Introduction & Inspiration
When cooler weather hits or I’m craving something hearty but still light, nothing beats a big comforting bowl of White Chicken Chili.
It’s creamy, a little spicy, loaded with tender chicken and beans, and finished off with a dollop of sour cream or Greek yogurt for a luscious, rich texture.
It’s one of those meals that feels like a warm hug—simple to make, packed with flavor, and always a crowd-pleaser.
Nostalgic Appeal
Chili nights always bring back memories of cozy gatherings with friends and family, everyone with a bowl in hand, piling on their favorite toppings.
Unlike traditional red chili, white chicken chili feels a little lighter and fresher but still just as comforting and satisfying.
Every time I make it, it reminds me of chilly afternoons, game day feasts, and those cozy dinners that stretch into long, laughter-filled evenings.
Homemade Focus
What I love most about this recipe is that it’s completely homemade and incredibly easy to pull together with pantry staples.
Using real ingredients—fresh onion, garlic, tender chicken, creamy beans—makes all the difference in creating a chili that’s full of vibrant, hearty flavor.
The optional pureed beans step gives it a creamy texture without the need for heavy cream or thickeners, making it feel wholesome yet indulgent at the same time.
Flavor Goal
My flavor goal with this chili was to strike the perfect balance between savory, creamy, and just a touch spicy.
The green chilies bring a mild heat, while cumin, cayenne, paprika, and oregano build layers of earthy, warm flavor.
The lime juice brightens everything up, keeping the chili from feeling too heavy.
Each bite should be creamy, cozy, and packed with tender chicken, hearty beans, and bursts of sweet corn.
Ingredient Insights
Olive oil creates a savory base for sautéing the onion and garlic, building that first layer of flavor.
Chicken broth forms the backbone of the soup, keeping it light but rich.
Green chilies add gentle heat without overwhelming the dish, while cumin and paprika give it depth and smokiness.
Great Northern beans are creamy and mild, perfect for blending into the chili for extra thickness.
The sour cream or Greek yogurt stirred in at the end transforms the broth into something silky and luxurious.
Corn adds a sweet pop, balancing the heat and creaminess beautifully.
Essential Equipment
A large 5-6 quart pot or Dutch oven is perfect for sautéing and simmering everything together.
A food processor or blender is handy if you want to puree some of the beans for extra creaminess.
A sturdy spoon or ladle makes stirring and serving easy and efficient.
List of Ingredients with Measurements
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ small lime, juiced
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
Topping Suggestions:
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Step-by-Step Instructions
Step 1
Heat the olive oil in a large pot over medium-high heat.
Add the chopped onion and sauté for 3–5 minutes until softened and translucent.
Step 2
Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Step 3
Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, oregano, and lime juice.
Season with salt and freshly ground black pepper to taste.
Step 4
Drain and rinse the beans in a strainer.
Step 5
Scoop out a ladleful of beans and a splash of broth into a food processor.
Blend until smooth—this will help create a creamier, thicker texture for the chili (optional but highly recommended).
Step 6
Add both the pureed beans and the remaining whole beans to the pot.
Stir in the corn.
Step 7
Bring the mixture to a gentle simmer.
Cook uncovered for 15–30 minutes, stirring occasionally, until the chili has thickened slightly and the flavors have melded together.
Step 8
Remove the pot from heat and stir in the sour cream or Greek yogurt until fully combined and creamy.
Step 9
Add the shredded cooked chicken and stir well to incorporate.
Step 10
Serve the chili hot, garnished with your favorite toppings like fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips.
Troubleshooting (FAQ)
Why is my chili too thin?
Let it simmer a bit longer uncovered to reduce the liquid, or puree more beans for a naturally thicker texture.
Can I make it spicier?
Yes! Add more cayenne pepper, or dice up a fresh jalapeño and sauté it with the onion and garlic.
What if I don’t have great northern beans?
Cannellini beans or navy beans work perfectly as substitutes.
Can I freeze it?
Absolutely! Let the chili cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Tips and Variations
- Add a handful of baby spinach at the end for extra greens.
- Swap out the chicken for turkey if you prefer.
- Stir in a small can of white corn for an extra pop of sweetness.
- Use Greek yogurt instead of sour cream for a lighter, protein-packed version.
- Garnish with sliced jalapeños if you like a little extra heat.
- Drizzle a little extra lime juice right before serving for an extra fresh finish.
Serving and Pairing Suggestions
- Serve with warm cornbread, tortilla chips, or a simple green salad.
- Pair with a cold, crisp lager or a citrusy sparkling water.
- Top each bowl generously with shredded Monterey Jack cheese for extra creaminess.
- Offer a toppings bar so everyone can customize their own bowl.
Nutritional Information
This White Chicken Chili is a hearty, protein-rich meal that’s also full of fiber thanks to the beans and corn.
Using Greek yogurt or sour cream adds creaminess without the need for heavy cream, keeping it lighter and fresher.
It’s a balanced, satisfying meal that’s perfect for meal prep, family dinners, or cozy weekends.
White Chicken Chili
Description
Make this creamy White Chicken Chili for a cozy, hearty meal! Loaded with tender chicken, white beans, corn, and a creamy broth, it’s the perfect comforting dinner.
Ingredients
-
1 tablespoon olive oil
-
1 small yellow onion, chopped (about ½ cup)
-
2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
-
2½ cups low-sodium chicken broth
-
2 (4 oz) cans diced green chilies
-
1½ teaspoons ground cumin
-
¼ teaspoon cayenne pepper
-
½ teaspoon dried oregano
-
½ teaspoon paprika
-
½ small lime, juiced
-
Salt and freshly ground black pepper, to taste
-
2 (15 oz) cans great northern beans
-
1 cup sour cream or plain Greek yogurt
-
1 cup corn (frozen or fresh)
-
2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
Topping Suggestions:
-
Fresh cilantro
-
Shredded cheese
-
Tortilla chips
-
Green onions
-
Avocado slices
Instructions
Step 1
Heat the olive oil in a large pot over medium-high heat.
Add the chopped onion and sauté for 3–5 minutes until softened and translucent.
Step 2
Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Step 3
Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, oregano, and lime juice.
Season with salt and freshly ground black pepper to taste.
Step 4
Drain and rinse the beans in a strainer.
Step 5
Scoop out a ladleful of beans and a splash of broth into a food processor.
Blend until smooth—this will help create a creamier, thicker texture for the chili (optional but highly recommended).
Step 6
Add both the pureed beans and the remaining whole beans to the pot.
Stir in the corn.
Step 7
Bring the mixture to a gentle simmer.
Cook uncovered for 15–30 minutes, stirring occasionally, until the chili has thickened slightly and the flavors have melded together.
Step 8
Remove the pot from heat and stir in the sour cream or Greek yogurt until fully combined and creamy.
Step 9
Add the shredded cooked chicken and stir well to incorporate.
Step 10
Serve the chili hot, garnished with your favorite toppings like fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips.
Recipe Summary and Q&A
This White Chicken Chili is a creamy, comforting, flavor-packed meal that comes together quickly and easily.
Tender chicken, creamy beans, sweet corn, and a zesty, lightly spicy broth make every spoonful satisfying and cozy.
It’s endlessly customizable with toppings and perfect for meal prepping or feeding a hungry crowd.
If you have questions, creative twists, or topping ideas, I’d love to hear how you make this chili your own!
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If you make this White Chicken Chili, leave a comment and let me know how you loved it!
Save this recipe for your next cozy night in, and share it with a friend who loves hearty, comforting meals.
Let’s keep creating delicious, feel-good recipes together!