White Chicken Chili

White Chicken Chili is the ultimate comfort food when you’re craving something warm, hearty, and full of flavor. Unlike traditional beef chili, this lighter version uses tender shredded chicken, creamy white beans, and a zesty broth infused with spices, green chiles, and a squeeze of lime. It’s cozy enough for cold nights yet fresh and vibrant for any time of year. Best of all, it’s simple to make and comes together in under an hour—perfect for busy weeknights or casual gatherings.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Made in one pot with simple steps, ready in less than an hour.
• Wholesome Ingredients – Uses pantry staples like beans, broth, and spices plus fresh chicken.
• Big Flavor, Lighter Feel – Creamy and comforting without being too heavy.
• Crowd-Pleaser – Perfect for family dinners, game days, or potlucks.
• Customizable Toppings – Everyone can build their own bowl with cheese, avocado, or tortilla chips.

This White Chicken Chili stands out for its balance of creaminess and spice, plus the clever trick of mashing beans to thicken the broth naturally. Each spoonful delivers warmth, satisfaction, and a little zing from the lime.

Ingredients Needed

For the Base

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 large jalapeño pepper, seeds and ribs removed, minced
• 2 tablespoons fresh garlic, minced (about 5 cloves)

Spices & Seasoning

• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon sweet paprika or mild chili powder
• Pinch of cayenne pepper (adjust to taste)
• 1 teaspoon kosher salt (plus more if needed)
• Freshly ground black pepper, to taste

Broth & Beans

• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 2 (4-ounce) cans diced green chiles (with liquid)

Chicken & Veggies

• 2½ to 3 cups cooked shredded chicken (rotisserie or homemade)
• 1 cup corn kernels (fresh or frozen)
• Juice of ½ lime, plus extra wedges for serving

Optional Toppings

• Shredded Cheddar or Monterey Jack cheese
• Pickled jalapeño slices
• Diced avocado
• Sour cream
• Fresh cilantro, chopped
• Crushed tortilla chips

How to Make White Chicken Chili

Step 1: Build the Flavor Base

In a large Dutch oven or heavy pot, warm the olive oil over medium heat. Add the onion and jalapeño, cooking for about 5–6 minutes until the onion turns soft and translucent. Stir in the garlic, oregano, cumin, paprika, cayenne, salt, and a few cracks of black pepper. Cook for 1 minute until fragrant—this step develops the chili’s rich foundation.

Step 2: Create the Broth

Pour in the chicken broth, beans, and diced green chiles (including their liquid). Raise the heat to medium-high and bring to a gentle boil. Once boiling, lower the heat and let it simmer uncovered for 18–20 minutes, stirring occasionally. The broth should reduce slightly. Off the heat, mash some beans against the side of the pot with a spoon or masher until the mixture thickens—this gives the chili its creamy texture without cream.

Step 3: Add Chicken & Corn

Return the pot to medium heat. Stir in the shredded chicken and corn, cooking just until warmed through, about 3–4 minutes. Squeeze in the juice of half a lime, then taste and adjust seasoning with more salt, pepper, or cayenne as needed.

Step 4: Garnish & Serve

Ladle the chili into bowls and let everyone add their favorite toppings—cheese, avocado, sour cream, cilantro, jalapeños, or tortilla chips. Don’t skip an extra lime wedge on the side for brightness.

Serving and Storage Tips

• Serving: Pair with warm cornbread, crusty bread, or a crisp side salad. Serve toppings in small bowls for a fun, build-your-own chili bar.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth if it thickens too much.
• Freezing: Store cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Heat Level: Adjust spice by adding more or less cayenne or using a hotter variety of green chiles.
• Chicken Shortcuts: Rotisserie chicken makes this extra easy, but leftover roasted chicken works perfectly too.
• Beans: Cannellini beans give a creamy texture, but great northern beans are also a good swap.
• Make It Creamier: Stir in a splash of heavy cream or sour cream at the end for extra richness.
• Meal Prep Friendly: Cook a double batch and freeze in single portions for quick weeknight meals.

Conclusion

This White Chicken Chili is everything you want in a cozy, crowd-pleasing meal—flavorful, creamy, and comforting yet still fresh and zesty. With simple pantry ingredients and just one pot, it’s an easy recipe you’ll come back to again and again.

If you try this recipe, leave a comment and star rating below—I’d love to hear what you think! Don’t forget to share it with friends on Pinterest or Facebook so they can enjoy it too.
👉 What toppings do you love on your chili? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use leftover turkey instead of chicken?

Yes! Leftover roast turkey works just as well as chicken. Simply shred and stir it in at the end.

How do I make this chili gluten-free?

This recipe is naturally gluten-free as long as you use certified GF chicken broth and toppings.

Can I make it spicier?

Absolutely—add extra jalapeños, a dash of hot sauce, or use hot green chiles instead of mild.

Is this recipe freezer-friendly?

Yes. Store cooled chili in freezer bags or airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

How thick should the chili be?

It should be creamy but still spoonable. If it’s too thin, mash more beans to thicken. If it’s too thick, stir in extra broth.