You know that moment when you want something hearty, cozy, and comforting—but you also want it on the table before your Netflix intro ends? That’s this white chicken chili recipe. It’s rich without being heavy, bright without being spicy-overkill, and it tastes like you simmered it all afternoon even if you didn’t.

One pot, big flavor, and zero culinary drama. Make a batch once and watch it become your freezer MVP.

Table of Contents

Why This Recipe Works

Cooking process close-up: Sautéed onion, garlic, and jalapeño with toasted cumin, coriander, orega

This white chicken chili balances creamy and zesty, so every spoonful hits all the right notes. The trick is layering flavors: sautéed aromatics, warm spices, and a quick blender move that thickens the broth without flour.

Using shredded chicken (rotisserie works like a charm) speeds things up.

White beans make it hearty, while green chiles bring the mild heat. A splash of lime at the end wakes everything up, and a dollop of Greek yogurt gives you that luxurious, silky finish. In short: fast, simple, and ridiculously satisfying.

Shopping List – Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced (optional for more heat)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon chili powder (or cayenne to taste)
4-ounce can diced green chiles
2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
4 cups low-sodium chicken broth
3 cups cooked shredded chicken (rotisserie or poached)
1/2 cup frozen corn (optional but tasty)
1/2 cup Greek yogurt or sour cream
4 ounces cream cheese, softened and cubed (optional for ultra-creamy)
Juice of 1 lime (plus extra wedges for serving)
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish
Sliced avocado, shredded Monterey Jack, crushed tortilla chips for serving

Step-by-Step Instructions

Thickening moment detail: Overhead shot of creamy white chicken chili mid-simmer right after partial

Warm the pot: Heat olive oil in a large Dutch oven over medium heat.
Add onion and a pinch of salt. Cook 4–5 minutes until translucent.
Add aromatics: Stir in garlic and jalapeño. Cook 30–60 seconds until fragrant.
No burning allowed—garlic goes from hero to zero fast.
Toast the spices: Add cumin, coriander, oregano, and chili powder. Stir for 30 seconds to wake everything up.
Build the base: Add green chiles, one can of beans, and chicken broth. Bring to a simmer.
Thicken smart: Use an immersion blender to partially blend the soup for 10–15 seconds, or blend 1 cup of the soup in a blender and return it.
This makes the chili thick and creamy—no flour needed.
Add the goods: Stir in the remaining beans, shredded chicken, and corn. Simmer 10 minutes, stirring occasionally.
Make it creamy: Reduce heat to low. Stir in Greek yogurt and cream cheese until smooth.
Don’t let it boil after dairy goes in.
Finish bright: Add lime juice. Taste and season with salt and pepper. The lime is not optional—it’s the secret handshake.
Serve: Ladle into bowls.
Top with cilantro, avocado, Monterey Jack, and tortilla chips. Post a picture if you’re into that vibe.

Storage Instructions

Fridge: Cool completely, then store in airtight containers for up to 4 days.
Freezer: Skip the yogurt and cream cheese before freezing. Freeze up to 3 months.
Reheat gently and stir in dairy at the end.
Reheat: Warm on the stovetop over medium-low, adding a splash of broth if it thickens too much. Microwave in 60–90 second bursts, stirring between rounds.

Final plated hero: Beautifully plated bowl of white chicken chili with a luxurious, creamy finish; t

Why This is Good for You

Protein from chicken and beans keeps you full without the food coma. Fiber from beans supports digestion and steady energy.

The spices—cumin, coriander, oregano—bring antioxidants without extra calories.

Using Greek yogurt instead of heavy cream boosts protein while keeping things creamy. And yes, the avocado garnish adds healthy fats that make your brain happy. It’s comfort food that actually pulls its weight, IMO.

Common Mistakes to Avoid

Boiling after adding dairy: This can cause curdling.
Keep it at a gentle simmer or lower once yogurt/cream cheese goes in.
Skipping the blend step: Don’t. That partial puree is the difference between soup and chili.
Over-salting early: Broth reduces and cheese adds salt. Season at the end for accuracy.
Using raw chicken without extra time: If starting with raw chicken, simmer it 12–15 minutes until cooked, remove to shred, then return to pot.
Forgetting acid: Lime balances richness and wakes up flavors.
Without it, things taste flat—like elevator music.

Different Ways to Make This

Slow Cooker: Add everything except yogurt/cream cheese and lime. Cook on low 6–7 hours or high 3–4 hours. Shred chicken, stir in dairy and lime at the end.
Instant Pot: Sauté onions, garlic, spices.
Add broth, beans, chiles, and raw chicken breasts. Pressure cook 10 minutes, quick release, shred chicken, stir in dairy and lime.
Dairy-Free: Swap yogurt/cream cheese for 1 cup coconut milk or a cashew cream. Still creamy, still awesome.
Extra Veg: Add diced zucchini or bell pepper with the onions, or stir in spinach at the end to wilt.
Spicy Version: Use serrano instead of jalapeño, add cayenne, and choose hot green chiles.
You’ve been warned.
Low-Carb-ish: Reduce beans to one can, add more chicken and zucchini. Still hearty, fewer carbs.

FAQ

Can I use leftover turkey instead of chicken?

Yes. Shred it and add it in step 6 with the beans and corn.

It’s a clutch day-after-Thanksgiving move.

What’s the best bean for white chicken chili?

Cannellini or Great Northern beans hold their shape and turn creamy when partially blended. Navy beans work in a pinch.

How do I make it thicker without dairy?

Blend more of the beans and broth, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and simmer briefly.

Can I make this ahead?

Absolutely. The flavors get even better overnight.

Add a splash of broth when reheating and finish with fresh lime.

What toppings go best?

Monterey Jack, cilantro, avocado, pickled jalapeños, crushed tortilla chips, and a little hot sauce. Go wild, chef.

Is this freezer-friendly?

Yes—just freeze without the dairy. Add yogurt or cream cheese after reheating for the best texture.

How do I avoid it being too spicy?

Skip the jalapeño, use mild green chiles, and keep cayenne out.

You can always add heat later, but you can’t take it out—life, right?

In Conclusion

This white chicken chili recipe gives you weeknight speed with weekend comfort. It’s creamy, zesty, and endlessly customizable—aka the trifecta. Batch it now, thank yourself later, and don’t forget the lime and tortilla chips.

FYI: leftovers make legendary lunches.