White Chicken Chili is a creamy and comforting bowl filled with tender chicken, white beans, and a gentle blend of spices. It’s different from the usual red chili because it feels lighter but still packed with flavor. You’ll find a lovely mix of mild heat, a touch of garlic, and the fresh zing of green chilies that makes every spoonful just right.
I love making this chili on chilly evenings when I want something warm without it being too heavy. What’s great about it is how quickly it comes together, and it always feels like a big cozy hug in a bowl. I often toss in some corn or top it with cheese and cilantro for a little extra color and taste. It’s the kind of recipe that even picky eaters ask for seconds!
For serving, I like to pair it with crispy tortilla chips or a side of warm cornbread to soak up every bit of that creamy goodness. Sometimes, I add a squeeze of lime or a dollop of sour cream on top to brighten the flavors just a bit more. This dish has become a family favorite, especially on those weekends when we all want something easy but still feel like a special meal.
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and shred nicely for this chili. If you prefer, thighs work too—they add extra moistness and flavor.
White beans: Cannellini or great northern beans are soft and mild. You can swap with navy beans if needed. Canned beans save time but rinse them to reduce salt.
Green chilies: These bring gentle heat and brightness. If you can’t find canned, mild diced poblano or Anaheim peppers work as well.
Cheese: I like Monterey Jack for its mild, creamy melt. White cheddar is a good choice too. For dairy-free diets, try a plant-based cheese or omit altogether.
How Do You Get the Chicken Tender and Flavorful?
Cooking the chicken gently in broth helps it stay tender and soak up all the flavors. Here’s how:
- Add the chicken breasts to simmering broth with spices and chilies.
- Keep the heat low so the chicken cooks slowly—about 20 minutes.
- Shred the chicken with forks for the best texture, then return it to the chili to finish cooking and absorb more flavor.
This method keeps the chicken juicy and perfectly tender inside the chili.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chili evenly and letting flavors meld together.
- Cutting board and sharp knife – helps you chop onions, garlic, and jalapeños safely and quickly.
- Wooden spoon or silicone spatula – ideal for stirring without scratching your pot.
- Two forks – easy for shredding the chicken once cooked.
- Measuring cups and spoons – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to save time and add extra flavor.
- Add corn kernels for a touch of sweetness and extra texture.
- Stir in some chopped green bell pepper or poblano for mild heat and crunch.
- Top with avocado slices or a squeeze of lime for fresh brightness before serving.
How to Make White Chicken Chili
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or great northern beans), drained and rinsed
- 3 cups chicken broth
- 2 cans (4 oz each) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack or white cheddar cheese (plus extra for topping)
- 1 jalapeño, thinly sliced, for garnish
- Juice of 1 lime
- Sour cream (optional, for serving)
How Much Time Will You Need?
This whole recipe takes about 45 minutes to prepare and cook. Most of that time is waiting for the chicken to cook through and the flavors to blend, but it’s worth the short wait for such a tasty dish.
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and clear, about 5 minutes. Then stir in the minced garlic and cook for another minute, until you can smell its lovely aroma.
2. Cook the Chicken and Add Spices:
Place the chicken breasts into the pot. Pour in the chicken broth, then add the diced green chilies, cumin, oregano, chili powder, salt, and pepper. Bring everything to a boil, then lower the heat to let it simmer uncovered for around 20 minutes, or until the chicken is fully cooked.
3. Shred the Chicken and Add Beans:
Take out the chicken breasts and shred them with two forks. Put the shredded chicken back into the pot, then add the drained and rinsed white beans. Let the chili simmer for another 10 to 15 minutes to let the flavors combine nicely.
4. Finish with Cheese and Lime:
Stir in the shredded cheese and squeeze in the juice of a lime. Mix well until the cheese melts and your chili becomes creamy and delicious. Taste and add more salt or pepper if needed.
5. Serve and Garnish:
Spoon the chili into bowls. Top with chopped fresh cilantro, slices of jalapeño, and extra cheese if you like. A dollop of sour cream is perfect on top for added creaminess.
Enjoy your warm, comforting bowl of White Chicken Chili!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing.
Can I Make White Chicken Chili in a Slow Cooker?
Absolutely! Combine all ingredients (except cheese and lime juice) in a slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Add cheese and lime juice just before serving.
How Should I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Substitute the Cheese?
Yes! Monterey Jack or white cheddar works great, but you can also use pepper jack for some spice or a non-dairy cheese if you prefer. Just add it at the end so it melts smoothly.
