Name: White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups cooked chicken, shredded (rotisserie chicken works great); 1 can 15 oz white beans, rinsed and drained (cannellini or Great Northern); 1 can 4 oz diced green chiles; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 teaspoon cumin; 1 teaspoon chili powder; 1 cup corn (optional; fresh, frozen, or canned)

I remember the first time I made this cozy, creamy bowl on a chilly evening — it disappeared so fast my family asked for seconds before I’d even taken photos. White chicken chili is a lighter, tangy cousin to red chili: creamy without tomato, loaded with tender chicken, white beans, and a gentle heat from green chiles. It’s a weeknight star: fast, forgiving, and endlessly customizable.

Why you’ll love this dish

This recipe gives you big comfort with minimal fuss. It’s quick to pull together with pantry staples, friendly for picky eaters, and easy to scale for a crowd. Use leftover or rotisserie chicken to shave off prep time, and you’ll have dinner on the table in about 30 minutes.

“Warm, creamy, and just the right kick — perfect for busy nights and picky kids. I always add extra cilantro!” — home cook review

What makes it especially useful:

Budget-friendly: canned beans and chiles keep costs low.
Kid-approved: mild heat; add more spice at the table.
Flexible: works on the stove, in a slow cooker, or the Instant Pot.
Crowd-pleaser: easy to multiply for potlucks or game day.

How this recipe comes together

Simple steps set expectations: gently sauté aromatics, fold in shredded chicken and white beans, pour in broth and spices, simmer so the flavors meld, and finish with creamy or fresh toppings. The result should be thick but spoonable — not watery — with a bright finish from cilantro or lime if you like.

Start: sweat onion and garlic until translucent.
Add protein and beans: combine shredded chicken, white beans, and green chiles.
Simmer: pour in broth and spices, simmer about 20 minutes so flavors blend.
Finish: adjust seasoning and serve with sour cream, cilantro, or chips.

What you’ll need

2 cups cooked chicken, shredded (rotisserie chicken works great)
1 can (15 oz) white beans, rinsed and drained (cannellini or Great Northern)
1 can (4 oz) diced green chiles
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 cup corn (optional; fresh, frozen, or canned)
Sour cream for serving (optional)
Chopped cilantro for garnish (optional)

Substitution notes:

Swap beans for navy beans if preferred.
For a creamier texture, stir in 2–4 oz cream cheese or a splash of half-and-half near the end.
Use vegetable broth and omit chicken to make a vegetarian version (replace chicken with extra beans or cubed tofu).

Step-by-step instructions

Heat a large pot over medium heat and add 1–2 tablespoons of oil or butter. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add minced garlic and cook 30 seconds more until fragrant.
Stir in the shredded chicken, drained white beans, and diced green chiles. If using corn, add it now.
Pour in the chicken broth and sprinkle in the cumin and chili powder. Season with salt and pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 20 minutes so the flavors meld and the broth slightly reduces.
Taste and adjust seasoning (more salt, pepper, or chili powder as needed). If you want a thicker chili, mash a few beans against the pot or simmer a bit longer.
Serve hot and top with a dollop of sour cream and chopped cilantro if desired.

Best ways to enjoy it

Serve with warm cornbread, tortilla chips, or a crisp green salad.
Garnishes: avocado slices, shredded cheddar, lime wedges, diced jalapeño, or pickled onions add texture and brightness.
Make it a bowl meal: add a scoop of rice or quinoa at the bottom of each bowl for extra heft.
Party-friendly: offer a topping bar so guests can customize — chips, cheese, sour cream, and cilantro.

How to store & freeze

Refrigerator: Cool the chili to room temperature, transfer to airtight containers, and store up to 3–4 days.
Freezer: Freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stove over low heat, stirring and adding a splash of broth if it’s too thick. Microwave in short bursts, stirring between intervals.
Food safety: Refrigerate within two hours of cooking. Cooked poultry should reach an internal temperature of 165°F when originally prepared.

Pro chef tips

Use leftover rotisserie chicken to save time and build flavor.
To thicken without cream, mash 1/2 cup of the beans into the pot — that adds body and keeps the recipe dairy-free.
Add acid at the end (a squeeze of lime) to brighten the flavors; acid can be muted if added too early.
If you prefer deeper flavor, toast the cumin and chili powder in the pot for 30 seconds after sautéing the onion before adding liquids.
For a silky finish, swirl in a small knob of butter off the heat.

Creative twists

Slow-cooker version: Brown onions and garlic, then add all ingredients to the slow cooker and cook on low 4–6 hours. (See the Conclusion for a useful slow-cooker link.)
Creamy jalapeño: Blend in a small roasted jalapeño or a few spoonfuls of pickled jalapeño brine for a smoky lift.
Vegetarian swap: Replace chicken with extra beans, diced butternut squash, or crumbled tempeh.
Southwest comfort: Stir in 4 oz cream cheese and a cup of shredded pepper jack for a richer, cheesier chili.

Common questions

Q: How long does this take from start to finish?
A: About 30–35 minutes if you use cooked chicken. Prep 5–10 minutes, sauté 5–7 minutes, then simmer 20 minutes.

Q: Can I use raw chicken?
A: Yes — if using raw chicken breasts or thighs, add them to the pot with enough broth to simmer until cooked through (about 20–25 minutes for breasts). Remove, shred, and return to the pot. Ensure chicken reaches 165°F.

Q: Is this spicy?
A: No — with a 4 oz can of mild diced green chiles and a teaspoon of chili powder, it’s generally mild. Increase chili powder or add chopped jalapeños for more heat.

Q: How can I make it thicker without dairy?
A: Mash a portion of the white beans in the pot or simmer uncovered longer to reduce the liquid. A cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) added toward the end will thicken quickly.

Q: Can I freeze the chili after adding sour cream or avocado?
A: Don’t freeze after adding dairy toppings or avocado — those don’t freeze well. Add them fresh when serving.

Conclusion

If you want a slow-cooker approach that lets the flavors meld all day, this Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef is an excellent reference for adapting the recipe to low-and-slow cooking. For another tested stovetop version with extra tweaks and serving ideas, check out White Chicken Chili (BEST EVER!) – Cooking Classy for inspiration and variations.