A soothing bowl of White Chicken Chili, brimming with tender chicken and white beans, is the ultimate solution for a chilly evening. Its creamy broth gets a gentle kick from diced green chilies and a base of toasted cumin. With everything ready in under an hour, this soup is a fuss-free dinner that turns a simple weeknight into a cozy, satisfying meal for the whole family.
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Table of Contents
Ingredients for White Chicken Chili
For the chili
- Boneless, skinless chicken breasts – Cut into cubes for easy cooking and tender bites.
- Olive oil – A good quality oil works wonders here to sauté everything to perfection.
- Yellow onion – Finely chopped for that sweet, aromatic base.
- Garlic cloves – Freshly minced for the best flavor—trust me, it’s worth it.
- Diced green chilies – Canned is totally fine and adds that perfect kick.
- Ground cumin – A must-have for that warm, earthy depth.
- Dried oregano – Adds a subtle herbal note that complements the spices.
- Smoked paprika – Just enough smokiness to elevate the dish.
- Chili powder – For a hint of heat and complexity.
- Low-sodium chicken broth – Essential for building the flavorful base.
- White beans – Drain and rinse them well to avoid any excess starch.
- Frozen corn kernels – Adds a sweet, crunchy texture that’s so satisfying.
- Heavy cream – Gives the chili a luxurious, velvety finish.
- Salt and black pepper – Season to taste for balance.
For garnish (optional)
- Fresh cilantro – Chopped for a bright, herby pop on top.
- Lime wedges – A squeeze adds a zesty freshness that ties it all together.
Cook Time for Easy White Chicken Chili
Whenever I’m whipping up this easy White Chicken Chili, I love that it comes together so quickly. A creamy slow-cooked chili with white beans feels comforting, but I don’t always have hours to let it simmer. This zesty lime-infused chili with cilantro is on the table in under an hour, making it the perfect solution for those busy nights when you need a hearty meal fast.
For a stovetop version like mine, the total time is just 50 minutes. If you’re in a real pinch, check out my guide for my favorite Easy Grilled Chicken Breast to use as a super quick shortcut.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 35 minutes | 50 minutes |
How to Make Creamy White Chicken Chili
This savory chicken and green chili stew is a family favorite for a reason. It feels like a warm hug in a bowl, and the process is wonderfully straightforward. Let’s walk through it together, step by step.
Step 1: Brown the Chicken
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 1/2 pounds of cubed chicken breasts and cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Remove the chicken from the pot and set it aside on a plate.
Step 2: Sauté the Aromatics
In the same pot, add 1 finely chopped medium yellow onion and cook for 3–4 minutes, stirring frequently, until the onion becomes softened and translucent. Add 4 minced garlic cloves and cook for 1 more minute until the garlic is fragrant.
Step 3: Toast the Spices
Stir in 2 (4-ounce) cans of diced green chilies, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
Step 4: Simmer the Chili
Pour in 4 cups of low-sodium chicken broth, using a wooden spoon to scrape the bottom of the pot and release any browned bits. Add the cooked chicken back to the pot, along with 2 (15-ounce) cans of drained and rinsed white beans and 1 cup of frozen corn kernels. Bring the mixture to a simmer and cook for 15–20 minutes, stirring occasionally.
Step 5: Finish and Serve
Stir in 1/2 cup of heavy cream and season with salt and black pepper to taste. Cook for an additional 5 minutes until the chili is heated through and slightly thickened. Serve hot, garnished with 1/4 cup of chopped cilantro and lime wedges, if desired.
Pro Tips & Tasty Tweaks
I’ve made this spicy White Chicken Chili more times than I can count, and over the years I’ve picked up a few tricks that make it even better. Here are my favorite ways to tweak this classic winter comfort food to suit any taste or occasion.
- Flavor Swap: If you’re out of heavy cream, full-fat coconut milk is a fantastic dairy-free substitute that adds a subtly sweet, rich creaminess.
- Diet Tweak: For a leaner version, swap the chicken breasts for ground turkey. You can find more inspiration in my collection of healthy soup recipes.
- Prep Trick: To save even more time, use a store-bought rotisserie chicken. Simply shred the meat and add it in during the last 10 minutes of simmering.
- Storage Tip: This chili stores beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days, and the flavors meld together even more. For another great make-ahead meal, try my classic chicken soup recipe.
White Chicken Chili
Ingredients
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 cans diced green chilies 4-ounce each
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 4 cups low-sodium chicken broth
- 2 cans white beans 15-ounce each, drained and rinsed
- 1 cup frozen corn kernels
- 0.5 cup heavy cream
- salt and black pepper to taste
- 0.25 cup fresh cilantro chopped, optional for garnish
- 1 lime lime cut into wedges, optional for serving
Equipment
- Large pot
- spatula
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken cubes and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken and set aside.
- In the same pot, add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the diced green chilies, cumin, oregano, smoked paprika, and chili powder. Cook for 1 minute to toast the spices, stirring constantly.
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the cooked chicken back to the pot, along with the white beans and corn. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- Stir in the heavy cream and season with salt and black pepper to taste. Cook for an additional 5 minutes until the chili is heated through and slightly thickened.
- Serve hot, garnished with chopped cilantro and a squeeze of lime juice, if desired.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This White Chicken Chili isn’t just soul-warming comfort food—it’s packed with nourishment too. I love serving meals that taste indulgent while still providing real nutritional value, and this hearty cumin-spiced corn and bean soup delivers beautifully.
Chicken breast offers lean protein to keep you full and satisfied, while the white beans add fiber and essential minerals. The spices aren’t just for flavor either—cumin and chili powder contain antioxidants that add an extra health boost to every spoonful. For more nutritious meal ideas, explore my collection of healthy soup recipes or try my Mexican sweet potato chicken soup for another fiber-rich option.
According to SNAP-Ed NY White Chicken Chili, this dish can be part of a balanced diet when prepared with attention to sodium and fat content. Using low-sodium broth and moderate cream keeps it heart-healthy while still delivering that creamy texture we all love.
A Lighter Version of Creamy White Chicken Chili
Sometimes I’m craving that comforting bowl of White Chicken Chili but want to lighten things up a bit. Over the years, I’ve perfected some simple swaps that maintain all the flavor while cutting back on calories—because goodness knows we all need those options during busy weeks!
Instead of heavy cream, try using plain Greek yogurt stirred in at the very end. It adds the same tangy creaminess with extra protein and less fat. You could also use reduced-fat coconut milk if you prefer a dairy-free option. For another lean protein idea, my cilantro lime chicken uses similar flavors with a lighter approach.
If you’re watching sodium, simply reduce or omit the added salt and lean on the spices and aromatics for flavor. The green chilies, cumin, and garlic provide so much depth that you might not miss it at all. For more inspiration on lightening up classic dishes, check out my chicken burgers recipe—they’re another family favorite that doesn’t weigh us down.
Thoughtful Tips for Special Diets
When my cousin started managing her blood sugar, we had to rethink some of our family favorites together. I learned that with a few thoughtful tweaks, this White Chicken Chili can be just as delicious while being more diabetic-friendly. It’s all about balancing flavors and making smart swaps that keep everyone at the table happy.
For a lower glycemic version, you can reduce the corn or replace it with extra beans, which have a gentler impact on blood sugar. If you’re sugar-conscious, be sure to check your chicken broth labels—some brands contain hidden sugars that might surprise you. Using homemade broth gives you complete control over ingredients.
Portion size matters too—I’ve found that serving this chili with a big green salad helps create a balanced meal that keeps energy levels steady. Remember, the beans provide sustained energy while the protein from chicken helps with satisfaction between meals. Little adjustments can make a big difference in how a meal makes you feel!
How to Serve White Chicken Chili
I’ll never forget the first time I served this White Chicken Chili to my book club—the room went completely silent except for the sound of spoons clinking against bowls. There’s something magical about gathering friends around a steaming pot of this savory chicken and green chili stew that just feels like home.
For the ultimate experience, set up a topping bar with all the fixings: extra cilantro, diced avocado, a dollop of sour cream, and those essential lime wedges. The zesty lime-infused chili with cilantro comes alive when everyone can customize their bowl exactly how they like it. I always serve it with warm cornbread or tortilla chips for dipping—the crunch contrast with the creamy broth is pure perfection.
For drink pairings, I love a crisp green salad with citrus vinaigrette on the side—it cuts through the richness beautifully. If you’re serving a crowd, my stuffed chicken breasts make a fantastic second main course, or try my black bean succotash as a complementary side dish. This tender shredded chicken in creamy broth truly shines when surrounded by simple, fresh accompaniments that let the chili itself remain the star.
Mistakes to Avoid
Over the years, I’ve made every possible mistake with this White Chicken Chili—sometimes you learn best by fixing your own kitchen errors! Watching friends and family prepare this recipe has taught me the most common pitfalls that can turn this creamy slow-cooked chili with white beans into a bland or overly-thick disappointment.
Never rush the aromatics—if you don’t sauté your onions and garlic until truly fragrant, you’ll miss the flavor foundation that makes this dish special. Another mistake I’ve made: adding dairy too early. If you stir in cream or yogurt while the soup is boiling, it can curdle and ruin that smooth texture we love. For perfect chicken every time, check out my easy grilled chicken breast technique—it ensures tender, juicy meat for any recipe.
According to Campbell’s Kitchen White Chicken Chili, overseasoning is another common error. Remember you can always add more spice at the end, but you can’t take it out once it’s in the pot! Finally, don’t skip the lime juice at serving time—that bright acidity balances the richness perfectly. For another soup that teaches careful seasoning, try my tom kha gai soup—it’s all about balancing those Thai flavors.
I’ll never forget the time I accidentally used hot green chilies instead of mild—my family still teases me about that fiery batch! Now I always taste my ingredients before adding them, and I recommend you do the same.
How to Store White Chicken Chili
This White Chicken Chili actually improves overnight as the flavors meld together—I always make extra because it reheats so beautifully. My grandmother used to say soups and stews tell their best stories on the second day, and I’ve found that especially true with this savory chicken and green chili stew.
Let the chili cool completely before transferring it to airtight containers. I prefer glass containers because they don’t absorb flavors and you can see what’s inside. Store it in the refrigerator for up to 4 days, or freeze it for up to 3 months. For freezing, leave about an inch of space at the top since the liquid will expand as it freezes.
When reheating, do it gently over medium-low heat on the stove, stirring occasionally. If the chili seems too thick after storage, just add a splash of chicken broth to bring it back to the perfect consistency. The beans will continue to absorb liquid as it sits, so don’t worry if it thickens up—that’s completely normal! For another make-ahead meal that stores beautifully, try my classic chicken soup recipe or my sweet potato chicken soup for variety.
Try This White Chicken Chili Yourself
I can’t wait for you to experience this White Chicken Chili in your own kitchen—the moment that first spoonful of tender shredded chicken in creamy broth hits your tongue, you’ll understand why this recipe has become such a beloved tradition in our home. There’s something magical about how these simple ingredients transform into such comfort.
Last winter, during a sudden snowstorm that left us housebound for days, this chili became our sustenance and celebration. We ate it by the fireplace, watching the snow pile up, and I realized that the best meals aren’t just about nourishment—they’re about the memories we create around the table. That zesty lime-infused chili with cilantro became our storm companion, warming us from the inside out.
Whether you’re feeding a crowd on game day or simply need a cozy weeknight dinner, this hearty cumin-spiced corn and bean soup will never let you down. For more family favorites, explore my bbq chicken breasts for summer grilling, or try my Japanese chicken recipe when you’re craving global flavors. If you love stuffed dishes, my broccoli and cheese stuffed chicken makes a fantastic dinner centerpiece, and my chicken souvlaki recipe brings Greek island vibes right to your kitchen.
Now it’s your turn—gather those ingredients, put on your favorite apron, and create your own White Chicken Chili memories. I’d love to hear how it turns out for you!
Frequently Asked Questions
What goes in white chicken chili?
The foundation includes chicken, white beans, green chilies, and aromatics like onions and garlic. I also add corn for sweetness, cumin for warmth, and a creamy element like broth with a touch of dairy. The beauty of this Easy White Chicken Chili is how customizable it is—you can adjust the heat and creaminess to your preference.
What is the secret to a creamy white chicken chili?
The creaminess comes from both the natural starch of the beans and careful addition of dairy at the right time. I stir in cream or Greek yogurt at the very end, off the heat, to prevent curdling. For another creamy soup option, my Mexican sweet potato chicken soup achieves richness without heavy cream.
What are the four ingredients in white chicken chili?
While most recipes use more ingredients, the absolute essentials are chicken, white beans, green chilies, and chicken broth. Everything else enhances the flavor, but these four create the basic structure of this wonderful winter comfort food. Of course, I recommend using the full recipe for the most flavorful results!
What are some common mistakes to avoid when making white chicken chili?
The biggest mistakes include overheating dairy (causing curdling), underseasoning, and not sautéing aromatics properly. Also avoid using dried herbs instead of fresh—cilantro especially makes a huge difference when fresh. Take your time building flavors layer by layer for the best Creamy White Chicken Chili experience.
More Cozy Chicken Dinners To Try
If you loved this White Chicken Chili, you’ll adore these other family-friendly recipes that bring comfort to any table.
– Brazilian Mounjaro Chicken – A vibrant, citrus-marinated chicken dish that brings Brazilian street food flavors right to your kitchen.
– Juicy Chicken Burgers – Perfectly seasoned patties that stay moist and flavorful, great for weeknight dinners or summer barbecues.
– Herb-Stuffed Chicken Breasts – Elegant enough for company but easy enough for Tuesday nights, with melty cheese and fresh herbs.
– Southwestern Black Bean Succotash – A colorful vegetable side that pairs perfectly with any Mexican-inspired main dish.
