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!
When it’s cold outside, I warm up with a hot bowl of soup. Some of my favorites include vegetarian chili, Tuscan white bean soup, chicken and wild rice soup, vegetable soup, and this creamy white chili.
Chili is a classic for good reason – it’s full of flavor, super filling and my kids it. This white chicken chili recipe is a twist on the classic dish with diced chicken breast and white kidney beans in a creamy broth.
Table of Contents
White Chicken Chili Ingredients
To make this recipe, you will need extra virgin olive oil, onion, chicken breast, jalapeno, garlic, green chilies, cumin, coriander, oregano, chicken broth, cannellini beans, salt, black pepper, sour cream, cream cheese and lime juice.
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 chilies 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 and give it a creamy texture. 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 raw chicken breasts. Just shred the already cooked chicken and stir it in when you add the beans to the soup.
- 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.
- Be sure to rinse the white beans to remove any excess sodium before you add them to the chili.
- Choose any toppings you like for this chili. Some of my favorites include olives, avocado, sour cream, tortilla strips or tortilla strips, lime wedges and shredded Monterey Jack cheese.
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.
You can add a variety of extras to take your chili to the next level. Some great options include bacon, Mexican chorizo, beer, or dried chilies such as ancho, chipotle, cascabel or guajillo peppers.
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.
Red chili gets its color and name from the use of tomato products and dried chilies. White chili does not use tomatoes or dried chilies, and contains white beans instead of kidney beans.
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.
White Chicken Chili Video
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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.
- If you have leftover chicken or rotisserie chicken on hand, you can use that instead of sautéing 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.