When it’s cold outside or you’re just craving a bowl of soul-warming goodness, White Chicken Chili is the answer. This creamy, hearty twist on classic chili swaps out red beans and tomato for white beans, tender shredded chicken, and a luscious, spiced broth enriched with cream and cheese.
It’s the kind of recipe that satisfies everyone at the table — it’s comforting but still light, loaded with protein and fiber, and can be as mild or spicy as you like. Best of all? It comes together quickly using simple pantry staples and rotisserie chicken. Whether you’re prepping for game day, family dinner, or just want to meal prep something delicious, this White Chicken Chili is a winner.
???? Ingredients (U.S. Standard Measurements)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies (mild or hot)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 3 cups cooked, shredded chicken (rotisserie works great)
- 2 (15 oz) cans Great Northern or cannellini beans, drained and rinsed
- 2 cups chicken broth
- 1 cup frozen or canned corn
- 4 oz cream cheese, softened and cubed
- ½ cup sour cream
- 1 cup shredded Monterey Jack or pepper jack cheese
- Juice of ½ lime (optional, for brightness)
Optional Toppings:
- Fresh cilantro
- Sliced jalapeños
- Avocado slices
- Crushed tortilla chips
- Extra cheese or sour cream
???????? Instructions
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute.
- Season: Add the green chilies, cumin, oregano, chili powder, coriander, salt, and pepper. Stir and cook for 1–2 minutes to release the spices’ aroma.
- Combine: Add the shredded chicken, beans, corn, and chicken broth. Stir well and bring to a simmer. Let it cook for 15 minutes to blend the flavors.
- Cream it up: Stir in the cream cheese until melted and smooth. Then add sour cream and shredded cheese. Continue to simmer gently (don’t boil) until the chili is thick and creamy.
- Finish: Taste and adjust seasoning if needed. Add lime juice for a zesty finish if desired.
- Serve: Ladle into bowls and top with your favorite toppings like cilantro, jalapeños, avocado, or chips.
???? Nutrition Information (Per Serving – serves approx. 6)
- Calories: 410 kcal
- Protein: 28 g
- Fat: 23 g
- Saturated Fat: 10 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Sugar: 3 g
- Sodium: 750 mg
Nutrition values may vary depending on brands and exact portion sizes.
???? Tips & Tricks
- Make it spicier: Use pepper jack cheese and double the green chilies, or add diced jalapeños.
- Thicker texture? Mash some of the beans or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Slow cooker version: Combine everything (except sour cream and cheese) and cook on low 6–7 hours. Stir in dairy at the end.
- Leftovers: This chili tastes even better the next day and freezes well for up to 3 months.
- Low-carb option: Omit corn and reduce beans by half for a more keto-friendly version.
???? From Me to You: My Extra Touch ✨
For an extra burst of flavor, I sometimes stir in a spoonful of jarred salsa verde or a dash of hot sauce right before serving. And don’t skip the toppings — they turn this cozy bowl into a full experience. My favorite combo? Crushed tortilla chips, avocado slices, and a fresh squeeze of lime.
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