White Chili Chicken Recipe

If you’re looking for a cozy, flavorful dinner, this White Chili Chicken Recipe is your new go-to. It’s creamy, cheesy, slightly spicy, and packed with tender shredded chicken and hearty white beans. Whether you’re using leftovers or a fresh rotisserie, this meal is warm comfort in a bowl.

My Favorite Cozy Bowl Yet (And It’s So Easy!)

Let me tell you—I recently tried this White Chili Chicken and couldn’t stop at one bowl. It was rich, creamy, and had just the right amount of kick from the green chiles and spices. I used leftover chicken breast and it turned out amazing.

It reminded me how versatile soups can be, and how even better they taste the next day. While I was preparing this, I also had a leftover Turkey Salad Recipe in the fridge, and honestly, this chili stole the show at dinner.

Additional Tips to Make This White Chili Chicken Even Better

After making this a few times, I’ve picked up some simple tricks to improve both the flavor and texture. Here’s what I recommend:

• Use freshly grated cheese – It melts more smoothly and gives a richer flavor than pre-shredded.
• Don’t skip the lime juice – That splash of citrus at the end brightens everything up.
• Simmer gently – After adding the dairy, avoid boiling. Keep the heat low to keep the texture creamy.
• Thaw corn fully – Cold or frozen corn can make the chili watery.
• Rotisserie chicken saves time – I used store-bought and it cut down my prep by half.

Flavorful Twists & Ingredient Variations

Want to tweak the recipe to suit your needs? You totally can. Whether you’re looking for something dairy-free, lower calorie, or a fun new flavor, here are a few great options.

• Dairy-Free: Use dairy-free cream cheese and coconut yogurt instead of sour cream.
• Spicier Version: Add diced jalapeños or a pinch of cayenne for extra heat.
• Lower Fat: Swap full-fat sour cream for Greek yogurt and use light cream cheese.
• Thicker Chili: Blend one can of the white beans before adding to the pot.
• More Veggies: Throw in chopped spinach or bell peppers for extra nutrition.

If you’re exploring more chicken recipes, this chili makes a fantastic, unique twist from traditional soups and stews.

Essential Equipment to Make It Right

You don’t need a lot of tools for this easy one-pot wonder. Here’s what I used:

• Large pot or Dutch oven: For cooking the entire chili in one pot.
• Wooden spoon or spatula: To stir without scratching the pot.
• Whisk: For blending cornstarch into broth smoothly.
• Measuring cups and spoons: To keep your ratios on point.
• Knife and cutting board: To prep onion, garlic, and lime.

How to Serve White Chicken Chili for Maximum Flavor & Looks

Presentation can elevate the whole experience—and this chili deserves it! Here’s how I serve it to wow guests (or just treat myself):

Ladle the hot chili into wide bowls. Top each serving with a spoonful of sour cream, a sprinkle of shredded cheese, and a few fresh cilantro leaves.

A squeeze of lime on top brings the flavor to life. For a crunchy bite, I always serve it with corn chips or warm cornbread on the side. It also pairs perfectly with something light like a Mango Salad Recipe if you want a refreshing contrast.

How to Store White Chili Chicken Like a Pro

This chili is just as delicious the next day—if not better. Here’s how to keep it fresh:

• Storing in the Fridge: Let the chili cool fully before transferring it to an airtight container. It’ll stay fresh for up to 5 days in the refrigerator. Reheat gently on the stove or microwave before serving.
• Freezing It for Later: Yes, it freezes beautifully! Portion it into freezer-safe bags or containers. Label the date and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
• Reheating Tips: Warm on the stovetop over medium heat. Stir regularly and avoid boiling to keep the creamy texture. You can also reheat in the microwave, covered, in 1-minute intervals.

Why You’ll Love This Creamy Chili So Much

Here’s why I keep coming back to this recipe—and why you’ll love it too:

• One-Pot Simplicity: No piles of dishes here! Everything cooks in a single pot, making cleanup easy.
• Perfect for Leftovers:  It’s the best way to use up leftover chicken, corn, or beans in your fridge.
• Rich, Creamy Flavor: The blend of cream cheese, sour cream, and Monterey Jack gives it a velvety finish you’ll crave.
• Customizable for All Diets: From dairy-free to extra spicy, you can tailor this to suit your tastes.
• Kid-Friendly & Crowd-Pleasing: It’s not too spicy, making it great for family dinners or game day gatherings.

Extra Details to Make Your White Chicken Chili Even Better

A few more things I learned while making this dish:

• Use low-sodium broth if you’re watching your salt intake—you can always adjust later.
• Green chiles are mild, but if you’re not a fan of any heat, use only half the can.
• Let it rest for 5-10 minutes before serving. The flavors really come together!
• Add toppings at the table – Everyone can build their perfect bowl.

Nancy

White Chili Chicken Recipe

Warm, creamy, and full of flavor, White Chicken Chili is the perfect comfort food for chilly days. It’s a great way to use up leftover chicken or rotisserie meat and comes together in just one pot. This chili is rich and cheesy with a slight kick from green chiles and chili powder.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Calories: 420

Ingredients Method

Ingredients

  

• 2 cups cooked shredded chicken: Use leftover or rotisserie chicken for ease and added flavor.
• 1 medium yellow onion diced small: Fresh onion adds a natural sweetness and depth.
• 3 cloves garlic minced: Brings bold flavor and aroma to the chili base.
• 1 teaspoon oil: Use a neutral oil like canola or olive to sauté the veggies.
• 2 teaspoons cumin: Adds a smoky warmth that balances the creaminess.
• 1 teaspoon oregano: Gives a touch of herby earthy flavor.
• 1 teaspoon chili powder: Just enough heat without overpowering the creamy base.
• 1 teaspoon salt: Enhances and balances all the flavors.
• 4 cups chicken stock or broth: Use low-sodium for better control over seasoning.
• 2 tablespoons cornstarch: Helps thicken the chili for a hearty consistency.
• 7 ounces canned chopped mild green chiles: Adds a mild spice and tangy kick.
• 2 15-ounce cans white beans, drained and rinsed: Great Northern or cannellini beans work well for creaminess.
• 1 cup frozen corn thawed: Adds sweetness and color — thaw before using to avoid excess water.
• 4 ounces cream cheese cubed: Use full-fat for the richest and smoothest texture.
• 1/2 cup sour cream: Gives tang and creaminess — stir in at the end for best results.
• 1 cup Monterey or pepper Jack cheese shredded: Freshly grated melts better and gives a smoother finish.
• 1 tablespoon fresh lime juice: Adds brightness to balance the richness.
• Optional toppings: sour cream cilantro, shredded cheese, and corn chips

Method

 

1. Start by heating a large pot over medium-high heat. Add the oil and let it warm up for a few seconds. Toss in the diced onion and sauté until translucent, about 3 minutes. Once the onions are soft, add the minced garlic, cumin, oregano, chili powder, and salt. Stir and cook for another 30 seconds to release the fragrance.
2. Pour in the chicken stock or broth and bring everything to a gentle simmer. Let it bubble lightly for about 20 minutes — this helps the spices and aromatics infuse the broth. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water or broth. Slowly add this mixture to the pot and stir well. Bring it to a light boil for one minute to let it thicken slightly.
3. Now, reduce the heat and stir in the shredded chicken, drained white beans, thawed corn, and green chiles. Gently add the cream cheese cubes and stir until they begin to melt. Simmer the chili for another 10 to 15 minutes on low heat — make sure it does not boil during this time, as you want it creamy, not curdled.
4. Once everything is heated through and creamy, turn off the heat. Stir in the lime juice, sour cream, and shredded cheese. Mix until the cheese is fully melted and the chili is smooth. Ladle into bowls and serve with extra sour cream, chopped cilantro, more cheese, and crunchy corn chips if desired.