This white chicken chili is a creamy blend of chicken, chilies, beans and spices, all simmered together to make a hearty one pot meal. A quick and easy dinner option that always gets rave reviews!
Chili is a classic for good reason – it’s full of flavor, super filling and my kids love it. This white chicken chili is a twist on the classic recipe with diced chicken breast and white beans in a creamy broth.
How do you make white chicken chili?
Start by cooking onions, garlic, chicken breast and jalapeno in a large pot. Stir in a variety of spices, along with green chiles and chicken broth. Bring the pot to a simmer, then cook until the chicken and vegetables are tender. Stir in white beans, then add a blend of sour cream and cream cheese to thicken and enrich the soup. Add a squeeze of lime juice, then serve the soup with your favorite toppings.
Tips for the perfect dish
- If you have leftover chicken or rotisserie chicken on hand, you can use that instead of sauteeing fresh chicken breast. Just add the already cooked chicken when you add the beans to the soup.
- I remove the seeds and ribs from the jalapeno to make a mild chili that’s not too spicy for the kids. If you prefer more heat, you can leave some of the ribs and seeds in the pepper.
- Chicken chili will stay fresh in the refrigerator for up to 3 days. If you want to freeze this soup, I recommend freezing it before you add the sour cream and cream cheese. Thaw the soup and reheat, then stir in the dairy products right before serving.
- Choose any toppings you like for this chili. Some of my favorites include olives, avocado, sour cream, tortilla strips and shredded cheese.
What is the best secret ingredient in chili?
You can add a variety of extras to take your chili to the next level!
- Mexican Chorizo
- Dried chilies such as ancho, chipotle, cascabel or guajillo
How do you thicken white chicken chili?
I find that this chili does not need any thickening agents other than the cream cheese and sour cream. If you prefer an even thicker chili, you can mix one tablespoon of corn starch into 3 tablespoons of cold water. Pour the corn starch mixture into the soup, then cook for 1-2 minutes or until just thickened. I recommend adding corn starch before you add the dairy.
This white chili is great as-is, but you can absolutely add other ingredients to customize the flavors to your tastes.
- Protein: This recipe also works with ground beef, ground chicken or sausage. You can also use ground turkey or raw turkey breast that’s been cut into cubes.
- Vegetables: You can add some extra veggies to the mix such as bell peppers, corn or zucchini.
- Beans: I typically use white cannellini beans in this soup, but you can substitute other varieties such as Great Northern beans or even pinto beans.
White chicken chili is a must-try recipe. The flavors just can’t be beat with the perfect blend of chicken, beans and savory spices.
More soup recipes to try
White Chicken Chili Video
White Chicken Chili
- 1 tablespoon olive oil
- 1/2 cup onions diced
- 1 pound boneless skinless chicken breasts cut into 1/2 inch pieces
- 2 tablespoons jalapeno seeds and ribs removed, then minced
- 1 tablespoon garlic minced
- 1 7 ounce can diced green chiles drained
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon dried oregano
- 3 1/2 cups chicken broth
- 2 15 ounce cans cannellini beans drained and rinsed
- salt and pepper to taste
- 1 cup sour cream
- 2 ounces cream cheese cut into cubes
- 2 teaspoons lime juice
- assorted toppings such as cilantro, tortilla strips and avocado
- Heat the olive oil in a large pot over medium high heat. Season the chicken pieces with salt and pepper to taste.
- Add the onion to the pot and cook for 3-4 minutes or until just softened.
- Add the chicken in a single layer. Cook for 3-4 minutes per side or until golden brown.
- Stir in the garlic and jalapeno and cook for one minute.
- Add the green chiles, cumin, coriander, oregano and chicken broth, along with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring the soup to a simmer. Cook for 5-7 minutes.
- Add the cannellini beans, sour cream and cream cheese. Turn the heat to low and simmer, stirring constantly, until the cheese has melted and soup is creamy.
- Remove the chili from the heat. Stir in the lime juice. Taste and add more salt and pepper if desired.
- Serve immediately with toppings of your choice.