White Chicken Chili Recipe
A creamy, comforting, one-pot White Chicken Chili Recipe that’s perfect for cozy weeknight dinners, easy enough for beginners and delicious enough to please the pickiest eaters.
Full Recipe Introduction
I first fell in love with white chicken chili on a blustery autumn evening—just me, my favorite apron, and the aroma of garlic and cumin filling the kitchen. Unlike traditional tomato-based chili, this dish skips the red sauce and leans into beans, tender chicken, and a whisper of green chiles for a subtle, spicy kick. It’s naturally gluten-free, protein-packed, and—dare I say—healthy without tasting like a “health recipe.” You know what? It’s my go-to when the grandkids burst through the door after school or when friends drop by for impromptu soup night. Inspired by Tex-Mex flavors and a stash of pantry staples, this creamy, comforting bowl turns any evening into a reason to celebrate simple, satisfying food.
Why You’ll Love This White Chicken Chili Recipe
- One-pot wonder: minimal cleanup for busy weeknights
- Ready in under an hour—even faster if you use pre-cooked chicken
- Creamy texture without heavy cream (thank you, Greek yogurt)
- Comforting warmth with just the right amount of spice
- Protein-rich and filling—perfect for a balanced dinner
- Family-friendly: mild enough for kids, spice can be dialed up
- Freezer-friendly leftovers for grab-and-go meals
- Customizable: swap beans or add extra veggies in a snap
Ingredients
• 1 tablespoon olive oil (use extra-virgin for richer flavor)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced (fresh really makes a difference)
• 1 jalapeño, seeds removed and finely chopped (leave seeds for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 pound boneless, skinless chicken breasts or thighs (thighs stay juicier)
• 4 cups low-sodium chicken broth (I swear by Swanson)
• 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 4 ounces cream cheese, softened (Philadelphia brand works great)
• ½ cup whole-milk Greek yogurt or sour cream (Fage is my pick)
• Fresh cilantro, chopped, plus lime wedges for serving
Directions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add onion, garlic, and jalapeño. Sauté until the onion turns translucent—about 4 minutes.
- Stir in cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Let the spices bloom for 30 seconds, smelling that warm, earthy aroma.
- Nestle the chicken into the pot, pour in the broth, and bring to a gentle simmer. Cover, lower the heat, and cook until the chicken reaches 165°F—about 15–18 minutes.
- Transfer the chicken to a cutting board and shred with two forks (or chop if you prefer bite-sized pieces). Return it to the pot.
- Add the beans and green chiles. Simmer, uncovered, for 5 minutes, stirring occasionally. If you like thicker chili, mash a few beans against the pot’s side with your spoon.
- Reduce heat to low and whisk in the cream cheese until silky smooth. Then stir in the Greek yogurt (or sour cream) for extra creaminess—avoid curdling by tempering it with a ladle of hot broth first.
- Taste, then adjust seasoning: more salt, a pinch of cayenne, or another squeeze of lime.
- Ladle into bowls, garnish with cilantro, a drizzle of yogurt, and lime wedges. Serve with tortilla chips or crusty bread for dipping.
Servings & Timing
Makes: 6 generous servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
• Veggie Boost: Stir in one cup of frozen corn or chopped bell peppers for color.
• Turkey Twist: Swap chicken for ground turkey—brown first, then follow steps.
• Vegan Version: Omit dairy, use coconut milk, and chickpeas instead of chicken.
• Chipotle Kick: Add 1–2 minced chipotle peppers in adobo for smokier heat.
• Creamy Avocado: Blend half an avocado into the Greek yogurt before stirring in.
• Soup-to-Stew: More broth and extra beans makes a heartier stew—reduce cream cheese.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze portions in zip-top bags or freezer-safe containers for up to 3 months.
Reheating: Thaw overnight in fridge (if frozen). Warm on stovetop over low heat, stirring occasionally, or microwave in 1-minute bursts—add a splash of broth if it thickens too much.
Make-Ahead Tip: Cook your chicken and beans a day ahead, then assemble and reheat just before serving for stress-free dinner prep.
Notes
• Softening the cream cheese at room temperature helps it melt in evenly—no clumps!
• I’ve found shredding the chicken with kitchen shears right in the pot saves time.
• If the chili feels bland, a dash of apple cider vinegar brightens the flavors beautifully.
• For a richer taste, use bone-in chicken, then remove bones before shredding.
• Leftover chili actually tastes even better the next day—flavors meld and deepen.
FAQs
Q: Can I make white chicken chili in a slow cooker?
A: Absolutely—combine all ingredients except cream cheese and yogurt. Cook on low for 4–6 hours, shred chicken, then stir in dairy at the end.
Q: How do I adjust the spice level?
A: Leave out the jalapeño seeds or swap for a poblano pepper for milder heat; add cayenne or hot sauce for more kick.
Q: What other beans work here?
A: Navy beans, pinto beans, or even black beans all play nicely in this chili.
Q: Can I use leftover rotisserie chicken?
A: Yes! Skip step 3—just add shredded rotisserie meat in step 5.
Q: Is this recipe gluten-free?
A: It is, just double-check your broth and spices to ensure no hidden gluten.
Q: How can I thicken the chili?
A: Mash a few beans against the pot wall or simmer a bit longer with lid off.
Q: What toppings complement this chili?
A: Tortilla strips, diced avocado, shredded cheddar, or a sprinkle of pepitas add fun texture.
Q: Can I scale this recipe up for a crowd?
A: Just double the ingredients and use a larger pot—timing remains roughly the same.
Conclusion
This White Chicken Chili Recipe delivers a creamy, comforting, and easy weeknight dinner that’s sure to become a household favorite. Give it a try, then come back and let me know how your family enjoyed it—or share a photo on Instagram and tag me @CozyKitchenMom. While you’re here, feel free to explore my Slow-Cooker Beef Stew or Tex-Mex Black Bean Soup for more hearty inspiration. Enjoy!
White Chicken Chili Recipe
Ingredients
- 1 tablespoon olive oil use extra-virgin for richer flavor
- 1 medium yellow onion diced
- 3 cloves garlic minced (fresh really makes a difference)
- 1 jalapeño jalapeño seeds removed and finely chopped (leave seeds for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 pound boneless, skinless chicken breasts or thighs thighs stay juicier
- 4 cups low-sodium chicken broth I swear by Swanson
- 2 cans cannellini or great northern beans drained and rinsed
- 1 can diced green chiles
- 4 ounces cream cheese softened (Philadelphia brand works great)
- 1/2 cup whole-milk Greek yogurt or sour cream Fage is my pick
- Fresh cilantro chopped, plus lime wedges for serving
Instructions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add onion, garlic, and jalapeño. Sauté until the onion turns translucent—about 4 minutes.
- Stir in cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Let the spices bloom for 30 seconds, smelling that warm, earthy aroma.
- Nestle the chicken into the pot, pour in the broth, and bring to a gentle simmer. Cover, lower the heat, and cook until the chicken reaches 165°F—about 15–18 minutes.
- Transfer the chicken to a cutting board and shred with two forks (or chop if you prefer bite-sized pieces). Return it to the pot.
- Add the beans and green chiles. Simmer, uncovered, for 5 minutes, stirring occasionally. If you like thicker chili, mash a few beans against the pot’s side with your spoon.
- Reduce heat to low and whisk in the cream cheese until silky smooth. Then stir in the Greek yogurt (or sour cream) for extra creaminess—avoid curdling by tempering it with a ladle of hot broth first.
- Taste, then adjust seasoning: more salt, a pinch of cayenne, or another squeeze of lime.
- Ladle into bowls, garnish with cilantro, a drizzle of yogurt, and lime wedges. Serve with tortilla chips or crusty bread for dipping.
