A pot of white chicken chili brings the kind of comfort that feels immediate. The broth turns creamy, the chicken stays tender, and every spoonful lands with that gentle warmth that makes dinner feel settled before the bowls even hit the table.
This recipe leans on simple ingredients, but the result tastes full and generous. White beans make it hearty, green chiles add quiet depth, and the creamy finish gives it that soft, velvety texture that makes a chili like this especially easy to love. It is the sort of meal that fits chilly evenings beautifully, but honestly, it works anytime a regular night calls for a little extra coziness.
What I love here is how unfussy it is. You can make it for family dinner, reheat it for lunch, or set out bowls of toppings and let everyone build their own perfect version. That easy kind of abundance always feels good.
Recipe Card
White Chicken Chili
Description
A creamy, hearty chili made with tender chicken, white beans, and mild green chiles. It is cozy, flavorful, and easy enough to keep in regular weeknight rotation.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
4 to 6
Category
Dinner
Cuisine Type
American
Diet
General
Calories
Approx. 430 per serving
Health Information
Protein: 32 g
Carbohydrates: 28 g
Fat: 20 g
Fiber: 7 g
Sugar: 3 g
Sodium: 690 mg
Health note: A protein-rich, satisfying dinner with beans for extra staying power. Add avocado, fresh herbs, or a side salad if you want to make it feel even more complete.
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion size.
Equipment
Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife
Cutting board
Can opener
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 teaspoon salt
2 cups cooked shredded chicken
2 cans white beans, drained and rinsed
1 can diced green chiles
3 cups chicken broth
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro, plus more for serving
Directions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds more.
Add the cumin, oregano, chili powder, black pepper, and salt. Stir for about 30 seconds until fragrant.
Add the shredded chicken, white beans, green chiles, and chicken broth. Stir well.
Bring the chili to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally.
Reduce the heat to low. Stir in the cream cheese until melted and smooth.
Stir in the sour cream, lime juice, and cilantro.
Taste and adjust seasoning if needed, then serve warm with extra cilantro on top.
Recipe Notes
Rotisserie chicken works especially well here and keeps prep easy.
For a thicker chili, mash a small portion of the beans before adding them to the pot.
Top with avocado, shredded cheese, tortilla strips, or jalapeños if you like.
Leftovers keep well in the fridge for up to 3 days.