Introduction

White Chicken Chili is a comforting, flavorful twist on traditional chili using tender chicken and creamy white beans. This easy recipe balances mild heat with savory spices, creating a cozy dish perfect for any chilly day.

A large white pot with blue handles holds a thick creamy soup with several visible layers; the base is a light beige broth filled with shredded pale chicken pieces mixed with light tan beans and small green vegetable bits, stirred gently with a silver spoon on the right side. The pot is placed on a white marbled surface with fresh green cilantro leaves scattered around it, a stack of white plates and old silver spoons are visible in the top right background. The wood texture underneath gives a warm contrast to the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 15 oz cans Cannelini beans (rinsed and drained)
3 cups chicken broth
3 ¾ cups shredded chicken
1 Tablespoon olive oil
1 Tablespoon salted butter
1 medium yellow onion, diced (about 1 heaping cup)
2 Jalapeno peppers, seeds removed and finely chopped (about 3 Tablespoons)
1 Tablespoon minced garlic
1 7 oz can diced green chilis (mild)
1 Tablespoon lime juice
2 teaspoons cumin
½ teaspoon onion powder
½ teaspoon ancho chili powder
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
Additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping (optional)

Instructions

Step 1: Place half a can of cannelini beans (about ¾ cup) and ½ cup of the chicken broth in a blender and puree until smooth. Set aside.
Step 2: In a soup pot or Dutch oven, combine olive oil and butter over medium heat. Once the butter has melted, add the diced onion and jalapeno. Cook until softened, about 3-5 minutes.
Step 3: Add the minced garlic and cook until fragrant, about 30 seconds.
Step 4: Stir in cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper until well combined.
Step 5: Add the pureed bean mixture to the pot along with the remaining chicken broth and the remaining beans. Then add the shredded chicken, diced green chilis, and lime juice. Bring to a boil, then reduce heat to a simmer.
Step 6: Stir in the sour cream until fully incorporated.
Step 7: Let the chili simmer for 15 minutes to meld the flavors before serving.
Step 8: Serve hot, topped with additional sour cream, jalapeno slices, Monterrey Jack cheese, chopped cilantro, and crushed corn chips if desired.

Tips & Variations

For a milder chili, reduce or omit the jalapenos and cayenne pepper.
Use rotisserie chicken for quick prep, or cook and shred your own chicken breasts or thighs.
Swap sour cream with Greek yogurt for a lighter option without losing creaminess.
Add corn kernels or diced bell peppers for extra texture and sweetness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a creamy white chicken chili that shows white beans and shredded chicken soaked in a light beige broth as the base layer. On the top right side of the bowl, there is a heap of shredded yellow and white cheese with a soft texture, next to a cluster of three bright green jalapeño slices placed on top of the chili. Above the chili, towards the left, there is a small pile of thin, crunchy tortilla strips in white, dark purple, and red colors. On the bottom right, a sprinkle of fresh green cilantro leaves adds color contrast. A silver spoon stands inside the bowl on the left side. The bowl is set on a white marbled surface, with additional shredded cheese and bowls of jalapeños and colored tortilla strips blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, after sautéing the onion, jalapeno, and garlic, transfer the ingredients to a slow cooker. Add remaining ingredients except sour cream and cook on low for 4-6 hours. Stir in sour cream at the end before serving.

What can I use instead of cannelini beans?

You can substitute great northern beans or navy beans in equal amounts. They have a similar texture and mild flavor that works well in white chicken chili.