White Chicken Chili is a creamy, comforting soup made with chicken, white beans, and mild chilies. This easy recipe uses simple ingredients and comes together in 3 steps. If you prefer dark meat, see our boneless skinless chicken thigh guide for cooking tips.
Why Make This Recipe
- Quick weeknight dinner that’s ready in about 30 minutes.
- Budget-friendly ingredients you likely already have.
- Family-friendly flavors that kids and adults enjoy.
- Flexible and forgiving—only 3 steps to finish.
- Easily doubles for meal prep or leftovers.
- Comforting and hearty without being heavy.
How To Make White Chicken Chili
This recipe starts by sautéing aromatics, then adding shredded chicken, beans, tomatoes, corn, and broth before seasoning. Finish by simmering briefly and stirring in cream for a rich, smooth texture. It’s straightforward and adaptable for substitutions or extra heat.
Ingredients:
1 lb cooked chicken, shredded, 1 can (15 oz) white beans, drained and rinsed, 1 can (14.5 oz) diced tomatoes with green chilies, 1 cup chicken broth, 1 cup corn (fresh or frozen), 1 cup heavy cream or a healthier alternative, 1 onion, diced, 2 cloves garlic, minced, 1 tsp cumin, 1 tsp chili powder, Salt and pepper to taste, Chopped cilantro for garnish
Directions:
- In a large pot, sauté the diced onion and minced garlic until fragrant.
- Add the cooked chicken, white beans, diced tomatoes, corn, and chicken broth to the pot; stir in the cumin, chili powder, salt, and pepper.
- Simmer on medium heat for about 10 minutes, stir in the heavy cream and cook for an additional 5 minutes, then serve hot garnished with chopped cilantro.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prep and 20 minutes to cook for a total time of roughly 30 minutes. Makes about 4 servings; estimate ~420 calories per serving with ~35g protein and ~18g fat (values vary by ingredients used).
How To Serve White Chicken Chili
- Top with extra chopped cilantro and a squeeze of lime.
- Serve with tortilla chips or crusty bread for dipping.
- Add shredded cheese, avocado slices, or sour cream on top.
- Spoon over rice for a heartier meal.
- Serve with a simple green salad to balance richness.
- Offer hot sauce or crushed red pepper on the side.
How To Store White Chicken Chili
- Fridge: Store in an airtight container for up to 3–4 days.
- Freezer: Cool completely, then freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over medium-low heat, stirring occasionally, or microwave in short intervals until heated through.
Tips To Make White Chicken Chili
- Use cooked rotisserie chicken to save time.
- Rinse canned beans to reduce sodium and improve flavor.
- For a lighter version, swap heavy cream for half-and-half or a dairy-free alternative.
- Taste and adjust seasoning after simmering, not before.
- Add a squeeze of lime at the end to brighten the flavors.
- If thicker chili is desired, mash a few beans against the pot side while simmering.
- For more heat, add diced jalapeño or cayenne to taste.
- Cook low and slow briefly to let flavors meld without overcooking the chicken.
Health And Benefits Of This Recipe
White Chicken Chili is nutritious because it combines lean protein from chicken with fiber-rich white beans and vitamin-containing vegetables like corn and onions. The dish offers a balanced mix of protein, fiber, and healthy fats (depending on the cream choice), which helps keep you full and supports muscle repair and digestion. Swapping heavy cream for a lighter alternative can reduce calories and saturated fat while keeping the creamy texture.
Variation (If Any)
- Swap chicken for turkey or cooked shredded pork for a different protein.
- Make it spicy by adding chopped jalapeños, green chiles, or cayenne.
- Dairy-free: use coconut milk or an unsweetened cashew cream alternative.
- Gluten-free by ensuring broth and canned goods are certified gluten-free.
- Add beans variety: use cannellini or great northern beans for texture changes.
- Add extra vegetables like bell peppers or diced zucchini for more nutrients.
FAQs
Q: What is White Chicken Chili?
A: White Chicken Chili is a creamy stew made with shredded chicken, white beans, mild chilies, and seasonings for a comforting, savory meal.
Q: Can I make White Chicken Chili spicy?
A: Yes, you can add diced jalapeños, cayenne, or extra diced green chiles to increase the heat.
Q: How long does White Chicken Chili keep in the fridge?
A: Stored in an airtight container, it will keep for 3–4 days in the refrigerator.
Q: How do I reheat White Chicken Chili?
A: Reheat gently on the stove over medium-low heat or in the microwave in short intervals, stirring so it heats evenly.
Q: What can I substitute for heavy cream?
A: Use half-and-half, evaporated milk, plain Greek yogurt (stir in off heat), or a dairy-free milk like cashew or coconut for a lighter or dairy-free option.
Q: Can I use canned or rotisserie chicken for White Chicken Chili?
A: Yes, both canned chicken and shredded rotisserie chicken work well and save time for a quick weeknight meal.
Q: Is White Chicken Chili healthy?
A: It can be, thanks to lean protein from chicken and fiber from beans; choose lighter cream options and add extra veggies to boost nutrition.
Q: Can I make this in a slow cooker?
A: Yes, combine all ingredients except cream and cook on low for 3–4 hours, then stir in cream at the end and heat through.
Conclusion
For another highly-rated take on this comforting soup, check White Chicken Chili (BEST EVER!) – Cooking Classy.
White Chicken Chili
Ingredients
Method
- In a large pot, sauté the diced onion and minced garlic until fragrant.
- Add the cooked chicken, white beans, diced tomatoes, corn, and chicken broth to the pot; stir in the cumin, chili powder, salt, and pepper.
- Simmer on medium heat for about 10 minutes, then stir in the heavy cream and cook for an additional 5 minutes before serving hot, garnished with chopped cilantro.
