White Chicken Chili

When the weather turns cool, nothing beats a bowl of warm chili, but sometimes you want a break from the classic tomato-heavy beef version. This hearty white chicken chili is the perfect answer! It’s a creamy, smoky, and satisfying alternative, packed with tender shredded chicken, two kinds of white beans, and a flavorful broth laced with green chilies and savory spices.

This recipe is designed to be your new go-to for speed and comfort. It all comes together in one pot, and by using pre-cooked chicken, you can have a deeply flavorful, home-cooked meal on the table in about 30 minutes. It’s the ultimate crowd-pleaser that is easy to customize with your favorite toppings, delivering a comforting hug in a bowl with every spoonful.

Why You’ll Love This Recipe

• One-Pot Simplicity: Everything cooks in a single pot, which makes cleanup incredibly fast and easy.
• Incredibly Flavorful: The blend of cumin, oregano, and green chilies creates a rich, savory taste that is surprisingly deep for a quick recipe.
• Creamy and Comforting: Mashing a few of the beans and adding a touch of cream gives the chili a rich, velvety texture without being overly heavy.
• Speedy Weeknight Dinner: Using shredded, cooked chicken allows you to skip a long cooking step, making this meal ready in under an hour.
• Customizable Toppings: It’s a versatile canvas for all your favorite toppings, from avocado and cheese to crunchy tortilla chips.

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (4 oz or 113 g) can diced green chilies, drained
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder (mild, white chili style)
• 1/4 tsp cayenne pepper (optional, for heat)
• 4 cups (960 ml) low-sodium chicken broth
• 2 (15 oz or 425 g) cans cannellini beans, rinsed and drained
• 1 (15 oz or 425 g) can Great Northern beans, rinsed and drained
• 3 cups (420 g) cooked chicken, shredded (rotisserie chicken works perfectly)
• 1/4 cup (60 ml) heavy cream or sour cream
• 1 tsp salt, or to taste
• 1/2 tsp black pepper

Equipment

• Large Dutch oven or heavy-bottomed pot
• Potato masher (or back of a spoon)
• Ladle
• Knife and cutting board
• Measuring cups and spoons

Step-by-Step Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
2. Toast Spices: Stir in the green chilies, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly. This step toasts the spices and unlocks their full flavor.
3. Thicken the Base: Add the chicken broth and all the beans to the pot. Bring the mixture to a simmer. Use a potato masher or the back of a large spoon to mash about one-third of the beans against the side of the pot. This mashing is the secret to naturally thickening the chili and making it creamy.
4. Simmer: Reduce the heat to low and let the chili simmer, uncovered, for 15 minutes. This allows the flavors to deepen and the broth to thicken slightly.
5. Finish the Chili: Stir in the shredded chicken, heavy cream (or sour cream), salt, and pepper. Stir gently until the cream is fully combined. Heat the chili through for another 5 minutes, but do not let it come to a boil once the cream is added, as it could separate.
6. Serve: Ladle the hot white chicken chili into bowls. Top with your favorite toppings and serve immediately.

Substitutions and Variations

• Meat: This recipe works well with other cooked, shredded proteins. Try it with shredded turkey (a great way to use up holiday leftovers!) or pork tenderloin.
• Dairy-Free: For a dairy-free creamy base, substitute the heavy cream or sour cream with full-fat canned coconut milk or a quick cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
• Vegetables: For added nutrition and color, stir in 1/2 cup (75 g) of frozen corn or one diced jalapeño (with seeds removed) when you add the chicken.
• Beans: Feel free to swap the types of white beans. Navy beans or a mix of three types of beans are all delicious in this chili.

Pro Tips and Common Mistakes to Avoid

• The Mashing Trick: Mashing about a third of the beans is the best way to thicken the chili naturally without needing a lot of flour or cornstarch. It creates a smooth, starchy texture that enhances the overall creaminess.
• Don’t Boil the Dairy: Once you add the heavy cream or sour cream, keep the heat on low. High heat will cause the dairy proteins to separate, which can make the chili look grainy or curdled.
• Toast the Spices: Cooking the spices in a little oil before adding the liquid is called “toasting.” This quick step releases their aromatic oils and maximizes the savory flavor of the chili.
• Use Quality Broth: Since chicken broth is the main liquid, using a low-sodium, high-quality brand will make a difference in the depth of flavor.

Storage, Make-Ahead, and Reheating

• Make-Ahead: This is an excellent dish to make ahead. Prepare the chili completely, let it cool, and store it in the refrigerator. The flavors will deepen overnight!
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.¹
• Freezing: This chili freezes well. For the best result, freeze the chili before adding the heavy cream or sour cream. When ready to serve, thaw the chili, reheat it gently, and then stir in the cream. It can be frozen for up to 3 months.
• Reheating: Reheat the chili slowly in a pot on the stovetop over low heat, stirring frequently. If the chili is too thick after cooling, add a splash of chicken broth to loosen it up.

Serving Suggestions

The best part of chili is the toppings! Set out a toppings bar and let everyone customize their bowl. Classic additions include shredded Monterey Jack or cheddar cheese, sliced avocado, a dollop of sour cream or Greek yogurt, chopped cilantro, and crunchy tortilla chips or cornbread.

Approximate Nutrition

• Yields: 6 servings
• Serving Size: Approximately 1 ½ cups
• Calories: 420 kcal
• Protein: 40 g
• Fat: 15 g
• Carbohydrates: 30 g

Note: These are approximations and can vary based on the fat content of the chicken and the exact measurements of the ingredients.

FAQs

Q: Can I make this in a slow cooker?

A: Yes! It’s perfect for a slow cooker. Sauté the onion and garlic first (optional but recommended). Add the cooked onion, garlic, spices, chilies, broth, and beans to the slow cooker. Cook on low for 4–6 hours. Stir in the cooked chicken and heavy cream during the last 30 minutes.

Q: Can I use raw chicken in this recipe?

A: Yes, you can. Dice the raw chicken and add it to the pot when you add the broth and beans. It will cook as the chili simmers. Make sure to shred it once it is fully cooked (internal temperature of 165°F/74°C) before adding the cream.

Q: How do I make the chili even thicker?

A: If the chili is still too thin after simmering, you have two options: 1) Remove another half-cup of beans, mash them well, and stir them back in, or 2) Make a cornstarch slurry (whisk 1 tbsp cornstarch with 2 tbsp cold water) and stir it into the simmering chili until it thickens.

Q: Can I use a different type of chili pepper?

A: Yes! For a smoky flavor, you can use canned diced chipotle peppers in adobo (start with 1 teaspoon) instead of the green chilies. For fresh heat, sauté one finely diced jalapeño along with the onions.

Q: What is the best way to get shredded chicken?

A: The easiest way is to use a rotisserie chicken. Alternatively, boil or bake two chicken breasts until cooked, then use two forks to shred them quickly. You can also place the cooked chicken in a bowl and use a hand mixer on low speed for about 30 seconds to shred it.