White Chicken Chili Recipe

I first fell in love with this White Chicken Chili Recipe on a chilly evening with friends gathered around my kitchen island. The warmth rising from the pot and the inviting aroma of cumin, garlic, and fresh lime instantly filled the room. It wasn’t just about the heat—it was the creamy, comforting texture and the subtle kick from those green chilies that made everyone reach for seconds. I remember thinking, this is the kind of meal that brings people together effortlessly.

What makes this White Chicken Chili Recipe stand out is its perfect balance of bold flavors and smooth creaminess without being heavy. The tender shredded chicken mingles with tender white beans and sweet corn, all swimming in a fragrant broth spiced just right with cumin, oregano, and a touch of chili powder. The finish with fresh lime juice and sour cream makes each spoonful fresh and tangy. You’ll notice the beautiful pale hue with pops of green jalapeños and cilantro giving it an inviting, vibrant look.

Don’t worry if you’re new to chili-making—this recipe is straightforward and forgiving. I’ll walk you through each step, so you’ll feel confident stirring the pot. Plus, the adjustable heat level means whether you like it mild or with some zip, you can tailor it perfectly. By the time you’re done, you’ll have a crowd-pleaser that’s both impressive and cozy.

Ingredients You’ll Be Working With

Getting your ingredients measured out ahead of time really helps the cooking flow. I’ve included exact amounts in the recipe card below, but here’s a quick preview of what you’ll need and some tips on why each is important or how to swap it out.

• Olive oil: For sautéing onions and garlic to build your chili’s base flavor; avocado oil works too.
• Onion: Diced for sweetness and depth; yellow or white onions both work well.
• Garlic: Minced for that aromatic punch that ramps up the savory notes.
• White beans: Drained and rinsed for creamy texture and protein; great northern or cannellini are my go-tos.
• Diced green chilies: Adds mild heat and a subtle tang; canned is convenient and consistent.
• Corn kernels: Drained for a juicy burst of sweetness and color contrast.
• Chicken broth: The flavorful cooking liquid—use low sodium to control saltiness.
• Ground cumin, dried oregano, chili powder: The spice trio that defines the chili’s Southwest flavor profile.
• Boneless, skinless chicken breasts or thighs: Thighs stay more tender but breasts shred nicely; pick what you prefer.
• Sour cream or Greek yogurt: Stirred in at the end for creaminess and tang; yogurt works if you want a lighter touch.
• Fresh lime juice: Brightens and balances the rich broth.
• Fresh cilantro: For garnish and fresh herbal notes.
• Sliced jalapeños and lime wedges: Optional for extra heat and zest when serving.

If you don’t have fresh cilantro, parsley can be a substitute. And if you want to skip the spice, leave out the jalapeños or green chilies, or swap for mild peppers.

Tools You’ll Need

• Large pot or Dutch oven: For even cooking and easy stirring without spilling.
• Sharp knife and cutting board: To dice onion and mince garlic cleanly and safely.
• Measuring spoons and cups: For accurate seasoning and broth amount.
• Two forks: To shred the cooked chicken quickly and easily.
• Ladle: For serving and stirring without mess.

How to Make White Chicken Chili Recipe

Let’s get cooking—this White Chicken Chili Recipe is all about layering flavors and textures, step by step. It’s simple, but watching it come together is a nice moment of kitchen satisfaction.

1. Sauté Aromatics: Heat the olive oil in your large pot over medium heat. Add the diced onion and stir occasionally until it softens and becomes translucent, about 5 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant but not browned.
2. Toast Spices: Sprinkle in the cumin, dried oregano, and chili powder. Stir for 30 seconds to toast the spices, unlocking their full flavor.
3. Simmer Chicken: Pour in the chicken broth, then nestle the chicken breasts or thighs into the pot. Bring to a gentle simmer, cover partially, and cook for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
4. Shred Chicken: Carefully remove the chicken using tongs or a slotted spoon and place it on a plate. Use two forks to shred the meat into bite-sized pieces.
5. Combine Ingredients: Return the shredded chicken to the pot. Stir in the rinsed white beans, drained corn kernels, and diced green chilies. Let everything simmer together gently for 10 minutes to marry the flavors.
6. Finish Creamy: Turn off the heat and stir in the sour cream (or Greek yogurt) and freshly squeezed lime juice. Adjust salt and pepper to your taste.
7. Serve: Ladle into bowls and garnish with fresh cilantro, sliced jalapeños if you like heat, and lime wedges for squeezing. Don’t forget warm tortilla chips or cornbread on the side!

How to Serve

Flavor Boosters

Want to brighten things up? Add a sprinkle of shredded cheese or a dollop of guacamole. A handful of crispy tortilla strips adds crunch, or drizzle some hot sauce to really wake up those taste buds. Fresh cilantro and lime wedges are non-negotiable for that fresh herbal lift.

Perfect Pairings

This chili pairs perfectly with a cold beer, a crisp margarita, or a refreshing iced tea. On the side, warm cornbread or a simple green salad keeps things balanced and inviting. For an extra cozy night, try serving it with cumin-spiced rice or baked sweet potatoes.

Presentation Touches

Serve the chili in rustic bowls for a cozy feel, topped with colorful garnishes like cilantro and jalapeños. For gatherings, set up a chili bar with all your toppings so guests can customize their bowls. Leftovers make great freezer meals or gifts in mason jars with a handwritten label.

Variations & Easy Swaps

• Make it dairy-free by swapping sour cream for coconut yogurt or a vegan cream alternative.
• Add black beans or pinto beans for extra color and varied texture.
• Use rotisserie chicken to speed things up without sacrificing flavor.
• Increase heat with chipotle peppers in adobo sauce.
• Swap corn kernels for diced zucchini or bell peppers for a veggie twist.
• Use vegetable broth to make a vegetarian-friendly version by swapping chicken for tofu or extra beans.

Make-Ahead, Storage & Reheating

• Make the chili up to 2 days in advance and store covered in the fridge; flavors deepen overnight.
• Freeze leftover chili in airtight containers for up to 3 months; thaw overnight in the fridge before reheating.
• Reheat gently on the stovetop or microwave, stirring occasionally to avoid scorching.
• Add an extra splash of broth or water when reheating if it seems too thick.

FAQs

• Can I use chicken thighs instead of breasts? Absolutely! Thighs stay juicier and shred beautifully, just watch the cooking time as they may need a few extra minutes.
• Is this White Chicken Chili Recipe spicy? It’s mild by default but customizable—you can easily adjust the heat by adding or omitting jalapeños and chili powder.
• Can I make this in a slow cooker? Yes! Brown the onions and garlic first, then transfer everything to the slow cooker and cook on low for 4–6 hours before adding sour cream and lime at the end.
• What can I substitute if I don’t have sour cream? Greek yogurt is a great alternative, or omit completely and add a bit of coconut milk for creaminess.
• How do I prevent the chili from being watery? Use low-sodium broth and drain canned ingredients well; simmer uncovered if you need to thicken it.

Print