Introduction
White Chicken Chili is a comforting, hearty soup made with tender chicken, creamy white beans, green chilies, and warming spices. Unlike traditional red chili, this version is lighter in appearance but just as satisfying—featuring a creamy broth that’s both rich and zesty. Perfect for cozy nights, game days, or family dinners, White Chicken Chili has become a modern comfort food favorite in American cuisine.
It’s flavorful, filling, and comes together in one pot, making it easy enough for weeknights but impressive enough to serve at gatherings.
Why I Love This Recipe
I love White Chicken Chili because it combines everything I want in a comforting meal: protein, creaminess, spice, and heartiness. The chicken makes it filling, the beans add fiber and creaminess, and the spices bring warmth without being overwhelming. It’s also a dish that feels indulgent yet is surprisingly nutritious.
What I really love is how customizable it is—you can make it mild and creamy for kids or spice it up for chili lovers. Plus, it tastes even better the next day, which makes it a fantastic meal-prep option.
Why It’s a Must-Try Dish
- Comfort Food Upgrade – A lighter alternative to traditional chili without sacrificing flavor.
- One-Pot Wonder – Easy to make and clean up.
- Family Friendly – Customizable spice level for everyone.
- Nutritious & Filling – Packed with protein, fiber, and wholesome ingredients.
- Meal-Prep Friendly – Stores and reheats beautifully.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6 bowls
- Calories per Serving: ~320 kcal (varies by toppings and ingredients)
Cuisine & Course
- Cuisine: American (Southwestern-inspired)
- Course: Main course / Comfort soup
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp oregano
- Salt and black pepper, to taste
- ½ cup sour cream or plain Greek yogurt
- ½ cup heavy cream (or half-and-half)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, avocado slices, tortilla chips, jalapeños
Simple Cooking Directions
- Cook onion and garlic in oil until soft.
- Add chicken, broth, beans, chilies, and spices.
- Simmer until chicken is cooked and flavors meld.
- Shred chicken, stir in cream and sour cream.
- Finish with lime juice and garnish before serving.
Step-by-Step Preparation Method
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 4 minutes.
- Cook chicken: Add chicken breasts, broth, beans, green chilies, and all spices. Stir well.
- Simmer: Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until chicken is fully cooked.
- Shred chicken: Remove chicken, shred with two forks, and return it to the pot.
- Make it creamy: Stir in sour cream and heavy cream, mixing until smooth and creamy.
- Finish with lime: Add lime juice for brightness. Adjust seasoning with salt and pepper.
- Serve: Ladle into bowls, garnish with cilantro, and add optional toppings.
How to Serve
- Serve hot with tortilla chips, cornbread, or crusty bread.
- Top with shredded cheese, avocado, or jalapeños for extra flavor.
- Pair with a fresh green salad for a balanced meal.
Additional Recipe Tips
- Use rotisserie chicken to cut down cooking time.
- Mash some beans before adding to thicken the soup naturally.
- Adjust creaminess by using more or less sour cream.
- For a spicy kick, add fresh jalapeños or hot sauce.
Variations
- Vegan Version: Use vegetable broth, skip chicken, and add chickpeas or tofu.
- Slow Cooker White Chicken Chili: Cook on low for 6–7 hours or high for 3–4 hours, then shred chicken.
- Instant Pot Version: Pressure cook for 15 minutes, then shred chicken.
- Green Chili Twist: Blend roasted poblano peppers into the broth for smoky flavor.
Freezing and Storage
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Freeze cooled chili in freezer bags or containers for up to 3 months.
- Reheating: Warm on the stove over medium heat, stirring in extra broth if too thick.
Special Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Forks (for shredding chicken)
- Blender (optional, for smoother texture)
Conclusion
White Chicken Chili is the perfect blend of creamy, hearty, and zesty flavors in one comforting bowl. It’s simple to prepare, endlessly customizable, and always a crowd-pleaser. Whether you’re serving it for a weeknight dinner, meal prepping, or hosting guests, this recipe is a must-have in your kitchen repertoire.
White Chicken Chili
Description
White Chicken Chili is a comforting, hearty soup made with tender chicken, creamy white beans, green chilies, and warming spices. Unlike traditional red chili, this version is lighter in appearance but just as satisfying—featuring a creamy broth that’s both rich and zesty.
Ingredients
Instructions
-
Sauté aromatics : Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 4 minutes.
-
Cook chicken : Add chicken breasts, broth, beans, green chilies, and all spices. Stir well.
-
Simmer : Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until chicken is fully cooked.
-
Shred chicken : Remove chicken, shred with two forks, and return it to the pot.
-
Make it creamy : Stir in sour cream and heavy cream, mixing until smooth and creamy.
-
Finish with lime : Add lime juice for brightness. Adjust seasoning with salt and pepper.
-
Serve : Ladle into bowls, garnish with cilantro, and add optional toppings.
