Welcome to Your New Favorite Cozy Chili Dinner!
White Chicken Chili is a creamy, hearty, and comforting one-pot meal made with tender chicken, white beans, green chilies, corn, and warm spices. It has a lighter, creamy texture without needing heavy cream, and it’s perfect for chilly nights, easy family dinners, or meal prep. This recipe is simple, filling, and full of cozy flavor.
Why You’ll Love This Recipe
- Creamy and comforting without using heavy cream
- Made in one pot for easy cleanup
- Packed with chicken, white beans, corn, and mild green chilies
- Easy to customize with toppings
- Great for leftovers and meal prep
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans white beans, 15 ounces each, drained and rinsed
- 2 cups chicken broth
- 1 can diced green chilies, 4 ounces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup corn, frozen or canned and drained
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese, optional
- Optional toppings: 2 tablespoons chopped cilantro, 1 sliced jalapeño, ¼ cup crushed tortilla chips, 1 diced avocado, 1 lime cut into wedges, or ¼ cup extra shredded cheese
Step-by-Step Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, until softened.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Add the chicken pieces, cumin, chili powder, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
- Stir in the white beans, chicken broth, and diced green chilies. Bring the chili to a gentle boil.
- Reduce the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and reaches 165°F.
- For a thicker chili, mash about ½ cup of the beans against the side of the pot and stir them back into the chili.
- Stir in the corn and cook for 3–5 minutes, until warmed through.
- Turn the heat to low. Stir in the sour cream and Monterey Jack cheese, if using, until smooth and creamy. Keep the heat low and do not boil after adding the sour cream, because it can separate.
- Taste and adjust seasoning if needed. Serve warm with your favorite toppings.
Helpful Tips
- Keep the chili at a gentle simmer so the chicken stays tender.
- Do not boil the chili after adding sour cream or cheese, because the dairy can separate.
- Mash some of the beans if you want a thicker, creamier texture.
- Use rotisserie chicken to save time. Add it after the beans and broth have simmered, then warm through before adding the sour cream.
- Add a squeeze of fresh lime juice before serving for a brighter flavor.
Recipe Variations
- Use rotisserie chicken: Add 2½ to 3 cups shredded cooked chicken instead of raw chicken.
- Make it spicier: Add ¼ teaspoon cayenne pepper, diced jalapeños, or extra green chilies.
- Make it thicker: Mash more of the white beans or simmer uncovered for a few extra minutes.
- Make it dairy-free: Skip the sour cream and cheese, or use a dairy-free sour cream alternative.
- Add more vegetables: Stir in diced bell peppers, zucchini, or spinach.
What to Serve with White Chicken Chili
White Chicken Chili pairs well with cornbread, tortilla chips, rice, a simple green salad, avocado slices, lime wedges, or warm flour tortillas. You can also top it with shredded cheese, cilantro, jalapeños, crushed chips, or sour cream.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals until hot and warmed through. Add a splash of chicken broth if the chili thickens too much. Avoid boiling when reheating so the creamy base stays smooth.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Use about 2½ to 3 cups shredded rotisserie chicken. Add it after the beans and broth have simmered, then warm it through before adding the sour cream.
Can I freeze white chicken chili?
Yes, but creamy chili can change texture slightly after freezing. For best results, freeze it before adding the sour cream and cheese, then add them after reheating.
How can I make this chili thicker?
Mash about ½ to 1 cup of the white beans and stir them back into the pot. You can also simmer the chili uncovered for a few extra minutes.
Can I make this chili spicier?
Yes. Add cayenne pepper, diced jalapeños, extra green chilies, or a spicier chili powder.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and stay tender. Cook them until they reach 165°F.
Can I make this ahead of time?
Yes. White Chicken Chili reheats well. For the smoothest texture, reheat gently and avoid boiling after the sour cream has been added.
Recipe Card
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans white beans, 15 ounces each, drained and rinsed
- 2 cups chicken broth
- 1 can diced green chilies, 4 ounces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup corn, frozen or canned and drained
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese, optional
- Optional toppings: 2 tablespoons chopped cilantro, 1 sliced jalapeño, ¼ cup crushed tortilla chips, 1 diced avocado, 1 lime cut into wedges, or ¼ cup extra shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes, until softened.
- Add garlic and cook for 30 seconds, just until fragrant.
- Add chicken, cumin, chili powder, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
- Stir in white beans, chicken broth, and diced green chilies. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15–20 minutes, until the chicken is fully cooked and reaches 165°F.
- Mash about ½ cup of the beans against the side of the pot if you want a thicker chili.
- Stir in corn and cook for 3–5 minutes, until warmed through.
- Turn the heat to low. Stir in the sour cream and Monterey Jack cheese, if using, until smooth and creamy. Keep the heat low and do not boil after adding the sour cream, because it can separate.
- Serve warm with your favorite toppings.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot and warmed through. Add a splash of chicken broth if needed to loosen the chili.