I make this white chicken chili at least once a month — it’s creamy, bright with lime and chilies, and easy enough for a weeknight yet special enough for feeding a crowd. This recipe blends tender shredded chicken, great northern beans, corn, and a tangy dairy finish so you get comforting chili without tomato heaviness. If you like award-winning versions with a slightly different spice profile, check out this award-winning white chicken chili for inspiration.

What makes this recipe special

Why you’ll love the balance here: the pureed beans give the chili body without heavy cream, the diced green chiles add mild heat and bright flavor, and sour cream or Greek yogurt finishes it with tang and silkiness. It’s a great choice when you want:

A weeknight meal that’s ready in under an hour if your chicken is pre-cooked.
A budget-friendly, protein-packed dish that stretches well to feed more people.
A kid-friendly chili if you reduce the cayenne and hide extra veggies in the pot.
Something adaptable — swap Greek yogurt for sour cream, use rotisserie chicken, or make it in a slow-cooker.

“Exactly the creamy, cozy bowl I wanted — comforting without being too heavy.” — a quick reviewer who made this for a chilly evening.

If you’re curious about smoky or regional spins, a Cajun twist can be fun; this Cajun White Chicken Chili twist shows how spices can change the whole profile.

Step-by-step overview

This is how the recipe plays out so you know what to expect:

Sauté aromatics (onion and garlic) to build the base flavor.
Add broth, green chiles, and spices to simmer and meld.
Puree part of the beans for thickness, then return them to the pot with whole beans, corn, and cooked chicken.
Simmer to marry flavors, finish off-heat with sour cream or yogurt for creaminess, and adjust seasoning.
The result is a creamy, mildly spiced chili that reheats beautifully.

Gather these items

Key ingredients — buy what you like, but these amounts make about 6 servings:

1 tablespoon olive oil
1 small yellow onion, chopped (about ½ cup)
2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
2½ cups low-sodium chicken broth
2 (4 oz) cans diced green chiles
1½ teaspoons ground cumin
¼ teaspoon cayenne pepper (adjust to taste)
½ teaspoon dried oregano
½ teaspoon paprika
Juice of ½ small lime
Salt and freshly ground black pepper, to taste
2 (15 oz) cans great northern beans (drained and rinsed)
1 cup sour cream or plain Greek yogurt
1 cup corn (fresh or frozen)
2 heaping cups cooked shredded chicken (rotisserie or leftover)
Garnishes: fresh cilantro, shredded cheese, tortilla chips, green onions, avocado

Substitution notes:

Greek yogurt swaps 1:1 for sour cream for a lighter tang and more protein.
Cannellini beans can replace great northern beans; they’re similar in texture.
For a slower-cooked option, see slow-cooker techniques (link in Tips).

How to prepare it

Heat the oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3–5 minutes.
Add the minced garlic and cook 30 seconds until fragrant. If using garlic powder, add it later with spices.
Pour in the chicken broth and stir in diced green chiles, cumin, cayenne, paprika, oregano, and lime juice. Season lightly with salt and pepper. Bring to a gentle simmer.
Drain and rinse the beans. Reserve about 1 cup of beans and puree them in a food processor or blender with a splash of the broth until smooth.
Add the pureed beans back to the pot along with the remaining whole beans and the corn. Simmer 15–30 minutes so flavors meld and the chili thickens slightly.
Remove the pot from heat. Stir in the sour cream or Greek yogurt and shredded chicken until warmed through — avoid boiling after adding dairy to prevent curdling. Taste and adjust salt, pepper, or lime.
Ladle into bowls and top with cilantro, shredded cheese, green onions, avocado, and tortilla chips as desired.

Best ways to enjoy it

Pairings and presentation that work well:

Serve with warm cornbread, a wedge of lime, or crisp tortilla chips for texture contrast.
Offer garnishes station-style so everyone can top their bowl — cilantro, sliced avocado, shredded cheddar, sour cream, and jalapeños are all good.
For a lighter meal, serve over a bed of baby spinach or with a side salad.
If you want more spicy serving ideas or regional toppings, check these Cajun-style variations and serving ideas for inspiration.

Storage and reheating tips

Cool to room temperature (no more than 2 hours at room temp) and refrigerate in airtight containers. Keep for 3–4 days.
To freeze: portion into freezer-safe containers or bags. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming and 165°F throughout. If reheating from frozen, thaw first to avoid uneven temperatures.
Safety tip: never refreeze chili that’s been thawed; only freeze once.

Pro chef tips

Puree only part of the beans: this gives body while keeping satisfying whole-bean texture.
Don’t boil after adding sour cream or yogurt — heat gently to prevent splitting. If you’re worried, temper the dairy by whisking a few tablespoons of the hot broth into the yogurt before stirring into the pot.
Use rotisserie chicken to save time and add flavor from the skin and bones used in the original roast.
Adjust heat gradually — start with ¼ teaspoon cayenne and add more at the end if you like it spicier.
For a hands-off approach, see these slow-cooker tips for white chicken chili in slow-batch cooking: slow-cooker white chicken chili techniques.

Creative twists

Green chile and lime are classic — try adding a teaspoon of smoked paprika or a chipotle in adobo for a smoky note.
Make it vegetarian: swap chicken broth for vegetable broth and use extra beans, or add diced sweet potato for heft.
Turn it into a taco night: serve chili in warmed tortillas with slaw and cheese.
Make it low-carb: skip the corn and serve over cauliflower rice or a bed of greens.

Common questions

Q: Can I make this in a slow cooker?
A: Yes. Sauté the onion and garlic first, then add all ingredients except dairy to the slow cooker. Cook on low 4–6 hours or high 2–3 hours. Stir in sour cream or yogurt at the end. See slow-cooker tips linked in the Tips section.

Q: How long does it keep in the fridge?
A: Refrigerated in an airtight container, 3–4 days. Reheat to 165°F before serving.

Q: Can I use chicken breast or thighs?
A: Either works. Dark meat (thighs) gives more flavor and moisture; breasts are leaner. Shred after cooking for the best texture.

Q: Is this safe for kids?
A: Reduce or omit cayenne for a milder bowl. The green chiles are typically mild but check the can label if you’re sensitive to heat.

Q: Can I make it dairy-free?
A: Use a dairy-free yogurt (unsweetened coconut or cashew-based) or omit the sour cream and finish with a drizzle of olive oil and extra lime.

Conclusion

This white chicken chili is a reliable, flexible meal: creamy, slightly tangy, and easy to customize for heat or dietary needs. For another well-loved take with plenty of tips and photos, try Cooking Classy’s White Chicken Chili recipe. If you prefer a slow-cooker method that’s won contests and is great for hands-off dinners, see The Chunky Chef’s Crockpot White Chicken Chili.