White Chili Chicken Recipe: A Hearty, Flavorful Comfort Dish

Have you ever craved a comforting bowl of chili that's creamy, packed with protein, and just different enough from the classic red version to feel special? Making a delicious white chili chicken recipe at home is not only incredibly satisfying but also surprisingly simple. This warming dish combines tender chicken, white beans, and a perfectly seasoned broth that delivers maximum flavor with minimal fuss. Whether you're feeding a family on a busy weeknight or meal-prepping for the week ahead, this easy white chili chicken recipe offers versatility, nutrition, and the kind of soul-warming comfort that makes you want seconds. Unlike traditional tomato-based chilis, the white version brings a lighter yet equally hearty experience, making it ideal for those seeking variety without compromising on taste.

Ingredients List

    • 1.5 pounds boneless, skinless chicken breasts
    • 2 tablespoons olive oil
    • 1 medium yellow onion, diced
    • 3 cloves garlic, minced
    • 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
    • 1 can (4 oz) diced green chilies
    • 4 cups low-sodium chicken broth
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ½ teaspoon smoked paprika
    • Salt and black pepper to taste
    • 1 cup frozen or fresh corn kernels

For the Creamy Finish:

    • ½ cup sour cream or Greek yogurt
    • 4 oz cream cheese, softened
    • ½ cup shredded Monterey Jack or white cheddar cheese
    • Optional: Fresh cilantro, lime wedges, tortilla chips, jalapeños for topping

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

This recipe fits perfectly into your weeknight dinner rotation, taking less than an hour from start to finish. It's significantly faster than slow-cooked chilis yet delivers similar depth of flavor.

Step-by-Step Instructions

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

Step 2: Sauté Aromatics In the same pot, add diced onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant. This builds the foundational flavor layer of your white chili chicken recipe.

Step 3: Build the Base Add cumin, oregano, and smoked paprika to the pot, stirring constantly for 30 seconds to toast the spices. Pour in chicken broth, scraping up any browned bits from the bottom—this adds tremendous depth to your easy white chili chicken recipe.

Step 4: Simmer the Chili Return the seared chicken to the pot along with white beans, green chilies, and corn. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 20-25 minutes until chicken is cooked through (internal temperature of 165°F).

Step 5: Shred and Finish Remove chicken from the pot and shred using two forks. Return shredded chicken to the chili. Reduce heat to low and stir in cream cheese, sour cream, and shredded cheese until fully melted and incorporated. Taste and adjust seasoning as needed.

Step 6: Serve Ladle into bowls and top with fresh cilantro, a squeeze of lime, shredded cheese, and crushed tortilla chips for added texture.

Nutritional Information

Per serving (serves 6):

    • Calories: 385
    • Protein: 38g
    • Carbohydrates: 28g
    • Fat: 14g
    • Fiber: 7g
    • Vitamin C: 15% DV
    • Iron: 18% DV

Tips, Variations, or Cooking Advice

Protein Swaps: Use rotisserie chicken to cut prep time in half, or substitute turkey breast for a leaner option.

Make it Dairy-Free: Replace sour cream with coconut cream and use nutritional yeast instead of cheese for a vegan-friendly version.

Spice Level Adjustments: For more heat, add diced jalapeños or a pinch of cayenne pepper. For milder taste, omit green chilies entirely.

Slow Cooker Method: Add all ingredients except dairy to your slow cooker and cook on low for 6 hours. Shred chicken, then stir in cream cheese and sour cream during the last 15 minutes.

Keto-Friendly: Omit beans and corn, and add extra chicken and low-carb vegetables like cauliflower or zucchini.

Batch Cooking: This recipe doubles beautifully for meal prep or freezer-friendly portions.

Common Mistakes to Avoid

Overcooking the Chicken: Simmering too long makes chicken dry and stringy. Use a meat thermometer to ensure perfect doneness at 165°F.

Adding Dairy Too Early: Introducing cream cheese and sour cream while the liquid is boiling can cause curdling. Always reduce heat to low before stirring in dairy.

Skipping the Sear: Browning the chicken creates essential caramelized flavors. Don't skip this step even if the chicken will cook further in the broth.

Not Draining Beans: Excess bean liquid makes the chili too starchy and thick. Always rinse and drain canned beans thoroughly.

Under-Seasoning: White chili needs bold seasoning to stand out. Taste before serving and adjust salt, cumin, and pepper generously.

Storage / Leftovers Tips

Store leftover white chili chicken recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together. For freezing, portion your easy white chili chicken recipe into freezer-safe containers or bags, leaving 1 inch of headspace for expansion. It will keep frozen for up to 3 months.

To reheat, thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth if it's too thick. Microwave reheating works too—use 2-minute intervals at 50% power, stirring between cycles to ensure even heating. Avoid boiling during reheating to prevent the dairy from separating. Top with fresh garnishes just before serving to restore that just-made appeal.