White Chicken Chili Recipe — Cozy, Creamy, and Easy
Introduction
There’s a certain hush that falls over the house when a pot of simmering soup fills the air with warmth and promise — that’s the magic of this White Chicken Chili Recipe. It’s the dish you come home to after a long day, the recipe you tuck into a weeknight rotation because it is both an easy recipe and a quick dinner idea that comforts like a warm hug. If you love comforting chicken dinners, you might also enjoy my take on chicken pasta primavera, but tonight this bowl of creamy, gently spiced chili is center stage.
Why You’ll Love This White Chicken Chili Recipe
- It’s comforting food in a bowl: creamy, slightly spicy, and deeply satisfying.
- Family favorite status: picky eaters and chili purists both find joy here.
- Quick dinner idea: ready faster than takeout on busy evenings.
- Versatile and healthy option: lean chicken, white beans, and optional light dairy make it adaptable.
- Perfect for festive meals or cozy weeknights — and it doubles easily for a crowd.
Ingredients
- 2 tablespoons olive oil — for a light, fruity base.
- 1 medium yellow onion, finely chopped — adds sweetness and depth.
- 3 garlic cloves, minced — wakes up the whole pot.
- 1 to 2 jalapenos, seeded and diced (optional) — for warmth without overpowering.
- 1 teaspoon ground cumin — earthy, warming spice.
- 1 teaspoon dried oregano — bright herbal notes.
- 1/2 teaspoon smoked paprika — optional for a subtle smoky layer.
- 4 cups cooked or rotisserie shredded chicken — lean protein that soaks up flavor.
- 3 cups low-sodium chicken broth — controls the salt and keeps it light.
- 2 (15-ounce) cans white beans, drained and rinsed (cannellini or great northern) — creamy texture and fiber.
- 1 cup frozen corn kernels — sweet pops of color and texture.
- 1/2 cup sour cream or Greek yogurt — adds silkiness (substitute with coconut cream for dairy-free).
- 4 ounces cream cheese, softened — for indulgent creaminess (go lighter or omit for a healthier option).
- Salt and freshly ground black pepper to taste.
- Juice of 1 lime — brightens everything.
- Fresh cilantro, chopped, and sliced avocado for garnish.
Substitutions: Use plain yogurt instead of sour cream for tang with fewer calories; swap cream cheese for a dairy-free spread for a vegan-friendly twist (use vegetable broth and plant-based chicken alternative).
Timing
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Total time: 40–45 minutes
Ready faster than takeout, this White Chicken Chili Recipe rewards a small amount of prep with big, cozy payoff.
Step-by-Step Instructions for White Chicken Chili Recipe
- Heat the oil in a large Dutch oven over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. The kitchen will start to smell like home.
- Stir in the garlic and jalapeno and cook 1 minute until fragrant. Add the cumin, oregano, and smoked paprika; the spices should bloom in the warm oil and smell intoxicating.
- Add shredded chicken, drained white beans, and corn to the pot. Pour in the chicken broth and bring to a gentle simmer.
- Reduce heat to low and stir in the cream cheese until it melts into the broth, creating a silky texture. Simmer for 10 minutes so flavors meld.
- Stir in the sour cream or Greek yogurt, then squeeze in lime juice and season with salt and pepper. Taste and adjust seasoning.
- Serve hot, garnished with cilantro and creamy avocado slices. Each spoonful is a balance of tang, creaminess, and gentle heat — pure comfort.
Tips and Variations
- For a lighter version, skip the cream cheese and use extra Greek yogurt for creaminess.
- Make it spicy: add a chipotle in adobo for smoky heat.
- Make it smoky and festive: top with shredded pepper jack and serve with lime wedges and tortilla chips.
- Vegetarian twist: swap chicken for roasted cauliflower or a plant-based chicken substitute and use vegetable broth.
- Use leftover rotisserie chicken to save time and boost flavor.
Serving Suggestions
This White Chicken Chili Recipe shines beside warm, fluffy cornbread, oven-roasted sweet potatoes, or a crisp green salad. For a full Mexican-inspired spread, serve it with my creamy comfort recipes like creamy chicken green chili enchiladas, and a pitcher of tangy margaritas or sparkling cider for a festive meal. Picture bowls piled high, steam rising, laughter around the table — this is how memories are made.
Storage and Make-Ahead Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm on the stovetop over low heat, stirring occasionally and adding a splash of broth if needed.
- Make-ahead: Assemble the chili through step 3, cool, and refrigerate. Finish with cream cheese and sour cream just before reheating to keep the texture bright.
Pro Tips from the Kitchen
- Warm the bowl: heat bowls in the oven or with hot water so the first spoonful stays warm longer.
- Add creaminess at the end: stir in dairy at low heat to prevent splitting and keep the texture silky.
- Layer flavors: toast spices briefly in oil to unlock deeper aroma and taste.
- Taste as you go: adjust lime, salt, and heat to make it your own.
- Double for leftovers: this chili often tastes even better the next day after the flavors marry.
FAQs
Q: Can I make this recipe in a slow cooker?
A: Yes — brown the onions and spices first, then transfer everything to a slow cooker. Cook on low for 3–4 hours, add cream cheese and sour cream in the last 30 minutes.
Q: Can I use raw chicken?
A: You can. Add bite-sized raw chicken early in step 3 and simmer until cooked through, about 20 minutes. Shred in the pot or remove, shred, and return to the chili.
Q: Is this chili gluten-free?
A: Yes, naturally gluten-free as written. Always check labels on broth and spice blends to be sure.
Q: How can I make it less spicy for kids?
A: Omit jalapeno seeds, use only a small amount of jalapeno, and rely on lime and herbs for flavor. The dairy also calms heat nicely.
Q: Can I make it dairy-free?
A: Absolutely. Use coconut cream or a plant-based yogurt and a dairy-free cream cheese substitute; use vegetable broth and a plant protein if desired.
Conclusion
This White Chicken Chili Recipe is more than a meal; it’s a little ritual of comfort you can make on any night to feel nourished and connected. Whether you keep it simple for weeknights or dress it up for a festive meal, its balance of creamy texture, bright lime, and warm spices earns a permanent place in your repertoire. If you want another beloved variation to compare and try, take a look at White Chicken Chili (BEST EVER!) – Cooking Classy for extra inspiration and techniques to perfect your pot.
White Chicken Chili
Ingredients
Method
- Heat the oil in a large Dutch oven over medium heat.
- Add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic and jalapeno and cook 1 minute until fragrant.
- Add the cumin, oregano, and smoked paprika; let the spices bloom in the warm oil.
- Add shredded chicken, drained white beans, and corn to the pot.
- Pour in the chicken broth and bring to a gentle simmer.
- Reduce heat to low and stir in the cream cheese until it melts into the broth, creating a silky texture.
- Simmer for 10 minutes so flavors meld.
- Stir in the sour cream or Greek yogurt, then squeeze in lime juice and season with salt and pepper.
- Serve hot, garnished with cilantro and creamy avocado slices.