The Best White Chicken Chili Recipe (Creamy, Hearty & Ready in 45 Minutes)

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6 | Calories: 380 kcal per serving

White chicken chili is different from regular chili. Instead of beef and tomatoes, you get tender chicken, creamy white beans, and green chiles. It is lighter but just as filling.

This version is thick, creamy, and packed with flavour. Every spoonful has chicken, beans, and just the right amount of heat. It is the kind of meal that disappears fast.

Forty-five minutes and you have a pot of chili that feeds six people. Make it tonight and eat leftovers all week.

Why You Will Love This Recipe

White chicken chili is a game changer. Here is what makes this recipe special.

It is lighter than regular chili. No heavy beef or thick tomato sauce. This feels fresh and comforting at the same time.

The flavour is incredible. Garlic, cumin, green chiles, and lime all work together perfectly. Every bite tastes amazing.

It is ready in under an hour. Most chili recipes take hours. This one is done in forty-five minutes start to finish.

Everyone loves the toppings. Cheese, avocado, sour cream, and tortilla chips turn this into something special.

It freezes perfectly. Make a double batch. Freeze half. You have dinner ready whenever you need it.

Ingredients

• 1.5 lbs (680g) boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (800g total) white beans (great northern or cannellini), drained
• 1 can (120g) diced green chiles
• 4 cups (950ml) chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup (120g) sour cream
• ½ cup (60g) shredded Monterey Jack cheese
• Juice of 1 lime
• Fresh cilantro, chopped (for topping)
• Avocado slices (for topping)
• Tortilla chips (for serving)

Equipment Needed

• Large pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon
• Can opener
• Fork (for shredding chicken)
• Ladle
• Bowls for serving

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat.

Step 2: Add the whole chicken breasts to the pot. Cook for 5 minutes on each side until lightly browned. They do not need to be fully cooked yet.

Step 3: Remove the chicken from the pot and set it aside on a plate.

Step 4: In the same pot, add the diced onion. Cook for 4 minutes until it gets soft.

Step 5: Add the minced garlic. Cook for 30 seconds while stirring.

Step 6: Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds flavour.

Step 7: Add the white beans, green chiles, cumin, chili powder, oregano, salt, and pepper. Stir everything together.

Step 8: Put the chicken breasts back in the pot. Push them down into the liquid.

Step 9: Bring everything to a boil. Then turn the heat down to medium-low.

Step 10: Cover the pot and let it simmer for 20 minutes. The chicken should be fully cooked and easy to shred.

Step 11: Take the chicken out of the pot. Use two forks to shred it into bite-sized pieces.

Step 12: Put the shredded chicken back in the pot. Stir it in.

Step 13: Turn off the heat. Stir in the sour cream, shredded cheese, and lime juice. Mix until the cheese melts.

Step 14: Taste and add more salt or lime if needed.

Step 15: Serve in bowls. Top with fresh cilantro, avocado slices, extra cheese, and tortilla chips on the side.

@thestayathomechef

Substitutes & Swaps

Chicken breasts: Chicken thighs stay juicier and have more flavour. Rotisserie chicken saves time. Just shred it and add it at the end.

White beans: Great northern beans and cannellini beans both work. Chickpeas work too but change the texture slightly.

Green chiles: Use fresh jalapeños if you want more heat. One jalapeño equals one can of green chiles.

Chicken broth: Vegetable broth works fine. For richer flavour, use half broth and half cream.

Sour cream: Greek yogurt works as a lighter substitute. Heavy cream makes it richer and thicker.

Variations

Spicy White Chicken Chili: Add 1 diced jalapeño with the onions. Top with extra hot sauce and pepper jack cheese.

Creamy White Chicken Chili: Use 3 cups broth and 1 cup heavy cream instead of all broth. Stir in cream cheese at the end.

Slow Cooker White Chicken Chili: Put everything except sour cream, cheese, and lime in the slow cooker. Cook on low for 6 hours. Shred chicken. Stir in sour cream, cheese, and lime before serving.

Green Chili Chicken Chili: Double the green chiles. Add 1 diced poblano pepper. Top with green salsa.

Buffalo White Chicken Chili: Add ¼ cup buffalo sauce with the broth. Top with blue cheese crumbles and celery.

Tips & Tricks

Brown the chicken first. This adds colour and flavour to the whole pot. Even though you take it out, the browned bits stay behind.

Scrape the bottom of the pot. After adding the broth, scrape up all the brown bits. This is where tons of flavour hides.

Simmer gently. A hard boil makes the chicken tough and stringy. Low and slow keeps it tender.

Shred while hot. Chicken is easiest to shred right after cooking. Let it cool for 2 minutes then use two forks.

Add dairy at the end. Sour cream and cheese should go in after you turn off the heat. Otherwise they can separate.

Adjust thickness. Too thick? Add more broth. Too thin? Mash some of the beans against the side of the pot.

Make it ahead. This tastes even better the next day. Make it tonight. Eat it tomorrow. The flavours get deeper.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	380 kcal
Total Fat	14g
Saturated Fat	6g
Carbohydrates	28g
Fibre	8g
Sugars	3g
Protein	36g
Sodium	780mg

Nutrition is based on one serving made with chicken breasts, white beans, chicken broth, sour cream, and cheese. Does not include optional toppings.

Frequently Asked Questions (FAQs)

Can I use canned chicken?

You can, but fresh chicken tastes much better. If you use canned, drain it well and add it at the end with the sour cream.

Why is my chili watery?

You used too much broth or did not simmer it long enough. Let it simmer uncovered for 10 extra minutes to thicken it up.

Can I make this spicier?

Yes. Add jalapeños, cayenne pepper, or hot sauce. Start with a little and taste as you go.

How long does this last in the fridge?

It keeps for 4 to 5 days in sealed containers. The flavours get even better after a day or two.

Can I freeze white chicken chili?

Yes. Freeze it for up to 3 months. Thaw overnight in the fridge. Reheat on the stove and add fresh sour cream.

What if I do not have green chiles?

Use a diced poblano pepper or jalapeño instead. Or leave them out completely. The chili will be milder but still good.

What should I serve with this?

Cornbread, tortilla chips, quesadillas, or rice all work great. A simple green salad balances out the richness.

The Chili That Changed Everything

Most people think chili has to be red and beef-based. Then they try white chicken chili and realize there is a whole other world of flavour out there.

Make this once. Watch everyone ask for seconds. Add it to your regular rotation and never look back.

Made this recipe? Tell me in the comments if you went mild or spicy. I want to know how much heat everyone adds.