Award Winning White Chicken Chili

I’ve been making this award-winning white chicken chili for years — it’s creamy, cheesy, and built to comfort a crowd. Roast the chicken for deeper flavor, simmer gently with white beans and green chiles, then finish with cheese and sour cream for that silky, rich finish. It’s the kind of chili you serve when you want everyone to ask for seconds.

Why you’ll love this dish

This white chicken chili balances big, homey flavor with easy weeknight practicality. It’s cheesy and satisfying but brighter than a red-bean chili thanks to green chiles and cilantro. Make it for game day, potlucks, cozy family dinners, or when you want something that reheats beautifully.

“This chili is pure comfort — creamy without being heavy, and the roasted chicken adds a flavor you can’t fake.” — longtime test cook

• Crowd-pleasing: feeds many and warms up well for leftovers.
• Flexible heat: use mild or hot green chiles; adjust cayenne and chili powders.
• Make-ahead friendly: flavors deepen overnight, and it reheats without falling apart.
• Textural interest: mashing half the beans and chicken gives creamy body plus tender chunks.

How this recipe comes together

A quick roadmap so you know what to expect:

1. Roast seasoned chicken to develop depth and keep meat moist.
2. Sauté onions and garlic to build the aromatic base.
3. Add shredded chicken, canned white beans, chopped green chiles, spices, and broth. Simmer gently.
4. Off the heat, fold in cheese and sour cream slowly so they melt without separating.
5. Return to low heat to thicken the chili. Mash half the beans and chicken for a creamy texture with chunky bite.
6. Serve with bright garnishes: scallions, cilantro, extra cheese, hot sauce and lime if you like.

What you’ll need

• 3 lb boneless, skinless chicken breasts
• 3 Tbsp olive oil, divided
• 2 Tbsp + 2 tsp chile powder, divided* (see note)
• 3 Tbsp ground cumin, divided
• 1 tsp salt, divided, plus more to taste
• 1/2 tsp cayenne pepper (or to taste)
• 3 cups chopped onion (about 2 medium)
• 3 Tbsp minced garlic (4–5 large cloves)
• 3 × 15-oz cans white beans, drained (cannellini or great northern)
• 2 × 4-oz cans chopped green chiles (hot or mild)
• 2 tsp dried oregano
• 4–6 cups low-sodium chicken broth (start with 4 cups)
• 6 cups shredded cheese, divided — half Monterey Jack, half cheddar
• 2 cups sour cream, divided
  Garnishes: chopped scallions, chopped cilantro, hot sauce, extra sour cream, extra shredded cheese

Note on chili powder: Use two or three chile powders (for example New Mexican + chipotle) for layered flavor. If you prefer a milder profile, reduce the cayenne and use mild chiles.

Step-by-step instructions

1. Preheat oven to 350°F. Spread the chicken breasts in a roasting pan.
2. Drizzle with 1 Tbsp olive oil. Sprinkle with 2 tsp chili powder, 1 Tbsp cumin, 1/2 tsp salt, and a pinch or two of cayenne.
3. Roast the chicken 30 minutes, until cooked through. Let rest, then shred or cut into bite-sized pieces. Set aside.
4. In a large pot, heat the remaining 2 Tbsp olive oil over medium heat. Add the chopped onion and sauté about 5 minutes, until softened. Add the garlic and cook 30–60 seconds more.
5. Add the drained white beans, shredded chicken, chopped green chiles, oregano, 2 Tbsp chili powder, 2 Tbsp cumin, 1/2 tsp salt, and 1/4 tsp cayenne (adjust to taste). Stir to combine.
6. Pour in 4 cups low-sodium chicken broth. Reserve extra broth to thin later if needed. Bring to a gentle simmer and cook over low heat 20 minutes. Do not boil — keep the liquid barely moving to keep chicken tender.
7. Remove the pot from the heat and let sit about 5 minutes. With the pot off the heat, stir in 3 cups of shredded cheese, adding 1 cup at a time so it melts smoothly. Then stir in 1 cup sour cream. (For a richer version, stir in all 6 cups cheese and 2 cups sour cream.)
8. Return the pot to low heat and very gently simmer 15–20 minutes. Do not boil after adding dairy, or the mixture can separate. Thin with extra chicken broth to reach your preferred consistency.
9. For added texture, mash about half the beans and chicken in the pot with a potato masher, then stir to combine with the remaining pieces.
10. Serve hot with scallions, cilantro, extra sour cream, shredded cheese, and hot sauce on the side.

Best ways to enjoy it

• Serve in bowls with tortilla chips or warm cornbread.
• Top with scallions, cilantro, a squeeze of lime, and extra cheese.
• Spoon it over rice or bake inside flour tortillas for a chili-topped burrito.
• Pair with a crisp green salad or roasted vegetables for balance.
• Drinks: an amber ale, crisp Sauvignon Blanc, or a citrusy margarita complement the creaminess and spice.

Storage and reheating tips

• Refrigerator: Store in an airtight container up to 3–4 days. Cool to room temperature and refrigerate within two hours.
• Freezing: For best texture, freeze before adding sour cream and most of the cheese. Freeze in airtight containers up to 3 months. Thaw overnight in the fridge. Add fresh cheese and sour cream when reheating.
• Reheating: Reheat gently on the stovetop over low-medium heat, stirring often. Add a splash of chicken broth or water if thicker than you like. Microwave in 1–2 minute intervals, stirring between, until 165°F.
• Food safety: Reheat to an internal temperature of 165°F. Do not refreeze after reheating.

Pro chef tips

• Roast chicken for flavor: Roasting concentrates flavor more than poaching. If short on time, use shredded rotisserie chicken but reduce added salt.
• Layer chili powders: Use New Mexican for earthiness and chipotle for smoky heat.
• Grate your own cheese: Pre-shredded cheese has anti-caking agents that can keep it from melting smoothly.
• Don’t boil after adding dairy: Keep heat low to prevent separation.
• Mash for body: Mashing half the beans and chicken yields a silky base without losing chunkiness.
• Adjust consistency: Start with 4 cups broth; add more to thin if needed.
• Make it ahead: Chili often tastes better the next day — reheat slowly and finish with fresh garnishes.

Creative twists

• Vegetarian: Omit chicken. Roast cauliflower or use extra beans and add a cup of frozen corn. Add vegetable broth and use dairy-free cheese/sour cream for vegan.
• Slow-cooker method: Roast or use rotisserie chicken. Combine all ingredients except dairy in the slow cooker and cook on low 4–6 hours. Stir in cheese and sour cream at the end.
• Spicier: Add diced jalapeños, extra cayenne, or a chipotle in adobo.
• Lighter: Substitute Greek yogurt for some or all of the sour cream and reduce cheese by 1–2 cups.
• Tex-Mex twist: Stir in a can of corn and top with pickled red onions and avocado.

Your questions answered

Q: How long does this take from start to table?
A: Active hands-on time is about 30–40 minutes. With roasting and simmering, expect roughly 1 hour total.

Q: Can I use rotisserie chicken instead of roasting?
A: Yes — it’s a great shortcut. Use 3–4 cups shredded rotisserie chicken and reduce added salt.

Q: Will the dairy separate if I freeze the chili?
A: Dairy can separate when frozen and reheated. To avoid texture problems, freeze before adding sour cream and most of the cheese. Add fresh cheese and sour cream when reheating.

Q: How spicy is this? Can I make it milder?
A: The recipe has adjustable heat. Use mild green chiles, reduce cayenne, and use milder chili powders. Add hot sauce at the table for individuals who want it hotter.

Q: Can I swap chicken breasts for thighs?
A: Yes — boneless skinless thighs add extra richness and stay juicier. Adjust roasting time if using large thighs.

Q: How many does this feed?
A: With 3 pounds of chicken and 3 cans of beans, this recipe comfortably serves 8–10 as a main dish, depending on portion sizes.

Conclusion

If you want to compare versions or see the original inspiration, check this Award Winning White Chicken Chili – Panning The Globe for background and notes. For another tested iteration and reader reviews, see this Award-Winning White Chicken Chili Recipe on Allrecipes.

Enjoy the creamy, spicy comfort — and don’t forget the extra cheese on top.

White Chicken Chili

A creamy, comforting white chicken chili that's perfect for potlucks and family dinners, featuring roasted chicken, white beans, and plenty of cheese.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 lb boneless, skinless chicken breasts Roasted for added flavor
• 3 Tbsp olive oil, divided Used for roasting and sautéing
• 3 cups chopped onion About 2 medium onions
• 3 Tbsp minced garlic About 4–5 large cloves
• 3 cans 15-oz white beans, drained (cannellini or great northern) Provides creaminess and substance
• 2 cans 4-oz chopped green chiles (hot or mild) Adds flavor and heat
• 2 tsp dried oregano
• 4–6 cups low-sodium chicken broth Start with 4 cups and add as needed
• 6 cups shredded cheese, divided (half Monterey Jack, half cheddar) For creaminess and flavor
• 2 cups sour cream, divided Adds creaminess

Seasonings

• 2 Tbsp chile powder, divided Use multiple types for layered flavors
• 3 Tbsp ground cumin, divided
• 1 tsp salt, divided Plus more to taste
• 1/2 tsp cayenne pepper Adjust to taste

Garnishes

• chopped scallions
• chopped cilantro
• hot sauce Optional for extra heat
• extra sour cream
• extra shredded cheese

Method

 

Preparation

1. Preheat oven to 350°F. Spread chicken breasts in a roasting pan.
2. Drizzle with 1 Tbsp olive oil and sprinkle with 2 tsp chili powder, 1 Tbsp cumin, 1/2 tsp salt, and a pinch or two of cayenne.
3. Roast chicken for 30 minutes until cooked through. Let cool, then shred or cut into bite-sized pieces. Set aside.

Cooking

1. In a large pot, heat remaining 2 Tbsp olive oil over medium heat.
2. Add chopped onion and sauté for about 5 minutes until softened. Add garlic and cook for 30–60 seconds more.
3. Add drained white beans, shredded chicken, chopped green chiles, oregano, 2 Tbsp chili powder, 2 Tbsp cumin, 1/2 tsp salt, and 1/4 tsp cayenne. Stir to combine.
4. Pour in 4 cups of low-sodium chicken broth. Reserve extra broth to thin later if needed. Bring to a gentle simmer and cook over low heat for 20 minutes.
5. Remove the pot from heat and let sit for about 5 minutes. With the pot off the heat, stir in 3 cups of shredded cheese, adding 1 cup at a time until melted smoothly. Then stir in 1 cup sour cream.
6. Return the pot to low heat and gently simmer for 15–20 minutes, stirring occasionally. Add extra chicken broth to reach desired consistency if needed.
7. For added texture, mash about half the beans and chicken in the pot with a potato masher and stir to combine.

Serving

1. Serve hot with garnishes such as scallions, cilantro, extra sour cream, shredded cheese, and hot sauce on the side.

Notes

For best flavor, make-ahead and allow chili to deepen overnight. Reheat gently and adjust consistency with chicken broth.