This White Chicken Chili is a comforting and flavorful dish made with tender shredded chicken, white beans, green chilies, and a touch of spice. It has a creamy texture without being too heavy, making it a great alternative to traditional beef chili.
With minimal prep time, this recipe is perfect for busy weeknights. Using rotisserie or leftover chicken speeds up the process, while ingredients like cumin, lime juice, and green chilies add layers of flavor. Whether cooked on the stovetop, in a slow cooker, or in an Instant Pot, this dish is simple to prepare and easy to customize with your favorite toppings.
Why You’ll Love This Recipe
- Quick and Easy – Uses pre-cooked chicken to cut down on time.
- Rich and Creamy – Balanced with bold flavors and a velvety texture.
- Versatile Cooking Methods – Can be made on the stovetop, in a slow cooker, or in an Instant Pot.
- Healthy and Satisfying – Packed with protein, fiber, and wholesome ingredients.
- Great for Meal Prep – Stores well and tastes even better the next day.
Essential Tools & Equipment
To prepare this recipe, you will need:
- Large pot or Dutch oven – For cooking on the stovetop.
- Slow cooker or Instant Pot – Alternative cooking methods.
- Cutting board and sharp knife – For chopping onions and garlic.
- Wooden spoon or spatula – For stirring ingredients.
- Ladle – For serving.
- Blender or food processor (optional) – For thickening the chili.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- ½ small lime, juiced
- Salt and freshly ground black pepper, to taste
Beans & Creamy Elements
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (frozen or fresh)
- 2 heaping cups shredded cooked chicken (rotisserie or leftover)
Toppings
- Fresh cilantro
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Tortilla chips
- Green onions, chopped
- Sliced avocado
Step-by-Step Instructions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium-high heat.
- Add chopped onion and sauté for 3-5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
2. Build the Flavor
- Pour in the chicken broth.
- Add diced green chilies, cumin, paprika, oregano, cayenne, lime juice, salt, and pepper.
- Stir well to combine.
3. Prepare the Beans (Optional for a Creamier Texture)
- Drain and rinse the great northern beans.
- For a thicker chili, blend one ladleful of beans with a splash of broth in a food processor until smooth, then add back to the pot.
4. Simmer the Chili
- Add the whole beans, pureed beans, and corn to the pot.
- Bring to a gentle simmer and cook uncovered for 15-30 minutes, stirring occasionally.
5. Finish and Serve
- Remove from heat and stir in the sour cream (or Greek yogurt) and shredded chicken.
- Ladle into bowls and garnish with cilantro, shredded cheese, avocado, and tortilla chips as desired.
- Serve warm.
How to Serve White Chicken Chili
This chili is flavorful on its own but can be elevated with the right pairings. Here are some of the best ways to serve it:
Toppings for Extra Flavor and Texture
- Shredded Cheese – Monterey Jack, cheddar, or pepper jack melt well and add richness.
- Fresh Cilantro – Brightens the dish with a fresh, herbal flavor.
- Avocado Slices – Adds creaminess and balances the heat.
- Tortilla Chips – Provides a crunchy contrast and is perfect for scooping.
- Green Onions – Adds a mild onion flavor and enhances presentation.
- Sour Cream or Greek Yogurt – Creates a richer texture and balances spices.
- Lime Wedges – A squeeze of lime juice brings out the chili’s flavors.
Side Dish Recommendations
Pairing this chili with a complementary side dish can make it a more complete meal. Here are some great options:
- Cornbread – A classic pairing that adds sweetness and texture.
- Flour or Corn Tortillas – Great for dipping or wrapping with chili.
- Mexican Rice – A flavorful side that enhances the dish’s Tex-Mex profile.
- Quinoa – A high-protein, gluten-free option that adds texture.
- Roasted Vegetables – A simple, healthy side that balances the richness.
- Coleslaw – A refreshing contrast with a bit of crunch.
- Grilled Cheese Sandwich – A hearty side that pairs well with the creamy chili.
- Garlic Bread – Adds a crispy, buttery element.
Common Mistakes & How to Avoid Them
Even simple recipes can go wrong if certain steps are overlooked. Here are some common mistakes and tips to get the best results.
1. Skipping the Sauté Step
Why it matters: Cooking the onions and garlic first enhances the depth of flavor.
How to fix it: Always sauté the aromatics until soft and fragrant before adding liquids.
2. Overcooking the Chicken
Why it matters: Since the chicken is already cooked, excessive simmering can make it dry.
How to fix it: Stir in the shredded chicken at the end, just before serving.
3. Not Adjusting the Thickness
Why it matters: The chili’s texture should be creamy but not overly thick or watery.
How to fix it: Blend some beans for a thicker texture, or add extra broth if it’s too thick.
4. Underseasoning
Why it matters: Spices can lose intensity while cooking, resulting in a bland dish.
How to fix it: Taste the chili before serving and adjust salt, lime juice, or spices as needed.
5. Using Too Much Heat
Why it matters: Adding too much cayenne or spicy chilies can overpower the other flavors.
How to fix it: Start with a small amount of spice and gradually increase if needed.
6. Not Letting It Simmer Long Enough
Why it matters: Simmering allows flavors to develop and blend together.
How to fix it: Let the chili cook for at least 15-30 minutes to enhance depth of flavor.
7. Forgetting About Storage & Reheating
Why it matters: Proper storage ensures that leftovers taste just as good.
How to fix it: Store in an airtight container in the refrigerator for up to four days or freeze for longer storage.
How to Make the Best White Chicken Chili
Follow these additional tips to get the most flavorful and well-balanced chili:
- Use freshly squeezed lime juice for the best bright, tangy flavor.
- For a richer texture, use full-fat Greek yogurt or sour cream instead of low-fat versions.
- If using fresh corn, roast or grill it first to add a smoky, caramelized flavor.
- Experiment with different cheeses like cotija or smoked gouda for a unique twist.
- If using an Instant Pot or slow cooker, reduce the broth slightly since less evaporation occurs.
Expert Tips for the Best White Chicken Chili
- Use Rotisserie Chicken for Convenience – Pre-cooked chicken saves time and absorbs flavors well.
- Blend Some Beans for Creaminess – Pureeing a portion of the beans thickens the chili without adding extra dairy.
- Adjust the Spice Level – Add extra cayenne, jalapeños, or hot sauce if you prefer a spicier chili.
- Let It Simmer for Better Flavor – Allowing the ingredients to cook together enhances the taste.
- Garnish Right Before Serving – Fresh toppings like cilantro, avocado, and shredded cheese add texture and flavor.
- Balance the Acidity – A squeeze of lime juice brightens the dish and balances the richness.
- Avoid Overcooking the Chicken – Add it at the end to keep it tender and juicy.
Storage & Reheating Instructions
White Chicken Chili stores well, making it perfect for meal prep. Follow these guidelines to keep it fresh and flavorful.
Refrigeration
- Let the chili cool to room temperature before storing.
- Transfer to an airtight container and refrigerate for up to 4 days.
Freezing
- Store in a freezer-safe container or zip-top bag, leaving room for expansion.
- Freeze for up to 3 months.
- To thaw, place in the refrigerator overnight.
Reheating
- Stovetop: Heat over medium-low, stirring occasionally, until warmed through. Add a splash of broth if needed.
- Microwave: Reheat in 1-minute intervals, stirring in between, until hot.
- Slow Cooker: Heat on low for 1-2 hours for a hands-off option.
Frequently Asked Questions (FAQs)
1. Can I Make White Chicken Chili Without Dairy?
Yes. Substitute sour cream with coconut cream, dairy-free yogurt, or cashew cream for a creamy texture.
2. What Are the Best Beans to Use?
Great northern beans are ideal, but cannellini or navy beans work well too.
3. How Can I Thicken the Chili Without Blending Beans?
Try adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or stirring in a small amount of mashed potatoes.
4. Can I Use Fresh Chicken Instead of Cooked Chicken?
Yes. Add raw chicken breasts or thighs directly to the broth, let them simmer for about 20 minutes, then shred and return to the pot.
5. Is This Recipe Gluten-Free?
Yes. All ingredients in this recipe are naturally gluten-free, but check broth and toppings for any additives.
6. Can I Make This in a Slow Cooker or Instant Pot?
- Slow Cooker: Combine all ingredients except dairy and cook on low for 6 hours or high for 3-4 hours. Stir in sour cream and chicken at the end.
- Instant Pot: Sauté onions and garlic, then add remaining ingredients. Pressure cook for 10 minutes, quick release, and stir in sour cream.
7. What Can I Do If My Chili Is Too Spicy?
Add extra sour cream, Greek yogurt, or a splash of coconut milk to mellow the heat.
8. Can I Use Another Type of Meat?
Yes. Shredded turkey, ground chicken, or even pork can work as substitutes.
9. How Can I Make This a Vegetarian Chili?
Replace chicken with extra beans, roasted vegetables, or tofu for a plant-based version.
10. What’s the Best Way to Serve This Chili for a Party?
Set up a chili bar with different toppings like shredded cheese, diced avocado, jalapeños, tortilla chips, and lime wedges so guests can customize their bowls.
Conclusion
White Chicken Chili is a versatile, flavorful dish that’s perfect for any occasion. With its creamy texture, balanced spices, and simple preparation, it makes for an easy weeknight meal or a crowd-pleasing option for gatherings. Whether you cook it on the stovetop, in a slow cooker, or in an Instant Pot, the result is always a comforting bowl of chili.
By following the storage and reheating tips, this dish can be enjoyed as leftovers without losing its quality. With endless ways to customize, from dairy-free versions to spicier variations, it’s a recipe that can be tailored to suit any preference.
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White Chicken Chili
Ingredients
Base Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about ½ cup)
- 2 garlic cloves finely minced (or 1 ½ teaspoons garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1 ½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ small lime juiced
- Salt & freshly ground black pepper to taste
Beans & Creamy Elements:
- 2 15 oz cans great northern beans, drained and rinsed
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn frozen or fresh
- 2 heaping cups shredded cooked chicken rotisserie or leftover
Topping Suggestions:
- Fresh cilantro
- Shredded cheese cheddar, Monterey Jack, or pepper jack
- Tortilla chips
- Green onions chopped
- Sliced avocado
Instructions
Sauté the Aromatics:
-
Heat olive oil in a large pot (5-6 quarts) over medium-high heat.
-
Add chopped onion and sauté for 3-5 minutes until softened.
-
Stir in garlic and cook for 30 seconds until fragrant.
Build the Flavor:
-
Pour in the chicken broth and add green chilies, cumin, paprika, oregano, cayenne, lime juice, salt, and pepper.
Stir well to combine.
-
Prepare the Beans (Optional for Creaminess):
-
Drain and rinse the great northern beans.
-
For a thicker chili, blend one ladleful of beans with a splash of broth in a food processor until smooth, then add back to the pot.
Simmer the Chili:
-
Add the whole beans, pureed beans, and corn to the pot.
-
Bring to a gentle simmer and cook uncovered for 15-30 minutes, stirring occasionally.
Finish & Serve:
-
Remove from heat and stir in the sour cream (or Greek yogurt) and shredded chicken.
-
Ladle into bowls and garnish with cilantro, shredded cheese, avocado, and tortilla chips as desired.
-
Serve warm and enjoy!
Notes
Thicker Chili Option: Blending some of the beans adds a creamy texture without extra dairy.
Make Ahead: This chili reheats well and makes great leftovers!
Slow Cooker & Instant Pot Adaptations: This recipe can be made in a slow cooker (low for 6 hours or high for 3-4) or an Instant Pot (pressure cook for 10 minutes, then quick release).
