White Chicken Chili is a creamy, comforting dish that’s packed with tender chicken, white beans, and a blend of mild spices that give it just the right kick. It’s a perfect twist on the usual chili, swapping out the red sauce for a lighter, heartier base that feels soothing on chilly evenings. The combination of juicy chicken, beans, and a touch of green chilies makes each spoonful filling and tasty.
I love making this chili because it comes together so easily and fills the house with a warm, inviting aroma. It’s one of those recipes where you can toss everything into the pot and let it simmer, which means fewer dishes and more time to relax. To make it even better, I usually add a little shredded cheese and a dollop of sour cream right on top—those creamy toppings melt into the chili perfectly, adding an extra layer of yum.
When I serve White Chicken Chili, I like to bring out some crunchy tortilla chips or a warm cornbread on the side. It’s a great meal for sharing with family or friends, especially when everyone wants something cozy but different from the usual chili. This dish has become a favorite in my house because it’s simple, flavorful, and just plain satisfying.
Key Ingredients & Substitutions
White Beans: Cannellini or navy beans give this chili its creamy, mild base. You can swap them with great northern beans if you like. Canned beans are a time saver, but soaked dried beans work if you plan ahead.
Chicken: Cooked shredded chicken breast is the star here. Rotisserie chicken is a fantastic shortcut, and leftover chicken works perfectly too.
Jalapeños: These add a bit of heat and freshness. Use fewer or skip for less spice. You could replace with poblano peppers for a milder taste.
Spices: Cumin, oregano, and chili powder bring the classic chili flavor. Feel free to adjust amounts based on your taste. Smoked paprika can add a smoky note if you want a twist.
Sour Cream or Greek Yogurt: Stirred in at the end for creaminess and tang. Greek yogurt is a lighter swap, or use full-fat sour cream for richer flavor.
How Do You Make the Chili Creamy Without It Splitting?
Adding sour cream or Greek yogurt can cause curdling if done wrong. Here’s how to keep it smooth and creamy:
- Remove the chili from heat before stirring in the sour cream or yogurt to avoid curdling from high heat.
- Temper the sour cream by adding a small amount of hot chili broth to it first, stirring gently.
- Slowly stir the tempered sour cream back into the pot.
- Keep the heat low if you continue cooking after adding dairy.
This technique helps the chili stay silky and prevents the dairy from separating, giving you that perfect creamy texture every time.
Equipment You’ll Need
- Large Dutch oven or heavy pot – great for even heat and easy simmering of chili.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp knife – to finely chop onions, garlic, and jalapeños quickly and safely.
- Cutting board – keeps your prep area clean and organized.
- Measuring spoons and cups – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for turkey or shredded rotisserie chicken for quick prep and a different flavor.
- Add diced green chilies or canned Hatch green chile for more heat and a smoky touch.
- Mix in cream cheese or Monterey Jack cheese for extra richness and a smooth texture.
- Throw in chopped bell peppers or diced zucchini to add freshness and a veggie boost.
White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, sliced (reserve some slices for garnish)
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or navy beans)
- 1 can (15 oz) corn kernels, drained
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 1/2 cup sour cream or Greek yogurt
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 25 minutes to cook, so roughly 35 minutes total. It’s a quick and satisfying meal perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it becomes see-through and soft, about 5 minutes. Then add the minced garlic and jalapeño slices and cook for another 1-2 minutes until you can smell their wonderful aroma.
2. Add the Spices:
Mix in the ground cumin, dried oregano, chili powder, salt, and pepper. Stir everything together and cook for about one minute to bring out the flavors of the spices.
3. Combine Beans, Corn, Chicken & Broth:
Pour in the white beans, corn, chicken broth, and shredded cooked chicken. Stir well to combine all ingredients nicely.
4. Simmer the Chili:
Bring the mixture up to a boil, then lower the heat and let it simmer uncovered for 20-25 minutes. This is when all the flavors really come together and the chili gets a little thicker.
5. Stir in Sour Cream for Creaminess:
Turn off the heat before adding the sour cream or Greek yogurt. Stir well until the chili is creamy and smooth. This step adds a lovely richness to your chili.
6. Taste and Adjust:
Give your chili a taste and add a bit more salt or pepper if you feel it needs it.
7. Serve and Garnish:
Ladle the chili into bowls and sprinkle fresh cilantro and reserved jalapeño slices on top. For an extra touch, add a dollop of sour cream if you like, and enjoy it with warm cornbread or crunchy tortilla chips for a delightful meal.
Can I Use Frozen Chicken in This White Chicken Chili?
Yes! Just make sure to fully thaw the chicken before shredding it. Thaw it overnight in the fridge or use the defrost setting on your microwave, then shred and add to the chili as directed.
Can I Make This Chili Ahead of Time?
Absolutely! White Chicken Chili actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
What Can I Substitute for Sour Cream?
Greek yogurt is a perfect substitute if you want a lighter option or don’t have sour cream on hand. Just stir it in at the end the same way for that creamy finish.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat to prevent curdling, stirring occasionally for even heating.
