White Chicken Chili

I’ve been making this creamy, cozy white chicken chili for years whenever I want something comforting but not heavy. It’s a zippy, saucy stew built on white beans and tender shredded chicken, brightened with lime and green chiles. Perfect for weeknights, potlucks, or when you need a bowl that feeds a crowd and stores beautifully for leftovers.

Why you’ll love this dish

This white chicken chili hits a sweet spot: it’s fast, budget-friendly, and crowd-pleasing. You get protein from the chicken and beans, creamy body from cream cheese (or sour cream), and a gentle heat from green chiles and chili powder. It’s also easy to adapt—for a quick weeknight dinner, use rotisserie chicken; for meal prep, double the batch and freeze half.

“Creamy but not heavy, tangy with lime, and always gobbled up—this chili is my go-to comfort meal.” — home cook review

How this recipe comes together

This chili is straightforward: sauté aromatics, add diced chiles, beans, shredded chicken, and broth, simmer to let flavors meld, then finish with cream cheese and lime for silky richness and brightness. If desired, fold in cheddar for extra cheesiness or corn and hominy for texture. Total hands-on time is short—most of the cooking is a gentle simmer—so it’s ideal when you want a satisfying meal without fuss.

What you’ll need

• 3 cups cooked, shredded chicken (rotisserie or poached breast/thighs)
• 2 (15-ounce) cans white beans, drained and rinsed (cannellini or great northern)
• 2 cups chicken broth (sub vegetable broth for vegetarian version)
• 1 (4-ounce) can diced green chiles
• 1 medium onion, chopped
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 4 ounces cream cheese (or ½ cup sour cream for looser texture)
• 1 cup shredded cheddar or Monterey Jack (optional)
• 1 tablespoon lime juice (fresh preferred)
• 1 teaspoon ground cumin
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon chili powder
  Optional add-ins:
• 1 cup corn (frozen or canned)
• 2 tablespoons chopped cilantro
• 1 (15-ounce) can hominy or white corn (drained)
• Hot sauce to taste

Notes: Use boneless thighs for more flavor, or breast for leaner chili. For a gluten-free dish check your broth label.

Directions to follow

1. Heat a large pot over medium heat. Add a splash of oil.
2. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4 minutes.
3. Stir in the shredded chicken. Cook for 1–2 minutes to warm through.
4. Add the white beans and the can of diced green chiles. Stir to combine.
5. Pour in the chicken broth and mix.
6. Sprinkle in cumin, salt, pepper, and chili powder. Stir.
7. Bring the pot to a gentle simmer. Cook uncovered for 15–20 minutes so flavors meld.
8. Reduce heat to low. Add the cream cheese in chunks and stir until fully melted and silky.
9. If using shredded cheese, stir it in now until melted and smooth.
10. Stir in the lime juice. Taste and adjust seasoning—add more salt, pepper, or hot sauce as needed.
11. Optional: fold in corn, hominy, or chopped cilantro just before serving. Serve hot with your favorite toppings (see suggestions below).

Best ways to enjoy it

• Top with tortilla chips, crushed, for crunch.
• Add a dollop of sour cream or Greek yogurt and a sprinkle of cilantro.
• Serve with warm flour or corn tortillas for scooping.
• Pair with a simple green salad or a slaw to add freshness.
• Offer shredded cheese, sliced avocado, and lime wedges at the table for customization.

How to store & freeze

• Refrigerator: Cool to room temperature no more than 2 hours after cooking, then store in an airtight container. Keeps 3–4 days.
• Freezer: Portion into freezer-safe containers or bags. Freeze up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Gently reheat on the stovetop over low–medium heat, stirring often. Reheat to at least 165°F (74°C). Add a splash of broth or water if it thickens too much. Microwave in covered container, stirring halfway through.
• Food safety: Discard any chili left out at room temperature longer than 2 hours.

Pro chef tips

• For extra creaminess, mash about half the beans against the pot’s side with a spoon or use a short burst from an immersion blender, then stir the rest in whole.
• Use rotisserie chicken to cut prep time drastically.
• Add lime at the end—acid brightens the whole dish. Adding too early can mute the citrus punch.
• If you prefer a thinner broth, increase chicken broth by ½–1 cup.
• Don’t overheat after adding cream cheese—too high a simmer can cause dairy to separate. Keep it low and gentle.

Creative twists

• Vegetarian: Swap chicken and broth for extra beans and vegetable broth. Add mixed mushrooms or shredded jackfruit for texture.
• Slow-cooker: Combine all ingredients except dairy and lime in crockpot. Cook on low 4–6 hours. Stir in cream cheese and lime at the end.
• Spicy version: Use a can of green chiles plus a chopped jalapeño, or add cayenne to taste.
• Tex-Mex loaded: Top with crispy bacon, pickled red onions, and chipotle crema.
• Mediterranean twist: Replace cumin with smoked paprika, stir in chopped roasted red peppers, and finish with feta instead of cheddar.

Your questions answered

Q: How long does this take from start to finish?
A: Active time is about 10–15 minutes (mostly sautéing and assembling). Simmering time is 15–20 minutes, so plan for roughly 30–40 minutes total.

Q: Can I use raw chicken?
A: Yes. If using raw chicken, poach or sauté it first until internal temp reaches 165°F, then shred and continue with the recipe. Alternatively, cook raw chicken directly in the broth and simmer longer until cooked through, then shred in pot.

Q: How can I make it dairy-free?
A: Replace cream cheese with a dairy-free cream cheese or a mashed ripe avocado stirred in for creaminess. Omit shredded cheese and use coconut cream cautiously (it will add coconut flavor).

Q: Will it thicken as it cools?
A: Yes. Beans and dairy cause the chili to thicken when chilled. Thin with a splash of broth or water when reheating if you want a soupier consistency.

Q: Can I prepare this ahead for a party?
A: Yes. Make it up to two days ahead and refrigerate. Reheat gently, then add fresh lime juice and cilantro just before serving to revive brightness.

Conclusion

If you want another take on creamy, comforting white chicken chili with a few different techniques and flavor notes, check out this detailed version from Cooking Classy: White Chicken Chili (BEST EVER!) – Cooking Classy. For a slow-cooker approach that’s hands-off and equally delicious, this crockpot adaptation is a useful reference: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef.

Creamy White Chicken Chili

A creamy yet light white chicken chili that's zippy and flavorful, perfect for weeknights or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 cups cooked, shredded chicken (rotisserie or poached breast/thighs) Use rotisserie chicken to save time.
• 2 cans (15-ounce) white beans, drained and rinsed (cannellini or great northern) You can mash half the beans for creaminess.
• 2 cups chicken broth Sub vegetable broth for vegetarian version.
• 1 can (4-ounce) diced green chiles Add cayenne for extra heat if desired.
• 1 medium onion, chopped
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 4 ounces cream cheese (or ½ cup sour cream for looser texture) For a dairy-free version, use dairy-free cream cheese.
• 1 cup shredded cheddar or Monterey Jack (optional) Fold in for extra cheesiness.
• 1 tablespoon lime juice (fresh preferred) Add at the end for brightness.
• 1 teaspoon ground cumin
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon chili powder

Optional Add-ins

• 1 cup corn (frozen or canned)
• 2 tablespoons chopped cilantro For garnish.
• 1 can (15-ounce) hominy or white corn (drained)
• Hot sauce to taste

Method

 

Preparation

1. Heat a large pot over medium heat. Add a splash of oil.
2. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 4 minutes.
3. Stir in the shredded chicken. Cook for 1–2 minutes to warm through.
4. Add the white beans and the can of diced green chiles. Stir to combine.
5. Pour in the chicken broth and mix.
6. Sprinkle in cumin, salt, pepper, and chili powder. Stir.

Cooking

1. Bring the pot to a gentle simmer. Cook uncovered for 15–20 minutes so flavors meld.
2. Reduce heat to low. Add the cream cheese in chunks and stir until fully melted and silky.
3. If using shredded cheese, stir it in now until melted and smooth.
4. Stir in the lime juice. Taste and adjust seasoning—add more salt, pepper, or hot sauce as needed.
5. Optional: fold in corn, hominy, or chopped cilantro just before serving. Serve hot with your favorite toppings.

Notes

For extra creaminess, mash about half the beans. Use rotisserie chicken for a quicker meal. Don't overheat after adding cream cheese to prevent separation.