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A bowl of creamy White Chicken Chili is shown as the featured image for a recipe article.

Perfect White Chicken Chili Easy

This White Chicken Chili recipe offers a creamy, flavorful, and comforting alternative to traditional chili. It features tender chicken, great Northern beans, and a blend of spices, making it a quick and satisfying meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper or more, to taste
  • Salt and pepper to taste
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • Shredded cheese cheddar, Monterey Jack, or Pepper Jack
  • Chopped cilantro, for garnish
  • Diced avocado, for garnish
  • Sour cream, for garnish
  • Tortilla chips, for garnish
  • Lime wedges, for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • small bowl
  • whisk
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
  4. Stir in the great Northern beans, diced green chiles (with their liquid), chicken broth, cumin, oregano, chili powder, and cayenne pepper.
  5. Season with salt and pepper to taste.
  6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes to allow the flavors to meld.
  7. Stir in the shredded chicken and heat through, about 5 minutes.
  8. In a small bowl, whisk together the softened cream cheese and sour cream until smooth.
  9. Gradually stir the cream cheese mixture into the chili until it's completely incorporated and the chili is creamy.
  10. Ladle the White Chicken Chili into bowls and garnish with your favorite toppings such as shredded cheese, chopped cilantro, avocado, sour cream, tortilla chips, and a squeeze of lime.

Notes

For a spicier kick, add more cayenne pepper, hot diced green chiles, or a chopped jalapeño pepper. For a milder flavor, omit the cayenne pepper or use mild diced green chiles. You can also add vegetables like corn, bell peppers, or zucchini. This chili can be made 1-2 days in advance and stored in the refrigerator or frozen for up to 3 months. If the chili is too thick, add more chicken broth. If it's too thin, mash some of the beans and stir them back in or simmer uncovered to reduce the liquid.