Why this white chicken chili is worth making
This white chicken chili is warm, creamy, and easy to cook. It uses simple ingredients and comes together fast. It is a great weeknight meal and also feeds a crowd. If you like quick chicken ideas, try this similar recipe for a different flavor: sweet chili chicken.
What makes this version special
The chili mixes shredded chicken, white beans, corn, and green chiles for a mild, comforting flavor. Sour cream adds creaminess without heaviness. You can skip the cheese, add toppings, or make it in a slow cooker. It’s flexible and forgiving.
How to make White Chicken Chili step by step
- Heat a large pot over medium heat. Add a little oil or butter.
- Sauté the chopped onion and minced garlic until soft, about 4–5 minutes.
- Add the shredded chicken, white beans, corn, chicken broth, diced green chiles, cumin, oregano, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then lower the heat and simmer for about 20 minutes so flavors blend.
- Turn off the heat and stir in the sour cream and shredded cheese (if using) until smooth. Taste and adjust salt and pepper.
For a crisp side or something hand-held, you might also like these air fryer chicken wraps as a quick pairing.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can diced green chiles
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (optional)
Directions
- In a large pot, sauté onion and garlic until soft.
- Add the chicken, white beans, corn, chicken broth, green chiles, cumin, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Stir in sour cream and cheese (if using) just before serving.
- Serve hot, garnished with additional cheese or toppings as desired.
Best ways to serve this chili
Serve it hot in bowls. Top with shredded cheese, chopped cilantro, sliced avocado, tortilla chips, or a squeeze of lime. A dollop of extra sour cream or plain Greek yogurt also works well.
How to store leftover chili
Cool the chili to room temperature, then place in airtight containers. Refrigerate for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove. If the chili thickens when cold, stir in a splash of broth or water while reheating.
You can also keep things anti-inflammatory on the side—see this turmeric chicken soup for a warming, spiced soup idea.
Helpful tips to get this recipe right
- Use rotisserie or leftover chicken to save time.
- Rinse canned beans to reduce sodium.
- Add spices slowly and taste as you go.
- If you want a silkier base, blend a cup of the soup and stir it back in.
- If you prefer a thinner chili, add more broth; for thicker, simmer longer.
Simple variations you can try
- Slow-cooker version: Put all ingredients except sour cream and cheese into a slow cooker and cook on low 4–6 hours. Stir in dairy at the end.
- Cream cheese: Replace some sour cream with cream cheese for extra richness.
- Spicier: Add chopped jalapeño or a pinch of cayenne.
- Vegetarian: Replace chicken with extra beans and roasted cauliflower or tofu.
Nutritional information (estimate)
Per 1-cup serving (estimate):
- Calories: 300–350
- Protein: 22–28 g
- Fat: 10–15 g
- Carbohydrates: 20–25 g
Values vary by ingredients and portion size. For exact numbers, calculate using the specific brands you use.
Family-friendly serving ideas
- Serve with warm cornbread for kids and adults alike.
- Offer a toppings bar: cheese, avocado, tortilla chips, and sour cream.
- Pair with simple sides like a green salad or steamed vegetables for a balanced meal.
What pairs well with this chili
- Cornbread or crusty bread to soak up the broth.
- Rice or quinoa for a heartier bowl.
- A crisp green salad or roasted vegetables for freshness.
- Beer, light red wine, or a citrusy iced tea for drinks.
Common questions about White Chicken Chili
Q: Can I make this gluten-free?
A: Yes. The recipe is naturally gluten-free if you use gluten-free broth and check canned ingredients.
Q: Can I use raw chicken?
A: Yes. If using raw chicken, cook it fully first in the pot with the broth, then shred and continue the recipe. Simmer until the chicken is cooked through.
Q: How do I keep the sour cream from curdling?
A: Remove the pot from heat before stirring in sour cream. Let the soup cool slightly, then stir the sour cream in off the heat.
Q: Can I freeze the chili after adding sour cream?
A: It’s better to freeze before adding sour cream. Add the sour cream when reheating for best texture.
Conclusion
If you want other takes on white chicken chili, check these trusted recipes for ideas: White Chicken Chili (BEST EVER!) – Cooking Classy, a slow-cooker twist at Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef, and a creamy version from Tastes Better From Scratch – White Chicken Chili.
White Chicken Chili
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie or leftover chicken.
- 1 can white beans, drained and rinsed Rinsing helps to reduce sodium.
- 1 can corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth Use gluten-free broth for a gluten-free version.
- 1 can diced green chiles
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste salt and pepper
- 1 cup sour cream Can substitute half with cream cheese for extra richness.
- 1 cup shredded cheese (optional) For topping, use additional cheese if desired.
Instructions
Preparation
- Heat a large pot over medium heat. Add a little oil or butter.
- Sauté the chopped onion and minced garlic until soft, about 4–5 minutes.
Cooking
- Add the shredded chicken, white beans, corn, chicken broth, diced green chiles, cumin, oregano, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then lower the heat and simmer for about 20 minutes so flavors blend.
- Turn off the heat and stir in the sour cream and shredded cheese (if using) until smooth. Taste and adjust salt and pepper.
Serving
- Serve hot, garnished with additional cheese, chopped cilantro, sliced avocado, or tortilla chips as desired.
