White Chicken Chili is a cozy, creamy twist on classic chili—bright with white beans, tender shredded chicken, and a mellow heat from green chiles. It’s the kind of weeknight dinner that warms up a busy evening, stretches a few pantry staples into a family-sized meal, and plays well with leftovers. If you like fast, comforting chicken recipes, try it alongside other quick dinners such as air fryer bang bang chicken for variety during a busy week.
Why you’ll love this dish
This White Chicken Chili hits a lot of home-cooking sweet spots:
- Fast: Uses pre-cooked chicken (rotisserie or leftover) to cut total hands-on time.
- Budget-friendly: Canned beans and corn keep costs low while adding bulk and nutrition.
- Kid-friendly: Mild, creamy, and easy to tone down or up depending on your crowd.
- Versatile: Easy to adapt for low-fat, vegetarian, or spicier versions.
“I made this on a rainy night and everyone asked for seconds—simple, creamy, and perfect with a hunk of crusty bread.” — a reader review
The cooking process explained
This recipe is essentially three phases:
- Build flavor by gently sautéing onions and garlic.
- Combine the protein and beans, then simmer in broth so flavors meld.
- Finish with cream for a silky texture, warming gently to avoid separation.
Expect about 30 minutes from start to table if your chicken is already cooked. The simmer step concentrates flavors and gives the chili a slightly thicker mouthfeel before cream is added.
What you’ll need
- 2 cups cooked shredded chicken (rotisserie, poached breasts, or leftover roast)
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 1 can (4 oz) diced green chiles (mild or hot to taste)
- 1 cup sweet corn (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup heavy cream (or half-and-half for a lighter version)
- Fresh cilantro for garnish
- 1 tablespoon neutral oil (for sautéing)
Notes and substitutions:
- Swap half-and-half for heavy cream to reduce calories—expect a thinner finish.
- For a dairy-free version, use canned coconut milk (full-fat) and taste for adjustments; flavor will be coconut-forward.
- Use cooked shredded turkey as a seasonal swap.
Step-by-step instructions
- Heat 1 tablespoon neutral oil in a Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.
- Stir in the shredded chicken, drained white beans, diced green chiles, and corn. Toss gently to combine and let the corn warm through for a minute or two.
- Pour in the chicken broth. Add the ground cumin, chili powder, and a pinch of salt and black pepper. Stir, then bring the mixture to a gentle boil.
- Reduce the heat and simmer uncovered for about 20 minutes so the flavors meld and the liquid reduces slightly. Taste and adjust salt, pepper, or chili powder as needed.
- Lower the heat to low and stir in the heavy cream. Warm for 3–5 minutes without letting it boil — heating too high can cause the cream to separate.
- Ladle into bowls and garnish with chopped fresh cilantro.
Quick safety tip: if you ever add raw chicken instead of cooked, simmer until the chicken reaches 165°F (74°C) internally.
Best ways to enjoy it
Serve in deep bowls with a squeeze of lime and chopped cilantro on top. Popular add-ins and sides:
- Toppings: shredded Monterey Jack, diced avocado, tortilla strips, or a dollop of plain Greek yogurt.
- Sides: cornbread, warm flour tortillas, or a simple green salad.
- For a heartier meal, serve alongside crisp proteins—try pairing with air fryer boneless chicken thighs for extra texture and flavor contrast.
Plating idea: spoon chili into shallow bowls, add toppings in a contrasting color (avocado, cilantro), and serve with lime wedges.
Storage and reheating tips
- Refrigerator: Store in an airtight container for 3–4 days. Cool to room temperature before refrigerating but don’t leave out more than two hours.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Leave a bit of headspace as liquids expand.
- Reheating: Thaw overnight in the fridge. Reheat gently on the stovetop over low heat, stirring frequently. If the chili thickens too much, stir in a splash of broth. Avoid boiling after adding cream to prevent separation—warm only until steaming.
- Food safety: Always reheat to 165°F (74°C) for safe consumption.
Helpful cooking tips
- Use rotisserie chicken to save time and add extra flavor from the seasoned skin-and-meat.
- For a thicker chili, blend a cup of the beans (or use an immersion blender) and stir back in—this creates body without extra starches.
- If you prefer more heat, swap the diced green chiles for chopped pickled jalapeños or add a chipotle in adobo (minced).
- To keep cream from separating, temper it: stir a small ladle of hot broth into the cream before adding it to the pot, then warm gently.
- Taste and season at two points: after simmering and again after adding cream. Cream mutes spices, so you may need a final pinch of salt or extra chili powder.
Creative twists
- Vegetarian: Replace chicken broth with vegetable broth and double the beans; add sautéed mushrooms or roasted sweet potato cubes for texture.
- Cheesy white chili: Stir in 1–2 cups shredded Monterey Jack or pepper jack at the very end for a richer, melty version.
- Smoky chipotle: Add one minced chipotle in adobo and a teaspoon of smoked paprika for a smoky-sweet profile.
- Slow cooker: Combine everything except cream in the slow cooker and cook on low 4–6 hours; stir in cream at the end and heat gently.
- Instant Pot: Use sauté mode for onions and garlic, add remaining ingredients, and cook on high pressure for 5 minutes with a quick release.
Common questions
Q: Can I use canned chicken or leftover rotisserie chicken?
A: Yes. Canned chicken works in a pinch but is milder in flavor. Rotisserie chicken adds the most flavor and is the fastest way to a ready meal.
Q: How can I thicken the chili without cream?
A: Blend 1 cup of the drained beans and stir back into the pot. Alternatively, simmer uncovered longer to reduce liquid, or add a small cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) and cook until thickened.
Q: Is this safe to freeze after adding cream?
A: Cream-based soups can separate after freezing and reheating. For best texture, freeze without the cream and add it after thawing and while reheating.
Q: Can I make this spicier for adults while keeping it mild for kids?
A: Yes—serve mild bowls for kids and offer hot sauce, chopped chiles, or chili flakes at the table so adults can customize their heat.
Q: How long does it take if I start with raw chicken breasts?
A: If poaching raw breasts in the broth, add them at step 4 and simmer until they reach 165°F (74°C), about 12–15 minutes depending on size. Shred before adding cream.
If you want any modifications (vegan, low-sodium, or freezer-friendly meal prep version), tell me which and I’ll give you a tailored plan.
White Chicken Chili
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken (rotisserie, poached breasts, or leftover roast) Use rotisserie chicken for best flavor.
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 1 can (4 oz) diced green chiles (mild or hot to taste)
- 1 cup sweet corn (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and black pepper
- 1 cup heavy cream (or half-and-half for a lighter version)
- as needed Fresh cilantro for garnish
- 1 tablespoon neutral oil (for sautéing)
Instructions
Cooking Instructions
- Heat 1 tablespoon neutral oil in a Dutch oven over medium heat.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes.
- Add the minced garlic and cook for another 30–45 seconds until fragrant, stirring so it doesn’t brown.
- Stir in the shredded chicken, drained white beans, diced green chiles, and corn. Toss gently to combine and let the corn warm through for a minute or two.
- Pour in the chicken broth. Add the ground cumin, chili powder, and a pinch of salt and black pepper. Stir, then bring the mixture to a gentle boil.
- Reduce the heat and simmer uncovered for about 20 minutes so the flavors meld and the liquid reduces slightly. Taste and adjust salt, pepper, or chili powder as needed.
- Lower the heat to low and stir in the heavy cream. Warm for 3–5 minutes without letting it boil.
- Ladle into bowls and garnish with chopped fresh cilantro.