Name: White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked, shredded chicken (rotisserie works well); 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed; 4 cups chicken broth; 1 medium onion, diced; 3 cloves garlic, minced; 2 cans (4 oz each) diced green chiles; 4 oz cream cheese or 1/2 cup sour cream; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 tsp chili powder; Salt and pepper, to taste; 1 tbsp olive oil or butter

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White Chicken Chili is a hearty, comforting bowl full of tender chicken, white beans, and a creamy broth with just the right amount of spice. I love making it when I want something warm and filling without being too heavy. It’s cozy, flavorful, and perfect for a weeknight dinner or a big batch on the weekend.

Why You’ll Love This Recipe

I love how it’s different from traditional red chili but still packed with flavor. The green chiles and spices give it a mild heat, while the creamy texture and chunks of chicken make it feel like a full meal. It’s also great for leftovers—honestly, it tastes even better the next day. White Chicken Chili

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked, shredded chicken (I often use rotisserie chicken)
White beans (like Great Northern or cannellini), drained and rinsed
Chicken broth
Onion, diced
Garlic, minced
Diced green chiles (canned)
Cream cheese or sour cream (for creaminess)
Ground cumin
Oregano
Chili powder
Salt and pepper
Olive oil or butter

Directions

I heat olive oil in a large pot and sauté the onion until soft, then add the garlic and cook until fragrant.
I stir in the spices—cumin, oregano, chili powder, salt, and pepper—to toast them slightly and bring out the flavor.
I add the green chiles, beans, chicken, and broth. I bring it all to a simmer and let it cook for about 20 minutes.
I reduce the heat and stir in the cream cheese (or sour cream) until it melts into the broth and turns the chili creamy.
I let it simmer a bit more to thicken, then serve hot with my favorite toppings.

Servings and timing

This recipe serves about 6. Prep time takes 10 minutes, cook time is about 30 minutes. Total time is around 40 minutes.

Variations

I like to add corn or chopped bell peppers for more texture and sweetness.
To make it spicier, I toss in jalapeños or a pinch of cayenne.
If I want a thicker chili, I mash some of the beans before adding them to the pot.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. I reheat it on the stove or in the microwave, adding a splash of broth if it thickens too much. White Chicken Chili

FAQs

Can I use raw chicken instead of cooked?

Yes. I sometimes simmer raw chicken breasts in the broth, shred them once cooked, and return them to the pot.

What kind of beans work best?

I usually use Great Northern or cannellini beans, but navy beans also work well.

Can I make this in a slow cooker?

Definitely. I add all ingredients except cream cheese, cook on low for 6–8 hours, then stir in the cream cheese at the end.

Can I make it dairy-free?

Yes. I skip the cream cheese or use a dairy-free alternative, and it’s still delicious.

What toppings go well with it?

I top mine with shredded cheese, avocado, tortilla strips, lime juice, or fresh cilantro.

Conclusion

White Chicken Chili is a creamy, comforting twist on traditional chili that I can throw together with pantry staples and leftover chicken. It’s easy, filling, and just the right balance of spicy and smooth. Once I make it, it quickly becomes a go-to favorite.