White Chicken Chili Recipe
If you’re craving something cozy but a bit different, this White Chicken Chili Recipe is a total game changer. It’s creamy, flavorful, and packed with tender shredded chicken and cannellini beans — perfect for chilly evenings when you want warmth without the heaviness of traditional tomato-based chili. I love how the gentle spice combines with the creamy textures, making it just as comforting as your classic chili but with a fresh twist.
This recipe works wonderfully for weeknight dinners because it’s quick and simple yet impressive enough to serve guests. Whenever I make this White Chicken Chili Recipe, it feels like a hug in a bowl, plus it’s really flexible — you can tweak the spice level or add your favorite toppings to make it exactly how you like. Trust me, once you try it, this chili will become a staple in your cooking rotation.
Why This Recipe Works
- Creamy yet Light: The combination of heavy cream and sour cream adds richness without weighing the chili down.
- Flavorful Spice Blend: A mix of cumin, smoked paprika, and cayenne creates depth and just the right kick.
- Quick and Easy: Using shredded rotisserie chicken saves time while delivering great flavor.
- Versatile Toppings: Fresh cilantro, jalapenos, and cheese let you customize every bowl to your taste.
Ingredients & Why They Work
When I first assembled these ingredients, I realized how well they play off each other to build this creamy, satisfying chili. Some basics like onions and garlic create a comforting base, while the green chilis and spices amp up the flavor. Here are some insights on key ingredients to help you pick the best ones at the store.
- Olive Oil: Adds a subtle fruity richness and is perfect for sautéing the veggies without overpowering the flavors.
- Yellow Onion: Provides a natural sweetness after cooking that balances the heat from jalapenos.
- Jalapeno: Fresh jalapenos give just enough heat and a crisp bite—adjust the amount based on your spice tolerance.
- Corn: Frozen or fresh corn adds sweet pops of texture, contrasting the creamy base nicely.
- Garlic Cloves: Minced garlic brings aromatic depth; make sure not to burn it during cooking to avoid bitterness.
- Diced Green Chilis: These are key for that subtle southwestern zing without too much heat.
- Cannellini Beans: Creamy beans add protein and bulk, making this chili hearty and filling.
- Shredded Rotisserie Chicken: Using pre-cooked chicken saves time and moistens the chili perfectly.
- Spices (Oregano, Cumin, Smoked Paprika, Coriander, Cayenne Pepper): Blended together, these give an earthy, smoky, and slightly spicy combo that makes the chili sing.
- Chicken Bouillon or Broth: Either works for a savory liquid base; chicken broth keeps it light whereas bouillon can boost flavor intensity.
- Heavy Cream & Sour Cream: These strongly contribute to the creamy texture and mellow all the spices, making every spoonful silky smooth.
- Salt and Pepper: Essential to balance and highlight all those flavors.
- Toppings: Fresh cilantro, jalapenos, cheese, and tortilla strips add texture and brightness that bring the dish alive.
Make It Your Way
This White Chicken Chili Recipe is already quite flexible, but I love adding my own spin based on what I’ve got in the kitchen or the mood I’m in. Whether you want it milder, spicier, or packed with extra veggies, feel free to experiment. After all, cooking is about making a dish that feels like yours!
- Variation: I sometimes swap the cannellini beans for black beans or add chopped bell peppers for sweetness and color, which gives a slightly different but delicious vibe.
- Dairy Free: I’ve used coconut milk instead of heavy cream and dairy-free yogurt instead of sour cream to make it friendly for dairy-sensitive guests — still creamy and tasty!
- Heat Level: If you love heat like I do, feel free to keep the seeds in your jalapenos or add an extra pinch of cayenne pepper.
- Make it Heartier: Adding diced potatoes or quinoa can bulk this up if you want a more filling meal for a bigger appetite.
Step-by-Step: How I Make White Chicken Chili Recipe
Step 1: Sauté the Flavorsome Veggies
Start by heating olive oil in a large pot over medium heat — this warms your kitchen and brings out the oil’s fruity notes. Toss in diced onions, jalapenos, and corn, seasoning them with a pinch of salt and pepper. I let this cook for about 10 minutes, stirring occasionally, until the onions are translucent and everything starts to soften. This slow cooking step is important because it mellows the sharpness of the onions and lets the corn’s sweetness bloom.
Step 2: Garlic Magic
After the veggies are nicely softened, stir in the minced garlic and cook for about one minute until you smell its fragrance. Be careful not to let the garlic brown too much — burnt garlic can add bitterness. This stage really ups the flavor base with that warm garlicky aroma you can’t resist.
Step 3: Add Chicken, Beans & Spices
Next, mix in the shredded rotisserie chicken, rinsed cannellini beans, and diced green chilis. Sprinkle in the oregano, cumin, smoked paprika, coriander, and cayenne pepper, then give everything a good stir. This step layers savory, smoky, and spicy notes all together, creating that mouthwatering chili foundation you want.
Step 4: Pour in Broth and Cream, Then Simmer
Pour in the chicken bouillon dissolved in water or your chicken broth, and then add the heavy cream. Stir to combine well and let the chili simmer gently for about 10 minutes. This simmer period helps all those bold flavors meld into one delicious harmony. Keep the heat moderate so it doesn’t boil vigorously — you want a gentle, comforting simmer.
Step 5: Finish with Sour Cream and Seasoning
Turn off the heat and stir in the sour cream, which gives the chili a dreamy creamy texture without separating. Taste the chili and add salt and pepper as needed — this last seasoning step is key because the flavors really pop here. Then it’s ready to serve!
Tips from My Kitchen
- Don’t Skip the Simmer: Letting the chili simmer allows the flavors to really come together — rushing this step flattens the taste.
- Add Cream Off Heat: Stir in sour cream after removing from heat to keep it from curdling and maintain that velvety texture.
- Adjust Spice Gradually: Start with less cayenne if you’re sensitive to heat—you can always add more when serving.
- Use Rotisserie Chicken: It’s a shortcut that adds great flavor and keeps the chicken moist and tender.
How to Serve White Chicken Chili Recipe
Garnishes
I usually top my white chicken chili with fresh chopped cilantro—it brightens every bite and adds a lovely green pop. A few slices of fresh jalapeno bring extra zing if you like it spicy. Monterey Jack cheese melts beautifully on hot chili, and some crunchy tortilla strips give you that satisfying texture contrast I enjoy. Sour cream dollops also add a cool creaminess triple-layered with the soup!
Side Dishes
For sides, I often serve warm cornbread or crispy tortilla chips—they scoop up the chili and balance the creaminess nicely. A fresh green salad with lime vinaigrette also pairs well, cutting through the richness. If you want something heartier, a simple rice pilaf or seasoned quinoa works great.
Creative Ways to Present
For dinner parties, I love serving white chicken chili in mini cast iron skillets or individual bread bowls—it instantly feels more special and rustic. Garnishing with edible flowers like cilantro blossoms or colorful radish slices adds a unique flair. You can also turn leftovers into loaded chili nachos by layering chips, chili, cheese, and your favorite toppings on a baking sheet and melting everything together.
Make Ahead and Storage
Storing Leftovers
After a big bowl, I usually store leftovers in an airtight container in the fridge where it keeps beautifully for up to 3 days. I find the flavors actually deepen overnight, so it tastes even better the next day. Just make sure to cool it to room temperature before refrigerating to keep it fresh and safe.
Freezing
I’ve frozen this chili a few times with great results. After cooking, let it cool completely, then portion it into freezer-safe containers or heavy-duty bags. It freezes well for up to 3 months—perfect for meal prepping or busy days when you want a quick warm-up meal.
Reheating
To reheat, I prefer warming the chili gently on the stovetop over low heat, stirring often to prevent sticking. If it seems too thick, adding a splash of chicken broth or water helps loosen it back up. Avoid microwaving too long at once, as the cream can sometimes separate and affect texture.
FAQs
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Can I make this White Chicken Chili Recipe without dairy?
Absolutely! Swap the heavy cream for coconut milk or any plant-based cream, and use dairy-free yogurt or sour cream alternatives. The chili will still be creamy and delicious with those simple substitutions.
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What’s the best way to store leftover chili?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portion-sized containers for up to 3 months.
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Can I use fresh chicken instead of rotisserie chicken?
You sure can! Poach or roast chicken breasts or thighs, then shred them to add to your chili. The rotisserie chicken is just a shortcut I love for convenience and flavor.
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How spicy is this White Chicken Chili Recipe?
This recipe has a mild to medium heat level that you can adjust easily by adding more or fewer jalapenos and cayenne pepper. I recommend starting mild and then kicking it up at the table with fresh chilies or hot sauce if you like.
Final Thoughts
I love making this White Chicken Chili Recipe because it’s effortlessly tasty and brings comfort without the heaviness of a traditional chili. It’s one of those meals that warms you up from the inside out and feels personal because you can make it your own with easy swaps and toppings. If you haven’t tried it yet, I promise it’s worth giving a spot in your recipe collection — cozy, creamy, and just downright satisfying!
PrintWhite Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This White Chicken Chili is a creamy and flavorful twist on traditional chili, packed with tender shredded chicken, cannellini beans, and a blend of aromatic spices. Perfect for a cozy dinner, it combines the richness of heavy cream and sour cream with the subtle heat from jalapenos and cayenne pepper, topped with fresh garnishes for an irresistible meal.
Ingredients
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
Spices and Liquids
- 1 tsp Dried Oregano
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Cayenne Pepper
- 3 tsps Chicken Flavored Bouillon + 3 Cups Water OR 3 Cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Sour Cream
- Salt and Pepper to taste
Toppings
- Chopped fresh cilantro
- Diced jalapenos
- Monterey Jack cheese
- Tortilla strips
Instructions
- Heat the vegetables: In a large pot, heat the olive oil over medium heat and add the diced onions, jalapenos, and corn. Season with salt and pepper and cook for about 10 minutes until the onions are soft and the mixture is fragrant.
- Add garlic: Stir in the minced garlic and cook for about 1 more minute until the garlic releases its aroma, being careful not to burn it.
- Incorporate chicken and beans: Add the shredded rotisserie chicken, rinsed and drained cannellini beans, and the can of diced green chilis. Mix well to combine all the ingredients.
- Season and simmer: Stir in the dried oregano, cumin, smoked paprika, ground coriander, and cayenne pepper. Then add the chicken bouillon dissolved in water or the chicken broth and pour in the heavy cream. Mix everything thoroughly and let the chili simmer for about 10 minutes to meld the flavors together.
- Add sour cream: Turn off the heat and stir in the sour cream to add creaminess and richness. Adjust seasoning with additional salt and pepper if needed.
- Serve with toppings: Ladle the chili into bowls and garnish with desired toppings such as chopped fresh cilantro, diced jalapenos, Monterey Jack cheese, and crunchy tortilla strips. Serve hot and enjoy.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though it will be less creamy.
- For extra heat, add more jalapenos or cayenne pepper according to taste.
- Using rotisserie chicken is a time saver, but leftover cooked chicken or poached chicken breast works well too.
- If you prefer a thicker chili, slightly reduce the amount of broth or cook uncovered to thicken.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg