Warm up with this creamy, protein-packed White Chicken Chili that’s bursting with flavor. Tender shredded chicken, hearty beans, and mild spices simmer together for a comforting, one-pot meal that’s both nourishing and satisfying.
Table of Contents
Why This White Chicken Chili Works
This White Chicken Chili stands out for its light yet creamy texture without relying on heavy cream. It’s a healthy, high-protein option thanks to a mix of lean chicken and hearty white beans that keep you full for hours. Blending some of the beans creates natural creaminess, while lime juice brightens each bite. It’s easily adjustable too—make it mild for kids or spicy for adults by changing the chilies or cayenne. Because it reheats beautifully, this chili is perfect for meal prep or busy weeknights when you need comfort food fast.
Key Ingredients You’ll Need
Start with shredded cooked chicken—rotisserie works perfectly for convenience and flavor. Great northern beans add both creaminess and protein, especially when you puree part of them into the broth. Green chilies bring gentle heat and tang, while cumin and oregano give that signature Southwestern flavor. A touch of cayenne and paprika builds warmth without overpowering the dish. Fresh lime juice balances everything, adding a zesty finish. Use fresh garlic and onion for depth, but if you’re in a rush, garlic powder works fine. Finish it all with a swirl of sour cream or Greek yogurt for rich creaminess.
How to Make White Chicken Chili
Sauté the Aromatics
Warm olive oil in a large pot, then sauté chopped onion until translucent. This builds a sweet, savory base. Add minced garlic next and stir just until fragrant—it only takes a few seconds. This quick step lays the foundation for that deep, homemade chili flavor.
Build the Broth and Spice Base
Pour in chicken broth and stir in the diced green chilies. Add cumin, cayenne, paprika, oregano, lime juice, salt, and black pepper. Let the mixture come to a gentle simmer so the spices bloom. This is when your kitchen starts to smell amazing, hinting at the hearty bowl to come.
Thicken the Chili with Beans
Drain and rinse the white beans, then blend a large scoop with a little broth until smooth. Stir this puree back into the pot—it thickens the chili naturally. Add the remaining whole beans and corn, then simmer everything uncovered for about 20 minutes. The mixture thickens and deepens in flavor as it cooks.
Finish with Chicken and Creaminess
Turn off the heat before adding shredded chicken and a spoonful of sour cream or yogurt. Stir until the chili becomes silky and the chicken is heated through. Taste and adjust salt or lime as needed. The result is a creamy, satisfying chili with balanced spice and freshness.
Cooking Method Options
This recipe works great on the stovetop, but you can also make it in a slow cooker or Instant Pot. For the slow cooker, combine all ingredients except the chicken and dairy, then cook on low for 4–5 hours. Stir in the shredded chicken and sour cream at the end. In the Instant Pot, use the sauté function for the aromatics, then add everything except the dairy and pressure cook for 15 minutes. Quick-release, stir in chicken and sour cream, and you’re done.
Tips for the Best Flavor and Texture
Taste your chili before serving and adjust the spice level—add more cayenne for heat or extra lime for brightness. Always add sour cream after removing the pot from heat to prevent curdling. If the chili is too thick, loosen it with a splash of broth; if too thin, let it simmer uncovered a bit longer. Fresh cilantro and a squeeze of lime at the end lift the flavors beautifully.
Storage, Reheating, and Freezing Tips
Store leftovers in the fridge for up to 4 days in a sealed container. Reheat gently on the stove or in the microwave, adding a bit of broth if it thickens. To freeze, do so before adding sour cream, as dairy can separate once thawed. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat slowly before stirring in the cream.
Recipe Variations and Substitutions
You can adjust this chili to fit any diet. Swap the great northern beans for cannellini or pinto beans. Use raw chicken breast by simmering it directly in the broth until cooked through, then shred. For a vegetarian option, skip the chicken and use vegetable broth. Add more corn or diced zucchini for bulk. If you want it spicier, use hot green chilies or increase the cayenne a bit.
Serving Suggestions and Toppings
This chili shines with fresh toppings. Try cilantro, shredded cheese, avocado slices, or crunchy tortilla chips. For a lighter side, pair it with a crisp green salad or roasted vegetables. A slice of warm cornbread or a handful of tortilla strips makes it a cozy, complete meal for any night.
Frequently Asked Questions
What are some common mistakes to avoid when making white chicken chili?
Avoid boiling the soup too hard after adding dairy—it can curdle. Also, don’t skip blending part of the beans, as it gives the chili its signature creamy body.
How long should white chicken chili simmer?
Around 20–30 minutes is perfect to meld the flavors and thicken the base.
How many days can you keep white chicken chili in the fridge?
Up to 4 days safely. Always cool before refrigerating.
What do you need for white chicken chili?
Chicken, white beans, green chilies, corn, broth, onion, garlic, and warm spices.
Each serving offers about 35 grams of protein, making it one of the most satisfying high-protein meals you can make at home.
Other Recipes You May Enjoy
- High Protein Chocolate Chia Pudding
- Protein Bars Recipe (No Bake, High Protein)
- Cucumber Snack Recipe – Quick High-Protein
- Carnivore Pizza Muffins (High-Protein Keto Lunch)
- Greek Chicken and Lemon Rice (High in Protein & Fiber)
- Teriyaki Turkey Rice Bowls (Protein-Rich Dinner Idea)
Final Thoughts
This White Chicken Chili proves that healthy comfort food can be simple, flavorful, and meal prep-friendly. It’s rich in protein, easy to adapt, and perfect for any night you want something warm and satisfying. Make it once, and it’ll quickly become a staple in your kitchen. Share your version or find more cozy recipes on Pinterest.
White Chicken Chili
Equipment
- Large pot or Dutch oven 5–6 quart size recommended
- Blender or immersion blender To puree part of the beans
- Wooden spoon For stirring and mixing
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 cloves garlic, finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 cans (4 oz each) diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ small lime, juiced
- to taste salt and freshly ground black pepper
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 2 cups (heaping) cooked chicken, shredded
- ¼ cup sour cream or Greek yogurt
Instructions
- Warm olive oil in a large 5–6 quart pot over medium-high heat. Add the chopped onion and cook until soft, about 3–4 minutes. Stir in the garlic and cook briefly until fragrant.
- Pour in the chicken broth, green chilies, cumin, cayenne, paprika, oregano, and lime juice. Season with salt and pepper, then bring the mixture to a simmer.
- Blend one ladle of the beans with a splash of broth until smooth. Return the puree to the pot along with the remaining whole beans and corn. Simmer uncovered for 20–25 minutes to thicken.
- Remove from heat and stir in the shredded chicken and sour cream until evenly combined and heated through. Adjust seasoning and serve warm.
