Have you ever craved a warm, creamy bowl of comfort that's both satisfying and surprisingly simple to prepare? This white chicken chili recipe delivers exactly that—a delicious twist on traditional chili that's lighter, creamier, and packed with tender chicken and white beans. Making this easy white chicken chili recipe at home means you control the ingredients, adjust the spice level to your preference, and save money compared to restaurant versions. Whether you're feeding a hungry family on a chilly evening or meal prepping for the week ahead, this hearty dish brings restaurant-quality flavor straight to your kitchen.

Ingredients List

    • 2 pounds boneless, skinless chicken breasts or thighs
    • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
    • 1 can (4 oz) diced green chiles
    • 1 medium yellow onion, diced
    • 3 cloves garlic, minced
    • 4 cups low-sodium chicken broth
    • 1 cup sour cream
    • 1 cup shredded Monterey Jack cheese
    • 2 tablespoons olive oil
    • Optional: Fresh cilantro, lime wedges, tortilla chips, and avocado for serving

For the Seasoning Blend:

    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon chili powder
    • ½ teaspoon ground coriander
    • Salt and black pepper to taste

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

This recipe comes together in under an hour, making it perfect for busy weeknights when you want something homemade without spending hours in the kitchen.

Step-by-Step Instructions

Step 1: Prepare the chicken Season the chicken breasts with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden. Remove and set aside (it doesn't need to be fully cooked yet).

Step 2: Sauté the aromatics In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. This builds the flavor foundation for your white chicken chili recipe.

Step 3: Build the base Sprinkle in your seasoning blend (cumin, oregano, chili powder, and coriander) and stir for 30 seconds to toast the spices. Pour in the chicken broth and add the diced green chiles. Bring to a simmer.

Step 4: Cook the chicken Return the seared chicken to the pot, cover, and simmer for 20 minutes until the chicken is fully cooked and tender. Remove the chicken, shred it using two forks, and return it to the pot.

Step 5: Add beans and finish Stir in the white beans and simmer for another 5 minutes. Remove from heat and stir in sour cream and shredded cheese until melted and creamy. Taste and adjust seasoning with salt and pepper.

Step 6: Serve and garnish Ladle into bowls and top with fresh cilantro, a squeeze of lime, crushed tortilla chips, and avocado slices. The contrast of cool toppings against the warm, creamy chili is irresistible with this easy white chicken chili recipe.

Nutritional Information

Nutritional Information

Per serving (serves 6):

    • Calories: 385
    • Protein: 38g
    • Carbohydrates: 28g
    • Fat: 14g
    • Fiber: 7g
    • Vitamin C: 15% DV
    • Iron: 20% DV

Tips, Variations, or Cooking Advice

Dairy-free version: Swap sour cream for coconut cream and use nutritional yeast instead of cheese for a creamy, dairy-free alternative.

Spice it up: Add diced jalapeños or increase chili powder for extra heat. For a smoky depth, try adding ½ teaspoon of smoked paprika.

Slow cooker method: Place all ingredients except sour cream and cheese in a slow cooker. Cook on low for 6 hours, shred chicken, then stir in dairy at the end.

Protein swaps: Use rotisserie chicken for an even quicker version, or substitute turkey for a leaner option.

Meal prep friendly: This chili actually tastes better the next day as flavors meld, making it ideal for Sunday meal prep.

Common Mistakes to Avoid

Overcooking the chicken: Simmer gently rather than boiling to keep chicken tender and juicy. Overcooking creates dry, stringy meat.

Adding dairy too early: Always remove from heat before stirring in sour cream and cheese. High heat causes dairy to separate and become grainy.

Skipping the sear: Don't skip searing the chicken—it adds crucial caramelized flavor that makes this recipe special.

Using canned beans without rinsing: Always rinse canned beans to remove excess sodium and the starchy liquid that can make your chili too thick.

Not tasting before serving: Always taste and adjust seasoning at the end. Acidity from a squeeze of lime can brighten all the flavors.

Storage / Leftovers Tips

Store leftover white chicken chili recipe in airtight containers in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers even more delicious. For freezing, portion into freezer-safe containers or bags and freeze for up to 3 months—just leave a little headspace as the liquid expands.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth if it's thickened too much. Microwave individual portions for 2-3 minutes, stirring halfway through. Avoid boiling during reheating to prevent the dairy from separating. The creamy texture of this easy white chicken chili recipe holds up beautifully when stored and reheated properly, making it a perfect make-ahead meal for busy weeks.