Cozy, creamy, and loaded with flavor. This white chicken chili cooks in one pot with tender shredded chicken, white beans, green chiles, and warm spices. It’s weeknight simple and perfect for soup season. Trust me, you’re going to love this.
Why You’ll Love This Recipe
- 30–40 minutes, one pot
- Rotisserie-friendly or chicken breast friendly
- Creamy without feeling heavy
- Freezer and meal-prep friendly
- Family-approved comfort soup
Ingredients (names + purpose)
Full measurements in the recipe card.
- Shredded cooked chicken or rotisserie chicken — fast protein
- White beans (cannellini or great northern) — creamy body
- Mild diced green chiles — gentle heat and tang
- Yellow onion + garlic — savory base
- Chicken broth — soup base
- Ground cumin, dried oregano, ground coriander — classic white chili flavor
- Chili powder + black pepper — warmth
- Cream cheese + sour cream — creamy finish
- Fresh lime juice — brightness
- Neutral oil + kosher salt
Keep it mild: use mild chiles and reduce chili powder. For spicy, add jalapeños when sautéing.
How to Make the Recipe
- Sauté base
In a large pot, heat oil over medium. Cook onion 4–5 minutes until soft. Add garlic 30 seconds. - Bloom spices
Stir in cumin, oregano, coriander, chili powder, salt, and pepper for 30 seconds. - Simmer
Add beans, green chiles, and broth. Simmer 10 minutes. - Add chicken
Stir in shredded chicken and simmer 5 minutes. - Make it creamy
Reduce heat to low. Melt in cream cheese, then whisk in sour cream until smooth. Add lime juice to taste. - Serve
Ladle hot. Add optional toppings your audience likes; keep it simple.
Pro Tips
- Mash a cup of beans in the pot for extra body
- Don’t boil after adding dairy; keep it gently hot
- Use a hand blender for 5 seconds if you want it thicker
How to Serve
- With warm tortillas or crusty bread
- Over rice or cauliflower rice
- With simple sides like roasted corn or a green salad
Make Ahead & Storage
- Chill: 4 days in airtight containers
- Freeze: Up to 2 months; thaw overnight
- Reheat: Low heat on the stove; add a splash of broth
FAQs
Can I use chicken breasts from scratch?
Yes. Poach in salted water 12–15 minutes, shred, then proceed.
Dairy-free option?
Skip cream cheese and sour cream; stir in unsweetened coconut cream and a little extra broth.
Thicken without dairy?
Mash beans or stir in a cornstarch slurry.
Slow cooker?
Add everything except dairy. Cook Low 4–5 hours. Stir in dairy at the end.
Full ingredient list with measurements is in the recipe card below.
White Chicken Chili
Creamy white chili made with shredded chicken, white beans, mild green chiles, and warm spices. A one-pot, weeknight-friendly meal that’s hearty, comforting, and gluten-free friendly.
Ingredients
- 2 tbsp neutral oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) mild diced green chiles
- 3 cups shredded cooked chicken (or rotisserie)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1–2 tbsp fresh lime juice
Equipment
- Large pot For cooking chili
- Wooden spoon For stirring
- Measuring spoons and cups
- whisk For cream cheese and sour cream
- ladle For serving
Method
- Heat oil in a large pot over medium. Sauté onion 4–5 minutes, then add garlic and cook 30 seconds.
- Stir in cumin, oregano, coriander, chili powder, salt, and pepper. Cook 30 seconds until fragrant.
- Add chicken broth, white beans, and green chiles. Simmer for 10 minutes.
- Add shredded chicken and simmer another 5 minutes.
- Lower heat. Stir in cream cheese until melted, then whisk in sour cream until smooth. Add lime juice to taste.
- Adjust seasoning and serve hot.
Nutrition
Calories: 390kcalCarbohydrates: 28gProtein: 34gFat: 15gSaturated Fat: 7gCholesterol: 95mgSodium: 780mgPotassium: 780mgFiber: 7gSugar: 3gVitamin A: 300IUVitamin C: 8mgCalcium: 180mgIron: 4mg
Notes
Mash 1 cup of beans in step 3 for a thicker chili. For more spice, add diced jalapeño with the onion.
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