White Chicken Chili is a cozy, subtly spiced bowl of comfort that’s perfect for weeknights, game-day crowds, or when you want something lighter than a tomato-based chili. It’s built on shredded cooked chicken, creamy white beans, sweet corn, and a hint of green chiles — finished with an optional splash of heavy cream for richness. If you like the ease of slow-cooker meals, you might also enjoy this creamy crock-pot version for hands-off prep: crock-pot cream cheese chicken chili.
Why you’ll love this dish
This chili hits a sweet spot: hearty but not heavy, mildly spicy but approachable, and fast when you use leftover or rotisserie chicken. It’s a great post-activity meal for families (kid-friendly if you tone down the chiles), works well for batch cooking, and scales up easily for a crowd.
“Comforting, creamy, and quick — the whole family asked for seconds.” — a weeknight-tested review
Practical benefits:
- Budget-friendly: canned beans and corn keep costs low.
- Versatile: serve it as a soup, dollop in a bowl for toppings, or spoon over rice for a meal.
- Time-saving: ready in about 30 minutes if the chicken is pre-cooked.
The cooking process explained
Before you start: this recipe is essentially a quick sauté to build flavor, followed by a simmer so the ingredients marry. You’ll cook onions and garlic to develop aromatics, add the chicken, beans and chiles, then simmer in chicken broth so the beans soften and the spices infuse. If you want a creamier texture, finish with heavy cream for five minutes of gentle heat.
Expect about 10–15 minutes active prep (chopping and shredding) and 15–20 minutes simmer time.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 1 can (4 oz) diced green chiles
- 1 cup sweet corn (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup heavy cream (optional — for richness)
- Olive oil or butter for sautéing
- Chopped cilantro for garnish
- Lime wedges for garnish
Substitutions and notes:
- Use low-sodium broth and adjust salt at the end.
- For a lighter version, substitute half-and-half or whole milk, but don’t boil after adding milk—warm gently.
- Swap canned beans for cooked dried beans (about 1.5 cups cooked) if you prefer.
Step-by-step instructions
- Heat 1–2 tbsp olive oil or butter in a Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another 30–60 seconds until fragrant — don’t let it brown.
- Stir in the shredded chicken, drained white beans, diced green chiles, and corn. Mix to combine.
- Pour in the chicken broth, then add the cumin, chili powder, and a pinch each of salt and pepper. Bring the mixture to a gentle simmer.
- Reduce heat and let simmer for 10–12 minutes so flavors meld and the beans are heated through.
- (Optional) Stir in the heavy cream and warm for another 4–5 minutes over low heat; don’t boil to avoid curdling. Taste and adjust seasoning with more salt, pepper, or a squeeze of lime.
- Serve hot, garnished with chopped cilantro and lime wedges.
Best ways to enjoy it
Serve this chili in deep bowls with garnishes that add texture and brightness: tortilla chips or strips, shredded cheddar or Monterey Jack, sliced avocado, and a dollop of sour cream. For a full meal, pair it with cornbread or a simple green salad. If you like smoky-sweet contrasts, try a side of pulled BBQ flavors — think about serving alongside a pulled chicken sandwich like the best crockpot BBQ chicken for a party spread.
Plating tips:
- For a restaurant-style bowl, ladle into warmed bowls and top with cilantro, a lime wedge, and a few crunchy tortilla chips.
- Make it more substantial by serving over steamed rice or quinoa.
Storage and reheating tips
- Refrigeration: Cool to room temperature within two hours and store in an airtight container for up to 3–4 days.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: dairy (heavy cream) can slightly separate after freezing; if frozen with cream, reheat gently and whisk to recombine.
- Reheating: Warm on the stovetop over low-medium heat, stirring occasionally. Add a splash of broth or water if too thick. Microwave in covered, microwave-safe containers in 60–90 second bursts, stirring between intervals.
Food safety note: always reheat to at least 165°F (74°C) and avoid leaving the chili at room temperature more than 2 hours.
Pro chef tips
- Build flavor: Don’t skip sautéing the onion and garlic — it’s the flavor base. A pinch of smoked paprika or a teaspoon of chipotle in adobo (minced) adds depth if you want smokiness.
- Texture control: Mash a few beans against the pot side with your spoon to naturally thicken the broth without cornstarch.
- Chicken tips: Use warm shredded chicken rather than very cold: it integrates better and reheats faster. Rotisserie chicken saves time and adds flavor.
- Cream care: If using heavy cream, temper it by stirring a small ladle of hot broth into the cream before adding to the pot to prevent curdling.
- Quick vegetarian swap: Omit chicken, add an extra can of beans and some diced zucchini or roasted poblano for body.
Creative twists
- Green chile and poblano: Roast and dice a poblano for a charred, earthy note.
- Tex-Mex: Add a can of diced tomatoes with green chiles and a tablespoon of tomato paste for a hybrid.
- White bean purée: For a silky finish, remove a cup of beans, puree them, then stir back in.
- Spicy kick: Increase chili powder, add cayenne, or stir in a few chopped jalapeños for heat.
- Low-carb: Skip the corn and serve over cauliflower rice.
Common questions
Q: Can I make this in a slow cooker?
A: Yes. Combine all ingredients except the cream in a slow cooker and cook on low for 3–4 hours or high for 1.5–2 hours. Stir in heavy cream at the end and heat through. Slow cookers concentrate flavors, so taste before adding extra salt.
Q: Is the heavy cream necessary?
A: No. Heavy cream adds richness and a smoother mouthfeel, but the chili is perfectly tasty without it. For a lighter option, use half-and-half or a dairy-free creamer, warmed gently.
Q: How long does this recipe take from start to finish?
A: If you have pre-cooked chicken, plan on about 25–35 minutes total (10–15 minutes prep, 15–20 minutes simmer). Using raw chicken will add time; cook and shred first or use the slow-cooker method.
Q: Can I use dried beans?
A: Yes, but cook them ahead of time until tender. Use about 1.5 cups cooked beans to replace a 15 oz can. Canned beans are faster and very convenient.
Q: How can I make this spicier without changing flavor balance?
A: Add a small amount of chipotle in adobo or a finely chopped jalapeño early in the sauté. Increase heat gradually and taste as you go.
If you want more hands-off comfort-food chicken recipes, try searching the site for slow-cooker or crockpot options to expand your rotation.