White Chicken Chili Recipe – Creamy, Hearty & Full of Flavor

Here's how I started making this white chicken chili

I first made this white chicken chili recipe on a cold evening when regular chili felt too heavy. I had leftover shredded chicken and some white beans, so I threw them together, hoping for the best. It turned out creamy, mild, and full of flavour. Ever since, it’s been my go-to comfort dish for chilly nights when I want something warm without the usual tomato base.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 bowls

Course: Main Course, Soup

Cuisine: American, Tex-Mex

Calories: 320

Ingredients Method Video Notes

Ingredients

  

• 2 cups cooked shredded chicken rotisserie works great
• 1 TBSP olive oil or butter
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 1 can 400g white beans, drained and rinsed
• 1 cup frozen or canned corn
• 1 can 150g diced green chili (mild or spicy).
• 1½ cups chicken broth
• ½ cup of cream or half-and-half
• ½ tsp cumin powder
• ½ tsp oregano
• ¼ tsp chili powder
• Salt and pepper to taste
• Optional toppings: shredded cheese sour cream, lime juice, chopped coriander

Method

 

1. Heat oil or butter in a large pot over medium heat. I usually use butter for a richer taste, but olive oil works fine too.
2. Add the onion and garlic, and cook for about 3–4 minutes, until they soften and smell amazing.
3. Stir in the shredded chicken, beans, corn, and green chilies. Mix well so everything is coated.
4. Pour in the chicken broth and stir in cumin, oregano, chili powder, salt, and pepper. Let it simmer for about 20 minutes, stirring now and then.
5. Add the cream and lower the heat. Simmer gently for another 5–10 minutes until it thickens slightly. Don't boil it, or it can curdle.
6. Taste and adjust the seasoning. Sometimes I add more salt or lime for brightness.
7. Serve hot, topped with cheese, sour cream, and coriander.

Video

Notes

• Adjust the spice level based on your preference. This dish works mildly or hot.
• Leftovers reheat really well; the flavours deepen the next day.
• Avoid boiling after adding cream. Gentle heat keeps it silky.
• I usually make extra because it freezes perfectly for quick lunches.

Tips & Tricks

• Use leftover rotisserie chicken to save time; it adds great flavour.
• For a thicker chili, mash a few beans in the pot before adding cream.
• If it’s too thick, splash in more broth until it looks right.
• Always taste before serving. A squeeze of lime at the end really lifts it.
• Want it spicy? Add a small chopped jalapeño while cooking the onions.

Serving Suggestions

• Serve with warm tortillas or crusty bread for dipping.
• Top each bowl with cheese and a dollop of sour cream for creaminess.
• Sprinkle with fresh coriander and squeeze lime juice before serving.
• For a full meal, pair with a light salad or grilled corn on the side.

Seasonal Variations

• Summer version: Use fresh corn and a squeeze of lemon for brightness.
• Winter version: Add diced potatoes and simmer longer for a hearty feel.
• Creamy twist: Stir in a spoon of cream cheese instead of cream for a thicker texture.
• Spicy version: Use hot green chilies or toss in cayenne pepper for more heat.

Nutrition (per bowl)

• Calories: 320
• Carbs: 18g
• Protein: 28g
• Fat: 14g
• Sugar: 3g
• Fibre: 4g