White Chicken Chili Recipe
There is something so wonderfully comforting about a hearty bowl of White Chicken Chili Recipe that makes it an absolute favorite for cozy nights in or casual gatherings with friends. This creamy, mildly spiced chili balances tender chunks of chicken, smooth white beans, and a dreamy blend of spices with just the right hint of heat, creating layers of flavor that warm you from the inside out. Whether you’re craving a filling meal on a chilly evening or a delicious dish to impress guests, this White Chicken Chili Recipe delivers on taste, texture, and satisfaction every time.
Ingredients You’ll Need
The beauty of this White Chicken Chili Recipe lies in its simple yet essential ingredients, each playing a key role in building the rich flavors, hearty texture, and inviting aroma of the dish.
- 1 tablespoon olive oil: For sautéing the aromatics, adding a silky base and subtle fruitiness.
- 1 medium onion, diced: Provides sweetness and depth once softened.
- 2 cloves garlic, minced: Brings a fragrant punch that wakes up the palate.
- 1 pound boneless skinless chicken breasts, bite-sized: The lean protein star that tenderly absorbs all the spices.
- 1 (4-ounce) can diced green chiles: Adds vibrant color and a mild kick of flavor.
- 1 teaspoon ground cumin: The earthy spice that lends warmth and complexity.
- 1/2 teaspoon dried oregano: Enhances the herbal notes, balancing the heat.
- 1/2 teaspoon chili powder: Offers a gentle smoky heat without overpowering.
- 1/4 teaspoon cayenne pepper (optional): For those who want just a touch of extra fire.
- 1/2 teaspoon salt: Brings all the flavors together with perfect seasoning.
- 1/4 teaspoon black pepper: Adds a subtle bite to round out the spice profile.
- 2 (15-ounce) cans white beans, drained and rinsed: The creamy, hearty foundation of this chili.
- 2 cups low-sodium chicken broth: Creates the flavorful broth that ties everything together.
- 1/2 cup sour cream: Contributes silky richness and a tangy contrast.
- 1/2 cup heavy cream: Deepens the creaminess for a luxurious finish.
- Juice of 1 lime: Adds a fresh zesty brightness at the end.
- Chopped cilantro and shredded Monterey Jack cheese: Perfect garnishes that brighten and enrich each serving.
How to Make White Chicken Chili Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook until it becomes soft and translucent, about 4 to 5 minutes. This slow softening helps release its natural sweetness, perfectly prepping the base. Next, stir in the minced garlic and cook for just one more minute until its fragrant aroma fills your kitchen, laying the aromatic foundation for the chili.
Step 2: Cook the Chicken
Add the bite-sized pieces of chicken breast to the pot. Stir frequently and cook until the chicken loses its pink hue on the outside, which should take around 5 minutes. This step ensures the chicken is nicely seared and ready to soak up all the delightful spices that come next.
Step 3: Add Spices and Green Chiles
Now it’s time to introduce the wonderful medley of diced green chiles, cumin, oregano, chili powder, optional cayenne pepper, salt, and black pepper. Stir everything well so the chicken and onions are coated evenly. The chilies bring just enough mild heat and a little tang, while the spices wrap the dish in cozy warmth.
Step 4: Stir in Beans and Broth, then Simmer
Dump in the rinsed white beans and pour the chicken broth into the pot. Bring everything up to a gentle boil before reducing the heat to low and letting it simmer uncovered for 20 minutes. Stir occasionally to prevent anything from sticking, allowing the flavors to meld beautifully and the chili to thicken slightly.
Step 5: Finish with Cream and Lime
After the simmer, gently stir in the sour cream and heavy cream, lowering the heat so the chili stays warm but does not boil. This stage gives the chili its signature creamy texture. Squeeze in fresh lime juice to brighten the flavor and taste to adjust seasoning if needed. Now your White Chicken Chili Recipe is ready to be enjoyed!
How to Serve White Chicken Chili Recipe
Garnishes
To make each bowl sing, sprinkle freshly chopped cilantro over the chili for a burst of herbal brightness. Add a generous handful of shredded Monterey Jack cheese on top so it melts decadently with the heat of the stew, adding creamy richness and a lovely gooey texture.
Side Dishes
This chili pairs beautifully with simple, comforting sides like warm cornbread or tortilla chips for scooping. A crisp green salad with a light vinaigrette will also provide a refreshing counterpoint and round out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the chili inside hollowed-out bread bowls or top it with avocado slices and a drizzle of hot sauce to amp up the flavors. You can also turn it into a cozy chili dip for game day by layering it with melted cheese and crushed tortilla chips.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Chicken Chili Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day servings even more delicious.
Freezing
This chili freezes wonderfully. Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Just be sure to leave some room for expansion.
Reheating
Thaw frozen chili overnight in the fridge. Reheat gently in a pot over medium-low heat, stirring occasionally so it warms evenly without boiling. Add a splash of broth or water if it thickens too much. For refrigerated leftovers, microwave or stovetop reheat until piping hot.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Using rotisserie chicken is a fantastic shortcut—simply add shredded cooked chicken along with the beans to the pot and reduce the simmer time to 10 minutes. It’s a great way to save time and still enjoy that rich flavor.
Is this White Chicken Chili Recipe gluten-free?
Yes, it is naturally gluten-free since it relies on beans, chicken, and spices without any wheat-based ingredients. Just be sure to check your canned products and broth labels to confirm there’s no hidden gluten.
Can I make the chili spicier?
Of course! You can increase the amount of chili powder, add the optional cayenne pepper, or top each bowl with sliced jalapeños or a dash of your favorite hot sauce. It’s easy to adjust the heat to suit your taste buds.
How can I make the chili thicker?
If you prefer a thicker chili, simply mash some of the white beans before stirring them into the pot. This will create a creamier, more substantial texture without changing the flavor.
What can I substitute for sour cream and heavy cream?
If you want a lighter version, try using Greek yogurt instead of sour cream and half-and-half instead of heavy cream. Just stir them in gently off the heat to prevent curdling and maintain the creamy texture.
Final Thoughts
This White Chicken Chili Recipe is genuinely one of those dishes that feels like a warm hug on a chilly day — creamy, flavorful, and wonderfully satisfying. I hope you give this recipe a try and see just how easy it is to whisk up a pot of comfort that will quickly become a beloved staple in your kitchen. Once you taste that tender chicken and silky chili, topped with bright cilantro and melty cheese, you’ll understand why I’m so enthusiastic about sharing this with you!
Print
White Chicken Chili Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This White Chicken Chili is a creamy, flavorful, and hearty dish made with tender chicken, white beans, green chiles, and a blend of spices. Perfect for a comforting weeknight meal, it simmers on the stovetop to develop rich flavors and is finished with a touch of sour cream and lime for brightness. Topped with fresh cilantro and Monterey Jack cheese, this gluten-free recipe is easy to prepare and sure to satisfy.
Ingredients
Chili Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Chicken & Spices
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Beans & Liquids
- 2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed
- 2 cups low-sodium chicken broth
Finishing Touches
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Juice of 1 lime
- Chopped cilantro, for serving
- Shredded Monterey Jack cheese, for serving
Instructions
- Prepare the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the chicken: Add the bite-sized chicken pieces to the pot. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5 minutes.
- Add spices and chiles: Stir in the diced green chiles, ground cumin, dried oregano, chili powder, cayenne pepper (if using), salt, and black pepper. Mix well to evenly coat the chicken and aromatics with the spices.
- Add beans and broth: Pour in the drained and rinsed white beans and low-sodium chicken broth. Bring the mixture to a gentle boil over medium heat.
- Simmer the chili: Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally to prevent sticking and ensure flavors meld together.
- Finish with cream and lime: Stir in the sour cream and heavy cream, cooking for 5 more minutes on low heat. Avoid boiling at this stage to prevent curdling. Squeeze in the juice of one lime and taste to adjust seasoning if needed.
- Serve: Ladle the white chicken chili into bowls and top with chopped cilantro and shredded Monterey Jack cheese, if desired. Serve hot and enjoy!
Notes
- For a thicker chili, mash some of the white beans before adding them to the pot to create a creamier texture.
- You can use rotisserie chicken instead of raw chicken breasts. If doing so, simply stir in the shredded rotisserie chicken with the beans and reduce the simmering time accordingly.
- Adjust cayenne pepper to your preferred spice level or omit it entirely for a milder chili.
- This chili freezes well; store leftovers in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
