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White Chicken Chili

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This easy White Chicken Chili recipe is creamy, flavorful, and ready in under an hour! Made with rotisserie chicken (or raw chicken), white beans, green chiles, and warming spices, this one-pot chicken chili is perfect for weeknights, meal prep, or cozy gatherings. Naturally gluten-free and great with toppings like avocado, cheese, and jalapeños!

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 bell pepper (any color), chopped
  • 1 jalapeño, seeded and diced (or poblano for milder flavor)
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt & black pepper, to taste
  • 4 cups low-sodium chicken broth, divided
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 1 (4-oz) can diced green chiles (mild or hot)
  • 2 cups shredded cooked chicken (or 1 lb raw chicken breast)
  • 1 cup corn (fresh, frozen, or canned)
  • 4 oz cream cheese, softened
  • 1 cup shredded Pepper Jack cheese (or Monterey Jack/Cheddar)
  • 1/2 cup sour cream (or Greek yogurt)
  • Optional toppings: avocado, jalapeños, fresh cilantro, lime, extra cheese

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and jalapeño; cook 4–5 minutes until softened. Stir in garlic, cumin, oregano, smoked paprika, chili powder, salt, and pepper.
  2. In a blender or food processor, blend 1 cup chicken broth with 1 can of cannellini beans until smooth and creamy.
  3. Add remaining broth, blended bean mixture, second can of beans, green chiles, corn, and chicken (raw or cooked) to the pot. Bring to a simmer and cook for 15–20 minutes.
  4. If using raw chicken, remove it once cooked through, shred it, and return it to the pot.
  5. Off the heat, stir in cream cheese, shredded cheese, and sour cream until melted and fully combined.
  6. Serve hot with desired toppings like avocado, jalapeños, cilantro, or lime wedges.

Notes

  • Use rotisserie chicken for faster prep and convenience.
  • Swap sour cream for Greek yogurt for a tangy, lighter version.
  • Add extra broth for a thinner soup, or blend more beans for extra creaminess.
  • This chili tastes even better the next day and freezes well for future meals.
  • Top with crushed tortilla chips for added crunch.

Nutrition

Find it online: https://recipesbyliza.com/white-chicken-chili/