Best White Chicken Chili Recipe

This Best White Chicken Chili Recipe is the very definition of comfort in a bowl. It’s creamy, hearty, and comes together so easily, making it one of my go-to meals for those busy weeknights when you’re craving something truly satisfying.

My Dad, James, was the king of Sunday suppers, and this chili was his masterpiece. I can still picture him standing over the stove, the warm steam fogging up the kitchen windows on a chilly autumn afternoon. He’d let me help stir, and the whole house would fill with the comforting scent of cumin and oregano. He always said a good chili could warm you from the inside out, and he was absolutely right. This recipe feels like a warm hug from him, every single time.

What Makes This Chili Special

• Quick & Easy: This recipe is perfect for a weeknight, coming together in under an hour with minimal fuss.
• Creamy & Flavorful: The combination of sour cream and cream cheese creates a luxuriously creamy texture without being too heavy.
• Wonderfully Versatile: The toppings are where you can really make it your own! Don’t be shy with the avocado, cilantro, and lime.
• One-Pot Meal: Fewer dishes are always a bonus, and this entire meal comes together in just one large pot or Dutch oven.

What You’ll Need

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 4 cups chicken broth
• 2 (15 oz) cans white beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 3 cups cooked shredded chicken
• 1 cup frozen corn
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1/2 cup shredded Monterey Jack cheese

For Topping:

• Fresh cilantro, chopped
• Sliced avocado
• Sliced jalapeño
• Shredded cheese
• Lime wedges

Putting It All Together

First, Build Your Flavor Base

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it has softened, which usually takes about 5 minutes. This simple step builds the first, most important layer of flavor.

Next, Awaken the Spices

Stir in the minced garlic, ground cumin, chili powder, paprika, and dried oregano. Cook until everything is wonderfully fragrant, for just about a minute. Your kitchen will start to smell absolutely divine right about now!

Then, Add the Heart of the Chili

Add the chicken broth, drained and rinsed white beans, green chilies, shredded chicken, corn, salt, and pepper. Give it all a good stir to combine. I love using rotisserie chicken here to make things even easier.

Letting the Flavors Mingle

Bring the mixture to a gentle boil, then immediately reduce the heat and let it simmer for 20 minutes, stirring every so often. This is where all those wonderful flavors get to know each other and meld together beautifully.

The Secret to a Creamy Finish

Stir in the sour cream, softened cream cheese, and shredded Monterey Jack cheese until everything is melted and the chili is thick and creamy. Make sure your cream cheese is nice and soft to help it melt in smoothly without any lumps.

A Final Taste and Tweak

Give the chili a taste and adjust the seasoning if needed. Sometimes it needs another pinch of salt, but it’s always best to check first!

Time to Serve and Enjoy

Ladle the chili into bowls and have fun with the toppings! A little fresh cilantro, some creamy avocado, a few slices of jalapeño, a sprinkle of cheese, and a bright squeeze of lime juice make it perfect.

A Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. The values are calculated using standard software and should be considered an approximation.

For a Lighter Touch

• Swap the Dairy: For a lighter version, you can substitute plain Greek yogurt for the sour cream and use a low-fat cream cheese (neufchâtel). It still gives you that wonderful creaminess with a little less fat.
• Add More Veggies: Feel free to bulk up the chili with more vegetables! Some diced bell peppers (any color!) or zucchini sautéed with the onions would be a delicious and nutritious addition.
• Use Low-Sodium Broth: To better control the salt content, always opt for a low-sodium chicken broth. You can adjust the salt yourself at the end.

How We Love to Serve It

• With Cornbread: There’s nothing better than a warm slice of skillet cornbread for dipping into this creamy chili. It’s a classic pairing for a reason!
• Over Rice: For an even heartier meal, try serving the chili over a bed of fluffy white or brown rice. The rice soaks up the creamy sauce wonderfully.
• With a Simple Salad: A crisp green salad with a light vinaigrette on the side offers a fresh, bright contrast to the rich and creamy chili.

A Few Tips for Success

• Not Softening the Cream Cheese: Tossing in a cold block of cream cheese can result in a lumpy chili. Be sure to let it sit out on the counter for a bit to soften before stirring it in for a silky-smooth finish.
• Boiling After Adding Dairy: Once you add the sour cream and cheeses, keep the heat low. Boiling the chili at this stage can cause the dairy to curdle or separate. A gentle heat is all you need to melt everything together.
• Forgetting to Rinse the Beans: The liquid in canned beans can be starchy and salty. Rinsing them before adding them to the pot will give you a cleaner flavor and better texture.

Saving Your Leftovers

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. It’s one of those magical dishes that often tastes even better the next day! For longer storage, you can freeze it in a freezer-safe container for up to 3 months. Just be aware that the texture of the dairy might change slightly upon reheating, but it will still be delicious.

A Parting Note

Food is so much more than just what we eat; it’s the memories we attach to it. I hope this recipe brings as much warmth and comfort to your table as it has to mine over the years. I encourage you to gather your loved ones, share a bowl, and create your own beautiful memories.

Your Questions Answered

Can I use my slow cooker for this recipe?

Absolutely! To adapt this for a slow cooker, sauté the onions, garlic, and spices as directed in a skillet. Then, transfer that mixture to your slow cooker and add the broth, beans, chilies, chicken, and corn. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the sour cream and cheeses during the last 30 minutes of cooking.

What’s the best way to thicken my chili?

If you’d like a thicker chili, you can let it simmer uncovered for a little longer to allow some of the liquid to evaporate. Another easy trick is to mash some of the white beans with a fork before adding them to the pot, as their natural starches will help thicken the chili.

How can I adjust the spice level?

This recipe is very mild, getting just a tiny bit of warmth from the canned green chilies and chili powder. It’s definitely family-friendly. If you prefer more heat, you can add a finely diced jalapeño along with the onions, use a spicier chili powder, or add a pinch of cayenne pepper.

Best White Chicken Chili Recipe

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• Author: Sarah
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Best White Chicken Chili Recipe is the very definition of comfort in a bowl—creamy, hearty, and quick enough for busy weeknights.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 4 cups chicken broth
• 2 (15 oz) cans white beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 3 cups cooked shredded chicken
• 1 cup frozen corn
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for topping)
• Sliced avocado (for topping)
• Sliced jalapeño (for topping)
• Shredded cheese (for topping)
• Lime wedges (for topping)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened, about 5 minutes.
2. Stir in garlic, cumin, chili powder, paprika, and oregano. Cook for 1 minute until fragrant.
3. Add chicken broth, beans, green chilies, shredded chicken, corn, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
5. Stir in sour cream, softened cream cheese, and Monterey Jack cheese until melted and creamy.
6. Taste and adjust seasoning if needed.
7. Serve in bowls with your choice of toppings: cilantro, avocado, jalapeño, cheese, and lime wedges.

Notes

To lighten this chili, use Greek yogurt instead of sour cream and low-fat cream cheese. Add more veggies like bell peppers or zucchini for extra nutrition. For slow cooker adaptation, cook on low 4–6 hours or high 2–3 hours, adding dairy at the end.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 430
• Sugar: 4g
• Sodium: 700mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 95mg

Keywords: white chicken chili, creamy chili, easy chili recipe, comfort food