White Chicken Chili is one of my favorite dishes from childhood! My best friend's mom used to make it for us on the regular, and I begged for the recipe. It's packed with creamy white beans, green chiles, and tender chicken. I love using a batch of my easy Mexican shredded chicken as a total weeknight shortcut. Pile it high with sour cream, avocado, and my homemade tortilla chips for the full experience. And if you're on a chili kick, you'll also want to bookmark Chicken Chili Verde, Black Bean Sweet Potato Chili, and Pumpkin Chicken Chili.
White Chicken Chili at a Glance
- 🕒 Total Time: About 45 minutes
- 👪 Servings: 4–6
- 🍝 Cuisine Type: Tex-Mex-Inspired American Comfort Food
- 🧂 Flavor Profile: Creamy and savory with tender shredded chicken, white beans, green chiles, corn, and warm spices, finished with a little lime.
- 📖 Dietary Info: Contains chicken and dairy. Naturally gluten-free when made with gluten-free broth, seasonings, and toppings. Adjust the cayenne and green chiles to control the heat.
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for 3 to 4 days or freeze for up to 3 months. Reheat gently, stirring well, as the sour cream may separate slightly.
- ⭐ Why You'll Love It: This White Chicken Chili is hearty, cozy, and packed with flavor. Blending half the white beans gives the broth a creamy texture, while shredded chicken and corn make it a satisfying dinner. It's also great for making ahead and loading up with your favorite toppings.
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Why I Love This Recipe
What is white chicken chili, you ask? It's one of the most comforting recipes I've ever made! It was Emily's mom's go-to every time things got chilly in Tucson, and when the phone call came that it was on deck for dinner, I forced my parents to take me over within minutes.
It's creamy because there's sour cream. It's got white beans to make it substantial. Tons of seasonings to really amp up the flavor and obviously shredded chicken and corn! Side note: another great recipe using those two key ingredients is my epic Chicken Tortilla Soup recipe! In terms of ingredients, it's a bit on the longer side for us here at WGC, but most of it is pantry staples, so don't let that intimidate you! And if you're looking for a meat-free option, don't miss my Black Bean Sweet Potato Chili.
Ingredients
Substitutions & Swaps
🍗 Shredded Chicken
- Rotisserie Chicken - Use shredded store-bought rotisserie chicken for a quick shortcut. Add it toward the end of cooking so it warms through without drying out.
- Leftover Turkey - Shredded cooked turkey works well in place of chicken, especially when you have holiday leftovers.
🫘 White Beans
- Great Northern Beans - A creamy, mild white bean that works beautifully in this chili.
- Cannellini Beans - Slightly larger beans that hold their shape well while still creating a creamy base when blended.
- Navy Beans - Smaller, softer beans that also work well for thickening the broth.
🌶️ Green Chiles
- Roasted Hatch Green Chiles - Use peeled, chopped roasted Hatch chiles when they're in season for extra smoky flavor. Adjust the amount depending on their heat level.
- Roasted Poblanos - Roasted, peeled, and diced poblanos are another good option for a mild, earthy chile flavor.
🌶️ Seasonings
- Dalkin & Co. Taco Seasoning - For an easy shortcut, try this seasoning blend in place of some of the individual spices. Start with a small amount, taste, and adjust the seasoning as needed.
🥛 Sour Cream
- Full-Fat Greek Yogurt - A tangy alternative to sour cream. Stir it in after removing the chili from the heat to help prevent curdling.
- Mexican Crema - A slightly thinner, milder alternative that adds creaminess to the finished chili.
🍲 Chicken Broth
- Vegetable Broth - Works if you're out of chicken broth, although the chili will still contain chicken.
- Chicken Bouillon - Mix with water according to the package directions as a convenient substitute for prepared chicken broth.
How to Make White Chicken Chili
Step 1: Heat olive oil in a large heavy-bottom Dutch oven over medium-high heat. Add the onion and sauté until translucent, about 5 minutes.
Step 2: Add garlic and cook for 30 seconds.
Step 3: Add the seasonings and sauté for an additional 30 seconds, until fragrant.
Step 4: Add the chicken broth, green chiles, and lime juice, then season with salt and pepper to taste. Add half the beans and stir to combine.
Using your immersion blender, blend the mixture for 10-20 seconds to puree. Same technique as the Tortilla Soup on WGC!! This is what makes it creamy.
Step 5: Add the remaining whole beans and corn to the Dutch oven. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
Step 6: Remove from heat and stir in sour cream and cooked chicken.
Step 7: Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
🍲🌶️🫘 Tips & Tricks for the Best White Chicken Chili
A few simple tricks make this childhood favorite extra creamy, flavorful, and perfect for loading up with toppings.
- Cook the spices with the aromatics. Give the seasonings about 30 seconds in the pot before adding the broth. This helps bring out their flavor without burning them.
- Blend only half the beans. Pureeing half the white beans with the broth gives the chili its creamy, hearty texture without relying entirely on sour cream. Leave the remaining beans whole for a little texture in every bite.
- Use an immersion blender if you have one. Blend directly in the pot until the broth starts to thicken. There's no need to make it completely smooth.
- Use cooked shredded chicken. Rotisserie chicken or a batch of homemade shredded chicken makes this recipe especially easy. Stir it in toward the end, as directed, so it heats through without overcooking.
- Add the sour cream off the heat. Stirring it in after removing the pot from the heat helps keep the broth smooth and creamy.
- Let the chili simmer uncovered. After adding the remaining beans and corn, simmer for 15 to 30 minutes to bring the flavors together and let the broth thicken slightly.
- Save the toppings for serving. Fresh cilantro, shredded cheese, avocado, and crunchy tortilla chips make every bowl better. Keep them separate when storing leftovers.
White Chicken Chili FAQs
Why do you blend half the beans in White Chicken Chili?
Blending half the white beans with the broth creates a naturally creamy, thicker base while keeping the remaining beans whole for texture. It's one of the easiest ways to make this chili hearty without adding extra cream.
Can I make White Chicken Chili with rotisserie chicken?
Absolutely. Shredded rotisserie chicken is a great shortcut for this recipe. Add the cooked chicken toward the end, after the beans and corn have simmered, and stir until heated through.
Can I substitute Greek yogurt for sour cream?
Yes. Full-fat plain Greek yogurt can be used in place of sour cream for a similar tangy flavor. Remove the chili from the heat before stirring it in, since yogurt can separate if boiled.
How can I make White Chicken Chili less spicy?
For a milder chili, reduce or omit the cayenne pepper and choose mild canned green chiles. For more heat, use hot green chiles or add sliced jalapeños to individual bowls.
Can I freeze White Chicken Chili?
Yes. Let the chili cool, then freeze in airtight, freezer-safe containers for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop, stirring occasionally. Because the chili contains sour cream, the texture may separate slightly after freezing. Keep fresh toppings separate until serving.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
White Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 4 cloves garlic finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 ½ cups chicken broth or stock
- 2 4-ounce cans diced green chilies
- 1 lime juiced
- Kosher salt and freshly ground black pepper
- 2 15-oz cans white beans drained and rinsed
- 1 cup sour cream
- 1 cup corn (frozen or fresh)
- 2 cups cooked shredded chicken
Toppings
- Fresh cilantro
- Sliced jalapeños
- Freshly shredded cheese
- Tortilla strips
- Sliced green onion
- Cubed avocado
Instructions
- Heat olive oil in a large, heavy-bottom Dutch oven over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add the seasonings and sauté for an additional 30 seconds, until fragrant.
- Add the chicken broth, green chiles, and lime juice, then season with salt and pepper to taste. Add half the beans and stir to combine.
- Using your immersion blender, blend the mixture for 10-20 seconds to puree.
- Add the remaining whole beans and corn to the Dutch oven. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Notes
- Cook the spices with the aromatics. Give the seasonings about 30 seconds in the pot before adding the broth. This helps bring out their flavor without burning them.
- Blend only half the beans. Pureeing half the white beans with the broth gives the chili its creamy, hearty texture without relying entirely on sour cream. Leave the remaining beans whole for a little texture in every bite.
- Use an immersion blender if you have one. Blend directly in the pot until the broth starts to thicken. There's no need to make it completely smooth.
- Use cooked shredded chicken. Rotisserie chicken or a batch of homemade shredded chicken makes this recipe especially easy. Stir it in toward the end, as directed, so it heats through without overcooking.
- Add the sour cream off the heat. Stirring it in after removing the pot from the heat helps keep the broth smooth and creamy.
- Let the chili simmer uncovered. After adding the remaining beans and corn, simmer for 15 to 30 minutes to bring the flavors together and let the broth thicken slightly.
- Save the toppings for serving. Fresh cilantro, shredded cheese, avocado, and crunchy tortilla chips make every bowl better. Keep them separate when storing leftovers.
I have literally never left a comment on a food website. But I need you to know how much I LOVE this recipe. People just make it! It’s awesome!
omg honored!!!
Deelicious,...she's a family fave. I roasted Hatch chiles when they were in season and defrosted some, threw them in pre-corn...so good! Made cornbread as well, so good for a snowy Montana evening~!
This is my absolutely favorite go to chili! I love it so much I even make it in the heat of the summer. I double the lime because the lime flavor that comes through is just too good! I also put an extra cup of chicken broth.
Just made this and it is so good and easy to make. I made chicken breasts in the instant pot with some of the same seasonings used in the soup and used some of the broth from that to puree the beans with.
Excellent! Easy weeknight meal.
Could I use boneless skinless chicken thighs and poach them in the broth onion garlic green chile mixture?
sure!
Delicious!!! A tried and true in our household. Even our toddler loves it. Recipe is delicious without the sour cream if you are cooking for anyone who is dairy free. Those who are not dairy free can load up on sour cream and cheese as toppings. I always make a double batch of this one!
This is our family’s go-to white chicken chili recipe that we’ve used for over three years. We crave it when the weather gets cold or we want something cozy. I usually add a slew of veggies (bell peppers, celery, carrots, etc.). I also stores well for leftovers, and tastes even better. You won’t regret making it.