Name: The Best White Chicken Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: For the Chili:; 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 (4 oz / 113 g each) cans diced green chiles (mild or hot, depending on taste); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1 lb (450 g) boneless, skinless chicken breasts or thighs; 3 cups (720 ml) low-sodium chicken broth; 2 (15 oz / 425 g each) cans great northern beans or cannellini beans, drained and rinsed; 1 cup (240 ml) heavy cream (or half-and-half for a lighter version); 1/2 cup (120 g) sour cream; 1 tablespoon lime juice (freshly squeezed); For Garnish (optional):; Fresh cilantro, chopped; Sliced jalapeños; Shredded Monterey Jack cheese; Lime wedges; Crushed tortilla chips or strips

There’s something undeniably comforting about a warm bowl of chili, especially when the weather turns chilly. But what if you could enjoy that same cozy satisfaction without the heaviness of a traditional red chili? Enter White Chicken Chili — a creamy, hearty, and flavor-packed twist on the classic.

This dish brings together tender shredded chicken, white beans, green chiles, and a rich, creamy broth infused with garlic, cumin, and lime. It’s a perfect balance of mild spice, creamy texture, and savory goodness — everything you crave in a comforting one-pot meal.

Whether you’re cooking for a family dinner, preparing a cozy meal for a lazy weekend, or planning to impress guests with something simple yet satisfying, this White Chicken Chili will quickly become a favorite. It’s easy to make, deliciously filling, and ideal for making ahead.

Let’s dive into the step-by-step process of creating the best bowl of White Chicken Chili you’ll ever taste.

Ingredients

For the Chili:

1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (4 oz / 113 g each) cans diced green chiles (mild or hot, depending on taste)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 lb (450 g) boneless, skinless chicken breasts or thighs
3 cups (720 ml) low-sodium chicken broth
2 (15 oz / 425 g each) cans great northern beans or cannellini beans, drained and rinsed
1 cup (240 ml) heavy cream (or half-and-half for a lighter version)
1/2 cup (120 g) sour cream
1 tablespoon lime juice (freshly squeezed)

For Garnish (optional but highly recommended):

Fresh cilantro, chopped
Sliced jalapeños
Shredded Monterey Jack cheese
Lime wedges
Crushed tortilla chips or strips

Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 3–4 minutes until it softens and becomes fragrant. Stir occasionally to prevent burning.

Next, add the minced garlic and cook for another 30 seconds. The combination of onion and garlic creates a flavorful base that sets the tone for the entire dish.

Step 2: Add Spices and Chiles

Stir in cumin, chili powder, coriander, smoked paprika, salt, and pepper. Add the diced green chiles and mix well. Let the spices cook for about a minute — this step helps them release their essential oils and deepen their flavors.

Step 3: Cook the Chicken

Place the chicken breasts (or thighs) directly into the pot, coating them with the spicy mixture. Pour in the chicken broth and stir gently.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is cooked through and tender.

Step 4: Shred the Chicken

Once cooked, remove the chicken from the pot and place it on a cutting board. Using two forks, shred it into bite-sized pieces. Return the shredded chicken to the pot and stir it in with the beans.

Step 5: Add the Beans and Creamy Ingredients

Add the drained and rinsed beans to the pot. Stir well to combine everything.

Next, pour in the heavy cream and sour cream. Stir until smooth and creamy. Let the chili simmer uncovered for another 10 minutes over low heat. This allows the flavors to meld beautifully while the broth thickens slightly.

Step 6: Taste and Adjust

Before serving, taste your chili and adjust the seasoning — add more salt, pepper, or lime juice as needed. A splash of lime right before serving brightens the dish and balances the creamy richness.

Step 7: Serve with Garnishes

Ladle the chili into bowls and top each serving with your favorite garnishes: chopped cilantro, shredded cheese, sliced jalapeños, and tortilla chips for crunch. Serve warm and enjoy the perfect balance of creamy, zesty, and savory goodness.

Conservation and Storage

This White Chicken Chili tastes even better the next day as the flavors continue to develop.

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: To freeze, let the chili cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium heat or in the microwave. Add a splash of chicken broth or water if it thickens too much during storage.

Tip: Avoid freezing if made with heavy cream, as dairy can separate when thawed. For freezer batches, skip the cream and sour cream; add them fresh when reheating.

Variations

One of the reasons this recipe is called The Best is because it’s so versatile! You can tweak it easily to suit your dietary needs or flavor preferences.

Slow Cooker Version: Add all ingredients except sour cream, cream, and lime juice to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, return it to the pot, then stir in cream, sour cream, and lime juice before serving.
Instant Pot Method: Use the sauté function for onions, garlic, and spices. Add chicken, broth, beans, and green chiles. Cook on manual high pressure for 15 minutes, then quick-release and stir in the creamy ingredients.
Spicy Kick: Add diced jalapeños or use hot green chiles for an extra punch of heat.
Dairy-Free Option: Substitute coconut cream or a dairy-free creamer for the heavy cream and use a vegan sour cream alternative.
Extra Protein: Mix in a can of corn or an extra can of beans for more texture and heartiness.

Every variation keeps that delicious base flavor but adds a unique twist to fit your mood or pantry.

Serving Suggestions

White Chicken Chili is a complete meal on its own, but a few simple sides and garnishes can elevate it even more.

Toppings: Add shredded Monterey Jack cheese, avocado slices, tortilla strips, and a squeeze of lime for a burst of freshness.
Sides: Pair with warm cornbread, garlic bread, or soft flour tortillas for dipping.
Salads: A crisp green salad with a tangy vinaigrette balances the creamy chili perfectly.
Beverage Pairings: Enjoy with a cold glass of lime-infused sparkling water or a light beer for a refreshing contrast.

For parties or family gatherings, serve it buffet-style with a topping bar so everyone can customize their own bowl.

Tips for Perfecting the Dish

Don’t Rush the Simmer: Letting the chili cook gently helps the spices blend and the broth thicken naturally.
Shred, Don’t Chop: Shredded chicken absorbs the creamy sauce better and creates that signature hearty texture.
Use Fresh Lime Juice: The acidity of fresh lime juice enhances the overall flavor and balances the richness.
Mash Some Beans: For a thicker texture, mash a small portion of the beans before adding them to the pot.
Taste as You Go: Season gradually — you can always add more salt or spice, but you can’t take it away.

Conclusion

The Best White Chicken Chili is more than just a cozy meal — it’s a bowl full of warmth, comfort, and flavor that satisfies every craving. The creamy broth, tender chicken, and blend of mild spices come together beautifully, creating a dish that feels both indulgent and nourishing.

What makes this recipe truly special is its flexibility. Whether you prefer it spicy, mild, dairy-free, or loaded with toppings, it adapts to your taste and occasion effortlessly.

So next time you need a comforting meal that’s easy to make yet bursting with flavor, grab your pot and whip up this White Chicken Chili. It’s hearty, wholesome, and guaranteed to warm both your stomach and your soul — one spoonful at a time.

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The Best White Chicken Chili

Author: hafsahafsa
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

A creamy, hearty, and flavor-packed White Chicken Chili made with tender shredded chicken, white beans, green chiles, and a rich, spiced broth. This comforting one-pot meal is easy to prepare, full of warmth, and perfect for cozy dinners or meal prep.

Ingredients

Scale

For the Chili:

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 (4 oz / 113 g each) cans diced green chiles (mild or hot, depending on taste)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1 lb (450 g) boneless, skinless chicken breasts or thighs

3 cups (720 ml) low-sodium chicken broth

2 (15 oz / 425 g each) cans great northern beans or cannellini beans, drained and rinsed

1 cup (240 ml) heavy cream (or half-and-half for a lighter version)

1/2 cup (120 g) sour cream

1 tablespoon lime juice (freshly squeezed)

For Garnish (optional):

Fresh cilantro, chopped

Sliced jalapeños

Shredded Monterey Jack cheese

Lime wedges

Crushed tortilla chips or strips

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.

Step 2: Stir in cumin, chili powder, coriander, smoked paprika, salt, and pepper. Add diced green chiles and cook for 1 minute to release their aroma.

Step 3: Add chicken breasts and coat with the spice mixture. Pour in chicken broth, bring to a boil, then reduce heat. Cover and simmer for 20–25 minutes until chicken is tender.

Step 4: Remove chicken, shred it with two forks, and return it to the pot. Stir in drained beans.

Step 5: Add heavy cream and sour cream. Stir to combine, then simmer uncovered for 10 minutes to thicken and develop flavor.

Step 6: Add lime juice, taste, and adjust seasoning as needed.

Step 7: Serve hot with your favorite garnishes — cilantro, cheese, jalapeños, lime wedges, and tortilla chips.