White Chicken Chilli Recipe

Nothing beats a chilly evening quite like a bowl of creamy, flavorful White Chicken Chili.

I just love how this easy white chicken chili recipe pulls together tender chicken, hearty beans, and mellow spices for a meal that’s comforting but not too heavy.

You’ll get the hang of making white chicken chili that’s simple, quick, and honestly packed with balanced flavor.

The first time I tried this chicken chili recipe, I was honestly surprised by how quickly it came together with just basic pantry stuff.

It’s one of those go-tos for busy nights when you want something satisfying but don’t have ages to spend in the kitchen.

The gentle spice and creamy broth make this a dish pretty much everyone likes, even the picky ones.

White Chicken Chilli Recipe

I usually make this white chicken chili when I’m craving something warm, creamy, and loaded with flavor. It’s got tender chicken, white beans, and just the right amount of spice for a meal that’s easy to whip up and stash away for later.

Equipment

• Large pot or Dutch oven – cooks everything evenly.
• Cutting board and knife – for chopping onions, garlic, and jalapeño.
• Wooden spoon – stirs things up without scratching your pot.
• Measuring cups and spoons – spices and liquids need a little accuracy.
• Can opener – you’ll need this for beans, corn, and green chiles.
• Immersion blender – totally optional, but handy if you want the chili thicker.
• Ladle – makes serving easier.
• Airtight containers – keeps leftovers safe in the fridge or freezer.

I lean toward using a Dutch oven since it holds heat so well and keeps the chicken super tender. If I’m feeling lazy, the crockpot on low does the trick for a slower, deeper flavor.

Ingredients

• 2 cups shredded rotisserie chicken or cooked chicken breasts
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and chopped
• 1 can (4 oz) green chiles
• 1 tsp ground cumin
• ½ tsp dried oregano
• ¼ tsp cayenne pepper or to taste
• 3 cups chicken broth
• 2 cans cannellini beans or great northern beans, drained and rinsed
• 1 cup frozen corn
• 4 oz cream cheese, softened
• ½ cup sour cream
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, tortilla chips, or avocado slices for serving

Sometimes I swap in navy beans or white kidney beans if that’s all I’ve got. The sour cream and cream cheese make the chili rich and creamy, but not too much.

Instructions

• Heat olive oil in a large pot over medium heat.
• Add onions, garlic, and jalapeño; cook until they’re soft.
• Stir in cumin, oregano, and cayenne pepper.
• Pour in chicken broth, beans, corn, and green chiles.
• Bring everything to a simmer and let it cook for 10–15 minutes.
• Mix in shredded chicken.
• Add cream cheese and stir until it melts and the chili turns smooth.
• Take the pot off the heat and blend in the sour cream.
• Season with salt and pepper.
• Serve hot with chopped cilantro, lime wedges, and tortilla chips.

When I want a thicker chili, I blend a bit with an immersion blender before tossing in the chicken.

Notes

I stash leftovers in an airtight container for up to four days in the fridge. It freezes well, too—up to three months, no problem.

To reheat, I go low and slow on the stove and keep stirring so the dairy stays smooth.

If I’m craving more heat, I’ll splash in some hot sauce or toss in extra jalapeño. For a milder batch, I just skip the cayenne.

I like topping mine with pepper jack cheese, tortilla strips, or avocado—it just adds a little something extra.

Tasting Notes

I love how white chicken chili manages to taste light and hearty all at once. The tender chicken mixes with creamy beans and mild green chilies, creating this smooth, balanced flavor that’s hard not to enjoy.

Every spoonful feels warm and satisfying. It’s filling, but somehow never sits too heavy.

The spices come through in a gentle way. I notice the soft heat from cumin and a little tanginess from the lime juice—simple flavors, honestly, but there’s something comforting about that.

If I have it with cornbread, the soft sweetness of the bread just works so well with the mild spice of the chili. That crumbly texture gives a nice contrast to the creamy broth, which I always appreciate.

The texture shifts with every ingredient. Beans add a soft bite, chicken brings a bit of chew, and the broth pulls it all together. It’s smooth, but there’s enough going on to keep things interesting.

When I toss on some shredded cheese or maybe a spoonful of sour cream, the chili gets even richer. Each topping tweaks the flavor a bit, making it fun to play around and find what I like best.

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