This white chicken chili is creamy, bright, and comforting. Tender shredded chicken, soft white beans, sweet corn, and a gentle hit of green chiles make a bowl that smells of warm spices and fresh cilantro. It’s easy to make on a weeknight, yet hearty enough for a cozy weekend dinner. If you like chicken-forward, slightly spicy soups with a creamy finish, this one will become a favorite. For a different chicken snack idea, try these Parmesan Cloud Chicken Bombs for an easy appetizer to serve alongside.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 430 kcal
- Protein: 35 g
- Carbohydrates: 28 g
- Fat: 12 g
- Fiber: 6 g
- Sugar: 4 g
- Sodium: 700 mg
(Values are estimates based on the listed ingredients and typical product varieties.)
Why Make This White Chicken Chili
This recipe is quick, satisfying, and full of texture. The tender shredded chicken blends with creamy white beans and sweet corn for a balanced mouthfeel. The diced green chilies add gentle heat and a bright aroma without overpowering the dish. It’s a crowd-pleaser that looks and smells like a restaurant meal but comes together easily at home.
How to Make White Chicken Chili
Start by cooking the chicken, then build flavor with sautéed onion and garlic. Add beans, corn, and spices, then simmer so the flavors meld. Finish with sour cream and cheese for creaminess. The method is forgiving, so you can adjust spice or thickness to your taste as it simmers.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- 1/2 cup sour cream
- 1/2 cup shredded cheese (optional)
- Chopped cilantro for garnish
Directions:
Step 1: Preparation
Season the chicken lightly with salt and pepper. In a large pot over medium heat, cook the chicken until no longer pink inside, about 8–10 minutes per side depending on thickness. Remove the chicken and place on a cutting board to cool slightly, then shred with two forks.
Step 2: Sautéing
In the same pot, add the chopped onion and minced garlic. Sauté over medium heat until the onion is soft and translucent and smells sweet, about 5 minutes. Scrape up any browned bits from the bottom of the pot to keep flavor.
Step 3: Cooking
Return the shredded chicken to the pot. Add the drained white beans, diced green chilies, chicken broth, corn, cumin, oregano, and salt and pepper. Stir to combine. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20 minutes so the flavors meld and the liquid reduces slightly.
Step 4: Finishing
Stir in the sour cream until smooth and heat through but do not boil after adding dairy. If using, add shredded cheese and stir until melted. Taste and adjust salt and pepper. Serve hot in bowls and garnish with chopped cilantro for a fresh, herbal finish.
How to Serve White Chicken Chili
Serve this chili with warm corn tortillas, crusty bread, or over rice. Top bowls with extra sour cream, shredded cheese, sliced avocado, lime wedges, or crunchy tortilla strips. It works well as a main dish for family dinners or ladled into thermoses for a hearty lunch on the go.
How to Store White Chicken Chili
- Refrigerator: Let the chili cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low heat, stirring often. Add a splash of broth or water if it thickened in the fridge. Avoid boiling after adding dairy to prevent curdling.
Expert Tips for Perfect White Chicken Chili
- Use tender chicken: Pound breasts to even thickness or use thin-cut breasts so they cook quickly and evenly.
- Shred while warm: Shred chicken right after it cools so it falls apart easily and soaks up more flavor.
- Rinse canned beans: Rinsing reduces sodium and improves texture.
- Control the heat: Use mild or hot diced green chilies based on your taste. Add a pinch of cayenne if you want more spice.
- Adjust thickness: For a thicker chili, mash a few beans against the pot or simmer longer. For a thinner soup, add more chicken broth.
- Add acid at the end: A squeeze of lime brightens the bowl before serving.
- Dairy caution: Stir in sour cream off the heat or on very low heat to avoid curdling.
Delicious Variations
- Slow Cooker Version: Place all ingredients except sour cream and cheese in a slow cooker and cook on low for 4–6 hours. Stir in dairy before serving.
- Green Chile & Tomatillo: Add roasted tomatillos for a tangy, bright twist.
- White Bean & Rotisserie Chicken: Use shredded rotisserie chicken to cut prep time even more.
- Spicy Southwest: Add a chopped jalapeño and a teaspoon of chipotle in adobo for smoky heat.
- Vegetarian Swap: Replace chicken with extra white beans and add diced potatoes or cauliflower for bulk.
Frequently Asked Questions
Q: Can I use frozen chicken?
A: Yes. Thaw completely before cooking, or cook frozen chicken in a covered pot with added time until it reaches 165°F (74°C). Shred once it’s safe to handle.
Q: Can I make this dairy-free?
A: Absolutely. Skip the sour cream and cheese, or use dairy-free sour cream or coconut yogurt. Add a little extra broth for a thinner consistency.
Q: How can I reduce the sodium?
A: Use low-sodium chicken broth and rinse canned beans well. Taste before adding salt and rely on herbs and lime for flavor.
Q: Can I substitute other beans?
A: Yes. Cannellini or great northern beans work well. Pinto beans will change the flavor slightly but still make a good chili.
Q: Will the corn thicken the chili?
A: Somewhat. Corn adds body and sweetness but won’t thicken as much as mashed beans. Mash a few beans in the pot if you want a thicker texture.
Q: Is this freezer-friendly after adding sour cream?
A: It’s better to freeze before adding sour cream. Freeze the chili plain, then thaw and stir in sour cream or fresh dairy when reheating to keep a creamy texture.
Conclusion
This white chicken chili is warm, creamy, and simple to make — a great weeknight meal that also shines at weekend gatherings. It balances tender chicken, smooth beans, and bright green chilies for a comforting bowl every time. For another trusted take on a classic white chicken chili, check out this reliable version: White Chicken Chili (BEST EVER!) – Cooking Classy. Give it a try, tweak the heat to your taste, and enjoy cozy bowls with family and friends.
Print
Creamy White Chicken Chili
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy and comforting soup with tender shredded chicken, white beans, sweet corn, and green chiles, perfect for weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- 1/2 cup sour cream
- 1/2 cup shredded cheese (optional)
- Chopped cilantro for garnish
Instructions
- Season chicken lightly with salt and pepper. In a large pot over medium heat, cook chicken until no longer pink inside, about 8–10 minutes per side. Remove and shred with two forks.
- In the same pot, add chopped onion and minced garlic. Sauté over medium heat until soft and translucent, about 5 minutes.
- Return shredded chicken to the pot. Add white beans, diced green chilies, chicken broth, corn, cumin, oregano, and salt and pepper. Stir to combine, bring to a gentle boil, and then simmer uncovered for 20 minutes.
- Stir in sour cream until smooth and heat through without boiling. Add shredded cheese if using and stir until melted. Serve hot and garnish with chopped cilantro.
Notes
Serve with warm tortillas, crusty bread, or over rice. Top with extra sour cream or cheese as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
