If you’re searching for the coziest meal to welcome chilly evenings or brighten up gatherings with friends and family, this White Chicken Chili Recipe is the one you absolutely have to try. Creamy, full-bodied, and deeply satisfying, it marries tender chicken, hearty beans, and just the right touch of spice for that crave-worthy comfort. The hint of lime and fresh herbs gives it a burst of freshness, making it absolutely irresistible from the very first spoonful. Consider this the recipe you’ll want to keep in your back pocket for everything from game day parties to fuss-free weeknight dinners!

Ingredients You’ll Need
The beauty of this White Chicken Chili Recipe is in how it transforms simple, staple ingredients into an extraordinary pot of flavor. Every component serves a delicious purpose, whether it’s adding richness, a kick of spice, or brightening everything up at the finish.
- Olive oil: Helps and enhances the sauté for aromatic veggies and boosts heart-healthy fats.
- Yellow onion: Adds sweetness and a savory backbone to your chili.
- Garlic: Packs a punch of bold, aromatic flavor that deepens everything.
- Ground cumin: Brings that unmistakable, earthy warmth classic to chili.
- Dried oregano: Offers subtle herbal notes that round out every bite.
- Chili powder: A mild background of classic chili flavor—don’t skip it!
- Ground coriander: Gives a little citrusy hint that brightens up the whole pot.
- Cayenne pepper (optional): Only if you love a bit of extra heat—totally customizable.
- Low-sodium chicken broth: Forms the comforting base while keeping the sodium in check.
- White beans (Great Northern or cannellini): Creamy and protein-packed to thicken the chili and provide heartiness.
- Diced green chiles: Lends mild chile flavor with a punch of tang.
- Cooked shredded chicken: Use rotisserie for ease and juiciness, or cook up your own.
- Frozen corn: Bursts of sweetness and color in every bite.
- Sour cream: Swirls of tangy, creamy richness tie it all together.
- Heavy cream: Makes this chili luxuriously smooth and velvety.
- Salt and black pepper: Balance and enhance all those gorgeous flavors.
- Lime juice: Adds brightness and zing at the end to wake up the dish.
- Chopped fresh cilantro: For an herby, fresh garnish that finishes every bowl beautifully.
- Shredded Monterey Jack cheese: Melts over the top for extra creaminess and flavor.
How to Make White Chicken Chili Recipe
Step 1: Sauté the Onions and Spices
Heat your olive oil in a large, sturdy pot over medium heat. Toss in the diced onions and let them gently simmer until they’re softened and fragrant, about 5 minutes. Stir in the garlic, cumin, oregano, chili powder, coriander, and for those who love a kick, the cayenne pepper. Allow the spices to bloom for another minute—they’ll make your kitchen smell incredible and set the flavor foundation for your White Chicken Chili Recipe.
Step 2: Build the Broth Base
Slowly pour in your low-sodium chicken broth, scraping up any tasty bits stuck to the bottom of the pot. Bring it up to a gentle simmer—this is where all those spices meld and get cozy together, developing a deep, hearty flavor.
Step 3: Add Beans, Chicken & Veggies
Add in the drained white beans, diced green chiles, shredded chicken, and frozen corn. Let the mixture simmer uncovered for 20 to 25 minutes, stirring occasionally. The beans will start to break down, uniting with the broth to create a signature creamy texture. For an extra thick chili, mash a spoonful of the beans against the pot during this step—you’ll love the body it adds!
Step 4: Make It Creamy
Reduce the heat to low and stir in the sour cream and heavy cream. Let it all simmer for just another 5 minutes. This is where the magic happens: your White Chicken Chili Recipe transforms from a simple stew into something dreamily creamy and decadent, thanks to that swirl of dairy.
Step 5: Finish with Freshness
Before serving, stir in the freshly squeezed lime juice and season with salt and black pepper to taste. That pop of citrus right at the finish wakes up all the flavors and balances the richness perfectly—don’t skip it! Now it’s ready to ladle into bowls, piping hot and ready for toppings.
How to Serve White Chicken Chili Recipe

Garnishes
Dress your bowls with heaps of chopped cilantro and a generous pile of shredded Monterey Jack cheese. The herbs add freshness, while the cheese melts into gooey strands on top—absolutely unbeatable! Extras like diced avocado, sliced jalapeños, or crunchy tortilla strips are also welcome for even more vibrant flavor and texture.
Side Dishes
This White Chicken Chili Recipe shines as a star all on its own, but you can level up your dinner spread with classic sides. Warm, buttered cornbread, crusty bread, or tortilla chips are perfect companions for dipping and scooping every bit of creamy goodness.
Creative Ways to Present
For parties or gatherings, serve the chili in small mugs or ramekins as hearty appetizers. Top each with a mini lime wedge or a dollop of sour cream for a creative touch. Or, offer a chili bar where everyone can choose from a spread of toppings—always a hit at casual get-togethers!
Make Ahead and Storage
Storing Leftovers
Store any extra chili in an airtight container in the refrigerator for up to four days. The flavors continue to deepen as it sits, making leftovers even tastier the next day!
Freezing
This White Chicken Chili Recipe freezes beautifully. Simply cool the chili completely, ladle it into freezer-safe containers, and freeze for up to two months. When ready to enjoy, thaw gently in the fridge overnight.
Reheating
Warm the chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it seems a bit thick after refrigerating or freezing, add a splash of chicken broth or a bit more cream to loosen things up.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Shredded roast turkey works seamlessly in this White Chicken Chili Recipe—just shred and add in as you would the chicken.
How can I make this chili dairy-free?
For a dairy-free version, simply swap the sour cream and heavy cream for your favorite dairy-free alternatives, like coconut cream or a plant-based sour cream.
Is there a way to make this chili thicker?
You bet! Mash some of the white beans right in the pot, or use an immersion blender to blend a small portion before adding the cream for a body-rich, thicker chili.
Can I make this White Chicken Chili Recipe in a slow cooker?
Yes, just sauté the onions and spices first, then add everything except the dairy to the slow cooker and cook on low for 4 to 6 hours. Stir in the sour cream and heavy cream right at the end, and finish with lime juice.
What’s the best way to add more spice?
If you like it spicy, toss in extra cayenne, minced jalapeños, or top with spicy salsa or hot sauce to get just the right level of heat for your palate.
Final Thoughts
Nothing says comfort and joy quite like sharing a big pot of homemade White Chicken Chili Recipe—especially when it’s as creamy and full of flavor as this one. Whether you’re feeding your family or impressing friends, this bowlful of goodness is sure to win hearts and make you a legend at the dinner table. Can’t wait for you to give it a try and create delicious memories!
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White Chicken Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful White Chicken Chili Recipe that is creamy and hearty. This easy chili is packed with tender shredded chicken, white beans, corn, and a blend of spices, finished with a touch of citrus for brightness. Perfect for a cozy dinner or gathering with friends.
Ingredients
For the White Chicken Chili:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 (4-ounce) can diced green chiles
- 3 cups cooked shredded chicken
- 1 cup frozen corn
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Juice of 1 lime
- Chopped fresh cilantro and shredded Monterey Jack cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic, cumin, oregano, chili powder, coriander, and cayenne pepper, and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the white beans, green chiles, shredded chicken, and corn. Simmer uncovered for 20–25 minutes, stirring occasionally.
- Reduce heat to low and stir in the sour cream and heavy cream. Simmer for another 5 minutes, then stir in lime juice and season with salt and pepper to taste.
- Serve hot, garnished with cilantro and shredded cheese.
Notes
- For a thicker chili, mash some of the beans with a spoon or blend a small portion before adding the cream.
- You can use rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg