|

White Chicken Chili Recipe

ByCaroline
Jump to Recipe· 4.8 from 11 reviews

Hey, if you’re looking for a comforting bowl of cozy that’s a little different from your typical chili, this White Chicken Chili Recipe is exactly what you need. It’s creamy, packed with tender shredded rotisserie chicken, beans, and a gentle kick from jalapeños and spices that really make it sing. I love pulling this out on chilly evenings when I want something hearty but with a lighter, fresh twist compared to traditional tomato-based chili.

What makes this White Chicken Chili Recipe so special to me is how effortlessly it comes together without sacrificing any of that deep, satisfying flavor. Whether you’re feeding a crowd or just craving a nourishing solo meal, it works beautifully. Plus, it’s one of those recipes you can tweak easily — adding your favorite toppings or adjusting the spice level, which I always do depending on my mood!

🤍

Why This Recipe Works

  • Speedy and Simple: Uses rotisserie chicken and pantry staples to come together in under 40 minutes.
  • Creamy Texture Without Heaviness: Heavy cream and sour cream provide richness without making it feel too heavy.
  • Balanced Flavor Profile: Spices like cumin, smoked paprika, and coriander add depth without overpowering the chicken.
  • Versatile and Customizable: Easily adjust spice levels, add extra veggies or toppings to suit your taste.
A white bowl filled with creamy, thick soup that has a pale yellow color with visible pieces of corn and white beans inside. On the top layer, there is a generous pile of crunchy tortilla strips that are light golden yellow with small holes. There are two slices of fresh green jalapeño pepper sitting in the middle, showing their seeds and vibrant green color. Scattered around the peppers and on the soup are small pieces of fresh green cilantro leaves and a light sprinkling of shredded white cheese. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this White Chicken Chili Recipe plays a crucial role — from the creamy dairy to the fresh veggies and aromatic spices, they work together to create a harmonious bowl of comfort. You’ll want fresh or frozen corn for sweetness and texture, and I always recommend rinsing your canned beans to keep things fresh and avoid excess salt.

  • Olive Oil: A flavorful fat that helps soften the veggies and infuse the dish from the base.
  • Yellow Onion: Adds sweetness and aroma when sautéed, building the flavor foundation.
  • Jalapeno: Gives just the right amount of heat; adjust the quantity based on your spice preference.
  • Corn: Sweet and crunchy for contrast, frozen works great if fresh isn’t available.
  • Garlic: Essential for that warm, fragrant depth in every spoonful.
  • Diced Green Chilis: Adds mild heat and a subtle tangy flavor to complement the spices.
  • Cannellini Beans: Creamy and soft, they bulk up the chili and add protein and fiber.
  • Shredded Rotisserie Chicken: Using pre-cooked chicken saves time and keeps the dish moist.
  • Spices (Oregano, Cumin, Smoked Paprika, Coriander, Cayenne Pepper): Layered spices create complexity and a gentle smoky kick.
  • Chicken Bouillon or Broth: Builds a savory base, making sure the chili tastes rich and well-rounded.
  • Heavy Cream: Adds silky texture without overpowering the flavors.
  • Sour Cream: Stirred in at the end for cool creaminess balancing the spices.
  • Salt & Pepper: Don’t skimp—seasoning is key to bringing everything alive.
  • Toppings: Cilantro, jalapenos, cheese, and tortilla strips add contrasting textures and bursts of flavor.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This White Chicken Chili Recipe is a total canvas for your tastes. I often swap in different beans, or add extra diced veggies like bell peppers or zucchini to sneak in more color and nutrition. Don’t be shy with the toppings either—sometimes a squeeze of lime or a dollop of guacamole takes it over the top.

  • Variation: I’ve made this with shredded turkey during the holidays — same cozy feel, just seasonal and special.
  • Dairy-Free Option: Swap heavy cream and sour cream for coconut milk and a dairy-free yogurt for a creamy vegan twist.
  • Spice Level: For heat lovers, I add extra cayenne and fresh jalapeños; for mild eaters, I omit the cayenne entirely.
  • Slow Cooker Friendly: You can assemble everything in a slow cooker on low for 3-4 hours for a hands-off option.

Step-by-Step: How I Make White Chicken Chili Recipe

Step 1: Sauté the Veggies for a Flavorful Base

Start by heating olive oil in a large pot over medium heat. Toss in diced onion, jalapeño, and corn, seasoning with salt and pepper. This combination softens and sweetens over about 10 minutes, creating a hearty, flavorful foundation. Don’t rush this step—letting the veggies cook down slowly unlocks sweetness and depth that make a big difference.

Step 2: Add Garlic and Build Aroma

Next, stir in minced garlic and cook for just about a minute until fragrant. Garlic burns easily, so keep it moving and watch carefully—you want golden aroma, not bitterness. This step layers the flavor and gets the pot ready for the chicken and beans.

Step 3: Mix in Chicken, Beans & Spices

Now, add your shredded rotisserie chicken and rinsed cannellini beans. Sprinkle in the dried oregano, cumin, smoked paprika, coriander, and cayenne pepper. Stir everything well to coat the protein and beans in those warm spices and create a unified flavor profile.

Step 4: Pour in Broth, Cream & Simmer

Pour in the chicken bouillon dissolved in water (or just use chicken broth if you have it) along with the heavy cream. Stir to combine, then let the chili gently simmer for about 10 minutes. This simmering step lets all those flavors meld together beautifully and thickens up the chili, so it’s rich and luxurious.

Step 5: Finish with Sour Cream & Adjust Seasoning

Turn off the heat and stir in the sour cream. This gives the chili a creamy, tangy finish that balances the spices and richness perfectly. Taste and season with salt and pepper as needed. Don’t skip this final adjustment — every pot of chili needs that personal tweak to make it your own.

Tips from My Kitchen

💡
  • Don’t Skip Rinsing Beans: Rinsing your canned cannellini beans cuts excess sodium and prevents any canned flavor overpowering your chili.
  • Low and Slow for Veggies: Taking your time sautéing onions, jalapeños, and corn ensures they release natural sweetness that balances the spices.
  • Add Sour Cream Off Heat: To avoid curdling, always stir sour cream in after turning off the heat for a smooth creamy texture.
  • Use Rotisserie Chicken: It’s an easy shortcut that adds moist chicken and saves you tons of time without sacrificing flavor.

How to Serve White Chicken Chili Recipe

A white cup filled with creamy, pale yellow soup containing visible pieces of white beans, sweet corn, and bits of herbs. On top, there are two green sliced jalapeño rings with white seeds, sprinkled chopped green cilantro leaves, and shredded white cheese. A pile of light golden, crunchy tortilla strips stands upright on one side of the cup. The cup is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this chili with freshly chopped cilantro and thin slices of jalapeño to amp up freshness and heat. A sprinkle of shredded Monterey Jack cheese melts beautifully on top, and crunchy tortilla strips add that fun texture contrast I always crave. If I’m feeling indulgent, a dollop of sour cream on the side never hurts.

Side Dishes

For sides, warm corn tortillas or crusty bread are my go-to to scoop up every last bite. I’ve also enjoyed serving it alongside a simple green salad dressed lightly with lime vinaigrette to brighten the meal. If you want something heartier, Spanish rice or cilantro-lime rice complements it beautifully.

Creative Ways to Present

When I serve this White Chicken Chili Recipe for friends, I sometimes ladle it into mini bread bowls for a fun, interactive meal. For potlucks, I like setting up a toppings bar with cheeses, fresh herbs, diced onions, and even avocado slices so everyone can personalize their bowls. It’s always a hit and makes the meal feel festive!

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so I often find my leftovers taste even better the next day.

Freezing

This white chicken chili freezes really well — I portion it into freezer-safe containers or bags and freeze for up to 3 months. When freezing, skip adding the sour cream and add it fresh when reheating to keep the texture silky and fresh.

Reheating

I gently reheat leftovers on the stovetop over low-medium heat, stirring occasionally to avoid sticking. If needed, I add a splash of chicken broth to loosen it up. Once heated, I stir in fresh sour cream or a little extra cream to revive the chili’s creamy texture.

FAQs

  1. Can I make this White Chicken Chili Recipe vegan or vegetarian?

    Absolutely! You can swap out the chicken for plant-based protein like chickpeas or extra beans, replace chicken broth with vegetable broth, and use coconut milk or a vegan sour cream alternative. Adjust spices as needed to keep the flavor vibrant.

  2. How spicy is this White Chicken Chili Recipe?

    It has a gentle kick from jalapeños and cayenne pepper, but it’s very customizable. You can reduce the jalapeño or cayenne if you prefer mild heat or add more if you love it fiery.

  3. Can I use fresh chicken instead of rotisserie?

    Yes! If you prefer, poach or roast chicken breasts or thighs, then shred the meat. Add cooked chicken at the same step as the shredded rotisserie chicken, but be sure it’s fully cooked before adding.

  4. What if I don’t have heavy cream?

    You can substitute half-and-half or even whole milk, though the chili won’t be quite as rich and creamy. For a dairy-free option, coconut milk works well.

  5. How long does this chili last in the fridge?

    Stored properly in an airtight container, it stays fresh for up to 4 days. Reheat thoroughly before serving.

Final Thoughts

This White Chicken Chili Recipe has become a staple in my kitchen because it strikes the perfect balance between easy weeknight cooking and restaurant-worthy flavor. I love how comforting and creamy it is, yet fresh and vibrant thanks to the spices and toppings. If you give it a try, I’m confident it’ll become one of your go-to meals that warms both your belly and your heart — just like it did for me!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 19 minutes
  • Total Time: 34 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This White Chicken Chili is a creamy and flavorful dish featuring shredded rotisserie chicken, cannellini beans, corn, and a blend of spices simmered in a rich broth with heavy cream and sour cream. Perfect for a comforting meal served with your favorite toppings like fresh cilantro, jalapenos, Monterey Jack cheese, and tortilla strips.

Ingredients

Units Scale

Main Ingredients

  • 2 tbsp Olive Oil
  • 1 Yellow Onion, Diced
  • 1 Jalapeno, diced
  • 1 cup Frozen or Fresh Corn
  • 4-5 Garlic Cloves, minced
  • 7 oz Can of Diced Green Chilis
  • 2 15.5 oz Can of Cannellini Beans, rinsed and drained
  • 3 cups Shredded Rotisserie Chicken
  • 1 tsp Dried Oregano
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Coriander
  • 1 tsp Cayenne Pepper
  • 3 tsps Chicken Flavored Bouillon or 3 Cups Chicken Broth
  • 3 cups Water (if using bouillon)
  • 1 cup Heavy Cream
  • 1 cup Sour Cream
  • Salt and Pepper to taste

Toppings (Optional)

  • Chopped fresh cilantro
  • Diced jalapenos
  • Monterey Jack cheese
  • Tortilla strips

Instructions

  1. Heat Oil and Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced yellow onion, diced jalapeno, and corn. Season with salt and pepper and cook for about 10 minutes until the vegetables are softened.
  2. Add Garlic: Stir in the minced garlic and cook for about 1 more minute until fragrant.
  3. Add Chicken and Beans: Add the shredded rotisserie chicken, rinsed cannellini beans, and diced green chilis. Stir to combine.
  4. Season and Add Liquids: Stir in dried oregano, cumin, smoked paprika, ground coriander, cayenne pepper, chicken bouillon with water (or chicken broth) and the heavy cream. Mix well.
  5. Simmer: Let the chili simmer gently for about 10 minutes to allow the flavors to meld together.
  6. Finish with Sour Cream: Turn off the heat and stir in the sour cream to give the chili a creamy texture and rich flavor. Adjust seasoning with salt and pepper if needed.
  7. Serve and Garnish: Serve the chili hot topped with your choice of chopped fresh cilantro, diced jalapenos, Monterey Jack cheese, tortilla strips, or other desired toppings.

Notes

  • Use rotisserie chicken for convenience, or cook and shred chicken breasts if preferred.
  • Adjust the cayenne pepper amount to control the heat level.
  • For a lighter version, substitute heavy cream with half-and-half or milk, though cream adds richness.
  • Simmer gently to prevent the sour cream from curdling when stirred in at the end.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 65 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star