White Chicken Chili
When I need a cozy, uncomplicated dinner that feeds a crowd and disappears fast, I turn to this creamy white chicken chili. It’s a weeknight-friendly stew with shredded chicken, white beans, a touch of spice, and a velvety finish from cream or sour cream. The result is comforting, mildly spicy, and endlessly customizable — perfect for chilly evenings, potlucks, or when you want a low-fuss meal that still feels special.
Why you’ll love this dish
This white chicken chili hits the sweet spot between quick and comforting. It uses pantry staples (canned beans and corn, broth) and cooked chicken — which means you can have dinner on the table in about 30 minutes. It’s mild enough for kids but easy to punch up for adults. The creamy finish makes it luxurious without being heavy, and the beans add filling fiber and protein, so one pot goes a long way.
“Comfort in a bowl—rich, tangy, and endlessly forgiving to tweak.” — weeknight tested
Why make it tonight: it’s great for leftover rotation, potluck crowds, or when you want a meal that reheats beautifully without losing texture.
How this recipe comes together
Start by softening aromatics: sauté diced onion and garlic until translucent to build a savory base. Add shredded cooked chicken, drained white beans, and corn, then pour in chicken broth and warm through with cumin and chili powder. A brief simmer (about 15 minutes) lets flavors marry and reduces the broth slightly. Finish with heavy cream or sour cream for silky body and adjust seasoning. Garnish at service with fresh cilantro for a bright contrast.
This quick overview shows there’s no long braise or complicated steps — mostly combine, simmer, finish — which makes the recipe perfect for busy nights.
What you’ll need
- 1 lb cooked chicken, shredded (rotisserie chicken is an easy shortcut)
- 1 can white beans, drained and rinsed (cannellini or great northern)
- 1 can corn, drained (sweet corn or fire-roasted for extra flavor)
- 1 onion, diced (yellow or white)
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream or sour cream (see notes below)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Notes and substitutions:
- Swap sour cream for heavy cream for a tangier finish; use half-and-half to lighten it up. If using sour cream, temper it by whisking a little hot broth in first to avoid curdling.
- For a lower-sodium dish, use a homemade or low-sodium broth and adjust salt after simmering.
- To make this vegetarian, substitute shredded jackfruit or extra beans and use vegetable broth.
Directions to follow
- Heat a large pot over medium heat with 1–2 tablespoons of oil. Add the diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.
- Add the shredded chicken, drained white beans, and drained corn to the pot. Sprinkle in the cumin and chili powder; toss to coat the ingredients.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce heat and simmer uncovered for 15 minutes so flavors blend and the broth reduces slightly.
- Remove the pot from heat and stir in the heavy cream or sour cream until fully incorporated. Taste and season with salt and pepper as needed. If the chili seems too thin, simmer a few minutes more; if too thick, add more broth.
- Ladle into bowls and garnish with chopped cilantro. Serve hot with lime wedges, tortilla chips, or cornbread as desired.
Best ways to enjoy it
- Serve with warm cornbread or cheddar-topped cornbread muffins for a classic pairing.
- Offer toppings on the side: diced avocado, shredded cheese, scallions, extra cilantro, lime wedges, and crushed tortilla chips.
- For a heartier meal, spoon this chili over steamed rice or serve with a side salad and crusty bread.
- Make it part of a casual taco board: let guests scoop chili into soft tortillas and top as they please.
Storage and reheating tips
- Refrigerator: Cool chili to room temperature (but no longer than 2 hours) then store in an airtight container for 3–4 days.
- Freezer: Freeze cooled chili in a freezer-safe container for up to 3 months. Leave a little headspace if using a rigid container. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over medium-low, stirring occasionally, and bring to 165°F (74°C) before serving. You can add a splash of broth if it thickened in the fridge. In the microwave, heat in 60–90 second bursts, stirring in between.
- Food safety note: Always reheat until steaming hot and avoid reheating more than once.
Helpful cooking tips
- Use rotisserie chicken to cut prep time and add flavor; shredded leftover roasted chicken works well too.
- If you prefer a smoother texture, mash a few beans against the pot side with a spoon to thicken naturally.
- Don’t let the aromatics brown too much — you want them softened and sweet, not bitter.
- When using sour cream, temper it with a little hot broth to prevent splitting. Heavy cream is more forgiving if you plan to reheat leftovers.
- Taste and adjust salt after simmering; canned beans and broth vary widely in sodium.
- To add depth, sauté a diced poblano or green bell pepper with the onion.
Creative twists
- Spicy version: Add diced jalapeño or a pinch of cayenne; finish with chopped pickled jalapeños for tang.
- Green chile twist: Stir in canned roasted green chiles or chopped poblano for a Southwestern spin.
- Slow-cooker option: Combine ingredients (reserve dairy) and cook on low for 4–6 hours; stir in cream at the end.
- Lighter swap: Use Greek yogurt instead of sour cream (temper it) or half-and-half in place of heavy cream.
- Tex-Mex grain bowl: Serve over cilantro-lime quinoa with black beans and roasted corn for a different presentation.
- Dairy-free: Use full-fat coconut milk for creaminess and replace sour cream with a dairy-free plain yogurt.
Common questions
Q: How long does this take to make?
A: From start to finish about 25–35 minutes if you use pre-cooked chicken. Sautéing the aromatics and simmering are quick, so it’s ideal for weeknights.
Q: Can I use raw chicken?
A: Yes — if starting with raw chicken breasts, poach them in the broth until cooked through (about 12–15 minutes), then shred and continue with the recipe. Alternatively, cook and shred chicken separately then add back in.
Q: Is this freezer-friendly?
A: Yes. Cool completely, then freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently. Note: sour cream can change texture after freezing; heavy cream is more stable.
Q: How can I make it spicier or milder?
A: To increase heat, add cayenne, chopped jalapeño, or a few dashes of hot sauce. To tone it down, skip spicy peppers and use mild chili powder, and add extra cream or a squeeze of lime to balance heat.
Q: What if my chili is too thin or too thick?
A: Too thin — simmer uncovered a few more minutes to reduce; or mash some beans to naturally thicken. Too thick — stir in extra broth or water a little at a time until you reach the desired consistency.
Conclusion
If you like a quick stovetop version that’s been refined and tested for flavor, check out this detailed stovetop guide. For a hands-off option that simmers all day in the slow cooker, try this popular crockpot white chicken chili — both are excellent companions if you want to experiment with cook times and flavor variations.
Creamy White Chicken Chili
Ingredients
Method
- Heat a large pot over medium heat with 1–2 tablespoons of oil. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 30–60 seconds until fragrant.
- Add the shredded chicken, drained white beans, and drained corn to the pot. Sprinkle in the cumin and chili powder; toss to coat the ingredients.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce heat and simmer uncovered for 15 minutes so flavors blend and the broth reduces slightly.
- Remove the pot from heat and stir in the heavy cream or sour cream until fully incorporated.
- Taste and season with salt and pepper as needed. If the chili seems too thin, simmer a few minutes more; if too thick, add more broth.
- Ladle into bowls and garnish with chopped cilantro. Serve hot with lime wedges, tortilla chips, or cornbread as desired.
