White Chicken Chili That Beats Any Takeout Soup

Last Updated on November 14, 2025 by Souhail

There’s something so comforting about a steaming bowl of White Chicken Chili on a cold New York evening. The first time I made it, I remember standing by the stove, stirring that creamy pot of tender chicken, beans, and green chilies while the aroma filled my tiny apartment kitchen. This recipe has quickly become one of my go-to meals for weeknights when I crave something hearty yet not too heavy. It’s got that perfect balance of creamy and spicy — like a warm hug in a bowl.

What makes White Chicken Chili special is how effortlessly it comes together. Unlike traditional red chili, this one swaps beef for juicy shredded chicken and tomato for rich broth and cream. The flavor is bright, slightly tangy, and filled with layers from cumin, garlic, and roasted green chilies. It’s the kind of dish that feels indulgent but is actually super easy to throw together, whether you’re feeding your family or meal-prepping for the week.

Why This White Chicken Chili Works So Well

I’ve tried so many versions of chili over the years, but there’s something magical about this white chicken version. It’s creamy yet not too rich, spicy but still family-friendly, and full of texture from the tender shredded chicken and soft white beans. Plus, it’s one of those “throw everything in one pot and let it work its magic” meals.

Here’s why it’s a total keeper:

• One-pot wonder: Everything simmers together, so cleanup is a breeze.
• Quick and easy: From chopping to simmering, you can have dinner on the table in under an hour.
• Creamy without being heavy: A touch of cream cheese (or sour cream, if you prefer) gives it that luscious texture without weighing it down.
• Customizable heat: Add extra jalapeño or a few dashes of hot sauce for more kick. Keep it mild for kids or sensitive palates.
• Perfect for leftovers: It reheats beautifully — often tasting even better the next day.

If you love cozy soups with a creamy base, you’ll also adore my Lasagna Soup Recipe and Chicken Tortilla Soup Recipe. Both deliver comfort in a bowl, just like this chili.

Make it your own:

• Dairy-free version: Skip the cream cheese and stir in coconut milk for a rich, smooth texture.
• Gluten-free: Naturally gluten-free, just double-check your chicken broth label.
• Vegan option: Substitute shredded jackfruit or canned chickpeas for the chicken and use veggie broth.

Pro Tips for Making the Best White Chicken Chili

After years of tweaking and testing, I’ve picked up a few secrets that make this chili foolproof.

• Use rotisserie chicken for speed: Shredded rotisserie chicken saves time and still gives that tender texture.
• Bloom your spices: Don’t just toss them in — sauté your cumin, chili powder, and oregano in oil for 30 seconds before adding liquid to release the full aroma.
• Mash some beans: Before adding all your beans, mash about half a cup with a fork. It naturally thickens the chili.
• Balance the creaminess: Add your cream cheese or sour cream off the heat to prevent curdling.
• Garnish like you mean it: A handful of shredded Monterey Jack, fresh cilantro, or even crushed tortilla chips adds texture and brightness.

If you’re a fan of slow-cooked flavors, try the Crockpot White Chicken Chili Recipe. It’s perfect for setting and forgetting on busy days.

Variants of White Chicken Chili

One of my favorite things about this recipe is how easily it adapts to whatever’s in your pantry.

• Spicy Jalapeño White Chicken Chili: Add a diced jalapeño or two and a pinch of cayenne for a fiery twist.
• Southwestern White Chicken Chili: Toss in some corn, black beans, and roasted red peppers for a colorful, flavor-packed variation.
• Creamy Lime White Chicken Chili: Squeeze fresh lime juice and zest into your finished pot for a tangy, refreshing touch.
• Keto-Friendly Version: Skip the beans and stir in riced cauliflower for a low-carb alternative that still feels hearty.
• Cheesy White Chicken Chili: Stir in a full cup of shredded pepper jack cheese for extra creaminess and a subtle heat.

Serving Suggestions

This chili doesn’t just warm your soul — it’s a perfect canvas for toppings and sides. I love serving it in deep bowls with a swirl of sour cream, a sprinkle of cheese, and a few slices of avocado on top.

Pair it with warm cornbread, crusty sourdough, or even Amish Stuffed Cabbage Rolls if you’re going for a hearty dinner spread. For a lighter option, a simple green salad with citrus vinaigrette works beautifully too.

Storage and Reheating Instructions

Got leftovers? Lucky you. White Chicken Chili tastes even better the next day.

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Portion it into freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stove over medium heat, stirring occasionally. If it thickens too much, just splash in a bit of broth or water to bring it back to the perfect consistency.

How To Make It

White Chicken Chili

Recipe by Souhail

0.0 from 0 votes

Course: DinnerCuisine: Mexican, AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

420

kcal

A creamy, flavorful White Chicken Chili with tender chicken, white beans, and green chilies that comes together in under an hour.

Cook Mode

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Ingredients

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp dried oregano

• 4 oz diced green chilies

• 2 cans (15 oz each) white beans, drained and rinsed

• 4 cups chicken broth

• 2 cups cooked shredded chicken

• 4 oz cream cheese, softened

• 0.5 cup sour cream

• Salt and pepper to taste

• Optional toppings: Monterey Jack cheese, cilantro, lime wedges, avocado slices

Directions

• Start by heating olive oil in a large pot over medium heat. Once it shimmers, add diced onion and sauté until soft and fragrant, about five minutes. Add garlic and cook for another 30 seconds until it releases that irresistible aroma.
• Next, sprinkle in cumin, chili powder, and oregano, stirring constantly to bloom the spices. This step is where the magic happens — you’ll smell the deep, earthy notes come alive.
• Add the diced green chilies, white beans, and chicken broth. Stir well, scraping up any bits from the bottom of the pot. Let it simmer for about 15 minutes to let the flavors blend beautifully.
• Now, add your shredded chicken and let it warm through. To make the chili creamy, stir in cream cheese and sour cream off the heat until melted and smooth. Season with salt and pepper to taste.
• Serve warm, topped with cheese, cilantro, and a squeeze of lime for that perfect finishing touch.

Notes

• Use rotisserie chicken for a quick weeknight shortcut.
• Adjust spice level by adding or omitting green chilies.
• For a thicker chili, mash a few beans before simmering.
• Stir in cheese at the end for a rich, velvety finish.
• Add corn for a sweet and colorful twist.

Nutrition Facts

• Total number of serves: 6
• Calories: 420kcal
• Fat: 18g
• Sodium: 780mg
• Carbohydrates: 28g
• Fiber: 6g
• Sugar: 3g
• Protein: 36g

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A Cozy Bowl You’ll Keep Coming Back To

There’s just something special about a bowl of White Chicken Chili that makes everything feel right — whether it’s a chilly evening in New York or a lazy Sunday dinner with friends. It’s creamy without being too rich, hearty yet refreshing, and comforting in that soul-satisfying way only a truly great homemade meal can be.

Every spoonful carries the warmth of green chilies, the creaminess of tender chicken and beans, and that irresistible Southwestern flavor that keeps you dipping back for more. So the next time you’re craving comfort with a little flair, skip the takeout and let this pot of goodness simmer away in your kitchen.

If you loved this recipe, you might also enjoy exploring my Lasagna Soup or Chicken Tortilla Soup — both cozy, flavor-packed dishes perfect for any night of the week.