The Best Homemade White Chicken Chili Recipe

Recipe

This white chicken chili is the ultimate comfort food that’ll have everyone at your table begging for seconds—I’ve made it countless times, and it never disappoints. What sets it apart? Creamy cannellini beans, tender shredded chicken, and a hint of green chiles come together in a rich broth that’s packed with flavor but not overly heavy. It’s the kind of dish that feels like a warm hug on a chilly evening.

I love adding a splash of lime juice at the end for a fresh zing, and the creamy texture from a bit of sour cream takes it over the top. Whether you’re feeding a crowd or just craving something cozy, this recipe is ridiculously easy to whip up and tastes like you’ve been cooking all day. Trust me, once you try it, it’ll become a staple in your recipe rotation.

Ingredients

The secret to a killer white chicken chili lies in balancing creamy richness with bright, fresh flavors—don’t skip the lime juice or fresh cilantro! Here’s what you’ll need, with pro tips to make it shine:

Protein & Base:

• 2 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts!) or rotisserie chicken for a shortcut.
• 4 cups low-sodium chicken broth (homemade if you’ve got it—better depth of flavor).

Creamy Magic:

• 1 can (15 oz) white beans, rinsed (Great Northern or cannellini—both work!).
• 1 cup heavy cream (or half-and-half for lighter texture, but cream = luxury).
• 8 oz cream cheese, cubed (soften it first to avoid lumps).

Flavor Boosters:

• 1 onion, diced (yellow for sweetness, white for sharper bite).
• 4 garlic cloves, minced (fresh only—jarred lacks punch!).
• 2 cans (4 oz) diced green chiles (don’t drain—their liquid adds tang).
• 1 tsp cumin (toast it in the pan first for nuttiness).
• 1 tsp oregano (Mexican oregano if you have it).
• 1/2 tsp cayenne (adjust to taste—this is your heat control!).

Fresh Finishes:

• Juice of 1 lime (add at the end—brightens everything!).
• 1/2 cup chopped cilantro (stems are fine—they’re flavor-packed!).
• Cotija or Monterey Jack cheese (for topping—Cotija adds salty crunch).

Little Wins:

• Avocado slices (cool creaminess against the spice).
• Tortilla chips (crushed on top for texture).
• Extra lime wedges (because more zest = more life).

Pro Tip: For extra depth, char the onions and garlic in a dry pan before adding broth—it’s a game-changer!

How to Make the Best White Chicken Chili Recipe

• Sauté the onions and garlic: In a large pot, heat oil over medium heat. Add diced onions and minced garlic, cooking until fragrant and translucent, about 3-4 minutes. Sautéing these first builds a flavorful base for the chili.
• Cook the chicken: Add diced chicken breast to the pot, seasoning with salt and pepper. Stir occasionally until the chicken is cooked through, about 6-7 minutes. Cooking the chicken before adding liquids guarantees it’s tender and retains moisture.
• Add spices and broth: Stir in cumin, oregano, and chili powder, letting the spices toast slightly for 30 seconds to enhance their aroma. Pour in chicken broth and bring to a gentle simmer. Toasting spices releases their full flavor potential.
• Incorporate beans and corn: Add drained and rinsed white beans and frozen corn to the pot. Simmer for 10 minutes to allow the flavors to meld. Using frozen corn maintains freshness without extra prep.
• Finish with cream and green chiles: Stir in heavy cream and diced green chiles. Simmer for another 5 minutes until the chili thickens slightly. Adding cream at the end prevents it from curdling.
• Adjust seasoning: Taste and adjust with additional salt, pepper, or a pinch of cayenne for heat. Final seasoning guarantees the chili is perfectly balanced.
• Serve and garnish: Ladle the chili into bowls and top with shredded cheese, cilantro, or a squeeze of lime. Garnishing adds freshness and texture to the dish.

Pro Tip: For a thicker chili, mash some of the beans with a fork before adding them to the pot.

Watch Out: Avoid boiling the chili after adding cream, as it may separate. Keep it at a gentle simmer.

Flexibility: If you prefer a spicier kick, add a diced jalapeño when cooking the onions.

Nutrition

This homemade white chicken chili is not only delicious but also packed with essential nutrients. Here’s a breakdown of its nutritional content per serving:

Chef Tips

While making this white chicken chili, I’ve found that starting with a well-seasoned chicken base makes all the difference. Use plenty of garlic, cumin, and oregano for depth.

Don’t overcook the chicken—shred it while warm for tenderness. Add beans and broth gradually to control consistency.

Finish with lime juice for brightness. Let it simmer to meld flavors, and garnish with fresh cilantro and avocado for extra richness.

Frequently Asked Questions

Can I Use Frozen Chicken Instead of Fresh?

Yes, I can use frozen chicken instead of fresh. I’ll just confirm it’s fully thawed before cooking to guarantee even heating. If I’m in a rush, I can cook it directly but adjust the time.

How Do I Make This Chili Spicier?

To make it spicier, I’d add more diced jalapeños or a pinch of cayenne pepper. If I want a deeper heat, I’ll toss in a chopped serrano or a dash of hot sauce while it simmers.

Can I Substitute the Beans With Another Type?

I can substitute the beans with another type—try chickpeas, black beans, or lentils if you’d like. They’ll work well, but I’ll adjust cooking time as needed to make sure they’re tender and blend nicely with the flavors.

Is This Recipe Gluten-Free?

Yes, it’s gluten-free if you use gluten-free broth and check your spices. I make sure there’s no flour or thickeners in mine, but always double-check labels since some brands sneak in gluten where you least expect it.

How Long Does It Take to Cook in a Slow Cooker?

It’ll take about 6 to 8 hours on low in the slow cooker, but I prefer cooking it for 3 to 4 hours on high if I’m in a hurry. Either way, it’s ready when the chicken’s tender.