Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2–2 pounds boneless skinless chicken breasts or thighs; 4 cups low-sodium chicken broth; 1 tablespoon chicken bouillon paste; 2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed; 1 small yellow onion, diced; 1 medium jalapeño, seeded and minced; 1 can (4 ounces) diced green chiles, mild or hot; 3 cloves garlic, minced; 4 ounces cream cheese, softened and cubed; 1/2 cup sour cream or plain Greek yogurt; 1/2 cup half-and-half or heavy cream; 1 1/2 teaspoons kosher salt, plus more to taste; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1/2 teaspoon ground coriander; 1/4 teaspoon black pepper; 1/4–1/2 teaspoon cayenne pepper; 1 lime, juiced (about 2 tablespoons); 1/4 cup chopped fresh cilantro, plus more for serving; shredded Monterey Jack, pepper Jack, or cheddar cheese; sliced avocado; crushed tortilla chips or tortilla strips; lime wedges; diced red onion or green onions

White Chicken Chili Recipe hits that cozy, creamy, slightly spicy spot between soup and stew, with tender chicken, soft beans, and a bright lime finish. It works perfectly for busy weeknights or casual weekends, since you can get it on the table in about 40 minutes. I first made a version of this in a tiny apartment kitchen with one sad pot, so if I pulled it off there, you can absolutely nail it at home too.

Why White Chicken Chili Recipe Is Worth It

This White Chicken Chili Recipe gives you big flavor with very little effort. You simmer chicken, green chiles, and spices in a creamy broth that tastes like it cooked all day, even though it didn’t.

The recipe uses simple pantry staples like canned beans and jarred salsa verde, so you skip a lot of chopping and fuss. It also reheats like a dream, so you cook once and eat cozy bowls of chili for days.

“This White Chicken Chili Recipe tastes like restaurant comfort food with weeknight effort — my whole family licked their bowls clean. ★★★★★”

Ingredients You Need

Chicken & broth

1 ½–2 pounds boneless skinless chicken breasts or thighs
- Thighs stay juicier and forgive overcooking a bit more.
4 cups low-sodium chicken broth
- Use a good-quality boxed broth; I like Kitchen Basics or Pacific.
1 tablespoon chicken bouillon paste (optional but tasty)
- Better Than Bouillon adds a richer flavor without more liquid.

Beans & veggies

2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed
1 small yellow onion, diced
1 medium jalapeño, seeded and minced (keep some seeds if you love heat)
1 can (4 ounces) diced green chiles, mild or hot
3 cloves garlic, minced

Creamy base

4 ounces cream cheese, softened and cubed
- Use full-fat for the best texture; low-fat can look a little grainy.
½ cup sour cream or plain Greek yogurt
½ cup half-and-half or heavy cream
- Half-and-half keeps it lighter; heavy cream gives extra richness.

Seasonings

1 ½ teaspoons kosher salt, plus more to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon ground coriander (optional but nice)
¼ teaspoon black pepper
¼–½ teaspoon cayenne pepper (optional, for heat)
Juice of 1 lime (about 2 tablespoons)
¼ cup chopped fresh cilantro (optional, for garnish)

Toppings (highly encouraged)

Shredded Monterey Jack, pepper Jack, or cheddar cheese
Sliced avocado
Crushed tortilla chips or tortilla strips
Extra cilantro
Lime wedges
Diced red onion or green onions

Pantry shortcuts & notes

Use rotisserie chicken if you want to skip cooking raw chicken; you will adjust the timing in the instructions.
Use jarred minced garlic if you want to save time; 1 teaspoon equals about 1 clove.
Salsa verde (½–1 cup) can replace the canned green chiles and some of the spices for a tangier version.

Equipment list

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Tongs or two forks (to shred chicken)

Quick Tips & substitutions

Use chicken thighs if you want maximum tenderness and flavor.
Swap in rotisserie chicken and simmer it only 10–15 minutes so it stays juicy.
Mash some of the beans in the pot to thicken the chili without extra cream.
Use Greek yogurt instead of sour cream if you want more protein and a little tang.
Skip the cream cheese and use extra beans plus a splash of milk for a lighter version.
Use mild green chiles and skip jalapeño and cayenne if you cook for spice-sensitive kids.
Add extra jalapeño, cayenne, or a spoonful of hot sauce if you love heat.
Use vegetable broth and plant-based “chicken” or extra beans for a meatless version.
Stir in a handful of shredded cheese at the end if you want ultra-creamy, cheesy chili.
Taste and salt at the very end; cream and beans mute salt, so adjust once everything goes in.

How to Make White Chicken Chili Recipe

Step 1: Sauté the aromatics

Heat 1–2 tablespoons of oil in your large pot over medium heat. Add the diced onion and jalapeño and cook about 4–5 minutes, until the onion turns soft and translucent. Stir in the garlic and cook 30–60 seconds, until it smells fragrant and cozy.

Step 2: Toast the spices

Add cumin, chili powder, oregano, coriander, cayenne, black pepper, and 1 teaspoon of the salt to the pot. Stir and cook about 1 minute so the spices bloom and smell robust. Scrape the bottom of the pot as you stir so nothing burns.

Step 3: Add chicken, beans, and broth

Nestle the chicken breasts or thighs into the pot. Add the drained beans, diced green chiles, chicken broth, and bouillon paste if you use it. Stir gently, then bring the pot to a gentle boil over medium-high heat.

Step 4: Simmer until the chicken turns tender

Lower the heat to maintain a steady simmer. Cover the pot partially and cook 15–20 minutes, until the chicken cooks through and feels tender when you poke it with a fork. Stir once or twice during this time so nothing sticks.

Step 5: Shred the chicken and thicken the chili

Use tongs to lift the chicken out onto a cutting board. Shred it with two forks into bite-size pieces. While the chicken rests, scoop out about ½–1 cup of the beans and broth and mash them in a bowl with a fork, then stir that mash back into the pot to thicken the chili.

Step 6: Add the creamy ingredients

Turn the heat down to low. Add the cream cheese cubes and stir until they melt and blend into the broth. Stir in the sour cream (or Greek yogurt) and half-and-half (or cream) until the chili looks creamy and smooth.

Step 7: Return the chicken and adjust seasoning

Add the shredded chicken back into the pot and stir. Squeeze in the lime juice and add cilantro if you use it. Taste and add more salt, lime, or cayenne until the flavor hits that “one more spoonful” level.

Step 8: Serve with toppings

Ladle the White Chicken Chili Recipe into bowls while it still steams. Top with shredded cheese, avocado, tortilla chips, extra cilantro, and more lime wedges. Serve it hot and watch everyone hover near the pot for seconds.

Slow cooker option

Add onion, jalapeño, garlic, spices, chicken, beans, green chiles, broth, and bouillon to a slow cooker. Cook on low 6–7 hours or on high 3–4 hours, until the chicken shreds easily. Shred the chicken, stir in cream cheese, sour cream, and half-and-half, then cook on high 15–20 minutes more until creamy.

Rotisserie chicken shortcut

Sauté onion, jalapeño, and garlic with spices as above. Add beans, green chiles, broth, and bouillon, then simmer 10–15 minutes. Stir in shredded rotisserie chicken, cream cheese, sour cream, and half-and-half, then simmer another 5–10 minutes until hot and creamy.

Recipe Variations

Gluten-free: Use gluten-free broth and check labels on bouillon and canned chiles; most versions already work without gluten.
Vegan: Use vegetable broth, skip dairy, add coconut milk or cashew cream, and use white beans or plant-based chicken strips.
Low carb: Use fewer beans and more chicken, and add extra low-carb veggies like cauliflower rice or zucchini.
Extra veggie: Stir in corn, diced bell peppers, or spinach in the last 10 minutes of cooking.
Extra smoky: Add a pinch of smoked paprika or a spoonful of chipotle in adobo.
Extra cheesy: Stir in 1–2 cups shredded Monterey Jack or pepper Jack at the end.

Ways to Serve White Chicken Chili Recipe

Spoon over rice or cauliflower rice for a heartier bowl.
Serve with warm flour or corn tortillas on the side.
Top with crushed tortilla chips, avocado, cilantro, and lime wedges.
Pair with a simple green salad or chopped salad.
Serve in bread bowls if you want a fun, cozy dinner.
Use leftovers as a filling for burritos, quesadillas, or stuffed baked potatoes.

Storage Success

Let the White Chicken Chili Recipe cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so it often tastes even better the next day. Reheat it gently on the stove over low heat or in the microwave, and stir in a splash of broth or milk if it thickens too much. Freeze it in freezer-safe containers for up to 3 months, thaw in the fridge overnight, then reheat and adjust seasoning with fresh lime and a pinch of salt.