This Delicious White Chicken Chili is a cozy, creamy bowl of comfort that’s bright with lime and cilantro and quietly spicy from green chiles. I make it often on chilly nights because it’s forgiving, fast, and always a crowd-pleaser. For an extra-quick version try this easy white chicken chili I use when I’m short on time.
Why Make This Recipe
- It’s rich and comforting without feeling heavy thanks to white beans and bright citrus.
- It’s protein-packed and adaptable for healthier swaps like white meat chicken and extra beans.
- It reheats beautifully, so it’s perfect for meal prep or a weeknight dinner.
- It’s versatile for occasions — weeknights, potlucks, or game day. I love it because the flavors deepen overnight and taste even better the next day.
- Want a twist? A Mexican street corn White Chicken Chili variation adds smoky sweetness if you’re entertaining.
Recipe Overview
Prep time: 15 minutes.
Cook time: 35–40 minutes.
Total time: 50–55 minutes.
Servings: 6 (about 1 1/2 cups per serving).
Difficulty: Easy.
Cooking method: Stovetop one-pot (Dutch oven or heavy-bottomed pot) with optional slow-cooker conversion for hands-off cooking — see the slow-cooker white chicken chili method for ideas.
My Experience Making This Recipe
I tested this chili multiple times, adjusting stock ratios and the lime/cream balance until it felt bright but still silky. The biggest discovery: a short blitz with an immersion blender creates luscious body without heavy cream. Using bone-in chicken for the stock step added depth, then shredding the breasts made the texture perfect.
How to Make Delicious White Chicken Chili
Start by sautéing aromatics (onion, garlic) in olive oil, then toast spices (cumin, oregano) briefly to bloom flavor. Add shredded or diced cooked chicken, two 15-oz cans of white beans, 4 cups of chicken stock, one 4-oz can of diced green chiles, and simmer 20–25 minutes until flavors meld. Optionally blend 1/2 to 1 cup of the beans or use an immersion blender for a slightly thickened, creamy base, then finish with 1/2 cup heavy cream or full-fat coconut milk and the juice of one lime.
Expert Tips for Success
- Use a heavy-duty Dutch oven (6–8 quart) for even heat and less stirring; it prevents scorching and helps flavor development.
- Brown your chicken briefly before simmering to add Maillard flavor; remove and shred, then return to the pot.
- Toast whole spices in the pan for 30–45 seconds before adding liquid to unlock oils and deepen aroma.
- If you want a creamier texture without cream, blend 1 cup of the drained beans and stir back in — this adds body and fiber. Also consider the Cajun twist in this Cajun white chicken chili for a spicier profile.
- Use low-sodium stock so you can control final seasoning; you can always add salt at the end.
How to Serve Delicious White Chicken Chili
- Top with shredded Monterey Jack or a dollop of sour cream (or Greek yogurt) and a sprinkle of chopped cilantro.
- Serve with warm corn tortillas, tortilla chips, or a wedge of crusty bread for dipping.
- Add bright garnishes like sliced green onions, diced avocado, and extra lime wedges to freshen the bowl.
- This chili is excellent for casual gatherings — set up a toppings bar so guests can customize bowls.
Storage and Reheating Guide
Cool to room temperature within 1 hour and store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave 1 inch headspace for expansion. Reheat on the stovetop over medium-low heat until steaming, about 8–10 minutes, adding 1/4–1/2 cup water or stock if it’s too thick. Microwave reheating: use medium power (50–70%) and stir every 60–90 seconds to heat evenly and prevent curdling of dairy.
Recipe Variations
- Dairy-free: Replace heavy cream with 1/2 cup full-fat coconut milk or a cashew cream (soaked cashews blended with 1/2 cup water).
- Vegetarian/vegan: Use vegetable stock and swap shredded chicken for extra white beans and firm tofu — try this tested white bean chili with tofu.
- Gluten-free: This recipe is naturally gluten-free if you use gluten-free stock and verify canned ingredients; thicken with masa harina (1–2 tbsp dissolved in 1/4 cup water) for a subtle corn flavor.
- Make-ahead / freezer-friendly: Fully cook, cool, and freeze in portions. Thaw overnight in the fridge and reheat gently.
Nutritional Highlights
- High in lean protein and fiber thanks to chicken and white beans, which supports satiety and blood sugar balance.
- Moderate in calories when you limit heavy cream — using beans for creaminess reduces saturated fat.
- Allergens: contains dairy unless using dairy-free swaps; contains chicken (poultry). Adjust portions to ~1 1/2 cups per adult serving.
Troubleshooting Common Issues
- Too thin: Simmer longer uncovered to reduce by 10–15 minutes, or blend 1/2–1 cup of beans and stir back in to thicken without changing flavor.
- Too salty: Add an unsalted peeled potato and simmer 10–15 minutes (remove before serving), or add more beans and unsalted stock.
- Chicken dry or stringy: Shred chicken off the heat and stir back into the pot with a splash of stock; avoid overcooking chicken breasts — simmer 10–12 minutes until just cooked through at 165°F (74°C).
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of cooking my own?
A: Yes — rotisserie chicken is a great shortcut. Add shredded meat toward the end of the simmering step so it warms through without breaking down; plan 2–3 cups shredded (about 1.5–2 lb cooked) for this recipe.
Q: How can I make this spicier or milder?
A: For more heat, add 1–2 minced jalapeños or a chopped serrano when sautéing aromatics, or stir in cayenne 1/4–1/2 tsp. To tame heat, omit jalapeños and use mild canned green chiles; dairy toppings like sour cream also mellow spice.
Q: Is it safe to freeze chili with dairy?
A: Dairy can separate when frozen and reheated. For best results, omit cream before freezing and add 1/2 cup cream or coconut milk when reheating. If already frozen with dairy, reheat gently over low heat and whisk to reincorporate.
Q: Can I thicken the chili without flour or cream?
A: Yes — using an immersion blender to puree some of the beans, or mashing 1 cup of beans with a fork, will thicken naturally. You can also use masa harina (1–2 tbsp dissolved in cold water) stirred in and simmered 5 minutes for a subtle corn flavor.
Conclusion
For another well-tested take and visual step-by-step guidance, check out White Chicken Chili (BEST EVER!) – Cooking Classy.
Print
Delicious White Chicken Chili
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy Optional
Description
A cozy, creamy bowl of white chicken chili that’s bright with lime and cilantro, quietly spicy from green chiles, and perfect for chilly nights.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups shredded or diced cooked chicken
- 2 (15 oz) cans white beans, drained and rinsed
- 4 cups chicken stock
- 1 (4 oz) can diced green chiles
- 1/2 cup heavy cream or full-fat coconut milk
- Juice of 1 lime
- Salt and pepper, to taste
- Optional toppings: shredded Monterey Jack cheese, sour cream, chopped cilantro
- Optional garnishes: sliced green onions, diced avocado, extra lime wedges
Instructions
- In a heavy-duty Dutch oven, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant.
- Toast the cumin and oregano for about 30 seconds to bloom the flavors.
- Add the cooked chicken, white beans, chicken stock, and diced green chiles. Simmer for 20-25 minutes, allowing flavors to meld.
- Optionally, blend 1/2 to 1 cup of the beans or use an immersion blender to thicken the chili slightly.
- Stir in the heavy cream or coconut milk and lime juice, adjusting seasoning as needed.
- Serve hot with desired toppings and garnishes.
Notes
This chili reheats well and is perfect for meal prep; can be adapted to be dairy-free or vegetarian.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 60mg