Creamy White Chicken Chili

White chicken chili is the bowl of creamy, mildly spicy warmth that hits the spot on a busy weeknight. It comes together in one pot with tender shredded chicken, white beans, and green chiles, then finishes with a velvety touch of cheese.

This version leans on pantry staples and a rotisserie chicken, so you can have it on the table in about 40 minutes. No long simmer, no complicated steps, just a hearty chili that tastes like it cooked all day.

What Makes This Chili So Good

The texture is what I love most: creamy from the beans and cheese, but not heavy. A little heat from green chiles and cumin keeps it bright, while lime and fresh cilantro at the end wake everything up.

It’s also one of those meals that gets better the next day, so I always make enough for leftovers. Weekday lunch solved.

Ingredients

• 1 tbsp olive oil: any neutral oil works
• 1 medium yellow onion, chopped: about 1 cup
• 3 cloves garlic, minced
• 2 (4 oz) cans diced green chiles: mild or hot, your choice
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder: use a mild blend or ancho
• 1 tsp salt: plus more to taste
• 1/2 tsp black pepper
• 3 cups cooked shredded chicken: from 1 rotisserie chicken
• 2 (15 oz) cans cannellini beans, drained and rinsed: or great northern beans
• 4 cups low-sodium chicken broth
• 4 oz cream cheese, cut into small chunks: full-fat for the creamiest result
• 1 cup shredded Monterey Jack cheese
• Juice of 1 lime
• Fresh cilantro, diced avocado, tortilla strips: for serving

Variations / Substitutions

• Use turkey instead: Leftover roasted turkey works just as well; shred and add in the same amount.
• Swap the beans: Great northern or navy beans are perfect substitutes for cannellini.
• Make it dairy-free: Use a dairy-free cream cheese alternative and skip the Monterey Jack, or use a vegan meltable shred. The beans still give plenty of creaminess.
• Turn up the heat: Add a minced jalapeño with the onion, or stir in a pinch of cayenne with the spices.
• Add corn: A cup of frozen corn kernels adds sweetness and another layer of texture.

For a classic red chili, try my Beef and Bean Chili.

How to Make White Chicken Chili

Step 1: Sauté the Aromatics

Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and both cans of green chiles (with their liquid) and cook for 1 minute more.

The onion will turn translucent and smell sweet, while the chiles sizzle and deepen in color. Keep the garlic moving so it doesn’t burn and turn bitter.

Step 2: Build the Chili Base

Sprinkle in the 2 tsp cumin, 1 tsp oregano, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Stir constantly for 30 seconds to bloom the spices. Add the drained beans, 4 cups broth, and 3 cups shredded chicken. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer.

The broth will turn a pale, golden-orange and smell deeply savory. Give everything a good stir so the spices coat the beans and chicken evenly.

Step 3: Simmer the Chili

Let the chili simmer, uncovered, for 15 to 20 minutes. Stir every few minutes so nothing sticks to the bottom. The liquid will reduce slightly and the flavors will meld.

You’ll know it’s ready when the broth looks a little thicker and the whole kitchen smells like cumin and green chiles. Taste and add more salt if needed.

Step 4: Finish and Ladle into Bowls

Reduce the heat to low. Add the 4 oz cream cheese chunks and 1 cup shredded Monterey Jack. Stir gently until both melt completely and the chili is creamy and smooth. Take the pot off the heat and stir in the juice of 1 lime.

Ladle the chili into bowls and top with fresh cilantro, diced avocado, and a handful of crispy tortilla strips. Serve right away while it’s steaming hot.

Tips for the Best White Chicken Chili

• Use rotisserie chicken to shave off prep time; pull the meat off the bones while the onion cooks.
• For a thicker chili, mash about half a can of the beans before adding them or use a potato masher right in the pot before you stir in the cheese.
• Keep the heat low after adding the cheese. Boiling can cause the dairy to separate and turn grainy.
• If you like more heat, mince a fresh jalapeño and add it with the onion, or serve with pickled jalapeños on the side.

Storing Leftover Chili

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if it thickens too much.

What to Serve With White Chicken Chili

A skillet of cornbread with a drizzle of honey balances the smoky chili. Warm flour tortillas for scooping turn it into a hearty meal. A simple side salad with a lime vinaigrette cuts through the richness, and tortilla chips are always welcome.

Frequently Asked Questions

Can I use raw chicken instead of cooked?

Yes. Add 1 lb boneless, skinless chicken breasts with the broth, simmer until cooked through (about 15 minutes), then remove, shred, and return to the pot before adding the cheese.

Can I freeze this chili?

Yes, but the texture of the dairy may change slightly. For best results, freeze the chili before adding the cream cheese and Jack, then stir them in when you reheat.

Is this chili gluten-free?

As written, yes. Just confirm your chicken broth and tortilla strips (if using) are gluten-free.

Can I make it in a slow cooker?

Absolutely. Sauté the onion, garlic, and chiles on the stove, then transfer to a slow cooker with the spices, beans, broth, and raw chicken. Cook on low for 6 to 8 hours, shred the chicken, and stir in the cheeses just before serving.

White Chicken Chili Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 275

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 (4 oz) cans diced green chiles
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups cooked shredded chicken
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 4 oz cream cheese, cut into small chunks
• 1 cup shredded Monterey Jack cheese
• Juice of 1 lime
• Fresh cilantro, diced avocado, tortilla strips, for serving

Method

 

1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Stir in garlic and green chiles; cook 1 minute.
2. Add cumin, oregano, chili powder, salt, and pepper; stir 30 seconds. Add beans, broth, and chicken. Bring to a boil, then reduce to a simmer.
3. Simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until flavors meld and broth thickens slightly.
4. Reduce heat to low. Stir in cream cheese and Monterey Jack until melted and smooth. Remove from heat, stir in lime juice. Ladle into bowls and top with cilantro, avocado, and tortilla strips. Serve hot.

Notes

If you’d like a thicker chili, mash a portion of the beans before adding them. Leftovers thicken as they cool; thin with a little broth when reheating.