Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6–8
Difficulty: Easy

Ingredients

For the Chili

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 boneless, skinless chicken breasts (about 1½ pounds)
• 4 cups chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (15-ounce) can great northern beans, drained and rinsed
• 1 (4-ounce) can diced green chilies
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Creamy Finish

• 4 ounces cream cheese, softened
• ½ cup sour cream
• 2 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro

Optional Toppings

• Shredded Monterey Jack cheese
• Shredded cheddar cheese
• Diced avocado
• Tortilla strips
• Crushed tortilla chips
• Sliced jalapeños
• Chopped green onions
• Extra cilantro
• Lime wedges

Instructions

Step 1: Cook the Aromatics

Heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the diced onion and cook for about 5 minutes until softened.

Stir in the garlic and cook for another 30 seconds until fragrant.

Step 2: Cook the Chicken

Add the chicken breasts to the pot.

Pour in the chicken broth and stir in the cumin, chili powder, oregano, smoked paprika, onion powder, garlic powder, salt, and black pepper.

Bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15–18 minutes, or until the chicken is fully cooked.

Remove the chicken from the pot and shred it using two forks.

Step 3: Add the Beans

Return the shredded chicken to the pot.

Add the cannellini beans, great northern beans, green chilies, and corn.

Simmer uncovered for 10 minutes, allowing the flavors to blend together.

For a thicker chili, mash about one cup of the beans and stir them back into the pot.

Step 4: Make It Creamy

Reduce the heat to low.

Stir in the softened cream cheese until completely melted.

Add the sour cream, lime juice, and chopped cilantro.

Mix until the chili is smooth and creamy.

Taste and adjust the seasoning if needed.

Step 5: Serve

Ladle the White Chicken Chili into serving bowls.

Top with shredded cheese, avocado, tortilla strips, jalapeños, green onions, cilantro, and a squeeze of fresh lime juice.

Serve hot with cornbread, tortilla chips, or warm crusty bread.

Tips for the Best White Chicken Chili

• Rotisserie chicken works well for a quick shortcut.
• Mash some of the beans to naturally thicken the chili.
• Soften the cream cheese before adding it for a smooth texture.
• Fresh lime juice brightens the rich, creamy flavors.
• Let the chili rest for 10 minutes before serving to allow the flavors to deepen.
• Adjust the spice level by adding cayenne pepper or extra green chilies.

Recipe Variations

Slow Cooker White Chicken Chili

Add the onion, garlic, chicken, broth, beans, corn, chilies, and seasonings to a slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, then stir in the cream cheese, sour cream, lime juice, and cilantro before serving.

Instant Pot White Chicken Chili

Combine all ingredients except the dairy in the Instant Pot. Cook on High Pressure for 12 minutes, then naturally release for 10 minutes. Shred the chicken and stir in the cream cheese, sour cream, and cilantro.

Spicy White Chicken Chili

Add diced jalapeños, cayenne pepper, or hot sauce for an extra kick.

Turkey White Chili

Replace the chicken with cooked shredded turkey for a delicious variation.

Vegetarian White Chili

Skip the chicken and add an extra can of white beans along with diced zucchini or bell peppers.

Dairy-Free White Chili

Replace the cream cheese and sour cream with unsweetened coconut cream or your favorite dairy-free alternatives.

Serving Suggestions

This White Chicken Chili pairs perfectly with:

• Homemade cornbread
• Corn muffins
• Tortilla chips
• Garlic bread
• Steamed rice
• Baked potatoes
• Mexican street corn
• Fresh green salad
• Cheese quesadillas
• Avocado slices

It’s perfect for weeknight dinners, potlucks, game day parties, meal prep, or cozy family gatherings.

Storage

Store leftover White Chicken Chili in an airtight container in the refrigerator for up to 4 days.

Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat

• Stovetop: Warm over medium-low heat, stirring occasionally. Add a splash of chicken broth if needed.
• Microwave: Heat in 1-minute intervals, stirring between each interval until hot.
• Slow Cooker: Reheat on Low for 1–2 hours until warmed through.