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This is the white chicken chili recipe I reach for on cold fall nights and busy weeknights alike- comforting soup vibes with a silky, creamy broth, tender chicken, white beans, and gentle heat from green chilies. It’s built from pantry staples (cans of beans, cups of chicken broth, and frozen corn kernels) and comes together in one Dutch oven or large pot on the stovetop. Keep it mild for kiddos (mild green chilies) or add jalapeño, poblano peppers, or a pinch of cayenne pepper for a little kick. I’ll often add a small splash of fresh lime juice at the end for a bright finish. Whether you start with chicken breasts or a rotisserie chicken, the result is a cozy, creamy chili with big flavor and minimal fuss. Set out a toppings bar — shredded cheese, tortilla chips, fresh cilantro, and avocado — and watch every bowl of chili disappear.
When I’m craving comfort in a hurry, creamy white chicken chili is the way to go, and this easy white chicken chili recipe keeps it totally weeknight-friendly. Some nights I riff towards chicken and white bean chili, especially if I’m heavy on beans. If my crew wants something gentle, I lean into mild chicken chili with extra cilantro and lime. When I’m feeling brothy, I nudge it toward green chile chicken soup and keep it light. Other times, I pack it with veg for chicken chili with beans and corn that eats like a meal. Friends who avoid dairy can still enjoy cozy bowls thanks to my dairy-free white chicken chili trick, which features pureed beans. If we’re hosting gluten-free friends, it’s naturally a gluten-free chicken chili, as long as the toppings are gluten-free-friendly. I usually cook it as a stovetop white chicken chili, but it also works well in the slow cooker on busy days. No matter the version, the pot always comes back empty.
The Chemistry of White Chicken Chili
Creaminess without heaviness comes from the starches released by white beans and the emulsion created when fat (such as a tablespoon of olive oil or optional dairy) meets broth. Briefly blending a ladle of chili or whisking in pureed beans thickens the mixture by dispersing starch granules, giving it a creamy consistency even if you skip a cup of heavy cream or a few ounces of cream cheese. Blooming spices (cumin, chili powder, oregano, black pepper) in hot oil release oil-soluble compounds, so sauté them right after adding aromatics. For tender chicken, cook just to 165°F- overcooking dries the fibers. Layer salt in increments: some with onions, a little after the broth, and taste again at the end. Start with medium-high heat, then reduce to medium-low heat to simmer, so the beans don’t burst and the corn stays sweet. Prefer set -and- forget? The same chemistry plays nicely in an Instant Pot or crockpot/slow cooker meals; add dairy after pressure/slow cooking to avoid curdling.
Recipe Troubleshooting
Too bland? This usually means it needs layered seasoning and a pop of acidity. For salt, add a squeeze of fresh lime juice, and finish with cilantro.
Too thin? Two easy fixes: mash a cup of peas with a potato masher and stir back in, or blend a scoop with brith using an immersion blender.
Dry chicken? This issue often arises from overcooking; consider switching to rotisserie or stir in diced cooked chicken at the end to warm gently.
Want more heat without overdoing it? Add jalapeño peppers or poblano peppers to the sauté (heat is more controllable than dumping in powder) or finish bowls with hot sauce so each eater can control the spice.
Can I use rotisserie or canned chicken? Yes, a rotisserie is a great option for speed; ultimately, it helps keep the meat juicy.
How can I make it creamier? Stir in pureed beans, a cup of heavy cream, or a few oz of cream cheese for a creamy chili finish.
Best beans? Any mild white bean: great northern beans, navy beans, white kidney beans, or mix cans of beans.
Is it supposed to be spicy? It’s a mild chicken chili by default; adjust with cayenne pepper, jalapeńo, or salsa verde.
Subs for green chilies? Try diced poblano peppers, jarred salsa verde, or roasted bell peppers.
Cheese choices? Monterey Jack or cheddar cheese melts beautifully into a creamy broth.
Serving Suggestions
As soon as the temps dip, it jumps to the top of my cozy fall dinner ideas – easy, warming, and customizable. In January, it anchors my winter comfort food recipes lineup with bright lime and cilantro. For football spreads, I batch them under Super Bowl chili recipes and let everyone top their own. It’s tailor-made for one-pot weeknight dinners, especially on nights with kids’ activities. I portion jars for meal-prep soups, so lunches are handled. On weekends, it’s a staple for game-day chili recipes, alongside chips and guacamole. During the school rush, it checks the box for easy back-to-school meals. Protein seekers love it as a high-protein chili recipe with extra chicken and beans. I freeze a quart for guests as a freezer-friendly white chili lifesaver. And when the grocery bill rises, it doubles as a budget-friendly family meal with pantry staples like beans and broth.
Set up a toppings bar so everyone can build a personalized bowl: shredded cheese, avocado, fresh cilantro, lime wedges, and tortilla chips for crunch. For side options, we love warm cornbread, homemade sourdough, or cheesy biscuits to swipe through that creamy broth. For presentations, ladle into shallow bowls and finish with a swirl of Greek yogurt, a sprinkle of herbs, and a dusting of black pepper- it looks restaurant-ready. On the drinks front, pair with a sparkling lemonade or cucumber mint lemonade for a refreshing touch. To make it a meal, pair it with a crisp garden salad or a delicious Caesar salad. Pro tip: Place a warm tortilla on the side of each bowl for scooping- the perfect way to catch every last bite.
Storage Tips
Cool completely, then store in an airtight container 3-4 days (it thickens as it rests). Reheat gently over medium-low heat, loosening with a splash of broth, if necessary. For lunches, portion into smaller portions for quicker reheating. If you added dairy, re-season with a squeeze of lime and a pinch of salt after warming to refresh flavors. Check your own nutritional information tools if needed- serving sizes can vary.
Freezer- Yes, skip dairy before freezing for the best texture. Portion into freezer bags and lay them flat for less time thawing. Or containers; freeze up to 3 months. Thaw overnight in fridge; reheat, then add cream/cream cheese if using. If it’s too thick after thawing, stir in warm broth; if it’s too thin, mash a few beans or simmer for a brief period.
Make Ahead- Cook chicken a day ahead and refrigerate. The chili base (onion, spices, broth, beans, chiles, corn) can be simmered earlier in the day, then cooled and chilled. At dinnertime, warm the base, then fold in the shredded chicken and adjust the seasoning to taste. Finish with a creamy sauce, if desired. For parties, keep in a slow cooker on warm with toppings alongside.
Recommended Products
Easy White Chicken Chili with Green Chiles
This white chili recipe is the perfect way to turn simple pantry staples into a comforting soup with big flavor. Keep it mild or make it spicy; opt for a dairy-free option with bean thickening or add extra cream for an even richer texture. It’s flexible- easy meal, easy dinner, and a total game day hero. If you try it, please leave a note on the recipe card: Did you use a rotisserie chicken or chicken cubes? Salsa verde or classic chilies? I love seeing your spins. May your chilly nights include warm bowls, crunchy chips, and a squeeze of lime.
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Cozy White Bean Chicken Chili Recipe
Ingredients
- 3 chicken breasts cooked & cubed
- 1 tbso olive oil
- 1/2 yellow onion chopped
- 1 tsp minced garlic
- 8 ounces cream cheese
- 6 cups chicken broth
- 2 cans white beans drained & rinsed
- 4 oz diced green chiles canned
- 10 oz corn kernels frozen
- 1 tbsp cumin
- 2 tsp oregano
- 1 tsp chili powder
- 2 tsp fine sea salt
- 1/2 tsp ground pepper
Toppings
- shredded cheese
- fresh cilantro
- avocado
- lime juice
- tortilla chips crushed
Instructions
- First cook the chicken. Place the chicken breasts in a 9×13 pan, cover with aluminum foil and bake in the oven at 400 degrees for 20-30 minutes, until the internal temperature reaches 165 degrees F.
- After the chicken is done, allow it to rest and start preparing the chili.
- Place a large pot on your stove top over medium-high heat
- Add 1 tbsp olive oil, 1/2 yellow onion (diced) and 1 tsp minced garlic. Allow to cool until fragrent (about 2 minutes).
- Add 8 ounces of cream cheese and stir until melted.
- Add the 6 cups of chicken broth, 2 cans white beans (drained & rinsed), 4oz diced green chiles, 10 oz. frozen corn, 1 tbsp cumin, 2 tsp oregano, 1 tsp chili powder, 2 tsp fine sea salt and 1/2 tsp ground pepper. Stir and allow the soup to continue cooking as you chop the chicken.
- Chop the cooked chicken into small bite sized squares. Add the chopped chicken to the pot.
- Let the chili simmer for 10 minutes.
- Serve with toppings: shredded cheese, fresh cilantro, avocado, lime juice and crushed tortilla chips. Enjoy!
Nutrition
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