until fragrant but not browned—you want that fresh, vibrant garlic flavor to shine through without bitterness. This step is quick, so keep a close eye!
Step 3: Combine Chicken, Beans, and Spices
Now toss in your shredded rotisserie chicken and rinsed cannellini beans, followed by the dried oregano, cumin, smoked paprika, ground coriander, and cayenne. Stir everything well so the spices evenly coat the proteins and beans. This layer of spices brings the chili’s unique character, so be sure to mix thoroughly.
Step 4: Add Broth and Cream, Then Simmer
Pour in the chicken bouillon dissolved in water or your chicken broth along with the heavy cream. Mix everything gently but well, then let the chili simmer uncovered for about 10 minutes. This lets the flavors meld beautifully and thickens the chili slightly. You’ll start smelling all the wonderful spices marrying up at this point—it’s the best part!
Step 5: Finish with Sour Cream and Season
Turn off the heat and stir in the sour cream. This final addition adds luscious creaminess and a touch of tang that balances the spices. Taste and adjust salt and pepper as needed. If it feels too thick, a splash of broth can loosen it up. Now it’s ready for your favorite toppings, so ladle it into bowls and get ready to enjoy!
Pro Tips for Making White Chicken Chili Recipe
- Use Rotisserie Chicken: It saves tons of time — just shred and toss in. I rely on this shortcut all the time for quick dinners.
- Don’t Overcook Garlic: Add it after veggies soften to keep the garlic flavor bright, not bitter or burnt.
- Simmer Uncovered: Letting the chili simmer without a lid thickens the broth and intensifies the flavor.
- Add Sour Cream Off Heat: Stir it in last so it stays creamy without curdling.
How to Serve White Chicken Chili Recipe
Garnishes
I always top my white chicken chili with fresh cilantro for brightness, sliced jalapenos to dial up heat (or skip for kids), Monterey Jack cheese for melty richness, and crunchy tortilla strips for texture contrast. Sometimes a squeeze of fresh lime really livens it up, too. These toppings add layers of fun and flavor with very little effort.
Side Dishes
When I serve this chili for dinner, I like to keep sides simple and complementary. A big green salad or some warm cornbread rounds out the meal nicely. For casual gatherings, chips and fresh guacamole alongside this chili are always a hit.
Creative Ways to Present
For a cozy dinner party, try serving the white chicken chili in mini bread bowls—it’s both charming and practical. Or set up a chili bar with a variety of toppings so guests can customize their bowls. I’ve done this for family game nights, and it makes the meal feel festive and interactive.
Make Ahead and Storage
Storing Leftovers
I store leftover chili in an airtight container in the fridge, and it keeps well for about 3-4 days. I’ve found the flavors actually deepen overnight, so it tastes even better the next day. Just be sure to stir it gently before reheating.
Freezing
This white chicken chili freezes beautifully. I portion it into freezer-safe containers and freeze for up to 3 months. When thawed slowly in the fridge, it retains its creamy texture and flavor surprisingly well. I always freeze a batch for emergencies — it’s a lifesaver!
Reheating
When reheating, I warm it gently on the stove over low heat, stirring occasionally. If it’s too thick after refrigeration, I add a splash of chicken broth or water to loosen it. Avoid using high heat to prevent the dairy from separating. Microwave reheating works too, just stir halfway through.
FAQs
-
Can I make this White Chicken Chili Recipe in a slow cooker?
Yes! You can layer all ingredients (except sour cream) in a slow cooker and cook on low for 4-6 hours. Stir in sour cream just before serving to maintain creaminess.
-
What if I can’t find cannellini beans?
Great northern beans or even navy beans work well as substitutes—they have a similar creamy texture and mild flavor that won’t overpower the chili.
-
Can I use fresh chicken instead of rotisserie?
Absolutely! You can poach chicken breasts and shred them or sauté diced chicken until cooked through. Just be sure to season it well for full flavor.
-
Is this recipe very spicy?
Not necessarily—it has a gentle heat from jalapenos and cayenne pepper, but you can easily adjust the spice level up or down depending on your preference.
-
What sides pair best with white chicken chili?
Simple corn bread, tortilla chips, or a crisp green salad all complement this chili well without competing with its flavors.
Final Thoughts
This White Chicken Chili Recipe holds a special spot in my recipe box because it’s just so reliably good and easy to make. I’ve brought it to potlucks, made it on weeknights, and even packed it for lunches — it delivers every time. If you’re after a meal that’s wholesome, comforting, and endlessly adaptable, I can’t recommend this chili enough. Give it a try and see for yourself how it becomes a fast favorite—you’re going to love it as much as I do!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy and flavorful White Chicken Chili combines tender shredded rotisserie chicken, cannellini beans, and a blend of spices, simmered with corn, jalapenos, and onions in a rich broth enhanced by heavy cream and sour cream. Perfect for a comforting meal that delivers a delightful balance of heat and creaminess, garnished with fresh cilantro, cheese, and crunchy tortilla strips.
Ingredients
Base Ingredients
- 2 tbsp Olive Oil
- 1 Yellow Onion, Diced
- 1 Jalapeno, diced
- 1 cup Frozen or Fresh Corn
- 4-5 Garlic Cloves, minced
- 7 oz Can of Diced Green Chilis
- 2 15.5 oz Can of Cannellini Beans, rinsed and drained
- 3 cups Shredded Rotisserie Chicken
Spices and Liquids
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Cayenne Pepper
- 3 tsps Chicken Flavored Bouillon + 3 Cups of Water OR 3 Cups of Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sour Cream
- Salt and Pepper to taste
Toppings
- Chopped fresh cilantro
- Diced jalapenos
- Monterey Jack cheese
- Tortilla strips
Instructions
- Heat Oil and Cook Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, jalapenos, and corn. Season with salt and pepper and cook for about 10 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute more until the garlic becomes fragrant but not browned.
- Add Chicken, Beans, and Spices: Stir in the shredded rotisserie chicken, rinsed cannellini beans, and all the spices—dried oregano, cumin, smoked paprika, ground coriander, and cayenne pepper. Mix well to combine all the flavors.
- Add Broth and Cream: Pour in the chicken bouillon dissolved in 3 cups of water or use 3 cups of chicken broth instead. Then add the heavy cream and mix everything thoroughly. Let the mixture simmer gently for about 10 minutes to let the flavors meld together.
- Finish with Sour Cream: Turn off the heat and stir in the sour cream to give the chili a creamy texture and rich flavor. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve and Garnish: Ladle the chili into bowls and top with your choice of chopped fresh cilantro, diced jalapenos, Monterey Jack cheese, and crunchy tortilla strips. Serve hot and enjoy!
Notes
- Use rotisserie chicken for convenience and great flavor. You can also cook and shred chicken breasts if preferred.
- Adjust the amount of jalapeno and cayenne pepper to control the chili’s spiciness to your liking.
- For a dairy-free version, substitute heavy cream and sour cream with coconut cream or a plant-based alternative.
- Simmering the chili allows the flavors to develop fully; avoid boiling to keep the cream from curdling.
- Leftovers store well in the refrigerator up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
