Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/2 to 2 pounds cooked chicken, shredded or diced; 2 cans (15 ounces each) great northern beans, drained and rinsed; 1 can (15 ounces) cannellini or navy beans, drained and rinsed; 4 cups low sodium chicken broth; 1 cup water, as needed to thin the chili; 1 medium yellow onion, diced; 4 cloves garlic, minced; 2 cans (4 ounces each) diced green chiles, mild or hot; 1 small jalapeño, seeded and minced; 4 ounces cream cheese, softened and cut into cubes; 1/2 cup sour cream or plain Greek yogurt; 1/2 cup half and half or whole milk; 2 teaspoons ground cumin; 1 1/2 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon ground coriander; 1/2 to 1 teaspoon smoked paprika; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1 lime, juiced; 1/4 cup fresh cilantro, chopped; shredded Monterey Jack or pepper Jack cheese, for serving; sliced green onions, for serving; diced avocado, for serving; crushed tortilla chips or tortilla strips, for serving; extra sour cream or Greek yogurt, for serving; 1 to 2 tablespoons oil, for sautéing

White Chicken Chili Recipe tastes creamy, cozy, and a little zippy from green chiles, with tender bites of chicken and soft white beans in every spoonful. It works perfectly for busy weeknights, game days, or chilly evenings and comes together in about 40 minutes on the stove. I have made some version of this pot of comfort for over a decade, and my kids still ask for “the white chili” at least once a week in winter.

Why Choose This White Chicken Chili Recipe

This White Chicken Chili Recipe uses simple pantry ingredients but tastes like it simmered all afternoon. You get a rich, creamy broth without heavy cream, thanks to a quick trick with the beans and a little cream cheese.

You can use rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch. The recipe also stays flexible for different spice levels, so it works for both heat lovers and spice-sensitive kids.

“This is the only White Chicken Chili Recipe my family asks for now, and we lick the bowls clean every time. ★★★★★”

Ingredients You’ll Need

Chicken

1 ½ to 2 pounds cooked chicken, shredded or diced
- Rotisserie chicken saves time and adds flavor.
- Leftover baked or grilled chicken works great.
- Use boneless skinless chicken breasts or thighs if you cook it fresh.

Beans & broth

2 cans (15 ounces each) great northern beans, drained and rinsed
1 can (15 ounces) cannellini or navy beans, drained and rinsed
4 cups low sodium chicken broth
- I like Better Than Bouillon or Swanson for consistent flavor.
1 cup water, as needed to thin the chili

Aromatics & peppers

1 medium yellow onion, diced
4 cloves garlic, minced
2 cans (4 ounces each) diced green chiles, mild or hot
- Hatch or Old El Paso brands both taste great.
1 small jalapeño, seeded and minced (optional, for extra heat)

Creamy base

4 ounces cream cheese, softened and cut into cubes
- Use full fat for best texture, but light cream cheese still works.
½ cup sour cream or plain Greek yogurt
½ cup half and half or whole milk
- You can use canned evaporated milk for a pantry shortcut.

Spices

2 teaspoons ground cumin
1 ½ teaspoons chili powder (use mild if cooking for kids)
1 teaspoon dried oregano
1 teaspoon ground coriander (optional but tasty)
½ to 1 teaspoon smoked paprika
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)

Bright finish & toppings

Juice of 1 lime
¼ cup fresh cilantro, chopped
Shredded Monterey Jack or pepper Jack cheese
Sliced green onions
Diced avocado
Crushed tortilla chips or tortilla strips
A little extra sour cream or Greek yogurt

Equipment

Large heavy pot or Dutch oven
Wooden spoon or spatula
Ladle
Small bowl and fork or potato masher
Cutting board and sharp knife
Measuring cups and spoons

Tips & Tricks

Use rotisserie chicken when you want dinner on the table in under 40 minutes.
Mash one can of beans with a fork to thicken the chili without extra cream.
Warm the cream cheese to room temperature so it melts smoothly into the broth.
Add green chiles and jalapeño gradually if you cook for spice-sensitive eaters.
Taste and adjust salt at the end, since different broths and chickens vary in sodium.
Stir in dairy off the heat to prevent curdling and keep the broth silky.
Keep extra broth on hand and thin leftovers the next day if they thicken in the fridge.
Use a nonstick pot if you worry about cheese sticking on the bottom.

How to Make White Chicken Chili Recipe

Step 1: Sauté the aromatics

Heat 1 to 2 tablespoons of oil in a large pot over medium heat. Add the diced onion and cook 4 to 5 minutes until it softens and turns translucent. Stir in the garlic and jalapeño and cook 30 to 60 seconds until fragrant, so the garlic does not burn.

Step 2: Toast the spices

Add cumin, chili powder, oregano, coriander, smoked paprika, salt, and black pepper to the pot. Stir constantly for about 30 seconds so the spices toast and release flavor. If the pot looks dry, splash in a tablespoon of broth to keep things from sticking.

Step 3: Add beans, chiles, and broth

Add all three cans of beans to the pot. Scoop about 1 cup of beans out into a small bowl and mash them with a fork or potato masher. Return the mashed beans to the pot along with the diced green chiles and chicken broth.

Stir everything together and bring the mixture to a gentle simmer over medium heat. Let it bubble lightly for about 10 minutes so the flavors start to blend and the mashed beans thicken the broth.

Step 4: Add the chicken

Stir in the shredded or diced chicken. If you use cold rotisserie chicken from the fridge, break up any large chunks so they heat evenly. Keep the chili at a gentle simmer for another 10 minutes so the chicken absorbs flavor and the broth thickens a bit more.

If the chili looks too thick at this point, add up to 1 cup of water or extra broth. If it looks thin, let it simmer a few more minutes uncovered.

Step 5: Make it creamy

Turn the heat down to low. Add the cream cheese cubes and stir until they melt into the broth and no small bits remain. Pour in the sour cream and half and half and stir until the chili looks smooth and creamy.

Keep the heat low and avoid boiling after you add dairy. A gentle steam works best and keeps the broth silky.

Step 6: Taste and finish

Squeeze in the lime juice and stir in the chopped cilantro. Taste and adjust seasoning with extra salt, pepper, or a pinch of cayenne if you want more heat. If the chili tastes flat, another small splash of lime juice usually wakes it up.

Step 7: Serve and garnish

Ladle the White Chicken Chili Recipe into bowls. Top with shredded Monterey Jack or pepper Jack, a spoonful of sour cream or Greek yogurt, and a handful of crushed tortilla chips. Add avocado, green onions, and extra cilantro if you like a loaded bowl.

What to Serve with it?

White Chicken Chili Recipe pairs perfectly with warm cornbread, fluffy rice, or simple cheese quesadillas for dunking. You can also serve it with a crisp green salad, maybe with a lime vinaigrette to echo the citrus in the chili. Tortilla chips, warm flour tortillas, or baked tortilla strips add crunch and make the bowl feel extra cozy. A side of sliced fruit or a simple veggie plate keeps the meal balanced and kid friendly.

Storage Options

Cool the chili to room temperature, then store it in airtight containers in the fridge for up to 4 days.
Freeze portions in freezer safe containers or zip bags for up to 3 months, leaving a little space at the top for expansion.
Thaw frozen chili overnight in the fridge or gently in a bowl of cool water if you feel impatient.
Reheat on the stove over low to medium heat, stirring often and adding a splash of broth or milk if it thickens too much.
Reheat single bowls in the microwave in 45 to 60 second bursts, stirring between each round so it heats evenly.