White Chicken Chili

When I want something hearty, cozy, and full of flavor but lighter than traditional chili, I make this White Chicken Chili. It’s creamy, gently spiced, and incredibly satisfying, with tender chicken, white beans, corn, and green chilies all coming together in one comforting bowl. Whether I’m cooking it for a family dinner, meal prep, or a casual gathering, it never disappoints—and it tastes even better the next day.

Why You’ll Love This Recipe

Creamy and Comforting
This chili is luxuriously creamy without being too heavy. The blend of cream cheese, sour cream, and beans gives it the perfect texture.

Easy One-Pot Meal
I love how everything comes together in just one pot—fewer dishes, less mess, and all the flavor.

Customizable Heat
I can keep it mild or turn up the spice depending on who I’m serving. It’s super adaptable to taste.

Perfect for Leftover Chicken
Rotisserie chicken or leftover roast works beautifully, making this a fast and smart way to use what I have.

Meal Prep Friendly
The flavors get even better after sitting overnight, so I often make a big batch and enjoy it all week long.

Ingredients

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

• Shredded cooked chicken (or raw chicken breast if cooking in the soup)

• 2 cans white cannellini beans

• 1 yellow onion, chopped

• 1 bell pepper (any color), chopped

• 1 jalapeño, diced (remove seeds for less heat)

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 can diced green chiles (mild or hot)

• 3 cups chicken broth

• 1/2 cup corn (fresh, frozen, or canned)

• 4 oz cream cheese (room temperature)

• 1 cup shredded Pepper Jack cheese

• 1/2 cup sour cream (or Greek yogurt)

Seasoning

• 1 teaspoon cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• Salt and black pepper, to taste

Directions

Step 1: Sauté the Vegetables
In a large pot, I heat the olive oil over medium heat, then add the chopped onion, bell pepper, and jalapeño. I cook until the vegetables are soft, about 5–7 minutes, then stir in the garlic and cook for another minute.

Step 2: Add Seasonings and Broth
I stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper. Then I add the chicken broth, green chiles, and corn.

Step 3: Blend Beans for Creaminess
To thicken the chili without flour, I blend one can of beans with a little broth in a food processor until smooth. I pour this back into the pot with the remaining whole beans.

Step 4: Add Chicken
If using raw chicken, I add it now and simmer until fully cooked (about 15–20 minutes), then shred it and return it to the pot. If using cooked chicken, I stir it in and let everything simmer for about 10–15 minutes.

Step 5: Finish with Creaminess
I reduce the heat and stir in the cream cheese until fully melted. Then I add the Pepper Jack cheese and sour cream off heat, stirring until smooth and creamy.

Step 6: Serve
I ladle the chili into bowls and top with sliced avocado, jalapeño, cilantro, or extra cheese—whatever I have on hand.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Dairy-Free Version: I use coconut cream and dairy-free cheese alternatives.

• Add Grains: Stir in cooked rice or quinoa to bulk it up even more.

• Switch the Beans: Great Northern or Navy beans work just as well.

• Use Poblano for Milder Heat: I swap jalapeños for diced poblano peppers when I want a more subtle spice.

• Make It Extra Spicy: Add cayenne or hot sauce if I want to turn up the heat.

Storage/Reheating

Refrigerate
I store leftovers in an airtight container in the fridge for up to 4 days. The flavor gets even better over time.

Reheat
I reheat gently on the stovetop or in the microwave. I stir often and avoid boiling to keep the dairy from curdling.

Freeze
I freeze the chili without the sour cream and cream cheese, then stir those in after reheating for the best texture. I portion it into bags or containers for easy grab-and-go meals.

FAQs

Can I use raw chicken in this recipe?

Yes, I add raw chicken breasts directly to the broth and simmer until cooked through. Then I shred the meat and return it to the pot.

What kind of beans are best?

I prefer cannellini beans, but Great Northern or Navy beans work just as well. I sometimes mix them for variety.

Can I make this in a slow cooker?

Definitely. I combine everything except the cream cheese, cheese, and sour cream and cook on low for 6–7 hours or high for 3–4 hours. I stir in the dairy at the end.

How can I make it thicker?

Blending one can of beans makes it creamy without flour. For even thicker results, I mash a few more beans right in the pot.

What toppings go best with this chili?

I top it with sliced avocado, shredded cheese, jalapeños, tortilla strips, or chopped cilantro. A squeeze of lime is great too.

Conclusion

White Chicken Chili is one of those recipes I return to again and again. It’s easy, comforting, and so full of flavor—and with endless ways to customize it, I never get bored. Whether I’m making it fresh or pulling leftovers from the fridge, every bowl is creamy, cozy, and totally satisfying. If I’m craving a lighter twist on traditional chili that still brings the heat, this is the one I make.

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