Forget everything you think you know about chili. This White Chicken Chili isn’t your typical red, tomato-based stew. It’s creamy, comforting, and packed with flavor – a delightful twist on a classic that’s perfect for a chilly evening (or any evening, really!). We’re talking tender chicken, hearty beans, a subtle spice, and a richness that comes from a blend of cheeses and a touch of cream. It’s a crowd-pleaser, surprisingly easy to make, and guaranteed to become a new family favorite. I’ve been perfecting this recipe for years, and I’m thrilled to finally share it with you!

Why You’ll Love This

Flavorful & Unique: This isn’t your average chili! The white bean base and creamy broth offer a refreshing change of pace.
Easy to Make: Despite the incredible flavor, this recipe is surprisingly straightforward. It comes together in under an hour.
Family-Friendly: The spice level is easily adjustable, making it perfect for all ages. Even picky eaters tend to love it!
Versatile: Serve it with your favorite toppings – sour cream, avocado, cilantro, tortilla chips – the possibilities are endless.
Comfort Food at its Finest: Warm, hearty, and satisfying, this chili is the ultimate comfort food.

Ingredients & Equipment

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and minced (optional, for heat)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
4 cups chicken broth
2 (15-ounce) cans great northern beans, rinsed and drained
2 (15-ounce) cans cannellini beans, rinsed and drained
1 1/2 cups cooked chicken, shredded (rotisserie chicken works great!)
4 ounces cream cheese, softened
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
Salt and pepper to taste

Equipment:

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Wooden spoon or spatula

Step-by-Step Instructions

Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and jalapeño (if using) and cook for another minute until fragrant.
Bloom the Spices: Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant. This “blooms” the spices, releasing their full flavor.
Add Broth & Beans: Pour in the chicken broth, great northern beans, and cannellini beans. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
Incorporate the Chicken: Add the shredded chicken to the pot and heat through.
Create the Creamy Base: Reduce heat to low. Stir in the softened cream cheese and sour cream until fully incorporated and the chili is smooth and creamy. Do not boil after adding dairy.
Melt the Cheese: Stir in the Monterey Jack and cheddar cheese until melted and smooth.
Season & Serve: Season with salt and pepper to taste. Serve hot with your favorite toppings!

Pro Tips

Rotisserie Chicken is Your Friend: Using a pre-cooked rotisserie chicken saves a ton of time and effort.
Don’t Skip Blooming the Spices: This simple step makes a huge difference in the overall flavor of the chili.
Adjust the Heat: If you’re sensitive to spice, omit the jalapeño and cayenne pepper. If you like it hot, add more!
Use Full-Fat Dairy: Full-fat cream cheese and sour cream will give you the richest, creamiest chili.
Slow Cooker Option: This recipe can easily be adapted for the slow cooker. Combine all ingredients (except the cream cheese, sour cream, and cheeses) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese, sour cream, and cheeses during the last 30 minutes of cooking.

Storing Leftovers

Leftover White Chicken Chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well! Allow the chili to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave.

White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Amelia
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

This comforting white chicken chili is easy to make with hearty white beans, zesty seasonings, and rotisserie chicken. A favorite weeknight meal!

Ingredients

Scale

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 jalapeno, minced

30 ounces white beans, rinsed and drained

4 ounces diced green chiles

3 to 4 cups chicken broth (depending on how thick you want your chili)

Juice of 1 lime

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon dried oregano

2 cups shredded rotisserie chicken (or shredded cooked chicken)

1/3 cup chopped cilantro

Salt and black pepper, to taste

Optional toppings: avocado slices, shredded cheese, sour cream, cilantro

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, heat the olive oil over medium high heat. Cook the onion until translucent, about 3-4 minutes. Add in the garlic and jalapeno and cook for 2 more minutes.

2. Add the white beans, green chiles, chicken broth, lime juice, cumin, chili powder, oregano, chicken, cilantro, salt, and pepper. Stir and let simmer on low heat for 15 minutes.

3. Ladle chili into bowls and serve with desired toppings.

Notes

You can control the thickness of this chili by adjusting the amount of chicken broth.

For extra heat, add another jalapeno or a pinch of cayenne pepper.

Use leftover roast chicken if you don’t have rotisserie.

This chili stores well in the fridge for up to 4 days and also freezes beautifully.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Chili
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 327
Sugar: 1
Sodium: 211
Fat: 8
Saturated Fat: 1
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 35
Fiber: 8
Protein: 28
Cholesterol: 54