When we think of “chili,” we picture a rich red stew packed with beef and beans. But white chicken chili redefines comfort food it’s lighter, creamier, and just as satisfying. Instead of tomatoes, it features tender chicken, white beans, flavorful broth, and a silky base that feels like a hug in a bowl.
This version, inspired by recipes like Half Baked Harvest’s Creamy White Chicken Chili, delivers harmony in every bite: smoky depth from cumin and chili powder, brightness from lime and cilantro, and a luscious creaminess that ties it all together. Whether made on the stove top or in the slow cooker, it’s cozy food done right.
Why It Works
- Bold spices without overpowering heat
- Juicy, tender chicken that stays moist
- Creamy yet light texture
- Endless topping options like avocado, lime, and cilantro
Key Ingredients
- Chicken: Boneless thighs or breasts both shine; rotisserie works for shortcuts.
- Aromatics: Onion and garlic create the foundation of rich flavor.
- Chilies: Poblanos or canned green chilies bring that gentle heat classic to white chicken chili.
- White Beans: Cannellini or Great Northern beans add body and creaminess.
- Spices: Cumin, chili powder, smoked paprika, and oregano for that signature warmth.
- Creamy Element: Cream cheese, sour cream, or heavy cream for a smooth finish.
- Broth: Use chicken broth mix with salsa verde for a flavorful twist.
Pro Tip:
Simmer uncovered on the stove top to thicken naturally, or cook low and slow in the slow cooker for 6–8 hours, stirring in creamy ingredients at the end.
How to Make White Chicken Chili
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White Chicken Chili – Creamy, Hearty & Full of Comfort
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
- Creamy white chicken chili made with tender chicken, white beans, and bold spices in a silky broth. Perfect for cozy nights or meal prep!
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) green chilies
- 1 lb boneless chicken breasts or thighs
- 2 cans (15 oz each) white beans, drained
- 2 cups chicken broth
- 1/2 cup salsa verde
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 4 oz cream cheese or 1/2 cup sour cream
- Juice of 1 lime
- Optional toppings: avocado, cilantro, cheese, tortilla strips
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté 5 minutes.
- Add garlic and green chilies, cook 1 minute.
- Add chicken, spices, beans, broth, and salsa verde. Stir well.
- Bring to a boil, then reduce to simmer uncovered for 20–25 minutes.
- Remove chicken, shred, and return to pot.
- Stir in cream cheese or sour cream until smooth.
- Add lime juice. Taste and adjust seasoning.
- Serve with your favorite toppings.
Notes
- To freeze: Do not add dairy until after reheating.
- Use rotisserie chicken for a faster version.
- Mash some beans for a thicker texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
Stove Top
- Sauté: Cook onion, garlic, and chilies in olive oil.
- Add Chicken & Spices: Sear seasoned chicken to lock in flavor.
- Combine: Add beans, broth, and salsa verde. Simmer for 20–25 minutes.
- Creamy Finish: Shred chicken, stir in cream cheese or sour cream, and mix until silky.
- Serve: Top your white chicken chili with lime juice, avocado, or shredded cheese.
Slow Cooker
- Combine all ingredients (except dairy) in the crockpot.
- Cook on LOW 6–8 hours or HIGH 3–4 hours.
- Shred chicken, stir in cream cheese or sour cream, and cook 30 more minutes.
Topping Ideas & Pairings
Toppings: Avocado, cilantro, jalapeños, shredded cheese, tortilla strips, or sour cream.
Sides: Cornbread, garlic rolls, a crisp salad, or steamed rice for a hearty meal.
Storage, Reheating & Freezing
- Store: Refrigerate up to 4 days or freeze for 3 months.
- Reheat: Warm gently on the stove, adding broth if thickened.
- Freeze Smart: Freeze before adding dairy; stir it in after reheating for smoothness.
Tip: Freeze individual portions of white chicken chili for quick, comforting weeknight meals.
Easy Variations
- Creamy: Add cream cheese or heavy cream.
- Light: Use Greek yogurt and extra veggies.
- Spicy: Add jalapeños or chipotle for bold heat.
- Slow Cooker: Deep flavor with minimal effort.
- Vegetarian: Replace chicken with extra beans and veggie broth.
- Quick: Stir in rotisserie chicken at the end for easy prep.
Expert Tips
- Use thighs for richer flavor.
- Always sauté aromatics first for depth.
- Blend a few beans for natural creaminess.
- Simmer gently to let flavors meld.
- Finish with lime and cilantro for brightness.
- Let it rest overnight white chicken chili tastes even better the next day.
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FAQ
Can I make it ahead? Yes! It reheats perfectly and develops deeper flavor.
How to thicken? Blend beans or add a touch of cream cheese.
Best beans? Cannellini or Great Northern beans.
Dairy-free option? Use coconut milk or cashew cream.
Best toppings? Avocado, lime, cheese, or tortilla strips.
Rotisserie chicken? Perfect for fast white chicken chili add it near the end.
Final Thoughts
White chicken chili proves comfort food doesn’t have to be heavy. It’s creamy, flavorful, and endlessly adaptable delicious on the stove top or in the slow cooker. Pair it with cornbread, salad, or tortilla chips for a meal that feels like home simple, soulful, and unforgettable.