I can still remember the first time I stumbled into making white chicken chili. It was one of those chilly fall evenings when the sun dips earlier than you’re ready, and I found myself standing in the kitchen with leftover rotisserie chicken and a few cans of beans staring at me from the pantry. I didn’t have the makings for my usual red chili, but I did have some green chilies, chicken broth, and a longing for something comforting. That night, what started as improvisation became a new family favorite. Over the years, I’ve perfected it, not by following strict rules, but by cooking it again and again, noticing what worked, what didn’t, and what brought smiles around the table. This is the recipe I reach for when I want warmth in a bowl, and I think you’ll love it just as much as I do.
Why You’ll Love This Recipe
- Easy to prepare with simple pantry ingredients
- Creamy, hearty, and full of flavor without being heavy
- A lighter twist on traditional chili, but still comforting
- Budget-friendly and adaptable to what you have on hand
- Makes wonderful leftovers that taste even better the next day
Ingredients You’ll Need
- Cooked chicken (about 3 cups, shredded): I often use leftover rotisserie chicken, but poached or baked chicken breasts work beautifully. Dark meat brings a little more richness if you have it.
- White beans (2 cans, drained and rinsed): I lean toward cannellini beans, but great northern or navy beans are just as good.
- Chicken broth (4 cups): Homemade broth adds a special touch, but a good quality store-bought carton works perfectly.
- Green chilies (2 small cans, mild or hot depending on your taste): These bring the heart of the flavor. Don’t skip them.
- Onion (1 medium, diced): A sweet yellow onion softens nicely, but white onion gives a sharper kick.
- Garlic (3 cloves, minced): Fresh is best, though in a pinch I’ve used garlic powder and lived to tell the tale.
- Spices: Cumin, oregano, and just a pinch of cayenne if you like a little heat. These create the warmth that balances the mild creaminess.
- Cream cheese (4 ounces): It melts into the broth, turning everything silky without making it heavy.
- Half and half or heavy cream (1/2 cup): I use half and half most of the time, but cream makes it luxuriously rich.
- Fresh lime juice (from 1 lime): Don’t underestimate the power of lime—it brightens the whole pot.
- Fresh cilantro (optional, for serving): A sprinkling on top brings a fresh finish.
How to Make It (Step-by-Step Instructions)
Start by softening the onion in a large pot with a little olive oil over medium heat. I’ve rushed this step before, and the difference is clear—taking a good 5 to 7 minutes until the onion is translucent and sweet sets a better foundation. Add the garlic and stir until fragrant, about 30 seconds, being careful not to let it burn.
Next, sprinkle in the cumin, oregano, and cayenne. I learned the hard way that adding spices directly to the hot onion and oil helps wake them up. If you add them straight into broth, they can taste flat. Stir for a minute, then pour in your chicken broth, green chilies, and beans. Let everything come to a gentle simmer, uncovered, for about 15 minutes. This gives the beans time to break down a little, naturally thickening the chili.
Add the shredded chicken, stir, and let it warm through. Then lower the heat and stir in the cream cheese until it melts completely. I once tossed it in too early at a rolling boil, and it separated. Lesson learned—gentle heat is key. Finally, pour in the half and half and squeeze in fresh lime juice. Taste and adjust with salt and pepper. Let it rest for a couple of minutes before serving, as flavors settle beautifully once the heat is turned off.
Expert Tips for the Best Results
The most important lesson I’ve learned with white chicken chili is patience. Don’t rush the base, don’t crank the heat too high, and don’t skip the lime at the end. Simmering gives the beans time to release their starch and make the broth naturally creamy. Gentle heat ensures the dairy blends instead of curdling. And fresh lime juice—well, it’s the difference between good and unforgettable. If you let the pot sit for ten minutes before serving, the flavors deepen, and you’ll taste a big difference.
Variations & Substitutions
Over the years, I’ve swapped ingredients depending on what I had, and the recipe is forgiving. One night I was out of cream cheese and stirred in a dollop of sour cream instead—it was tangier but still delicious. Another time, I didn’t have chicken, so I used leftover turkey after Thanksgiving, and no one minded. If beans are scarce, I’ve made it with one can of beans and added a handful of frozen corn for body. Even a vegetarian version works if you use vegetable broth and toss in hearty mushrooms or roasted cauliflower in place of chicken.
Serving Suggestions
I like to serve white chicken chili with a basket of warm cornbread, because the sweetness balances the spice, but crusty bread works just as well. On busy weeknights, I ladle it into bowls and top with shredded Monterey Jack, a dollop of sour cream, and a few crushed tortilla chips. For gatherings, I set out toppings—extra lime wedges, chopped cilantro, avocado slices—so everyone can build their own bowl. It’s the kind of dish that fits just as easily on a quiet Tuesday night as it does at a game-day spread.
Storage & Reheating Instructions
This chili keeps well in the refrigerator for up to four days, and the flavor only gets better as it rests. I usually store it in a glass container with a tight lid. To reheat, I warm it gently on the stovetop, adding a splash of broth or water if it has thickened too much. The creaminess holds up well, though you may notice it’s a little thicker the next day. It also freezes nicely, though I prefer to freeze it before adding the cream and cheese, then stir those in fresh when reheating for the best texture.
Recipe FAQs (Answered by Clara)
Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and let it rest in the fridge. It tastes even better when the flavors have time to marry.
Can I make it in a slow cooker?
Yes, absolutely. Just add everything except the dairy and lime juice, cook on low for 6 hours, then stir in the cream cheese, cream, and lime at the end.
Is it spicy?
That depends on the chilies you use. I usually go with mild green chilies for a family-friendly version, but if you like heat, use hot chilies or add a diced jalapeño.
Can I use fresh beans instead of canned?
Yes, but you’ll need to soak and cook them ahead of time. I often use canned for convenience, but if you have a batch of home-cooked beans, they make the chili even heartier.
Conclusion
This white chicken chili has become one of those recipes that feels like home to me—adaptable, forgiving, and always comforting. I hope you’ll give it a try and make it your own, whether you follow it exactly or let the ingredients in your pantry guide you. If you do make it, I’d love to hear how it turns out for you. Share your version, leave a comment, or simply enjoy the process of cooking something that brings warmth to your table.
Nutrition Information (per serving, approximately 6 servings)
Calories: 360
Protein: 28g
Fat: 15g
Carbohydrates: 28g
Fiber: 7g
Sugar: 3g
Sodium: 780mg
White Chicken Chili
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cans 4 oz each diced green chiles
- 2 cans 15 oz each Great Northern beans, drained and rinsed
- 1 can 15 oz corn, drained (optional)
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 4 cups chicken broth
- 3 cups cooked shredded chicken rotisserie works great
- ½ cup sour cream
- ½ cup heavy cream or half-and-half
- Fresh cilantro lime wedges, and shredded cheese for topping
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook another minute.
- Add beans & spices: Stir in green chiles, beans, corn (if using), cumin, chili powder, oregano, paprika, salt, and pepper. Cook 2–3 minutes to release flavors.
- Simmer: Pour in chicken broth and add shredded chicken. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Make it creamy: Stir in sour cream and heavy cream until fully combined and heated through.
- Serve: Ladle chili into bowls and top with cilantro, cheese, and a squeeze of lime.
Notes
- For a thicker chili, mash 1 cup of beans before adding to the pot.
- Spice level can be adjusted with jalapeños or extra chili powder.
- Leftovers store well in the fridge up to 4 days or can be frozen for up to 2 months.
- For a lighter version, swap heavy cream with milk or skip altogether.