White Chicken Chili is my go-to when I want something cozy and fast that still feels a little special. This creamy white chicken chili recipe combines pantry staples — shredded chicken, white beans, and a hit of green chiles — into a comforting weeknight dinner that’s ready in about 30 minutes. It’s great for chilly nights, busy evenings, or when you want an easy pot to feed family or friends; if you like creamy, saucy Mexican-inspired comfort food, you might also enjoy this chicken enchiladas with sour cream white sauce.
What makes this recipe special
This white chicken chili is silky without being heavy, thanks to a splash of heavy cream (or half-and-half) that mellows the spices and brightens the green chiles. It’s quick, uses mostly canned pantry items, and stretches well — one pound of chicken plus beans makes a generous pot. It’s also easy to adjust for heat or creaminess, and works for families, meal prep, or casual dinner parties.
“So flavorful and easy — I made it after work and my whole family asked for seconds!”
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How this recipe comes together
This recipe is straightforward: sauté aromatics, add shredded chicken and beans, simmer with broth and spices to let flavors meld, then finish with cream for richness. The technique focuses on layering flavor quickly — cooked chicken keeps the cook time short while beans and chiles add body and heat.
What you’ll need
1 lb cooked chicken, shredded, 1 can white beans (e.g., cannellini or great northern), drained and rinsed, 1 can diced green chilies, 1 onion, chopped, 2 cloves garlic, minced, 4 cups chicken broth, 1 cup heavy cream or half-and-half, 1 tsp cumin, 1 tsp chili powder, Salt and pepper to taste, Fresh cilantro for garnish (optional)
Substitution tips:
- Swap shredded rotisserie chicken for leftover roasted chicken or poached breasts.
- Use light cream or half-and-half to cut richness; for a dairy-free version, substitute canned coconut milk (mild flavor) and expect a thinner texture.
- Pinto beans or navy beans work if you don’t have cannellini or great northern.
- Use low-sodium chicken broth to better control salt levels.
Step-by-step instructions
- Heat a large pot over medium heat and add a splash of oil or a knob of butter. Sauté the chopped onion until translucent, about 5–6 minutes.
- Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
- Stir in the shredded chicken, drained white beans, and the can of diced green chilies.
- Pour in the 4 cups chicken broth, then add 1 tsp cumin, 1 tsp chili powder, and salt and pepper to taste.
- Bring the pot to a gentle simmer, then let it cook uncovered for about 15 minutes so flavors meld.
- Reduce heat to low and stir in 1 cup heavy cream or half-and-half; heat through but do not boil.
- Taste and adjust seasoning (add more salt, pepper, or a squeeze of lime if desired). Serve hot, garnished with fresh cilantro if using.
Best ways to enjoy it
This chili is excellent with crisp, cool toppings and textural contrasts. Serve with tortilla chips, warm corn tortillas, or over rice for a heartier meal. Offer shredded cheddar or Monterey Jack, diced avocado, a squeeze of lime, and a dollop of sour cream for garnish. For potluck flexibility, this makes great leftovers and can even be turned into a baked casserole the next day — try one of these 7 easy chicken casseroles that feed a family of 4 under $10 using leftover chili as the base.
Storage and reheating tips
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freeze: For longer storage, cool and freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over low heat, stirring occasionally; you may need to add a splash of broth or water to loosen the chili. Reheat gently — don’t boil once cream is added to prevent curdling.
- Safety: Reheat until the center reaches 165°F (74°C) and consume refrigerated leftovers within 3–4 days.
Extra advice
- Use cooked chicken that’s still slightly juicy — it keeps the chili from drying out. Rotisserie chicken is a real time-saver.
- Toast the ground cumin and chili powder in the pot for 30 seconds before adding liquids to deepen the spice flavor.
- If you want a thicker chili, mash some of the beans against the pot sides with a spoon, or simmer a bit longer uncovered.
- For a brighter finish, stir in a tablespoon of fresh lime juice just before serving.
Recipe variations
- Spicy version: Add a diced jalapeño with the onion or stir in 1–2 tsp chipotle in adobo for smokiness.
- Slow-cooker option: Combine all ingredients except cream in a slow cooker and cook on low for 4–6 hours; stir in cream at the end.
- Vegetarian swap: Replace chicken with extra beans, diced potatoes, or crumbled tempeh; use vegetable broth.
- Lighter take: Use low-fat milk or half-and-half and omit added oil to make a lighter white chicken chili.
FAQ
Q: Can I make this on the stovetop ahead of time?
A: Yes. Make the chili, let it cool, then refrigerate. Reheat gently on the stovetop adding a little broth if it’s thickened. Finish with fresh cilantro when serving.
Q: How can I thicken the chili without cream?
A: Mash some beans in the pot for body, or simmer longer uncovered. A light slurry of cornstarch and cold water (1 tsp cornstarch + 1 tbsp water) added while simmering will thicken it quickly.
Q: Is this recipe freezer-friendly after adding cream?
A: For best texture, freeze before adding the cream. Thaw and reheat, then stir in cream at the end. If you freeze with cream, textures can separate — stir well while reheating.
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White Chicken Chili
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy and comforting white chicken chili that combines shredded chicken, white beans, and green chiles for a quick weeknight dinner.
Ingredients
- 1 lb cooked chicken, shredded
- 1 can white beans (e.g., cannellini or great northern), drained and rinsed
- 1 can diced green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat a large pot over medium heat and add a splash of oil or a knob of butter. Sauté the chopped onion until translucent, about 5–6 minutes.
- Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
- Stir in the shredded chicken, drained white beans, and the can of diced green chilies.
- Pour in the chicken broth, then add cumin, chili powder, and salt and pepper to taste.
- Bring the pot to a gentle simmer, then let it cook uncovered for about 15 minutes.
- Reduce heat to low and stir in the heavy cream or half-and-half; heat through but do not boil.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if using.
Notes
To make a lighter version, consider using low-fat milk or half-and-half and omit added oil. Freeze without cream for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg