When you’re craving something warm, hearty, and packed with flavor but want a break from traditional red chili, this White Chicken Chili comes to the rescue. It’s rich, creamy, and loaded with tender shredded chicken, white beans, and spices that give it just the right amount of heat without being overpowering. Whether you’re cooking for the family on a weeknight or serving a crowd during game day, this chili delivers big-time comfort with minimal effort.
Why You’ll Love This Recipe
- Quick and Easy – Ready in under an hour with simple ingredients.
- Creamy and Flavorful – Cream cheese and sour cream take it to the next level.
- Great for Leftovers – Tastes even better the next day.
- Family Friendly – Not too spicy, but easy to adjust if you like it hot.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced or chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 (4 oz) can diced green chiles
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 cups shredded cooked chicken (rotisserie chicken works great)
- 4 cups chicken broth
- 1 cup frozen corn (optional)
- 1 (8 oz) block cream cheese, softened
- ½ cup sour cream
- Salt and pepper to taste
- Fresh cilantro, lime wedges, and shredded cheese for garnish
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes, or until softened and translucent.
Step 2: Bloom the Spices
Add the minced garlic, cumin, oregano, smoked paprika, and chili powder. Stir constantly for 1–2 minutes until fragrant. This step helps develop deep flavor in your chili.
Step 3: Add the Core Ingredients
Stir in the green chiles, white beans, shredded chicken, and chicken broth. Bring everything to a boil, then reduce the heat and simmer uncovered for 20 minutes. This allows the flavors to blend and deepen.
Step 4: Make It Creamy
Add the frozen corn (if using), softened cream cheese, and sour cream. Stir continuously until the cream cheese melts completely and the mixture becomes creamy and smooth.
Step 5: Final Simmer and Seasoning
Simmer the chili for an additional 5–10 minutes to thicken slightly. Taste and adjust with salt and pepper as needed.
Step 6: Garnish and Serve
Ladle the chili into bowls and top with fresh cilantro, shredded cheese, and a squeeze of lime juice for brightness.
What to Serve with White Chicken Chili
This chili is hearty enough to stand on its own but pairs beautifully with these side dishes and toppings:
- Cornbread or Jalapeño Cheddar Corn Muffins – A slightly sweet and spicy bread to soak up every bite.
- Tortilla Chips – Great for scooping or adding crunch on top.
- Crusty Bread or Garlic Bread – For dipping and wiping the bowl clean.
- Simple Green Salad – A crisp, fresh contrast to the rich chili.
- Pickled Jalapeños or Hot Sauce – For those who want an extra kick.
- Avocado Slices – Creamy and cooling.
- Rice – Serve the chili over a bed of rice for an even more filling meal.
- Quesadillas or Grilled Cheese – Turn it into a full-on Tex-Mex experience.
- Cucumber Salad – A fresh side that cools down the heat.
Tips for Success
- Use Rotisserie Chicken – A quick shortcut that adds extra flavor.
- Soften Cream Cheese Ahead – It will melt faster and blend more smoothly.
- Make It Spicy – Add jalapeños, extra chili powder, or a pinch of cayenne if you like heat.
- Thicken It Up – Let the chili simmer uncovered for a bit longer, or mash some of the beans for a thicker texture.
- Double the Batch – This chili freezes well, making it perfect for meal prep or leftovers.
White Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 4 oz can diced green chiles
- 2 cans 15 oz each white beans, drained and rinsed
- 3 cups shredded cooked chicken rotisserie chicken works great
- 4 cups chicken broth
- 1 cup frozen corn optional
- 1 8 oz block cream cheese, softened
- ½ cup sour cream
- Salt and pepper to taste
- Fresh cilantro lime wedges, and shredded cheese, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes, or until softened.
- Stir in garlic, cumin, oregano, smoked paprika, and chili powder. Cook for 1–2 minutes until fragrant.
- Add green chiles, white beans, shredded chicken, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in corn (if using), cream cheese, and sour cream. Cook until everything is fully melted and creamy.
- Simmer an additional 5–10 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro, shredded cheese, and lime wedges.
