White Chicken Chili Recipe: A Comforting Bowl of Hearty Goodness

Have you ever craved a warm, satisfying meal that brings comfort with every spoonful? There's nothing quite like a delicious white chicken chili recipe to brighten your day and fill your kitchen with mouthwatering aromas. Making this hearty dish at home allows you to control the ingredients, customize the spice level, and create a healthier version than most restaurant options. This easy white chicken chili recipe combines tender chicken, creamy white beans, and a perfect blend of spices that will have your family asking for seconds. Whether you're cooking for a weeknight dinner or preparing food for meal prep, this recipe delivers incredible flavor with minimal effort.

Ingredients List

    • 2 pounds boneless, skinless chicken breasts
    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 4 cloves garlic, minced
    • 2 (15-ounce) cans great northern beans, drained and rinsed
    • 1 (15-ounce) can white kidney beans (cannellini), drained and rinsed
    • 4 cups chicken broth (low-sodium recommended)
    • 2 (4-ounce) cans diced green chilies
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ½ teaspoon smoked paprika
    • ½ teaspoon salt (adjust to taste)
    • ¼ teaspoon black pepper
    • ¼ teaspoon cayenne pepper

For Serving:

    • 1 cup sour cream or Greek yogurt
    • 2 cups shredded Monterey Jack or white cheddar cheese
    • Fresh cilantro, chopped
    • Lime wedges
    • Optional: tortilla chips, avocado slices, jalapeños

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 faster than ordering takeout and far more nutritious. You can even prepare the ingredients the night before to cut your active cooking time in half.

Step-by-Step Instructions

Step 1: Prepare the Chicken Season chicken breasts with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown. Remove from pot and set aside. Pro tip: Don't worry about cooking the chicken through completely—it will finish cooking in the chili.

Step 2: Sauté the Aromatics In the same pot, add diced onion and cook for 4-5 minutes until softened and translucent. 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 Chili Base Add cumin, oregano, smoked paprika, and cayenne pepper to the pot. Stir for 30 seconds to toast the spices. Pour in chicken broth, drained beans, and green chilies. Stir well to combine all ingredients.

Step 4: Simmer and Shred Return the chicken breasts to the pot. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes. Remove chicken, shred it using two forks, and return it to the pot. This easy white chicken chili recipe method ensures incredibly tender, flavorful chicken.

Step 5: Final Touches Taste and adjust seasonings as needed. For a creamier texture, mash some of the beans against the side of the pot with a wooden spoon. Simmer for an additional 5 minutes.

Nutritional Information

Nutritional Information

Per serving (serves 6):

    • Calories: 385
    • Protein: 42g
    • Carbohydrates: 32g
    • Fat: 9g
    • Fiber: 9g
    • Vitamin C: 15% DV
    • Iron: 25% DV

Tips, Variations, or Cooking Advice

Dietary Adaptations: - For a dairy-free version, skip the cheese and use coconut cream instead of sour cream - Make it keto-friendly by reducing beans and adding cauliflower florets - Vegetarian option: Replace chicken with extra beans and vegetable broth

Flavor Enhancements: - Add 1 cup of frozen corn for sweetness and texture - Stir in cream cheese for ultra-creamy results - Use rotisserie chicken to save even more time

Spice Level: Adjust heat by adding more cayenne pepper, fresh jalapeños, or a dash of hot sauce. For milder chili, omit cayenne entirely and use mild green chilies.

Common Mistakes to Avoid

Overcooking the Chicken: Boiling chicken too long makes it dry and stringy. Keep the simmer gentle and remove chicken as soon as it reaches 165°F internally.

Not Draining the Beans: Using bean liquid makes the chili too starchy and cloudy. Always rinse canned beans thoroughly under cold water.

Skipping the Spice Toasting: Adding spices directly to liquid prevents them from releasing their full flavor. Always toast spices in oil for 30 seconds first.

Using Too Much Liquid: If your chili is too thin, simmer uncovered for 10 additional minutes or mash more beans to thicken naturally.

Storage / Leftovers Tips

Store your white chicken chili recipe in airtight containers in the refrigerator for up to 4 days. The flavors actually improve after a day, making it perfect for meal prep. For freezing, portion into freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion. Frozen chili stays fresh for up to 3 months.

To reheat, thaw overnight in the refrigerator if frozen. Warm on the stovetop over medium heat, stirring occasionally and adding a splash of chicken broth if needed to restore consistency. Microwave individual portions in 1-minute intervals, stirring between each. This easy white chicken chili recipe reheats beautifully without losing texture or flavor—just add fresh toppings before serving for the best presentation.