White Chicken Chili: A Creamy, Comforting Bowl of Flavor
There’s something deeply satisfying about a warm, hearty bowl of chili, especially when it’s rich, creamy, and packed with tender chicken and white beans. Enter White Chicken Chili—a delicious, soul-warming twist on the traditional beef-based chili. It’s lighter, silkier, and has just the right amount of spice to keep things interesting.
Whether you’re craving a cozy meal on a chilly evening, meal-prepping for the week, or making a big batch for game day, this recipe is a must-try. Best of all? It’s incredibly easy to make—just a handful of ingredients and a single pot, and you’re on your way to chili heaven.
Let’s break it all down—from ingredient choices to pro tips, so you can make the best White Chicken Chili every single time.
Why You’ll Love This White Chicken Chili
- Creamy & Comforting – The velvety broth, made with a blend of broth, cream cheese, and white beans, coats every bite.
- Packed with Protein – Thanks to shredded chicken and beans, this chili is filling yet wholesome.
- Mild Heat with a Flavor Punch – Not too spicy, but just enough green chilies and warm spices to add depth.
- One-Pot Wonder – Less cleanup, more flavor!
- Perfect for Meal Prep – Tastes even better the next day, making it a meal-prep favorite.
Choosing the Best Ingredients for White Chicken Chili
The key to a standout White Chicken Chili is high-quality, fresh ingredients. Here’s what you’ll need:
The Protein: Chicken
The best part? You have options!
✔ Boneless, skinless chicken breasts – Classic, lean, and easy to shred.
✔ Chicken thighs – Juicier and more flavorful if you prefer dark meat.
✔ Rotisserie chicken – A fantastic shortcut! Just shred and add at the end.
👉 Pro Tip: If using raw chicken, simmer it directly in the broth for ultimate flavor and tenderness.
The Creamy Base
What makes White Chicken Chili stand out is its rich, silky texture. Here’s how we achieve that:
✔ Cream cheese – Adds a mild tang and creamy consistency.
✔ Heavy cream or half-and-half – For extra silkiness.
✔ White beans – Mashed beans act as a natural thickener.
✔ Chicken broth – Use low-sodium broth so you can control the salt level.
The Flavor Builders
✔ Onion & Garlic – A must for depth.
✔ Green chilies – Mild heat and a pop of acidity.
✔ Cumin & Oregano – Classic chili spices that pair perfectly with chicken.
✔ Jalapeño (optional) – For extra heat!
The Beans: White Beans for Creaminess
White Chicken Chili isn’t just about chicken—it’s about the creamy, hearty beans that thicken the broth.
✔ Great Northern Beans – Mild, soft, and creamy.
✔ Cannellini Beans – A slightly firmer texture with a buttery taste.
✔ Navy Beans – Small, soft, and break down well for thickening.
👉 Pro Tip: Mash half of the beans before adding them to the pot—this naturally thickens the chili!
How to Make White Chicken Chili (Step-by-Step)
Time & Servings
✅ Servings: 6
⏲ Prep Time: 10 minutes
🔥 Cook Time: 35 minutes
🕰 Total Time: ~45 minutes
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon (for stirring)
- Ladle (for serving)
- Cutting board & knife
Ingredients
For the Chili
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken)
- 2 cans (15 oz) white beans (drained & rinsed)
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder (optional for mild heat)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 4 oz cream cheese, cubed
- ½ cup heavy cream (or half-and-half)
- Juice of 1 lime
For Toppings (Optional, But Highly Recommended!)
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Sliced avocado
- Crushed tortilla chips
- Sliced jalapeños
Instructions
1️⃣ Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onions and cook until soft, about 3-4 minutes.
- Stir in garlic, cumin, oregano, chili powder, and cook for 30 seconds until fragrant.
2️⃣ Add Chicken & Broth
- Place chicken breasts into the pot.
- Pour in chicken broth and bring to a gentle simmer.
- Cover and cook for 15-20 minutes until the chicken is fully cooked.
3️⃣ Mash the Beans for Creaminess
- While the chicken cooks, mash half of the beans with a fork.
- This step helps thicken the chili naturally.
4️⃣ Shred the Chicken
- Remove cooked chicken and shred it using two forks.
- Return the shredded chicken to the pot.
5️⃣ Make It Creamy
- Stir in cream cheese until melted.
- Add mashed and whole beans and green chilies.
- Simmer for 5 more minutes, stirring occasionally.
6️⃣ Finish with Lime & Cream
- Stir in heavy cream and fresh lime juice.
- Taste and adjust seasoning as needed.
7️⃣ Serve & Top to Perfection
- Ladle chili into bowls.
- Add your favorite toppings—cheese, sour cream, avocado, and more!
🌟 Pro Tips for the Best White Chicken Chili
✔ Use Rotisserie Chicken for Speed – If you’re short on time, swap cooked shredded rotisserie chicken and reduce the cooking time.
✔ Mash Beans for Extra Creaminess – A little mashing goes a long way in thickening the broth.
✔ Simmer Low & Slow – Letting it sit for an extra 10 minutes deepens the flavors.
✔ Make It Spicier – Add diced jalapeños or more chili powder for heat.
✔ Let It Rest Before Serving – Like most chilis, it tastes even better after a few minutes of resting!
Storage & Reheating
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezes well for up to 3 months—just leave out the cream and add it fresh when reheating.
Reheating:
- Reheat gently on the stovetop over low heat, stirring occasionally.
- Microwave in 30-second bursts, stirring between each, to prevent separation.
Final Thoughts: Why You Need This Chili in Your Life
White Chicken Chili is everything you want in a cozy, comforting meal—rich, hearty, creamy, and loaded with flavor. Whether you’re making a big batch for family dinner or meal-prepping for the week, this is a go-to recipe that never disappoints.
White Chicken Chili: A Creamy, Comforting Bowl of Flavor
Equipment
- Large pot or Dutch oven
- Wooden spoon (for stirring)
- Ladle – For serving.
- Cutting board & knife
Ingredients
Ingredients
For the Chili
- 2 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breasts (or 2 cups shredded rotisserie chicken)
- 2 cans 15 oz white beans (drained & rinsed)
- 1 can 4 oz diced green chilies
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder optional for mild heat
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 4 oz cream cheese cubed
- ½ cup heavy cream or half-and-half
- Juice of 1 lime
For Toppings (Optional, But Highly Recommended!)
- Shredded cheese cheddar, Monterey Jack, or pepper jack
- Sour cream or Greek yogurt
- Fresh cilantro chopped
- Sliced avocado
- Crushed tortilla chips
- Sliced jalapeños
Instructions
Instructions
1️⃣ Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onions and cook until soft, about 3-4 minutes.
- Stir in garlic, cumin, oregano, chili powder, and cook for 30 seconds until fragrant.
2️⃣ Add Chicken & Broth
- Place chicken breasts into the pot.
- Pour in chicken broth and bring to a gentle simmer.
- Cover and cook for 15-20 minutes until the chicken is fully cooked.
3️⃣ Mash the Beans for Creaminess
- While the chicken cooks, mash half of the beans with a fork.
- This step helps thicken the chili naturally.
4️⃣ Shred the Chicken
- Remove cooked chicken and shred it using two forks.
- Return the shredded chicken to the pot.
5️⃣ Make It Creamy
- Stir in cream cheese until melted.
- Add mashed and whole beans and green chilies.
- Simmer for 5 more minutes, stirring occasionally.
6️⃣ Finish with Lime & Cream
- Stir in heavy cream and fresh lime juice.
- Taste and adjust seasoning as needed.
7️⃣ Serve & Top to Perfection
- Ladle chili into bowls.
- Add your favorite toppings—cheese, sour cream, avocado, and more!
Notes
✔ Mash Beans for Extra Creaminess – A little mashing goes a long way in thickening the broth.
✔ Simmer Low & Slow – Letting it sit for an extra 10 minutes deepens the flavors.
✔ Make It Spicier – Add diced jalapeños or more chili powder for heat.
✔ Let It Rest Before Serving – Like most chilis, it tastes even better after a few minutes of resting! Storage & Reheating Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezes well for up to 3 months—just leave out the cream and add it fresh when reheating. Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.
Microwave in 30-second bursts, stirring between each, to prevent separation.
