White Chicken Chili
I first made this white chicken chili on a blustery weeknight when the pantry was bare but the craving for something creamy and comforting was fierce. With shredded chicken, white beans, a can of corn and green chiles, it came together in less than an hour and felt like a hug in a bowl. It’s mild, creamy, and endlessly adaptable — exactly the kind of recipe I turn to when I want something fast, filling, and family-friendly.
What makes this recipe special
This white chicken chili is a simple, pantry-friendly comfort soup that balances creamy tang with a gentle chili heat. It’s great for weeknights, potlucks, and when you need a make-ahead meal that reheats beautifully. Because it uses canned beans and corn and cooked chicken, the hands-on time is minimal but the result tastes like you simmered it all day.
“A weeknight staple — creamy, comforting, and the whole family asked for seconds.” — a quick review from my dinner table
Why try it:
- Fast: uses already cooked chicken and canned pantry staples.
- Budget-friendly: one pound of chicken stretches several servings alongside beans and corn.
- Kid-approved: mild spices; add heat at the table for adults.
- Flexible: works on stovetop or in a slow cooker, and easily made dairy-free or lighter.
The cooking process explained
In plain steps: sauté aromatics, add the shredded chicken and cans (beans, corn, chiles), pour in chicken broth and spices, simmer to merge flavors, then finish with sour cream (and cheese if you like). The simmer time lets the beans soften and flavors marry; stirring in the sour cream at the end keeps it creamy without curdling.
This gives you a quick roadmap so you know what to expect before you start chopping or opening cans.
What you’ll need
- 1 pound cooked chicken, shredded (rotisserie chicken works great)
- 1 can white beans, drained and rinsed (cannellini or great northern)
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can green chilies (4 oz)
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (optional)
Notes and substitutions:
- Swap sour cream for plain Greek yogurt for a tangier, higher-protein finish (add off-heat to avoid thinning).
- Use cooked turkey or leftover roast chicken instead of chicken.
- For a vegetarian version, use vegetable broth and omit chicken; add extra beans or diced potatoes.
Step-by-step instructions
- Heat a large pot over medium heat with 1–2 tablespoons of oil or butter. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Add the shredded cooked chicken, drained white beans, drained corn, and the can of green chilies to the pot. Stir to combine.
- Pour in the 4 cups of chicken broth. Stir in the cumin, chili powder, and a pinch of salt and pepper. Increase heat until the pot comes to a gentle boil.
- Reduce heat to low and let the chili simmer, uncovered, for 20–30 minutes. This melds flavors and slightly thickens the broth. Taste and adjust seasoning.
- Remove the pot from heat. Stir in the sour cream until fully incorporated and silky. If using, add shredded cheese and stir until melted. Serve immediately with your favorite toppings.
Best ways to enjoy it
- Toppings: chopped cilantro, sliced avocado, lime wedges, diced jalapeño, tortilla strips, or a spoonful of salsa.
- Side dishes: cornbread, warm flour tortillas, or a simple green salad.
- Pairing drinks: an amber ale or a crisp Sauvignon Blanc balances the chili’s creaminess. For kids and family meals, a sparkling water with lime works well.
Storage and reheating tips
- Cool quickly: get the chili into shallow containers and refrigerate within two hours.
- Refrigerator: keeps 3–4 days. Reheat on the stove over medium heat until steaming, stirring occasionally. Heat to at least 165°F (74°C) for safety.
- Freezing: freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Note that dairy (sour cream/cheese) can separate after freezing; you can stir in fresh sour cream or a splash of cream when reheating to refresh texture.
- Food safety: discard any soup left at room temperature longer than two hours.
Pro chef tips
- Use rotisserie chicken for convenience and flavor. Shred it by hand to keep bite-sized pieces that hold up in the soup.
- If you like a thicker chili, blitz one cup of the beans with a bit of broth in a blender and stir back in to create a creamy base without cream.
- Add the sour cream off the heat to prevent curdling and to preserve a silky texture.
- Taste as you go: canned goods vary in saltiness, so add salt near the end.
- For more depth, sauté a teaspoon of ground cumin and chili powder with the onions to bloom their flavors.
Creative twists
- Slow-cooker version: combine everything except sour cream/cheese in a slow cooker and cook on low for 4–6 hours. Stir in sour cream at the end.
- Spicy green chile: add chopped green chiles or a diced serrano for extra heat.
- Smoky version: use smoked paprika or add a splash of chipotle in adobo.
- Tex-Mex casserole: ladle chili into a baking dish, top with tortilla chips and cheese, then broil until bubbly for a chili bake.
- Dairy-free: omit sour cream and cheese; finish with a splash of coconut milk or cashew cream for creaminess.
Your questions answered
Q: How long does this recipe take from start to finish?
A: Active prep is about 10–15 minutes (if chicken is already cooked). Simmer time is 20–30 minutes, so plan roughly 35–45 minutes total.
Q: Can I use raw chicken?
A: Yes. If using raw chicken breasts, sauté them briefly with the onions, then add broth and simmer until cooked through (about 20–25 minutes), shred and return to the pot. Alternatively cook separately and shred.
Q: Is this freezer-friendly?
A: Yes. Freeze portions in airtight containers up to 3 months. Thaw overnight in the fridge and reheat on the stove. Add a little fresh sour cream after reheating for best texture.
Q: Can I make this low-carb or keto?
A: Skip the corn and use extra beans sparingly or swap with cauliflower rice for lower carbs. Use full-fat sour cream and cheese if following keto.
Q: How can I make it creamier without sour cream?
A: Blend a portion of the beans with some broth to create a bean purée, or stir in heavy cream or a cashew cream substitute at the end.
Conclusion
If you want another tested version to compare techniques and flavor tweaks, see this reliable stovetop version at White Chicken Chili (BEST EVER!) – Cooking Classy. For a slow-cooker option that’s great for busy days, check out this winner: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef.
Enjoy this easy, comforting white chicken chili — it’s forgiving, tasty, and the kind of recipe you’ll return to again and again.
White Chicken Chili
Ingredients
Method
- Heat a large pot over medium heat with 1–2 tablespoons of oil or butter.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Add the shredded cooked chicken, drained white beans, drained corn, and the can of green chilies to the pot.
- Stir to combine.
- Pour in the 4 cups of chicken broth and stir in the cumin, chili powder, and a pinch of salt and pepper.
- Increase heat until the pot comes to a gentle boil.
- Reduce heat to low and let the chili simmer, uncovered, for 20–30 minutes.
- Taste and adjust seasoning.
- Remove the pot from heat and stir in the sour cream until fully incorporated and silky.
- If using, add shredded cheese and stir until melted.
- Serve immediately with your favorite toppings.
