Go Back Email Link
–+ servings
Ella Cooks

White Chicken Chili: A Creamy, Comforting Bowl of Flavor

Love it? Click to rate
Be the first to rate this recipe!
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large pot or Dutch oven
  • Wooden spoon (for stirring)
  • Ladle – For serving.
  • Cutting board & knife

Method
 

Instructions
    1️⃣ Sauté the Aromatics
    1. Heat olive oil in a large pot over medium heat.
    2. Add onions and cook until soft, about 3-4 minutes.
    3. Stir in garlic, cumin, oregano, chili powder, and cook for 30 seconds until fragrant.
    2️⃣ Add Chicken & Broth
    1. Place chicken breasts into the pot.
    2. Pour in chicken broth and bring to a gentle simmer.
    3. Cover and cook for 15-20 minutes until the chicken is fully cooked.
    3️⃣ Mash the Beans for Creaminess
    1. While the chicken cooks, mash half of the beans with a fork.
    2. This step helps thicken the chili naturally.
    4️⃣ Shred the Chicken
    1. Remove cooked chicken and shred it using two forks.
    2. Return the shredded chicken to the pot.
    5️⃣ Make It Creamy
    1. Stir in cream cheese until melted.
    2. Add mashed and whole beans and green chilies.
    3. Simmer for 5 more minutes, stirring occasionally.
    6️⃣ Finish with Lime & Cream
    1. Stir in heavy cream and fresh lime juice.
    2. Taste and adjust seasoning as needed.
    7️⃣ Serve & Top to Perfection
    1. Ladle chili into bowls.
    2. Add your favorite toppings—cheese, sour cream, avocado, and more!

    Nutrition

    Calories: 380kcalCarbohydrates: 28gProtein: 32gFat: 14gSaturated Fat: 6gSodium: 650mgFiber: 6gSugar: 3g

    Notes

    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.

    Tried this recipe?

    Let us know how it was!
    QR Code linking back to recipe